Mon–Fri 12pm–1am | Sat–Sun 4pm–1am



  • Potato and cauliflower croquette

    Three cheese blend and chipotle dipping sauce with side salad
  • spinach and artichoke DIP

    Creamy spinach and artichoke dip with mozzarella and parmesan, served with pita chips
  • Adobo Pork Ribs

    St Louis cut ribs with a Filipino adobo glaze, lime, and scallion, served with a side salad
  • Brussels sprout

    With blue cheese, bacon, crispy chilies,and shallot. And garlic lemon sauce.
  • Beets and Mascarpone

    Diced beets topped with mascarpone, walnuts, balsamic glaze, and tarragon.
  • Tomato bruschetta

    Roasted heirloom tomatoes, lemon whipped feta, and oregano.
  • French Fries

    Paprika garlic seasoning
  • Chicken Satay

    Indonesian-style sweet and spicy chicken satay, served with peanut sauce and crispy garlic
  • Hummus and Babaganoush

    With paprika and parsley, served with house laffa bread
  • Wings

    Crispy wings served with garlic aioli sauce. Your choice of flavors:- Maple mustard- Sweet chili- Chipotle BBQ - Jerk dry rub- Buffalo
  • Red chile nachos

    Tortilla chips layered with chicken, red puya chile sauce, black beans, pickled green peppers, cotija and Monterey Jack cheeses, sour cream, and cilantro
  • Popcorn Chicken

    Prepared with garlic monte butter, peanuts, and scallions, with tomatillo and tomato dipping sauces
  • Pulled Sliders (Pork or Jackfruit)

    - Pork slow-cooked in paprika and pineapple juice with homemade chipotle barbeque sauce, topped with coleslaw and cheddar cheese        - Jackfruit stewed in homemade chipotle barbeque sauce, topped with coleslaw and cheddar cheese
  • Chicken Liver Mousse

    Served with crostini and pickles
  • Deviled Eggs

    Chili garlic deviled eggs, topped with sweet and sour pickles



    Arugula and roasted beets with grilled fig, goat cheese, walnuts, and balsamic vinaigrette.
  • Spicy caesar salad

    Gem lettuce, tomato, radishes, croutons, and parmigiano reggiano
  • Endive salad

    Endive with apples, pears, walnuts, parmesan, and lemon maple mustard vinaigrette.


  • Chicken Sandwich

    Sriracha-buttermilk marinated chicken, with spicy slaw and pickles, on a brioche bun. Served with a side salad
  • Steak sandwich

    Topped with roasted red pepper, grilled onion, mushrooms, Monterey Jack, and balsamic aioli

    Marinated tempeh with house pesto, sundried tomatoes, grilled onion, avocado, and arugula (Vegan)
  • Haymaker Double

    4oz beef patties with lettuce, onion, pickle, and black garlic aioli


  • Pork Chops

    Balinese style sauce, crispy sambal, roasted fingerling potatoes, and jicama, apple, and pineapple slaw.
  • Chicken confit

    Chicken in a garlic and thyme marinade, with cubanelle sauce, corn, cherry tomatoes, and wild rice.

    Chicken in a buffalo sauce with blue cheese and scallions
  • Fig & Goat cheese flatbread

    Fresh figs with goat cheese, mozzarella, walnuts, and arugula
  • Tacos (Pork or Chicken)

    Pork: Ancho tomato-marinated pork with pineapple-mango habanero sauce, pickled onion, sour cream, and cilantro.           Chicken: Adobo chipotle chicken, with cotija cheese, pico de gallo, and cilantro.          Beef: Steak, nopales, pepitas salsa verde, pickled onion, and cilantro

    Garlic-roasted cauliflower served over a lemongrass, makrut lime leaf, and coconut milk puree, with marinated peppers and crispy chickpeas

    Baked with three cheeses, topped with breadcrumbs and parsley

    Caramelized onion, mozzarella, parmesan, arugula, and thyme