Menus

Download a drink menu [PDF]

DRINKS

BEER ON TAP

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

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

Dragoon Brewing Co. ~ 6
IPA – Tucson, AZ

Tieton Cider Works ~ 6
Apricot Cider – Yakima, WA

1055 Brewing Co. ~ 6
“La Morena” Nut Brown Ale – Tucson, AZ

Sentinel Peak Brewing ~ 6
“Salidas” Mexican Amber – Tucson, AZ

Five Seasonal Rotating Handles ~ mkt
Seasonal – ask your server

Bottled Beer

Victoria ~ 4
St. Pauli Girl N/A ~ 4
Borderlands Noche Dulce ~ 5
Iron Johns Green Chile Ale ~ 14

LIQUOR

Vodka
Dripping Springs ~ 7
Tito’s ~ 9

Gin
Big Gin ~ 7
Barr Hill Gin ~ 10

Tequila
Olmeca Altos Plata ~ 7
Ocho Reposado ~ 9
Via Mescal ~ 9

Rum
Plantation ~ 7
Mount Gay Black Barrel ~ 9

Bourbon
4 Roses Yellow Label ~ 7
Eagle Rare ~ 10
High West American Prairie ~ 10
Reserve Bourbon

Rye
Crater Lake Rye ~ 7
Bulliet Rye ~ 9

Scotch
Ballvenie ~ 10

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 Lebowski ~ 9
Vodka, house made XO coffee, stout liqeur, cream

Juan North Fifth ~ 10
Vida mescal, green chartreusse,agave nectar, lime, orange liqeur, tajin rim

Labor of Love ~ 9
Rhye whiskey, cynar, honey, lemon

The Last Word ~ 9
Ned sauvignon blanc, gin, grapefruit, house made orange bitters

BEET Around the Bush ~ 9
Vodka, lemon, ginger syrup, sage, house made beet bitters

Nolet Barrel Aged Negroni ~ 10
Nolet’s gin, aperol, sweet vermouth

Proper Manhattan or Proper Old Fashioned ~ 9

NON-ALCOHOLIC

Exo Roast Coffee ~ 2.5

Yellow Brick Cold Brew Coffee ~ 3

Maya Tea Co. Iced Tea ~ 2.5

Coke Products ~ 2.5

Sparkling Housemade Lemonade ~ 3

Pineapple Basil Limonada ~ 2.5

Housemade Ginger Ale ~ 3

Maya Tea Co. Prickly Pear Iced Tea ~ 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
Tomato Juice
Apple Juice

WINE

Download a wine menu [PDF]

** = wine on tap

WHITES ~ G | B

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

Provisioner White ** ~ 8 ~ 34
Cornville, AZ 2014

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

Stellina Di Notte Pinot Grigio ~ 8 | 30
Italy 2014

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

Hops & Vines “Verena” ~ 10 | 40
Sonoita, AZ 2014

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

Hops & Vines “The Fluffer” ~ 10 | 40
Sonoita, AZ 2014

Kenwood Yulupa Cuvee Brut ~ 8 | 30
Sonoma, CA

Raeburn Chardonnay ~ 12 | 46
Russian River Valley, CA 2013

Chateau Tumbleweed ~ 46
“The Descendants”
Clarkdale, AZ 2014

Pillsbury Wine Co. Viognier ~ 46
Cottonwood, AZ 2012

Twomey Cellars ~ 60
by Silver Oak Sauvignon Blanc
Napa Valley, CA 2014

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

REDS ~ G | B

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

Sivas Cabernet Sauvignon ** ~ 12 | 46
Sonoma, CA 2013

Parducci Pinot Noir ** ~ 10 | 40
Mendocino, CA 2013

Carlson Creek Sangiovese ** ~ 9 | 36
Wilcox, AZ 2013

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

Ercavio Temparnillo Roble ~ 9 | 35
Spain 2012

Victor Hugo Petite Syrah ~ 12 | 46
Paso Robles, CA 2012

Paul Hobbs Felino Malbec ~ 12 | 46
Mendoza, Argentina 2011

Hops & Vines “Rational” ~ 12 | 46
Sonoita, AZ 2013

Result Of A Crush ~ 45
Walla Walla, WA 2012

Chateau Tumbleweed “Cousin ID” ~ 46
Clarkdale, AZ 2013

Ladera Cabernet ~ 70
Napa Valley, CA 2013

Saldo Zinfandel ~ 55
California 2013

Twomey Cellars by Silver Oak Pinot Noir ~ 85
Russian River Valley, CA 2013

Download a dinner menu [PDF]

DINNER

Download a dinner menu [PDF]

* 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

* Pickled Vegetables ~ 6
Assorted selection of house made pickles

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

* Queen Creek Olives ~ 5

* Merguez Lamb Sausage ~ 10
Chimichurri, smoked chili aioli

* Roasted Beets ~ 10
Bleu cheese fondue, walnuts, arugula

Gnocchi Mac ~ 10
Shallot, button mushrooms, breadcrumb gratin

Warm Beet Soup ~ 9
Smoked duck, rye crumb, pumpkin-seed chevre

Steamed Mussels ~ 14
Shallot, tomato, white wine

Venison Carpaccio ~ 9
Lemon vinaigrette, radish, salted butter, rye

Roasted Garlic Soup ~ 7
Grille bread, basil and sage pesto

Twisted Cauliflower ~ 8
Sweet chili sauce, garlic aioli

TACOS (3 each)

Beef Cheek Birria ~ 12
Green chile mayo, cilantro, sweet onion

Beer Battered Portabella ~ 9
Lemon garlic aioli, red pepper syrup

Blackened Catfish Tacos ~ 10
Creole mustard, lettuce, tomato, sassafras

SALADS

* Southwinds Kale Salad ~ 10
Shaved cabbage, roasted walnuts, maple balsamic, point reyes, crispy bacon

* Southwinds Seasonal Salad ~ 6
Simple vinaigrette

* Fried Tomato Salad ~ 11
Smoky lime aioli, basil pistou, seasonal lettuce, Jones bacon

* Spinach Salad ~ 9
oranges, roasted chicken, glazed pecans, muscat vinaigrette, camembert

ENTREES

Daily from 5pm to 10pm.

* NY Strip ~ 30
Vegetable ash coated NY strip, plan seared golden potato pave, house steak sauce

Cavatelli Bolognese ~ 18
Roasted mushrooms, house grind bolognese, aged parmesan, bob’s spinach, alfonso 18yr balsamic

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

* Swiss Chard Lasagna ~ 16
Braised artichokes, caramelized cauliflower, lemon parmesan butter

Local Duck au Vin ~ 18
Smoked potatoes, button mushrooms, bordeaux jus

Braised Beef Cheek ~ 17
Roasted root vegetables, radicchio, bread, shallot and red onion preserves

Roasted Top Knot Chicken Breast ~ 22
Dijon emulsion, joe’s collards, seasonal vegetables

Charred Pork Belly ~ 23
Udon noodles, black tea dashi, roasted green onion

Chiltepin Hot Link ~ 17
Local beans, kale, crushed tomato

* Hayden Mills Polenta ~ 15
Roasted seasonal vegetables, fontina

Basil Parmesan Shrimp ~ 12
Friend polenta

Daily Fish ~ MP
Smoked basil wood broth, poached potato, fennel, shallot, bok choy

Download a lunch menu [PDF]

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.

Lunch

Daily from 11am – 3:00pm

Roasted Garlic Soup ~ 7
Grilled bread, basil and sage pesto

The Double ~ 10
JRB potato roll, two beef patties, smoked chili aioli, grain mustard, grilled onion, cheddar, lettuce and tomato

Lamb Burger ~ 12
Pickled red onions, italian bleu, chimichurri

Open Faced Beef Cheek Sandwich ~ 12
Shallot and red onion preserve, roasted garlic jus

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

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

-Add alfonso oil dressed greens and chevre for $1

TACOS (3 each)

Beef Cheek Birria ~ 12
Green chile mayo, cilantro, sweet onion

Beer Battered Portabella ~ 9
Lemon garlic aioli, red pepper syrup

Blackened Catfish Tacos ~ 10
Creole mustard, lettuce, tomato, sassafras

SALADS

* Southwinds Kale Salad ~ 10
Shaved cabbage, roasted walnuts, maple balsamic, point reyes, crispy bacon

* Southwinds Seasonal Salad ~ 6
Simple vinaigrette

* Fried Tomato Salas ~ 11
Smoky lime aioli, basil pistou, seasonal lettuce, jones bacon

* Spinach Saldad ~ 9
Oranges, roasted chicken, glazed pecans, muscat vinaigrette, camembert

* Roasted Beets ~ 10
Bleu, fondue, arugula, walnuts

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

The Usual ~ 8
2 eggs , bacon, home fries
– Add cheese for $.50

Hayden Polenta ~ 10
Poached egg, 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
Maple syrup, seasonal compote

The French Toast ~ 10
Maple syrup, seasonal compote

Biscuit and Gravy ~ 9
Cheddar biscuit, ancho pork gravy

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

Pork Belly Benedict ~ 10
Poached eggs, sauteed greens, hollandaise, english muffin, home fries