Le Pour Haus

sauteed black kale, burrata, baby heirloom tomatoes, citrus supremes

butter lettuce, shaved parmesan, oro blanco vinaigrette with sauteed spring peas

hummus, roasted red pepper and artichoke tapenade dips served with pita chips

traditional chopped roma tomato, basil, garlic and shaved parmesan on top of toasted baguette (we are not shy with the garlic)

spiced pita chips baked with feta cheese, kalamata olives, roasted eggplant topped with tomato, cucumber and house-made tzatziki yogurt dip

mozzarella cheese, artichoke heart, roasted onion, olives brushed with garlic olive oil

slowly braised short rib, garlic butter, horseradish cream sauce

pressed gruyere and parmacotto ham sandwich baked with bechamel sauce

baked, breaded chicken breast, sauteed broccoli rabe, port salut cheese, spicy aioli (no bread)

pressed pita stuffed with roasted red pepper, eggplant and zucchini served with cilantro aioli

butter lettuce leaf, topped with a blend of roma tomato, basil, garlic, cannellini beans and toasted dukkah (veganese)

slow-braised shredded oxtail topped with spiced chimichurri and heirloom tomato with small coleslaw over order, they're that good

pork ribs slow braise, house blend of seasoning

seasonal vegetables with lemon, garlic, olive oil and a touch of chili flakes

roasted pee-wee potatoes, olive oil, garlic served with spiced red aioli

napa and purple cabbage with cilantro, scallion vinaigrette

four cheese blend with pancetta (optional) and a side of sriracha

selection of mixed spicy/sweet chipotle nuts

mixed marinated green and black olives

stuffed with goat cheese and chives, prosciutto and provolone

a blend of gorgonzola, breadcrumbs, herbs and spices

served with; crackers, olives, nuts, tiny tart pickles, dried fruit, fig jam, truffle honey and baguette. your choice of 4 to 9 selections of the cheeses and charcuterie (see chalkboard)

served with chocolate chip cookies for dippin'

the graham, the chocolate, the housemade marshmallow

five for a dolla'

agostoni single estate bominicana 75%, single origin ecuador 74%, single origin per 70%

butter lettuce leaf, topped with a blend of roma tomato, basil, garlic, cannellini beans and toasted dukkah (veganese)

mango, pineapple, cucumber drizzled with limon, chili, salt

our four cheese blend with pancetta (optional) and a side of sriracha

enchiladas topped with a baked egg

baked frittata with goat cheese, mushrooms and chives served with papitas bravas and toast

pressed gruyere and parmacotto ham sandwich baked with bechamel sauce

served with mixed fruit and tons of butter and syrup

chicken, fire roasted corn, avocado and cilantro

roasted pee-wee potatoes topped with spiced red aioli

traditional chopped roma tomato, basil, garlic and shaved parmesan on top of toasted baguette (we are not shy with the garlic)

slow- braised shredded oxtail topped with spiced chimichurri and heirloom tomato

spiced pita chips baked with feta cheese, kalamata olives, roasted eggplant topped with tomato, cucumber and house-made tzatziki yogurt dip

mozzarella cheese, artichoke heart, roasted onion, olives brushed with garlic olive oil

pressed pita stuffed with roasted red pepper, eggplant and zucchini served with cilantro aioli

roasted pee-wee potatoes, olive oil, garlic served with spiced red aioli