PUBlic House

Gluten free, vegan. Spicy garlic chili sauce topped with jalapenos and toasted macadamia nuts.

Vegan. Battered tomatoes, artichoke habanero aioli with an apple and cranberry slaw.

Vegetarian. Fried brussels in a honey vinaigrette finished with goat cheese, cranberries and balsamic drizzle.

Vegan. Roasted beet hummus, fresh cucumbers, house naan, grilled lemon.

Wings tossed in spicy peach barbecue sauce finished with peach pico de gallo and a drizzle of balsamic reduction.

Garlic chili wings topped with macadamia nuts and jalapenos.

Vegetarian. Burrata, sauteed herb and garlic cherry tomatoes with grilled bread finished with a balsamic reduction.

Vegan. Cauliflower with roasted pepper coulis, grilled lemonand crispy crostini.

Vegetarian, gluten free. Creamy tomato bisque topped with chili oil and scallions.

Vegetarian. Herbed goat cheese panini topped with sweet roasted tomatoes finished with a balsamic reduction and citrus greens.

Baby arugula, gala applesand dill tossed in a light cranberry vin, topped with toasted pine nuts, cranberriesand goat cheese.

Gluten free. Crisp arugula, kaleand romaine tossed in a light caper dressing topped with charred grapes and Blue cheese crumbles.

Vegan. Kale, arugula, cilantro, basil and cherry tomatoes tossed with citrus broccoli vinaigrette, pickled red onions and garlic dill "parm" crumbles (contains nuts).

Vegetarian. Garden greens, grape tomatoes, dry aged cheese, pickled onions, croutons all tossed with a lemon vinaigrette finished with balsamic.

Juicy fried chicken breast, whole grain buffalo sauce, house ranch, lettuce, tomatoes and pickles on a toasted potato bun. Try it vegan.

Twelve-ounce gold canyon New York steak, over garlic mash, topped with a mushroom pink peppercorn bourbon gravy and finished with whiskey compound butter.

Grilled ten-ounce 100% grass-fed ground wagyu beef sitting on fresh arugula, dijonnaise, topped with shiitake mushrooms, garlic confitand Blue cheese. Finished with shallot frits, bun.

Slow roasted pulled pork over grilled sourdough and topped with sweet poblano slaw and spicy peach salsa.

Vegan. Herbs and aromatics cooked down with fresh tomatoes in white wine, joined with linguine.

Gluten free. Creamy mashed potatoes over chefs selection of veg finished with roasted garlic and dill oil.

Vegetarian, gluten free. Slow roasted beef brisket, peach Barbeque. Borracho bacon beans, chef vegand jalapeno Cheddar cornbread.

Braised corned beef piled on griddle toasted rye, dressed with a 1000 island sauce, krautand Swiss. Served with house cut fries.

Vegetarian, gluten free. Finished with salted caramel, toasted macadamia nuts and house whip cream.

In true public house fashion, anything but classic creme brulee.