Café Hours

Mon.-Wed.: 11 a.m.-12 a.m.
Thurs.-Sat.:
11 a.m.-2 a.m.

Sun.:
11 a.m.-12 a.m.

 

Kitchen Hours

Daily: 11 a.m.-11 p.m.

 

Seating

Please see our host for seating in our dining room and on our patio. Our atrium and bar area are open seating with service. We do not accept reservations.

The Eccentric Cafe Menu

This menu was inspired by, and made to complement, a variety of our beers. Sourcing ingredients that are sustainable, local and as high quality as our beer is a challenge we are committed to. We hope you enjoy yourself and plan to visit us soon.

SNACKS

BACON LOLLIPOPS
Motown BBQ sauce, orange, scallions. 5
DEVILED EGG
Smoked sea salt, chives,  greens. 4
SOFT PRETZEL
Everything seasoning, TCB rarebit. 5
PICKLED VEG
Fresh produce, house brine. 4

CHARCUTERIE — Market Price

ONE AND ONE
One meat, one cheese, dried fruit, bread, pickles, almonds, mustard, local honey.
CHEESE TRIO
Artisanal cheeses, dried fruit, almonds, local honey, bread.
SALUMI PLATE
Cured meats, pickles, mustard, bread.
PLOUGHMAN’S BOARD
Cured meats, artisanal cheeses, bread, dried fruit, pickles, almonds, mustard, local honey.

SMALL PLATES

BRUSSELS SPROUTS
Fried sprouts, parmesan cheese, salt & pepper, lemon. 6
—add bacon (2)
POUTINE
House cut fries, duck confit, cheese curds, gravy, cracklins, parsley. 12
MAC & CHEESE
Three cheese Béchamel, broccoli, panko crust. 11
—add bacon (2) or brisket (3)
GUACAMOLE
House chips, cilantro, lime. 8
SMOKED WINGS
Chili & Makrut lime rub, cilantro, fresh lime. 10

SOUP & SALAD

DRESSINGS: Oarsman Vinaigrette, Buttermilk, Greek Vinaigrette, Caesar, Sesame

BAKED FRENCH ONION
Garlic crouton, gruyere, fresh herbs. 7
SEASONAL CHILI
Local meats, seasonal vegetables, beer. 7
HOUSE SALAD
Fresh greens, tomatoes, onions, cucumbers, chevre, house pickles, choice of dressing. 6
LYONNAISE
Confit pork belly, frisée, arugula, shallots, poached egg, garlic crouton, Oarsman vinaigrette. 11
CAESAR
Romaine, parmesan, tomatoes, croutons, lemon, cracked pepper, traditional dressing. 11
NOODLE SALAD
Cold rice noodles, pickled daikon & carrot, red peppers, onions, greens, cashews, cilantro, sesame dressing. 10

Add Grilled Chicken to any salad. 5


SANDWICHES

Served with choice of potato salad, fries, or dressed greens

PULLED PORK
Smoked shoulder, BBQ sauce, slaw, brioche, dill spear. 12
BANH MI
Duck confit, pickled daikon & carrot, cucumber, jalapeños, cilantro, sambal aioli, baguette, dill spear. 15
FALAFEL
Cucumber sauce, pickled onions, tomato, fresh greens, naan, dill spear. 10
BURGER
Grassfed beef, lettuce, tomato, onion, Russian dressing, ciabatta, choice of cheese, dill spear. 14
—add bacon (2), fried egg, mushrooms (1 each)
BRISKET DIP
Piquillo peppers, horseradish sauce, muenster, baguette, jus, dill spear. 14
BEAN WRAP
Rice, black beans, guacamole, salsa, cheese, romaine, flour tortilla, dill spear. 10
BLT
House bacon, fresh greens, tomato, mayo, sourdough, dill spear. 12

LARGE PLATES

FISH & CHIPS
Great Lakes perch, fries, slaw, tartar, lemon. 16
OMELETTE
Farm fresh eggs, forest mushrooms, gruyere, dressed greens. 11
—add bacon (2)
STEAK FRITES
Grassfed cut, marrow butter, fries, micro greens. MKT
ROASTED CHICKEN
Onion bread pudding, charred carrots, mushroom gravy. 21
GREEN CURRY
Roasted vegetables, fried tofu, basmati rice, pine nuts, cilantro, lime. 17
BEEF BRISKET
Smoked brisket, BBQ sauce, fries, slaw. 19
ALSATIAN PORK
Smoked shoulder, confit belly, grilled sausage, sauerkraut, potatoes, mustard. 23

KIDS (12 & under)

Served with choice of fries or veggies

GRILLED CHEESE
Cheddar, sourdough toast, dill spear. 6
SLIDER
Fresh ground beef, cheese, brioche roll, dill spear. 7
HOT DOG
Vienna style frank, local bun, dill spear. 6

FOOD SOURCED FROM:

  • Mackenzies’ Bakery
  • Sarkozy Bakery
  • MSU Farm Cooperative
  • Kirklin Farms
  • Little Town
  • Miller Amish Chicken
  • Michigan Turkey Producers
  • Various Other Local Farmers And Growers

Ask your server about menu items that can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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