Menus

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DRINKS

BEER ON TAP

Pueblo Vida Brewing Co. ~ 6
Bavarian Hefeweizen – Tucson, AZ

Dragoon Brewing Co. ~ 6
Rotating Handle – Tucson, AZ

Barrio Brewing Co. ~ 6
Tucson Blonde – Tucson, AZ

Prescott Brewing Co. ~ 6
Liquid Amber Ale – Prescott, AZ

Borderlands Brewing Co. ~ 6
Citrana Wild Ale – Tucson, AZ

Historic Brewing Co. ~ 6
Opposable IPA – Flagstaff, AZ

1055 Brewing Co. ~ 6
Leap Pale Ale – Tucson, AZ

Papago Brewing Co. ~ 6
Coconut Joe Stout – Scottsdale, AZ

Dragoon Brewing Co. ~ 6
IPA – Tucson, AZ

Beast Brewing Co. ~ 6
American Strong Ale – Bisbee, AZ

Tieton Cider Works ~ 6
Apricot Cider – Yakima, WA

Rotating Draft Selection ~ mkt
Seasonal – Ask your server

LIQUOR

Vodka
Dripping Springs ~ 7
Tito’s ~ 9

Gin
Big Gin ~ 7
Barr Hill Gin ~ 10

Tequila
Olmeca Altos Plata ~ 7
Ocho Reposado ~ 9

Rum
Plantation ~ 7
Mount Gay Black Barrel ~ 9

Bourbon
Four Roses Yellow ~ 7
Bulleit ~ 9
High West American Prairie ~ 10
Reserve Bourbon

Rye
Crater Lake Rye ~ 7
High West Dbl Rye ~ 10

Scotch
Great King Street ~ 9

COCKTAILS

Porch Tea ~ 9
Black Tea Infused Vodka, Citrus, Rosemary, Simple Syrup

The Teen-Teen ~ 9
Cynar, Vodka, Lime, Simple Syrup, Grapefruit

Garden Party ~ 9
Tequila, Mint, Cucumber, Peach Bitters, Lime

Barstool Dreamer ~ 9
Rye Whiskey, Elderflower, Lemon, Aperol

Proper Pimm’s Cup ~ 9
Peppercorn gin, Pimm’s, Basil, Cucumber, Apple Shrub

The “Zeta” Acosta ~ 9
Tequila, Apricot Cider, Pineapple, Ginger Syrup, Aperol

Pueblo Sour ~ 9
Pueblo Vida Hefeweizen Cordial, Bourbon, lime juice

Proper Manhattan or Proper Old Fashioned ~ 9

The Malevolent Queen ~ 9
Gin, Apple Shrub, Tazi, Lemon

Kentucky Tea Party ~ 9
Bourbon, Grapefruit Shrub, Sage Syrup, Sweet Vermouth, Tea

NON-ALCOHOLIC

Exo Roast Coffee ~ 2.5

Maya Tea Co. Iced Tea ~ 2.5

Coke Products ~ 2.5

Sparkling Housemade Lemonade ~ 3

Housemade Ginger Ale ~ 3

Cinnamon Cream Soda ~ 3

Spiced Blackberry Limeade ~ 3

7 Cups Loose Leaf Hot Teas ~ 3.5
Gong Fu Dian Hong Organic Black Tea
Yin Gou Mei Silver Fish Hook Green

Maya Tea Co. Hot Herbal Tea ~ 3
Peppermint
Chamomile

Maya Tea Co. Devi Chai ~ 4
(add almond milk) $0.50

Iced Coffee ~ 4

Orange Juice ~ 3

Cranberry Juice ~ 3

Tomato Juice ~ 3

WINE

** = wine on tap

WHITES ~ G | B

Proper White ** ~ 8 | 34
AZ Stronghold Tazi White Blend Cochise Co., AZ 2013

A22 Pinot Grigio ** ~ 8 | 34
Alto Adige, Italy 2012

Max Mann Riesling ** ~ 9 | 38
Mosel, Germany 2013

True Myth Chardonnay ** ~ 9 | 40
Central Coast, CA 2012

Arizona Stronghold “Dayden” Rose ~ 7 | 26 
Cochise Co., AZ 2013

Gruet Brut ~ 8 | 30
Albuquerque, New Mexico

The Ned Sauvignon Blanc ~ 9 | 34
Marlborough, New Zealand 2014

Sterling Vineyards Chardonnay ~ 12 | 46
Napa Valley, CA 2011

Page Springs Vino del Barrio Blanca ~ 40
Cornville, AZ 2013

Pillsbury “Wild Child White” ~ 46
Cochise Co., AZ 2012

Grand Canyon Winery “Traveler’s White” ~ 46 
Cornville, AZ 2012

Chateau Tumbleweed “Miss Sandy Jones” ~ 46
Cornville, AZ 2013

Arizona Stronghold Dala Chardonnay ~ 52
Cochise Co., AZ 2011

Soter Vineyards Mineral Springs Brut Rose ~ 150
Yamhill-Carlton, OR 2009

REDS ~ G | B

Proper Red ** ~ 8 | 34
Dos Cabezas Red
Sonoita, AZ 2013

Ballentine Old Vine Zinfandel ** ~ 8 | 34
Napa Valley, CA 2012

N2 Cabernet ** ~ 9 | 38
Napa Valley, CA 2012

Copain Pinot Noir ** ~ 12 | 46
Mendocino County, CA 2013

Golden Rule Zinfandel ~ 11 | 42
Cochise County, AZ 2011

Charles & Charles Red ~ 8 | 34
Columbia Valley, WA 2013

The Possessor ~ 10 | 50
Paso Robles, CA 2012

Paul Hobbs Felino Malbec ~ 12 | 46
Mendoza, Argentina 2013

Sterling Vineyards Merlot ~ 12 | 46
Napa Valley, CA 2011

Page Springs Vino del Barrio Rojo ~ 46
Cornville, AZ 2011

Chateau Tumbleweed “Admiral Star Sailor” ~ 46
Cochise County, AZ 2012

Pillsbury “Wild Child Red” ~ 46
Cochise Co., AZ 2012

Javelina Leap Tempranillo ~ 60
Cornville, AZ 2012

Proper Claret ~ 50 
California 2012

Chateau Tumbleweed “Lil’ Frankie” ~ 95
Cochise County, AZ 2012

DINNER

* Items with an asterisk are or can be made gluten free.

– A gratuity of 18% will be added to parties of 8 or more.

– Consuming raw or undercooked meat, poultry, fish or eggs may increase your chance of food-borne illness. Please inform your server of any food related allergies.

APPETIZERS

House Board ~ 15
Two meats + two cheeses (chef’s pick), cracked pepper+ parmesan lavosh, mission fig, apricot, mixture of house pickled vegetables.

* Smoked Almonds ~ 4
Lime, tajin

* House Cut Kennebec Frites ~ 6
Black pepper aioli

* Queen Creek Olives ~ 5

* Yukon Gold Potatoes ~ 8
Roasted yukons, creme fraiche, butter

* Pickled Vegetables ~ 6
Assorted selection of house made pickles

Bocadillo Jamon ~ 8
Serrano ham, garlic aioli, shaved manchego, watercress

Pork Shoulder Sliders ~ 9
House Dijon, bread + butter pickle

* Prop Prop Wings ~ 10
Spicy + sweet, crunchy garlic, sesame seed, cilantro

Ricotta Gnocchi ~ 10
Maggie’s mushrooms, shallot, lemon oil

* Merguez Lamb Sausage ~ 10
Chimichurri, smoked chili aioli

* Roasted Beets ~ 9
Bleu cheese fondue, walnuts, arugula

SALADS

* Southwinds Kale Salad ~ 10
Purple cabbage, roasted walnuts, maple balsamic, Point Reyes, crispy jamon

* Market Greens ~ 6
Simple vinaigrette, Black Mesa Ranch chevre

* Fried Green Tomatoes ~ 11
Smoky lime aioli, basil pistou, seasonal lettuce, Jones bacon, manchego

* McClendon Spinach ~ 9
Praline pecans, fennel + muscat dressing, navel oranges, camembert

ENTREES

Daily from 5pm to 10pm.

Char Siu Pork Chop ~ 23
Sauteed bok choy, udon noodles, maya tea broth, cilantro, togarashi, green onion

* Lemon Carnaroli ~ 14
Summer squash, snap peas, asparagus, grada padano, roasted local chicken

* Top Knot Farms Chicken Breast ~ 16
Serrano ham + dijon emulsion, summer squash, snap peas

*Shaved Chuck Tender Salad 15
Seasonal lettuce, local tomatoes, jalapeno chili dressing, Arizona cheddar, fried onions

*Turf and Turf 25
Kale ash coated NY strip, pan seared golden potato pave, house steak sauce

Cavatelli Bolognese 18
Roasted mushrooms, house grind bolognese, aged parmesan, Bob’s spinach, Alfonso 18yr balsamic

* Roasted Chiltepin Sausage ~ 16
Local beans, scallion, kimchi, green apple

* Diver Scallops ~ 22
Sweet corn puree, asparagus

* Benson Duck Breast ~ 23
Steuben bean ragout, fennel, parsley, cherry salmis, celery

* Shank Stew ~ 12
Pulled lamb shank, grilled bread, medjool date, roasted carrot

* Mexican Shrimp ~ 12
Hayden Mills polenta, Jones bacon, sage butter

LUNCH

* Items with an asterisk are or can be made gluten free.

– A gratuity of 18% will be added to parties of 8 or more.

– Consuming raw or undercooked meat, poultry, fish or eggs may increase your chance of food-borne illness. Please inform your server of any food related allergies.

SANDWICHES

Daily from 11am – 2:30pm

All sandwiches are served with our house made potato chips.
– Add Kennebec frites for $2
– Add Alfonso oil dressed greens and chevre for $2

EXO Rubbed Shoulder BBQ ~ 10
JRB potato roll, red + green cabbage

Tuna Sandwich ~ 10
Walnuts, apple, red onion, aioli

The Double ~ 10
JRB potato roll, smoked chili aioli, grain mustard, grilled onion

Lamb Burger ~ 12
Pickled red onions, italian bleu

Allepo Smoked Pastrami ~ 12
JRB rye, grilled onions, swiss, pickle

Top Knot Buttermilk Chicken Club ~ 12
Jones bacon, romaine, beefsteak tomato, herb + garlic dressing

Chickpea Burger ~ 9
Arugula, tomato, cucumbers, dill + garlic dressing

SALADS

* Southwinds Kale Salad ~ 10
Purple cabbage, roasted walnuts, maple balsamic, Point Reyes, crispy jamon

* Market Greens ~ 6
Simple vinaigrette, Black Mesa Ranch chevre

* Fried Green Tomatoes ~ 11
Smoky lime aioli, basil pistou, seasonal lettuce, Jones bacon, manchego

* McClendon Spinach ~ 9
Praline pecans, fennel + muscat dressing, navel oranges, camembert

* Caesar Salad ~ 8
Baked parmesan, white anchovy, rye croutons

BRUNCH

Saturday & Sunday from 9am – 1pm.

* Items with an asterisk are or can be made gluten free.

– A gratuity of 18% will be added to parties of 8 or more.

– Consuming raw or undercooked meat, poultry, fish or eggs may increase your chance of food-borne illness. Please inform your server of any food related allergies.

Toast and Jam ~ 5
3 jars, chef’s pick, Jonathan Robbins bread

MCO ~ 8
Shaved serrano ham, chef’s pick cheese, queen creek olives, baguette

Hayden Polenta ~ 10
Poached eggs, mushroom ragout, Bob’s arugula, marinated tomato, Black Mesa che?vre

Beeler’s Pork Cutlets ~ 12
Poached egg, chili + cheddar polenta

The French Toast ~ 10
Canadian maple syrup, seasonal compote

Brisket Hash ~ 12
Poached eggs, caramelized onion, shredded yukon, horseradish hollandaise

Andouille and Eggs ~ 10
Two sunny side up eggs, Yukon browns, herb oil

Chilaquiles ~ 12
Anita St. tortillas, red chile, local beans, cilantro, red onion, Cotija, easy eggs

* Shank Stew ~ 12
Pulled lamb shank, grilled bread, medjool date, roasted carrot