2439 ATWOOD AVENUE • 608.729.3683
Serving: Monday: 4 pm – 10 pm
Tuesday: 11 am – 11 pm
Wednesday & Thursday: 11 am – 11 pm
Friday & Saturday: 11 am – Midnight
Sunday: 11 am – 9 pm
Sunday Brunch Specials: 11 am - 3 pm
Our menu is made from fresh, locally sourced ingredients.
As a result, it is ever changing to deliver seasonally delicious delights.
(GF) Gluten Free • (V) Vegetarian (VG) Vegan Options
Served three per order, on house made ciabatta.
Eastside APA battered fish with micro greens, black radish, chermoula sauce and house mayo*
Orange-buffalo braised chicken, pickled veggie relish, gorgonzola mousse.
Tarragon root beer braise demi, with fried leek and tarragon pesto.
Seven bites per order, panko-breaded and fried.
Rice, Parmesan and herbs. Coated in Panko breadcrumbs and fried. Served with Basil Aioli.
House smoked whitefish, garlic potato mash, dill, panko, served with preserved lemon aioli*
Braised beef, garlic potato mash, chive, panko served with sweet basil aioli*
Corn tortilla chips with Salsa du jour. Ask your server for today's flavor.
Marinated, fried chicken wings with house teriyaki BBQ sauce, fried wonton strips and garnished with pickled broccoli.
Pecan smoked pork back ribs served with a sweet & spicy BBQ sauce and purple cabbage slaw.
Black bean, avocado, roasted corn, scallion, salsa roja, pico de gallo and queso fresco.
Muenster in a light APA batter served with buttermilk chive dressing.
Muenster curds over house cut fries slathered in preserved orange/sage gravy.
Thin sliced, deep fried and served with chermoula sauce.
RP's pasta & beer infused béchamel sauce spiked with gruyere cheese and topped with a parmesan/chive bread crumb.
Mixed and micro greens tossed in a preserved lime vinaigrette.
Red cabbage, green apple, red bell pepper, scallion tossed in a chile-preserved orange vineagrette.
Roasted beets tossed in arugula oil and rosemary, wildfire gorgonzola mousse, candied walnuts, mixed greens and black currant gastrique.
Lightly pickled tomato and cucumber tossed in a watermelon gastrique, mace, rose salt, micro greens, lavash cracker, chevre garnish and pickled watermelon.
Add grilled chicken to any salad for $3.00
Cauliflower softened in a saffron stock, pureed and served with a chive garnish and lavash cracker.
Pork confit, Jones Farm Ham, sliced pickles. Gruyere cheese and yellow mustard. Toasted and served on a Stalzy's baguette.
White cheddar, gruyere, tarragon pesto, fried shallot served on Stalzy's bread.
Pan seared Coho salmon glazed with maple miso and served with root vegetable mix.
Seasoned chicken breast, sliced pear, habanero lime aioli* and arugula served on a Stalzy's bun.
Knoche's 1/3 patty*, white cheddar, cherry beer mustard, fried shallot, tomato jam, arugula on a Stalzy's bun.
A traditional Brazilian stew with rib meat, black beans, bacon. Served over steamed rice.
Herbed great northern bean patty served on a Stalzy's bun with lettuce, tomato, onion and basil aioli. Your choice of side of hand-cut fries, yam crisps or mixed greens.
Knoche's 1/3lb patty* served on a Stalzy's bun with lettuce, tomato and onion.
Grilled chicken breast, house made harissa mayo, brie and crushed walnut, pressed in a Stella's cheesebread mini. Your choice of side of hand-cut fries, yam crisps or mixed greens.
(GF) – Gluten Free
(V) – Vegetarian / (VG) – Vegan
Decadent dessert made with a spent grain and graham cracker crust. Our beer infused custard filling and topped with a chocolate stout ganache.
Pub food is to be eaten at a bar, with one hand, while holding a beer in the other.*Certain items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. An automatic gratuity of 18% may be applied to parties of 8 or more.