Our five barrel brewery focuses on terrior-driven beers, relying on traditional & native microflora for fermentation and sourcing most of our ingredients from within 100 miles. Our kitchen serves Contemporary American fare with a global influence, focusing on bright, bold flavors to complement what we’re all about: BEER!

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Rotating selection of oysters served with mango black pepper granita or traditional mignonette.


Hand cut fries, crispy rosemary, sage, herh provence sea salt, malt vinegar aioli.


Crispy Monterey Bay squid served with dipping sauces. BUFFALO STYLE: 14

Saigon Wings

Crispy battered chicken wings, spicy fish sauce caramel, pickled green papaya and radish. HABANERO STYLE: 15


Authentic Oaxacan-style freshly made with corn masa, filled with carnitas, cilantro & guajillo salsa. Deep fried and served with butter lettuce, cotija cheese, gaucamole & lime crema.


Crispy battered cauliflower, sauteed broccoli, scallion, garlic, ginger, Szechuan peppercorn, Thai chili, and Chinese master sauce, served with jasmine sticky rice.

Cocktel De Pulpo

Slow cooked giant Pacific octopus, tomato, jalapeno, red onion, cucumber, lime juice, Worcestershire, cilantro & avocado. Served with fried corn tortillas.

Miso Creamed Kale

Lacinato kale sauteed with cream and miso topped with a mix of foraged and domestic mushrooms.

Pork Belly bao

Slow cooked pork belly in sweet & sour cherry sause with fresh jalepeno, cucumber, & cilantro in a steamed bao bun.

SOups & salads

Add grilled chicken for $6 or fish for $8 to any salad.

Spicy Thai

Shredded papaya, Chinese long beans, carrot, daikon, tomatoes, watermelon radish, napa cabbage, banana blossom, Thai-chili & lime dressing, topped with crispy shallots and roasted peanuts.


Mixed greens, cherry tomatoes, red onion, carrot, cucumber, cilantro vinaigrette (contains pine nuts).


Romaine, shaved Parmesan, croutons, creamy caesar dressing, anchovy.

Harvest Salad

Mixed greens & kale, quinoa, apples, butternut squash, goast cheese, pomegranate seeds, pepita seeds, apple cider vinaigrette.

Butternut Squash Soup

A creamy puree of butternut squash, apples, carrots, celery & tarrgon. Topped with creme fraiche, chives, and toasted pepita seeds.


Served with your choice of house cut fries or green salad.

The California Classic Burger

Smash-style Double Cheeseburger with lettuce, tomato, onion, pickles & special sauce.

The Publican Burger

Butchers grind kobe beef, sharp white cheddar, house made dill pickles, butter lettuce, tomato, fancy sauce, potato bun.

The Oaxacan Burger

Ground lamb and wagyu beef patty with cilantro, mint coriander, cumin, paprika & guajillo chile powder. Topped with grilled poblano peppers, queso de Oaxaca & chipotle aioli on a potato bun.

Carnitas Torta

Braised pork shoulder with guacamole, pineapple salsa, lime crema and shredded cabbage served on a Bolillo roll.

Impossible Burger

Plant-based " burger" pattie, vegan bun, vegan cheese, carmamelized onions, lettuce, tomato, vegan secret sauce.


Red Curry Duck

Hot smoked dry aged duck breast, red curry, grilled pineapple, pickled grapes, jasmine rice.

Classic Fish & Chps

Fresh Canadian Atlantic cod, battered & fried served with house fries, tartar sauce & coleslaw.

Steak Frites

House smoked coulotte steak, scallion ask, chipotle aioli, frites.

Korean Fried Chicken

Spicy fried chicken, sesame seeds, gochujang-honey, house kimchi, black garlic ranch dip.

Spicy Beer Vermicelli

Thinly sliced bavette sauteed with sweet onion, garlic, and Chinese master sauce. Served with fresh veggies, vericelli rice noodles and fish sauce.


Market Price
Inquire with server for today's seafood special.

Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk for foodborne illness. Water is precious on California’s Central Coast & is served up request only. 18% gratuity is added to parties of 6 or more and we do not split checks. A 0.25% tax has been added to each check for the CRID ASMT restaurant marketing initiative. 

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