• ARCTIC SALMON & GLASS NOODLES*
    27
    Tomato-coconut sauce, edamame, red peppers, toasted sesame seeds
  • HERB ROASTED HALF CHICKEN
    20
    Quinoa tabbouleh, warm pita bread, tzatziki, grilled asparagus
  • STRIPED BASS WITH GNOCCHI
    27
    Pan seared Colorado Alamosa striped bass, gnocchi & butternut squash cooked in sage brown butter, drizzled with beurre blanc, topped with ground pecans
  • BACON TOPPED MEATLOAF
    19.50
    Garlic mashed potatoes, cumin butter green beans
  • 10 oz. PRIME RIB AU JUS*
    32
    Beef jus, creamy horseradish, baked potato, grilled asparagus
  • SHRIMP & GRITS
    20
    Garlic, bacon, tomato, creamy grits, Cholula drizzle, chives
  • MONDAY: FRIED CHICKEN
    20
    Garlic mashed potatoes, brown gravy, cumin butter green beans
  • TUESDAY: 3 FISH OR PORK TACOS
    17.50
    Flour tortilla, tortilla chips, pico de gallo, guacamole, side of street corn “Elote”, choice of grilled fish, fried fish or guajillo pork
  • WEDNESDAY: BEER BRAISED SHORT RIBS
    29
    Braised in Face Down Brown Ale, creamy polenta, grilled asparagus, topped with demi-glace
  • THURSDAY: CHEF’S CHOICE RAVIOLI
    25
    Rotates weekly, ask your server for details
  • FRIDAY: ARTIC SALMON
    27
    Brown sugar rubbed, garlic mashed potatoes, cumin butter green beans
  • SATURDAY: STEAMPOT
    38
    Snow crab, shrimp, mussels, potatoes, artichoke, corn on the cob, andouille sausage, Old Bay beer broth
    (each additional cluster $10)
  • SUNDAY: THREE CHEESE LASAGNA
    19
    House-made meatball, garlic toast

A 6% Kitchen Equitable Wage fee is added to all checks.  Our Back-of-House staff do not share in gratuities, and this separate fee ensures that they too earn a Living Wage.  Any gratuity that you kindly choose to leave goes directly to your server.   
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