WINTER 2018 dinner MENU

Our five barrel brewery focuses on terroir-driven beers, relying on

traditional & native microflora for fermentation and sourcing most of
our ingredients from within 100 miles. Our cuisine is designed
around bright, bold flavors to match the complexity and nuance of
our beers, with a global, street food-inspired influence.

SMALL & SHARE PLATES MAINS

SAIGON WINGS 13 KOREAN FRIED CHICKEN 28
Crispy battered chicken wings, spicy fish sauce Spicy fried chicken, sesame seeds, gochujang-honey, house kimchi,
caramel, pickled green papaya and radish. black garlic ranch dip.

SPICY PORK BELLY CREPE 14 SZECHUAN CAULIFLOWER 20

Pork belly sautéed with shitake mushrooms, sweet and Crispy battered cauliflower, sautéed broccoli, scallion, garlic, ginger,
sour cherry and Szechuan peppercorn sauce served sichuan peppercorn and Chinese master sauce, jasmine sticky rice.
with thinly sliced cabbage and chive crepes.
STEAK FRITES 60
OYSTERS ON THE HALFSHELL Half Dozen 16 4 Star Wagyu Center Cut New York Strip seared in duck fat, scallion
Rotating selection of oysters served with mango ash, demi-glace and our hand cut rosemary and sage frites.
black pepper granita or traditional mignonette.
THE PUBLICAN 16
ROSEMARY & SAGE FRITES 6 Butchers grind kobe beef, sharp white + add fries or salad 3
Hand cut frites, crispy rosemary, sage, herb cheddar, house made dill pickles, butter + add bacon 2
provence sea salt, malt vinegar aioli. lettuce, tomato, fancy sauce, potato bun. + add hens egg 2

PÂTÉ CHAUD 9 RED CURRY DUCK 29

Vietnamese style pork sausage meat pie. Hot smoked dry aged duck breast, red curry, grilled pineapple,
pickled grapes, jasmine rice.
MISO CREAMED KALE 13
Lacinato kale sautéed with cream and miso topped WHOLE ROASTED FISH OF THE DAY AQ SERVER
with a mix of foraged and domestic mushrooms. Fennel, orange, oregano, roasted fingerlings, cumin yogurt

BEEF TARTARE 14
Yuzu, miso emulsion, lotus root chips.

GREEN PAPAYA SALAD 13 WINE ON DRAFT

Green papaya, Chinese long beans, heirloom by the glass or carafe
tomatoes, watermelon radish, napa cabbage, banana
blossom, rau ram, lime-thai chile dressing crispy HAHN CHARDONNAY 9 / 24
shallot, roasted peanuts. Santa Lucia Highlands,
Monterey 2016
BABY KALE SALAD 12 ~
Organic baby kale, blonde frisee’, cilantro, parsley, FIELD THEORY ALBARINO 10 / 27
pepitas, sheeps milk farm cheese, pickled red onion, smoked Andrus Island Vineyard, Lodi 2017
jalapeno vinaigrette.
JOYCE PINOT NOIR 10 / 27
Submarine Canyon, Monterey 2017

OPOLO MOUNTAIN ZINFANDEL 10 / 27

Two tacos served on Paso Robles, 2017
STREET TACOS handmade corn tortillas topped
with shaved cabbage, radish,
cilantro, and lime crema.
CARNITAS 10
Crispy pork shoulder,
jalapeno, tomatillo.
KOREAN STEAK 11
BAJA FISH 10 Kimchi, gochujang.
Beer battered local
rockfish, salsa verde.
LAMB BARBACOA 11
MUSHROOM ASADA 11 Avocado, salsa borracha.
Smoky grilled mushrooms,
avocado, pineapple salsa.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Water is precious on California’s Central Coast & is served upon request only. 18% gratuity is added to parties of 6 or more.