LUNCH

appetizers
DEVILED EGGS 6 BURNT ENDS, FRESH HORSERADISH, SMOKED PA P R I K A TEXAS POUTINE 8 F R I E S , S M O K E D B R I S K E T, BBQ SAUCE, MOZZARELLA CURDS, PEPPERONCINI WINGS 12 SMOKED, GLAZED, THEN GRILLED IN OUR HOUSE SAUCE GRILLED BACON AND POBLANO HUSH PUPPIES 8 S P I C Y A G AV E S Y R U P, R E D CABBAGE, SPICED CREAM CHEESE

BBQ
S T. L O U I S P O R K RIBS
HALF PORTION

soups
DIRTY FRENCH ONION SOUP 6 CHICKEN, BACON DRESSED CROSTINI AND FONTINA CHEESE POT LUCKY CHILI 8 A L L M E AT I F Y O U R E L U C K Y sandwiches

13

BERKSHIRE PORK SHOULDER

HALF PORTION

THE SANDWICH 12 CHOICE OF PORK OR B R I S K E T, C O L E S L A W , B B Q SAUCE, AND CHIPS T H E V E G G I E 10 ZUCCHINI, PORTOBELLO MUSHROOMS, GRILLED ONIONS, PIMENTO CHEESE THE WELL BURGER 14 OUR CUSTOM GRIND, SWEET BOURBON GRILLED ONION JAM, BIBB LETTUCE, AGED CHEDDAR THE LAMB BURGER 16 CHARRED ROMAINE, S H AV E D R E D O N I O N , N E W Y O R K F E TA , H A R I S S A
T H E M E AT G R I N D E R 14 S T O U T D I P P E D B R I S K E T, SPICY CIPPOLINI W H O L E G R A I N M U S TA R D SPREAD, FRESH MOZZARELLA

salads
R AW K A L E A N D S H AV E D BRUSSEL SPROUT CAESAR 10 BOQUERONES, CORNBREAD C R O U T O N S , F R E S H PA R M E S A N THE WEDGE 9 I C E B E R G , B A C O N , M A R I N AT E D RADISHES, BUTTERMILK BLUE CHEESE DRESSING QUINOA SALAD 9 SMOKED CURRANTS,CANDIED WA L N U T S , F R E S H A P P L E , PEA TENDRILS, CITRUS VINAIGRETTE MIXED GREENS 7 S H AV E D F E N N E L , P E T I T E HERBS, FUJI APPLES, LEMON TA R R A G O N V I N A I G R E T T E SPRING CHOPPED SALAD 10 R O M A I N E , O N I O N , C A R R O T, AV O C A D O , B L U E C H E E S E CRUMBLES, HOUSE RUB VINAIGRETTE

C R E E K S T O N E FA R M S BEEF BRISKET
HALF PORTION

LANCASTER COUNTY CHICKEN

HALF PORTION

10

SMOKED SAUSAGE
HALF PORTION

7
ALL SANDWICHES SERVED WITH FRIES

TRI-TIP SKEWERS
SINGLE PORTION S L AW

s i de s
4 4 4 5

COLLARD GREENS S W E E T P O TAT O M A S H MAC-N-CHEESE

DRY RUB FRIES

4 4 3

a d di t i on s
M A R I N AT E D S H R I M P S K E W E R S HOUSE-MADE CHORIZO (3OZ) P U L L E D C H I C K E N ( 4 O Z ) TRI-TIP CUBES 6 4 5 5

BBQ BEANS CORN BREAD

CHAD ROSENTHAL - HEAD HONCHO & PIT MASTER

SCOTT MOROZIN - CHEF DE CUISINE

JOHN MILLER - FOH MANAGER