TO EAT

 
 

TACOS

5 each

FISH
crispy local pollock, pickled cabbage, avocado crema

PORK
chipotle pulled pork, red onion escabeche, chipotle crema, cotija cheese 

BEEF
carne asada, rajas vegetables, chipotle crema

CAULIFLOWER (VEGETARIAN) 
turmeric roasted cauliflower, sweet potato, rajas vegetables, tomatillo salsa, cotija cheese

CACTUS (VEGETARIAN) 
nopales cactus, roasted mushroom, rajas vegetables, avocado crema

CHIPS

PLAIN / 2
W/ HOUSE RED SALSA / 4
W/ TOMATILLO SALSA / 4
W/ GUAC / 7
W/ GUAC + COTIJA CHEESE / 8

ADD-ONS

TOMATILLO OR HOUSE RED SALSA / 2
COTIJA CHEESE / 1

GUAC / SM 3 / LG 5
CHIPOTLE OR AVOCADO CREMA / 1 
ESCABECHE VEGETABLES / 3
pickled cauliflower, carrots, jalapeños

DESSERT

ICE CREAM TACOS / 5
from the Frisky Whisk Bakery, rotating flavors

 
 

Our food is made in an environment that is shared with gluten. However, the only items that contain gluten are the fish.

 
 
 

to drink

 
 

CANS

12 oz
DOWNEAST CIDER / 4
BAXTER STOWAWAY
IPA / 4
GEARY'S PALE / 4
MODELO ESPECIAL LAGER / 4
SHIPYARD SUMMER ALE / 4
BUNKER MACHINE PILS / 5
SPINNAKER HEFE / 5

16 oz
HIGH LIFE / 4
MOOSEHEAD LAGER / 4
NARRAGANSETT SHANDY / 6
MITA ALE / 6
BOOM SAUCE / 6
CITIZEN CIDER / 6
PORTLAND PALE ALE / 6
RIVERTON FLYER PILS / 6
WICKED BUENO LAGER / 6

19 oz
FOUNDERS ALL DAY IPA / 6

 

WINE

SPARKLING 9 / 30
Pratsch Organic Rosé, Austria
Mionetto Brut Prosecco, Italy
Nicchia Lambrusco, Italy

WHITE 8 / 28
Simonnet-Febvre Chardonnay
Stemmari Pinot Grigio, Italy 

RED 8 / 28
Wente Estate Cabernet, California
Trapiche Broquel Malbec, Argentina 

HOUSE SANGRIA / 9

FEATURED FROZEN COCKTAIL / 10

 
 
 

BRUNCH

 
 

TOSTADA / 11
layers of crunchy corn tortillas and black beans, topped with two sunny-side up eggs and served with guacamole, choice of salsa, and a side of tater tots

BRUNCH BURRITO / 10
scrambled eggs, tater tots, black beans, cheddar cheese, and red salsa, all rolled in a large flour tortilla

GUACAMOLE TOAST / 10
whole-grain toast topped with guacamole, cotija cheese, corn, and arugula 

CHORIZO HASH / 12
ground chorizo sausage with peppers, onions and potatoes, served with tomatillo salsa, two sunny-side up eggs and dressed arugula

YOGURT, FRUIT & GRANOLA / 12
Greek yogurt, seasonal fresh fruit with honey, and Maine-made GrandyOats “Coconola” (organic, gluten free, grain free)

SPECIAL QUICHE / FRITTATA Chef’s weekly creation!

ADD-ONS

GUAC / 3
BACON / 3
EGGS (2) / 3
SALSA / 3

COCKTAILS

BLOODY MARIA (OR BLOODY MARY) / 8
House bloody mix with Sauza Hornitos tequila (or Tito’s vodka)

CAFÉ DE CARLOS / 8
Vespertino tequila cream with CBD nitro cold brew coffee

MIMOSA / 8
Champagne and OJ

PALOMA / 8
Sauza Hornitos tequila and grapefruit juice

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increaseyou risk of foodborne illness, especially if you have certain medical conditions.