The Kitchen

California cuisine,
brewpub portions

Signature dishes perfected over three decades, with specials added every week. The food holds up to the beer.

To Start
Beer-Cheese & Pretzel Board
Warm salted pretzels, house amber cheese sauce
16
Spent-Grain Focaccia
Rosemary, olive oil, flaked salt
11
Steamed Clams
Helles, garlic, chili, grilled bread
21
Crispy Brussels Sprouts
Sherry vinegar, marcona almonds
14
Greens
Little Gem Caesar
Rye croutons, white anchovy, aged parmesan
15
Valley Chopped Salad
Whatever the farm sent, red wine vinaigrette
16
Beets & Burrata
Citrus, pistachio, mint
18
From the Wood Oven
Wood-Fired Margherita
Fior di latte, basil, San Marzano
21
Fennel Sausage & Onion
Mozzarella, chili flake, oregano
24
Wild Mushroom
Taleggio, thyme, garlic cream
24
Mains
Grilled Double-Cut Pork Chop
Old-fashioned steak and potatoes, apple mostarda
42
Brewhouse Burger
Aged cheddar, spent-grain bun, hand-cut fries
24
Wood-Grilled Salmon
Farmers' market vegetables, lemon-caper butter
34
Half Roast Chicken
Bread salad, pan jus, watercress
32
Fish & Chips
Helles batter, malt vinegar, tartar
26
Cellar Porter Short Rib
Braised overnight, horseradish mash
38
Sides
Hand-Cut Fries
Malt salt, garlic aioli
9
Creamed Greens
Nutmeg, parmesan crust
11
Grilled Asparagus
Lemon, olive oil, sea salt
12
Sweet
Porter Float
Cellar Porter, vanilla bean ice cream
12
Warm Apple Crisp
Oat streusel, crème fraîche
13
Chocolate Pot de Crème
Salted cream, cocoa nib
12

Every Week

Specials from the board

The signature dishes stay where they are. Everything else moves with the season — the kitchen writes a handful of new plates on the board each week, built around whatever came up the valley that morning.

Ask your server for tonight's board, or call ahead if you are planning around something specific.

Good to Know
Before you come in
  • Full menu served at the bar
  • Vegetarian dishes on every course
  • Tell us about allergies and the kitchen will work around them
  • Large parties: see private events