Elevation 66 Brewing Company

Spring Wine Pairing 5 courses Dinner with Chef Coquito Cao * 1st Course Cucumber Rose *2nd Course Pastete Nach Entenart *3rd Course Grilled Pork with Dandan Noodle and Tahini *4th Course Secret Sauce Sliced Steak with Mushroom. *5th Course Home Made Fermented Rice Wine with Pearl Taro Balls, Gouji Berry, and Dates.

Finely Shredded Fresh Cabbage and Carrots with Creamy Mayonnaise and Apple Vinaigrette.

Seasonal Mix Greens

House Brew Beer-Battered Onion Rings.

Market Salad: Green Leaf Lettuce with Spiced Walnuts, Pickled Stone Fruit, Bleu Cheese, Tossed in a Honey Mustard Vinaigrette, Garnished with Red Chili Flakes. {GF,V}

Shaved Carrots, Jalapenos, Caramelized Onions, Thyme, Bleu Cheese, Apple, & Balsamic Reduction.

Vegetable Chinese Egg Rolls.

Ground Beef, Shredded Carrot, Chive, Minced Garlic and Giger, with Soy Dipping Sauce.

Breaded and Deep-fried Chicken Breast Pieces with choice of BBQ, Ranch, or Ketchup.

Celery, Ranch, Choice of BBQ or Spicy Chipotle, Celery with Ranch Dressing.

Celery, Ranch, Choice of BBQ, Honey Spicy, or Spicy Chipotle, Celery with Ranch Dressing.

Mixed Roasted Corn, Red Onion, Cucumber, Garbanzo Beans, Galic, Lemon Juice with Fine Dice Feta and (EVOO) Extra Virgin Olive Oil. {GF,V}

Jack, Cheddar Cheese, Parmesan, & Toasted Panko.

Cheddar, Pickled Chilies, and Caramelized Onions on Alta Mira Bakery Sourdough. {GF,V}

Oven Roasted Pork Loin, Swiss, Pickles, Bacon, & Mustard on Ciabatta Bread.

Ale Corned Beef, Sauerkraut, East Bay IPA Remoulade, Swiss, Slaw, on Marble Rye.

Marinated Chicken Breast, Served with Pepper Jack, Caramelized Onions, Pickles & Remoulade on Ciabatta Bread.

Flour Breaded Chicken Breast, Pickles, Cheddar, Bacon Jam, Slaw on Signature Burger Bun

Ground Beef with Caramelized Onions, Swiss, Pickled Peppers, and Remoulade on Ciabatta Bread.

Niman Ranch Beef, Caramelized Onions, Served with Lettuce, & Pickles on Signature Burger Bun.

Fresh Catch, Red Onion, Roasted Corn, Cherry Tomatoee, Scallions, Pickled Onions, Tapitio., on Tortillas.

House Made Beer-Battered Cod with Fries, Ponzu Aioli.

House Brined, Pan Seared, Center Cut Pork Chop, Finished on the Grill & Served with a Wine and Butter Pan Sauce, Red Cabbage with Apples & House Made Spätzle.

Esthers Stout Brownie

Fudge Lava Cake

Lemon Italian Cream Layer Cake.

Spring Wine Pairing 5 courses Dinner with Chef Coquito Cao * 1st Course Cucumber Rose *2nd Course Pastete Nach Entenart *3rd Course Grilled Pork with Dandan Noodle and Tahini *4th Course Secret Sauce Sliced Steak with Mushroom. *5th Course Home Made Fermented Rice Wine with Pearl Taro Balls, Gouji Berry, and Dates.