May 31 - June 2

PARMESAN GARLIC KNOTS  |  8
Wood- fired Dough with Garlic Herb Truffle Butter
Parmesan & Provolone Mozzarella Blend
served with Side of Marinara Sauce
Add chopped Bacon + $2

USDA CERTIFIED PRIME 14OZ RIB EYE STEAK  |  34
Charbroiled Finished with Roasted Red Potatoes,
Tricolor Cauliflower Salata and
Roasted Dinner Vegetables

THAI CHICKEN NACHOS  |  12
Fried Wonton Chips with Sweet & Spicy Chicken Breast,
Cheddar Queso Fresco, Pico de Gallo,
​Green Onion and Sesame Seeds

DBC WOOD-FIRED MAC & CHEESE   |  12
4-Cheese Sauce over Penne Pasta Topped with
Toasted Bread Crumbs
- Add Bacon + $2 
- Add Chicken Breast + $6
- Gluten-Free Pasta Available + $4

GIN & SONIC   |   11
SERVED ON THE ROCKS
Laust Sparrow Gin
Club Soda
Tonic Water


RYE OLD FASHIONED   |   9
SERVED ON THE ROCKS
Bulleit Rye
Angostura Bitters
Sugar Cube


VODKA GIMLET   |   10
SERVED UP
Boulder Peak Vodka
Fresh Lime Juice
Simple Syrup

TEELING SINGLE GRAIN IRISH WHISKEY   |   12
Matured in California Cabernet Sauvignon Cask

Nose: Honeyed apple flesh and red grape, sweet and
slightly floral with fragrant vanilla and spice,
evaporated milk and brown sugar.

Palate: There's treacle on the palate, but it's light and
 buttery with dried cranberry developing.

Finish: Into golden syrup tart and sweet egg
custard now with spicy cereal.

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