Menu
Scroll down to view our current dining menus!
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No chicanery here, just a super secret recipe for the mouths of the Pine Guard only; sauteed onions simmered in savory beef broth, topped with crostini smothered in gooey Gruyère cheese and parsley.
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Fried chicken karaage lightly tossed in szechuan sauce and served with iceberg lettuce wraps, crispy chow mein, crushed peanuts, green onions and finger chilis. We believe you’ll be using your Lick attack to finish your plate. We won’t judge you. Contains peanuts and sesame.
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Fried tofu karaage lightly tossed in szechuan sauce and served with iceberg lettuce wraps, crispy chow mein, crushed peanuts, green onions and finger chilis. We believe you’ll be using your Lick attack to finish your plate. We won’t judge you. Contains peanuts and sesame. **Vegan-friendly option will not include crispy chow mein**
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You’ll be absorbing this bountiful bowl of power filled with chopped iceberg lettuce, black beans, corn, grape tomatoes, buffalo sauce-tossed chicken tendies and shredded cheese! Nothing evil about this bowl...we think. Make it Vegan-friendly with Beyond tendies, Daiya cheese and Frank’s Red Hot +$3
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Chomp into an electrifying double beef patty with bacon, gooey cheddar cheese, bread and butter pickles and signature Storm Crow special sauce, served on a toasted bun. A burger fit for the God of Thunder - not lightning! Served with your choice of Mjolnir-crushing side. Gluten Friendly Possible.
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Kickbox your tastebuds with this wickedly spiced jerk chicken. Tag-teamed with a Belgian waffle and creamy coleslaw - this dish will surely K.O. your appetite!
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Break your fast like it was the bones of bad Supes. No need for Compound V here! A whole Nutella banana sandwich dipped in French Toast Batter! Topped with Vanilla ice cream and served with maple syrup on the side to power you up for a fight!
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REMEMBER! Only you can prevent hangovers...by consuming this meaty cure made with Montreal smoked brisket, house-made rum BBQ sauce, potatoes, corn and black beans. Served with toasted sourdough and two poached eggs on top and finished with hollandaise.
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