Wings fried to a crisp and tossed in a sweet yet smokey and hot sauce. Achara slaw and house-made blue cheese dressing.

Traditional soft pretzel served with house-made spicy mustard and for $1 add Welsh Rarebit.

Fried pork skin tossed in house-made tajin.

Call them French fries, call them frites or chips, these are our house-cut taters. I guess we can call them “artisanal” fries cause that makes us feel better about ourselves.

The classic British drunk food. House-cut fries topped with curry. The trick to this classic is it’s neither Thai nor Indian curry but Japanese curry.

Classic Canadian potato dish. Our house-cut fries smothered in cheese curds and a chicken gravy.

House-cut fries topped with our Welsh rarebit.

A very simple mixed green salad tossed in a lemongrass dressing.

House-smoked and -cured pork belly, with cherry tomatoes, curly endive, tossed in bacon vinaigrette, topped with a soft egg.

Tossed in lemongrass paste, vinegar and honey, topped with fried garlic and pickled shallots. Add house bacon $2

Chuck-blend, all-beef patties with lettuce, tomato, pickles, and onion. Topped with our house mustard mayo, yes mayonnaise and house mustard, that is it. Let’s be real, Kauai, it’s not aioli, nor does it need to be. Add house bacon $2, avocado $2, grass-fed Irish cheddar $1 

Our shredded, slow-cooked pork tossed in our house-made BBQ sauce for spice OR our house ponzu sauce if you like sweet. Achara, a pickled green papaya slaw.

house made pastrami and sauerkraut, russian dressing, and swiss cheese on thick cut rye.

Totally ripped off from my time cooking in Dublin. This dish is done in the true fashion of Fish and Chips. One 6 oz. filet of Ono, beer-battered and fried over house-cut fries. Served with a pea puree and tartar sauce.

Flash pan seared ahi with cabbage slaw, topped with pico de gallo and cilantro cream salsa.

Ahi poke rice bowl topped with achara, fresh cucumber, tobiko, furikake, green onion and spicy garlic mayo. Add avocado $2

Elbow mac noodles in our beer cheese.

slow cooked baby back ribs, served with a baked mac and cheese and sweet and sour pickeld green papaya slaw.