Saturday, May 4, 2013 at 9:30AM Our New Website is under construction, with plans to launch by the 4th of July!
Please check us out on Facebook! Daily specials posted at 10:00am.
Open Monday-Wednesday 11am-3pm, Thursday-Saturday 11am-9pm
Happy Hour Thursday-Saturday 3pm-6pm
(Kimchi Sliders, PW Pretzel, Crispy Pigs Face, Marinated Olives and Fun Fries)
June's Vegan Special: Banh Mi
Saturday, March 30, 2013 at 9:32AM There will be no dinner service on Saturday, March 30th. We are closing at 3pm that day, and will re-open at 11am on Monday. Happy Easter!
Thursday, March 21, 2013 at 9:58PM SPECIAL ENTREES
PEI Mussels: Fingerlings, cabrales blue cheese, marinated cherry tomato, pork belly, grilled bread
Nick's Jambalaya: Traditional creole dish with PCF chicken, andouille, ham, rice & slow cooked vegetables
Lamb Chops: Colorado lamb, beet, goat cheese & caramelized onion tart, sweet n' sour cabbage, coffee jus
Vegan Pasta: Fettucini, vegan sausage, tomato sauce, artichoke hearts, vegan parmesan
SPECIAL APPETIZERS
Snails Served in Fun Ways: Snail lavosh with sun dried tomato, onion, artichoke & pesto
Grandma's Head Cheese: With rye bread and dijon
Friday, March 15, 2013 at 8:49AM ENTREE SPECIALS:
Filet Stroganoff: Cast iron filet of beef, oyster mushrooms, seared leeks, paprika cream sauce, herbed spätzle
Dayboat Scallops: Seared scallops, truffled white beans, all-day veal ragù, charred artichoke hearts
Lamb Pot Pie: Leg of lamb, fava beans, onion, tomato, potato, Tokyo turnips, topped with puff pastry & served with asparagus
APPETIZER SPECIALS:
Sizzling Sisig: Filipino crispy pig head with calamansi, over easy egg, & cilantro. Perfect with beer!
Lamb Empanadas: Slow cooked lamb with root vegetables and cheese curds. Served with Vegemite ketchup.
Gnocchi Poutine: House made crispy gnocchi, truffle demi, cheese curds, malt vinegar reduction
Friday, March 8, 2013 at 10:51AM SPECIAL ENTREES:
VEGAN Swiss & Mushroom Burger: Lentil and grain patty, forest mushrooms, vegan cheese, vegan truffle mayo. Served with fries.
Lamb Stew: Roasted leg of lamb, baby red potato croquette, favas, onion & tomato in oatmeal stout jus
Vanilla Butter Poached Scallops: Dayboat scallops poached in vanilla butter, cornbread pain perdu, local beet puree, English peas
Cast Iron Ribeye: Roquefort-barley risotto, spicy baby bok choy, porter compound butter, crispy shallots
SPECIAL APPETIZERS:
Sizzling Sisig: Filipino crispy pig head with calamansi, over easy egg, & cilantro. Perfect with beer!
Snails Served in Fun Ways: En croûte style, with brie, preserves, & herbs
Lamb Empanadas: Slow cooked lamb with root vegetables and cheese curds. Served with Vegemite ketchup.