Appetizers

Question 1

Eureka Wings [WINGS]

Answer 1

9 crispy wings tossed in one of 3 sauces: Reaper sauce, chili garlic, beer bbq [garnished with parsley and served with blue cheese dressing or ranch]

Question 2

Bruschetta [BRUSCH]

Answer 2

5 pieces of toasted french bread topped with goat cheese spread, tomatoes, and basil tossed in balsamic vinaigrette [topped with balsamic glaze and lemon zest]

Question 3

Truffle cheese fries [TFF]

Answer 3

crispy hand cut french fries tossed in truffle salt and topped with shredded parmesan cheese [garnished with ramekin of creamy truffle sauce made with havarti cheese and green onions]

Question 4

Lollipop corn dogs [C-DOG]

Answer 4

5 crispy polish sausage corn dog bites [served with house made spicy porter mustard and garnished parsley]

Question 5

nacho average nachos [NACHO]

Answer 5

shredded smoked chicken nachos with black beans, monteray jack cheese, diced tomatoes and chipotle dressing [garnished with fresh jalapenos, sour cream, guac, and cilantro]

Question 6

shishito peppers [SHI]

Answer 6

4 oz of shishito peppers lightly blistered [topped with lemon juice, chives, maldon sea salt flakes, and tobiko]

Question 7

mac n cheese alfredo [MAC]

Answer 7

8 oz of our creamy alfredo mac and cheese [topped with a piece of fried sage]

Question 8

hand pulled chicken tacos [CHK-T]

Answer 8

2 shredded smoked chicken tacos in corn tortillas with smoky chipotle sauce [garnished with monterey jack cheese, pico de gallo, shredded cabbage, avocado, and sliced fresh jalapenos and maldon sea salt flakes, wedge of lime on the side.]

Question 9

pacific white fish tacos [FISH-T]

Answer 9

2 blackened mahi mahi tacos in corn tortillas [garnished with shredded cabbage, avocado aioli, and mango salsa, wedge of lime on the side]

Question 10

osso bucco riblets [RIBS]

Answer 10

12 oz of osso bucco riblets lightly fried and tossed in firecracker aioli [topped with parsley]

Question 11

golden opportunity mussels [MUSS]

Answer 11

mussels prepared with jalapeno bacon stock, golden opportunity, crispy pancetta, garlic and butter [finished with stock, grape tomatoes, celery leaves, and parsley]

Question 12

rock shrimp taco [SHRIMP-T]

Answer 12

crispy rock shrimp, guacamole, shredded lettuce, tomato, chipotle aioli [garnished with lime zest and cilantro]

Question 13

bison chili [CHILI]

Answer 13

6 oz of flat iron and bison chili made with buffalo trace [cheddar cheese and diced red onion.served with chips]

Question 14

tomato bisque [BISQ]

Answer 14

6 oz of creamy tomato bisque topped with sour cream [garnished with basil and served with toasted baguette pieces]

Question 15

baked potato chowder [BP]

Answer 15

6 oz of rich baked potato chowder with diced bacon [garnished with cheddar cheese and green onion]

Question 16

butternut squash [B-NUT]

Answer 16

6 oz of elegant and creamy with heat on the finish. made from butternut squash, carrot, onion, and apple [topped with sour cream]

Question 17

french fries [FF]

Answer 17

hand cut kennebec potato french fries [garnished with parsley and served with ketchup]

Question 18

onion rings [O-RINGS]

Answer 18

hand breaded panko crusted colossal onion rings [served with ranch]

Question 19

sweet potato fries [SPFF]

Answer 19

crispy sweet potato fries tossed in cinnamon [garnished with honey]

Question 20

house salad [HOUSE/SS]

Answer 20

Cherry tomatoes, blue cheese crumbles, diced red onion, and dried cranberries served on a bed of mixed greens [served with choice of dressing]

Question 21

broccoli [BROC]

Answer 21

sauteed broccoli florets in a shallot garlic butter [topped with parmesan cheese]

Question 22

How would you describe our bar program?

Answer 22

our bar has all american whiskeys and a dynamic selection of the best local craft beets. we also feature a range of specialty cocktails that could please any palate.

Question 23

Why do we have the type and quality of products that we do?

Answer 23

We offer all small batch american products behind our bar from liquors to beet and wine. We believe these are the best quality products available and enjoy supporting our local community businesses with craft beer and small batch whiskey.

Question 24

What is craft beer?

Answer 24

Small - annual production of 6 million barrells or less. Independent - Less than 25% of the craft brewery is owned or controlled by an alcoholic beverage industry member who isn’t a craft brewer.
Traditional - Has either a malt flagship or has at least 50% of its volume in either all malt beers or in beers which use adjuncts to enhance rather than lighten flavor

Question 25

What ingredients come in our bloody mary?

Answer 25

Vodka, housemade bloody mary mix, bacon, celery, olives, jalapeno slice

Question 26

What should be done right away if you question a guests intoxication level?

Answer 26

notify the server and a manager right away.

Question 27

what beer do we use in our bbq sauce

Answer 27

hangar 24 orange wheat OR locally selected beer matching taste profile

Question 28

What are requirements of Bourbon?

Answer 28

Between 51%-80% corn
Made in new, charred oak barrels
No more than 160 proof
MAde in US

Question 29

Styles of beer?

Answer 29

Hefeweizen, IPA, Pale ale, Lager, Porter, Stout, Pilsner, Kolsch

Question 30

4 ways of connecting with guest?

Answer 30

visually, verbally, take action, details

Question 31

Pilsner

Answer 31

czech town of Plzen, many different interpretations. Typically sweet malt, crisp, and have a clean finish of hops. Lighter beer. ABV 4-5%
Pair with any salad, fish tacos, chk sand, bocca, porto

Question 32

american wheat ale

Answer 32

first gained popularity in pacific northwest. typically between 30-50% wheat. clean, crisp, and sometimes citrusy. Aromas often consist of big citrus notes and sweet wheat malt. ABV 3-5.5%
Pair with salmon, salads, NAPA

Question 33

hefeweizen

Answer 33

traditional german style wheat beer. 50-60% malted wheat. common flavors include banana, clove, bubblegum.
Pair with fish tacos, steamers, mussels

Question 34

pale ale

Answer 34

Ale brewed with top fermenting yeast (ale yeast). built on a base of pure malt, usually with the caramel, raisin flavors of crystal, counterbalanced by the fresh, pungent flavors of american hops with their piney, citrusy notes. ABV 4.5-5.5%
Pair with OG, WINGS, RIBS

Question 35

India Pale Ale

Answer 35

created during britains colonization of india. more hops were added to english old ales in order to preserve them on long voyages at sea. IPA is a paler, stronger, hoppier style of pale ale. Typically bitter and showcases american hop varieties. Flavors include fresh hops, bready malts, hints of caramel, with a clean crisp bitter finish. ABV 5.5-6.3%
Pair with FIG, BISON, MAC

Question 36

Double/Imperial IPA

Answer 36

Big and strong. hope in the foreground but play off a background of complez maltiness. Aroma full of hops. ABV 7.9-10.5%
Pair with BLUES, TFF

Question 37

Amber/Red Ale

Answer 37

one of the first styles in american craft brewing. ambers are sessionable beers with a little more strength. they have a strong malt base with plenty of caramel notes and a delicate hop finish. ABV 4.5-6%
Pair with EGG, NACHO

Question 38

Brown Ale

Answer 38

classic english style. American brown ale is typically hoppier and bigger than its english counterpart. typically has a toasty flavor with some sweetness. browns like reds/ambers have a strong caramel malt base with a delicate hop finish. ABV 4-6%
Pair with EGG, CHK-T

Question 39

Porter

Answer 39

Toasty and roasty. Roasted malt gives most porters a very distinguishable characteristic. Porters often have chocolate and coffee notes but not as strong as a stout.
Pair with FIG, PORK SAND

Question 40

Stout

Answer 40

stouts and porters are intertwined. stouts were orifinally known as double porters, then stout porters and eventually just stouts. deep dark roasty characteristics just like porters. can range from bitter to sweet but typically have chocolate, coffee, and dark fruit notes.
Pair with steamers, MUSS, beef

Question 41

American wild ales/sours

Answer 41

relatively new category to the craft beer scene. sour beers originated in belgium. beer becomes sour by introducing wild yeasts during fermentation. fruit is often used to make sour beers like lambics and framboise tto cause secondary fermentation.
Pair with RIBS, BRUSCH, BLUES, FIG