Underground Public House

So-il stle poutine. House fries covered in Belgian cheddar ale sauce, bacon lardons, cilantro crema, scalions.

Fried pork rinds, chili lime dust, cilantro crema.

Two soft boiled eggs wrapped in house chorizo Verde sausage, blue corn masa crust, deep-fried, salsa verde and salsa Roja, crema Oaxaca, cilantro.

Roasted red and gold beets, mixed greens, non-gmo chevre, local spiced pecans, house vinaigrette.

Mixed greens, black pepper bacon, grape tomatoes, sweet corn, shaved red onions, manchego, choice of house dressing.

Charred half romain, shaved Spanish mahon, grilled crouts, house caesar dressing.

Mixed greens, market vegetables, shaved red onion, croutons and choice of house dressings.

Bacon and bleu cheese crusted 1-2 lb. house-ground patty, stout whole grain mustard, lettuce, tomato, onion, pickle on a brioche bun.

Hand-pounded pork fritter sandwich, tomato, pickled red onion, arugula, lemon caper aioli, stout whole grain mustard on a brioche bun.

Drive-in style 1-2 lb. house ground local chuck patty, house American cheese, caramelized onions, lettuce, tomato, pickle, "sauce especial" on a brioche bun.

House chorizo Verde pork sausage with roasted poblano peppers, toasted pepita and sesame seeds, cilantro, mezcal on a brioche bun with salsa verde and Roja, crema Oaxaca, local radish, onion and cilantro.

Housemade chickpea and herb falafel patty, vegan tahini "aioli", herb zhug sauce, lettuce, tomato, onion on a vegan "brioche" bun.

Mojo marinated grilled pork loin, herbed vinegar aioli, queso cotija, lettuce, tomato, pickled red onion, on a plantain fritas bun.

Jerk spiced non-gmo oak-smoked and roasted chicken, heirloom calypso beans with smoked pork belly, grilled gai cilantro greens, fried plantain chips, and jerk sauce.

16 oz. local New York strip from Henneman's, herbed steak butter, grilled local baby Choi, Yukon gold mash with bleu Stilton, fizzled leeks.

Grilled 12 oz. local hanger steak, Israeli zhug "chimichurri" sauce, house cut fries, garlic Parmesan sauce, malt vinegar aioli.

Wild-caught sockeye salmon, pistachio romesco, green pea emulsion, purple Peruvian potato mash with miso brown butter.

Two 8 oz. lick creek pork chops, apple, Dijon demi, pickled mustard seed "caviar", cauliflower crema, grilled pea tips, flyway farms chestnut mushrooms with gnocchi in brown butter, manchego.