Bar Food

Available from 3:00pm — Close


White Bean and Garlic Spread and Grilled Herb Flatbread — $5.50
Roasted, Salted Marcona Almonds — $3.00
House Made Caramel Corn with almonds— $3.50
Marinated Olives — $4.50

Small Plates

Short Rib Ragù over Penne Pasta Garnished with Parmigiano Reggiano — $7.50
Birria de Res — $6.00
Jalisco-style beef stew with chiles and spices, served with tortilla strips, onion, cilantro and lime
Beecher’s Flagship Rillettes — $6.00
with bacon and scallions, served with Grand Central como bread
Cambozola with Roasted Garlic and Flatbread — $6.00
Bresaola with Parmigiano Reggiano and Fresh Lemon — $8.00
Braised Short Ribs with Horseradish Glaze and Creamed Potato — $9.00
Sardines with Italian Parsley, Crushed Lemon Salad, Campagnolo Bread and Butter — $8.00
Penne with House Made Basil Pesto Cream and Shaved Parmigiano Reggiano — $6.50
Beet Salad with Arugula and Laura Chenel Chevre — $6.00
Smashed Potato with Cambozola and Olive Oil — $5.00


with Pickled Mustard Seeds, Sweet and Sour Pickle and Ciabatta
Single Selection — $5 | Sample Three — $13

Bresaola   |   Principe
A very lean and tender beef that is air dried, salted and aged for months
until it becomes hard and dark red in color

Nostrano – Fra’Mani    |    Berkeley, CA
Coarsely ground, mild and “sweet” in flavor

Wild Boar – Olli Salumeria | Manakin, VA
Made from free-range wild boar, live-trapped in TX. It is a sought-after delicacy and a unique salame.

Spicy Uncured Capicollo  |   Fra’ Mani
Boneless pork shoulder seasoned with red pepper, garlic, vinegar, fennel seed and black pepper and lightly smoked over natural wood.

Napoli – Olli Salumeria |  Manakin, VA
Napoli Salami is smoked over applewood giving it a complex,
hearty flavor traditional to the smoked salami from Naples.

Hot Coppa – Olli Salumeria | Manakin, VA
Similar to prosciutto, but it’s derived from the shoulder or neck rather than the ham & seasoned with chili peppers.

Cheese Selections

with Marcona Almonds and Fig Jam and Ciabatta
Single Selection — $5 | Sample Three — $13

Please ask your server about today’s cheese selections

Combining the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola.

The squares of pasteurized cow’s milk are washed with a brine to foster a sticky, orange edible rind. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel.

Asiago Pressa   |   Ferndale Farmstead
Whole cow’s milk gives this 2-3 month aged version a sharp and grassy flavor.

Original Chabis | Laura Chenel
Chabis is a creamy, fresh chevre with a silky texture and a bright, tangy flavor.

Bloomy   |   Jacob’s Creamery  |  Chehalis
A whole milk cheese with a delicate bloom enveloping the rind. A sumptuous buttery rich interior with a slight tang and a hint of mushroom at the finish.

Oregon Blue | Rogue Creamery
In the seasonal version of this cheese, the wheel is covered in grape leaves that have been macerated in Oregon pear brandy which adds a nice fruitiness to the cheese.

Pluvius | Willapa Hills
Basically a cow’s-milk blue cheese without the blue and christened after the Greek god of rain.

Flagship | Beecher’s
Beecher’s signature cheese, Flagship, is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor.

Dark brown or honey-brown or golden orange in colour with a sweet and caramel-like taste and comes with an unusual, aromatic quality.