THE BAR
APPETIZERS
SEARED SCALLOPS & FOIE GRAS
T URN I P, L E E K , B ACO N , T H Y ME ,
BA RL E Y W I N E R E DU C T I O N
SMOKED BEET TARTARE
SP RUC E I NF U S E D R I COT TA,
EG G YO L K JA M, B I R C H SY R U P,
TOAST E D S O U R DO U GH
OYSTERS ON THE HALF SHELL
YUZ U M I G N O N E T T E , H O U S E H OT SAUCE
JAPANESE SWEET POTATO AGNOLOTTI
M ATSUTA K E MU S H O O M, DE L I C ATA
SQ UAS H , B R U SS E L S P R O U T,
PA R MI GA N A
ENTRÉES
WHOLE CRISPY BRANZINO
V E G ETA B L E S E N B AR I GO U L E ,
C A L A BRIA N C H I L I R E L I S H , H E R B S
SKILLET FRIED CHICKEN
BL AC K T R U F F L E C AVAT E L L I ,
BRA I SED KO MB U & KA L E , P I C K E L E D
M USHROO MS , FO I E GR AS B U T T E R ,
HOT SAU C E E MU L S I O N
ROAST STRIPED BASS
CO C KL ES, SA L S I F Y, C H A N T E R E L LE ,
L EE K, P OTATO, S H E L L F I S H B R OT H
GRILLED OCTOPUS
FRE E ZE DRIE D KIMCH I, DUCK FAT
POTATO E S , MO RCILLA DE S RE S , PICKLED
RAMP RE LIS H , RO ME S CO NE GR O
BLUE HILL BAY MUSSELS
H O PS , MIRE PO IX , B AG UE T T E , B LACK
G ARLIC AIO LI, LE MO N SAIS ON
PORK CHEEK CARBONADE
T H UMB E LINA CARROT, CH ANT R ELLE
MUS H RO O M, PO MME PURÉ E , B ACON, JUS
PEAR SALAD
H ARICOT VE RTS , E NDIVE S , B LACK
WALNUT VINAIG RE T T E , B LE U CHEESE
TALLOW AGED STRIP STEAK
B O NE MARROW CRO USTADE , PEAR L
O NIO N CO NFIT, SALT ROAST E D CA R R OTS,
MATS UTAKI, S H IA KIMB U B E ARN AISE
MOODY BURGER
S LAG E L B E E F, PIME NTO CH E ESE,
TO G ARAS H I AIO LI, LE T T UCE , TOMATO,
B E E F FAT FRIE S
ROASTED ROMANESCO
CO NFIT E NDIVE S , B LACK LE NTILS,
PICKLE D G RE E N PAPAYA, RAIT TA, MINT
 CURRENT RELEASE PERENNIAL BEER

FREEZE DRIED BLACK LIME WIT 4 OZ / 13.5 OZ / 22 OZ

5 .0 % A BV
key lime, green coriander APERITIF PILSNER
5.0% ABV
UNFILTERED MANGO PINEAPPLE french baguette
NEW ZEALAND HAZY IPA
6.0 % A BV PEELED GRAPEFRUIT PILSNER
mango-pineapple sherbet 4.5% ABV
ruby red grapefruit
BURNT CARAMEL VIENNA LAGER
6. 2 % A BV TOASTED RICE LAGER
toasted biscoff cookie 香䈽大米拉格䏜酒
5.5% ABV
SOUR WATERMELON SAISON
lightly toasted jasmine rice, baked lychee
6. 3 % A BV
watermelon jolly rancher, watermelon rind STEEPED EMPEROR’S LEMON SAISON
6.3% ABV
SOUR RASPBERRY FRAMBOISE
meyer lemon peel, lemon meringue pie
6. 5 % A BV
raspberry sorbet, farmers market raspberries
SLICED NECTARINE IPA
OAK BARREL AGED 5.9% ABV
FLANDERS RED ALE, 2019 VINTAGE gold nectarine, white peach

6.7% A BV
CARAMELIZED CHOCOLATE CHURRO
tart cherry, sangiovese grapes, aged in american oak barrels
BALTIC PORTER
BOURBON BARREL AGED 7.0% ABV
CHOCOLATE BARLEYWINE, 2019 VINTAGE oaxacan dark chocolate, mexican cinnamon,
13 .0 % A BV madagascar vanilla
chocolate, toffee, caramel, bourbon,
aged in woodford reserve bourbon barrels
WAT E R
SCOTCH BARREL AGED
PEATED SCOTCH ALE, 2019 VINTAGE
11. 8% A BV C O M P L I M E N TA R Y
toffee, caramel peat, aged in laphroaig scotch barrels Brewhouse-Filtered Still

Brewhouse-Filtered Sparkling
BOURBON BARREL AGED GINGERBREAD
IMPERIAL STOUT, 2019 VINTAGE
16.0 % A BV
bourbon-soaked gingerbread cookie, EXPERIENCE
aged in heaven hill bourbon barrels

BOURBON BARREL AGED 12 LAYER CAKE GUIDED BREWERY TOUR

IMPERIAL STOUT, 2019 VINTAGE
16.0 % A BV
bourbon-soaked german chocolate cake,
aged in angel’s envy bourbon barrels
S A T U R D AY : 1 : 3 0 P M , 3 : 0 0 P M , 4 : 3 0 P M
Tours include a complimentary perennial beer and
specialty Moody Tongue glassware to take home.