An entirely vegan sausage spiced with cumin, Urfa Biber chile flakes, and sumac in a vegan split top bun. Topped w/arugula, sumac onions, pickled chiles, aquafaba mayo.
Marinated cucumbers, chickpeas & tomatoes, kale, romaine lettuce, red sauerkraut, pumpkin seeds, dill yogurt dressing.
Double fried chicken thigh, chili oil, Korean spice blend, yogurt ranch slaw, pickles, brioche bun.
Impossible patty, caramelized onions, shredded iceberg, pickles, umami aquafaba mayo, griddled bun, and...entirely Vegan!
A Wursthall favorite garnished with aleppo pepper and dill, and made with lots of mustard.
An organic, wood-fired pretzel made custom for us by our friends at Daily Driver in San Francisco. Hand rolled with a delightfully crunchy exterior and satisfyingly chewy interior. Served warm with your choice of dip.
Swiss and Muenster cheeses, sauerkraut, pickled Fresno chiles, griddled flour tortilla, mustardy hot sauce.
House made egg spaetzle, butterkase and muenster cheeses, beer, buttery bread crumbs, chives.
Bite sized pieces of double fried chicken thigh, chili oil, dry Korean spice blend, yogurt ranch.
Take the same set-up as our chicken bites (chili oil, dry Korean spice blend, and yogurt ranch), but make it PLANT-BASED with five Impossible "chicken" fingers.
Roasted beets, goat cheese, arugula, citrus, olive oil.
A kids sized portion with Swiss and Muenster cheeses, and sauerkraut, all in a griddled flour tortilla. Greek yogurt dip on the side.