Our Menu

Shoestring friez tossed in TBC seasoning. Super tasty.

6 Wings brined for 48 hours then fried up proper. Choose one of our house-made sauces. You'll be stoked.

House fried corn tortilla chips tossed in salt and accompanied with the freshest pico de gallo and salsa verde.

Housemade tortilla chips, queso, pico de gallo, pickled red onion, avocado cream, serrano peppers, and micro cilantro | Add chicken or pork to take them to the next level.

4 battered then fried mozzarella sticks served with a side of house marinara.

Sourdough pretzel bites served with a side of queso dip.

Shishito peppers tossed in sesame oil, sea salt, and togarashi.

Cup $9.00 | Bowl $12.00 • House-made East Coast-style clam chowder.

Classic Caesar salad. Comes with croutons and grated Grande Parmesan cheese.

Iceburg, tomato, pickled red onion, bacon, crumbled blue cheese, topped with blue cheese dressing and balsamic drizzle. So good.

Arugula, cherry tomato, cucumber, pickled onions, pumpkin seeds, and Laura Chenel goat cheese, tossed in TBC Vinaigrette.

Oven roasted beets served with mixed greens, candied walnuts, goat cheese and tossed in a rosemary vinaigrette.

Romaine lettuce, croutons, shaved parmesan, and Caesar dressing.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, high-quality pepperoni, and double 00 Caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, balsamic, basil, and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, pepperoni, locally sourced prosciutto, Italian sausage, and double 00 Caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, pepperoni, locally sourced prosciutto, Italian sausage, and double 00 Caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, house-made blueberry BBQ sauce, caramelized onions, Serrano peppers, and double 00 Caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of buffalo sauce, premium-grade Grande low-moisture mozzarella cheese, fried chicken, blue cheese, red onion, and double 00 Caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of an herbed cream sauce, premium grade Grande low moisture mozzarella cheese, artichoke, spinach, black olive, mushroom and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California-grown San Marzano tomatoes, premium grade Grande low-moisture mozzarella cheese, fresh hand-cut pineapple, locally sourced prosciutto, green onion, and double 00 Caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of Thai Chile sauce, premium grade Grande low moisture mozzarella cheese, oven baked chicken, garlic, red onion, Serrano and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of an herbed cream sauce, premium grade Grande low moisture mozzarella cheese, Laura Chenel goat cheese, sautéed mushrooms, caramelized onions, fresh arugula, and double 00 Caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of pesto sauce, premium grade Grande low moisture mozzarella cheese, locally source proscuitto, cherry tomato, and double 00 Caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of an herbed cream sauce, shaved sirloin, peppers, onion, mushrooms, premium grade Grande low moisture mozzarella cheese, and double 00 Caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Marinated beef in adobo with dried chiles, garlic, and herbs on a 12" pizza crust, topped with cheese, onions, and cilantro.

The best fish tacos north of Baja. (2) 6" Fish Tacos served on a soft corn tortilla, beer battered cod, chipotle slaw, pico de Gallo and salsa verde.

(3) 4" corn tortillas stuffed with beer-braised pork topped with salsa negra, caramelized onions, and micro cilantro.

(3) 4" corn tortillas stuffed with sautéed shrimp, onions, and peppers, topped with salsa verde and micro cilantro.

2 (6") corn tortillas, beer-braised birria pork, white onion, shredded mozzarella, and micro cilantro served with a side of consommé.

1/2 LB (100% WAGYU) burger topped with cheddar cheese and accompanied by L,T,O on a sourdough brioche bun. Served with a side of TBC house fries.

Portabella mushroom topped with mozzarella, arugula, tomato, pickled onion, balsamic, and pesto served on a sourdough brioche bun. Served with a side of TBC house fries.

Beer braised pork served with a blueberry BBQ sauce, vinegar slaw, and dill pickles stacked on a sourdough brioche bun. Served with a side of TBC house fries.

Chicken, proscuitto, mozzarella, tomato, pickled onions, arugula, balsamic, and pesto served on a sourdough brioche bun. Served with a side of TBC house fries.

The best cheesesteak in town served on a Sourdough roll. Comes topped with caramelized onion, mushrooms, sautéed red peppers, mozzarella and provolone.

Fried chicken, romaine, pico de gallo, cheddar cheese and queso rolled in a spinach wrap. Served with a side of TBC house fries.

Grilled chicken, romaine, parmesan, and crouton tossed in caesar dressing and rolled in a spinach wrap. Served with a side of TBC house fries.

Caramelized onion, Gruyère cheese, prime rib, on a hoagie.

Breaded chicken cutlet with marinara sauce and provolone cheese on a toasted long roll.

Buttermilk-based ranch typically includes dill, garlic, and parsley.

Creamy blue cheese sauce typically includes tangy blue cheese crumbles and a hint of buttermilk.

House buffalo sauce made with real butter and hot sauce typically includes a blend of spices for added heat.

Creamy sauce is typically made with egg yolks, oil, and vinegar or lemon juice.

Typically includes romaine lettuce, croutons, and parmesan cheese, tossed in Caesar dressing.

Smoky and tangy BBQ sauce, ideal for adding rich flavor to grilled meats, sandwiches, and finger foods.

Creamy sauce with grated parmesan cheese and crushed garlic, speckled with herbs.

Creamy cheese sauce typically includes a blend of cheddar and Monterey Jack.

Crushed tomatoes, fresh basil, garlic, and onions.

Chicken tenders with a side of fries.

A layered cake featuring churro pastry, dusted with cinnamon sugar, and typically includes a creamy filling.

Warm, fluffy cake filled with gooey chocolate, perfect for chocolate lovers.