Dinner

// DC

Our American menu brings you heartfelt foods straight from our grandmother’s kitchen in Ohio.

to start

CORN DOGGIES
Betty’s favorite thing to eat on a stick. three, Nathan’s All Beef or Field Roast Veggie hotdog bites on a stick battered in a corn meal batter (highlighted with chives) and fried to order. served with a side of yellow mustard. [8]

CURRYWURST #9
German style Bratwurst and handcut fries served with a homemade curry ketchup dipping sauce. [14]

salads

WEDGE SALAD
w/ blue cheese dressing and a thick slab of bacon (gf) [9]

ARUGULA SALAD
poached apples, charred golden raisins, fennel, herb goat cheese w/ citrus reduction dressing. (gf, vegan if you remove the goat cheese) [6]

MOMMA MIXED GREENS
mixed greens, strawberries, shaved radishes, blue cheese, sunflower seeds, and a red wine vinaigrette [8]

mains

HERB BIRD
1/2 roasted free-range chicken w/ rosemary, thyme, garlic, and lemon (gf) [16]

JERK BIRD
1/2 roasted free-range chicken w/ housemade jerk spices and mango chutney (gf) [16]

SHROOM BIRD
pan seared hen of the woods mushrooms, with pickled cole slaw, topped with toasted sesame seeds (vegan, gf) [14]

GLAZED RIBS
hickory smoked, house made rub, bbq glazed – 1/3 rack (gf) [14]

CHICKEN SCHNITZEL
flattened, seasoned, and panko crusted chicken breast fried in traditional German Schnitzel style. topped with earth n’eats farm arugula, fennel, tomato salad with a mustard vinaigrette. [19]

CHICKEN SCHNITZEL SAMMIE
our chicken schnitzel topped with boston bibb, tomato, mustard seed mayo on abakedjoint bun [14]

BETTY BURGER
cast iron seared, house ground beef (dry aged 100% black angus chuck from Seven Hills Farm, Lynchburg, VA) w/ american cheese, LTOPK + abakedjoint bun [14]

VEGGIE BURGER
red beans, mushrooms, cashews, bulgar patty topped w/ swiss cheese, LTO, choice of betty sauce or bbq sauce + abakedjoint bun [14]

FISH & CHIPS
lightly battered and fried fresh cod served with handcut fries and a basil tartar sauce (GF, dairy-free – except tarter sauce is not dairy free) [16]

small bites

BADASS BROCCOLI
brown butter sautéed broccoli, dried apricots, lemon zest, lemon juice. [6]

ROASTED ASPARAGUS
Garlic, parmesan, and thyme crusted roasted asparagus finished with a charred lemon vinaigrette. [8]

CARAMELIZED CAULIFLOWER MASH
cauliflower mash w/ cashew horseradish chive cream. (gf, vegan) [6]

TWICE BAKED POTATO
a double baked potato with sour cream & chives (gf) [6]

MAC N’ CHEESE
gruyère, sharp yellow cheddar, extra sharp white cheddar & parmesan with a crunchy potato chip/panko topping [6]

HANDCUT FRIES
served w/ ketchup + betty sauce (gf, vegan w/o the betty sauce) [5]

dessert

rotating daily, from the baked&wired recipe book

// DF

We source heirloom varieties of native maíz from sustainable farming communities in Mexico. Our two house staples are the Cónico Azul and the White Olotillo, and we have a third varietal that changes. The Cónico Azul is grown in both the highlands of Atlacomulco in Estado de México and the base of the dormant Matlalcueye volcano in the neighboring state of Tlaxcala. and the White Olotillo is grown in the mountainous coastal region of Oaxaca. We cook & grind the maíz in-house to produce our made from scratch tortillas for these yummy tacos we offer.

antojito

CHORIZO DF
pan roasted mexican picante chorizo on a bed of whipped sweet potatoes & topped with black beans & spinach [9]

AGUACHILE
lime marinated bay scallops on a green aguachile bath with cucumbers and topped with radishes & avocados [12]

tacos

PANZON
apple cider braised pork belly
topped with an apple and cabbage slaw + cilantro. (gf) [5]

PATO DOBLE
duck two ways: confit legs & roasted breast
in a sherry mint emulsion + strawberries, jalapeños, radishes & fresh mint. (gf) [6]

SUADERO
mesquite smoked beef brisket
topped with a cactus salad, pickled red onions, red peppers, charred tomato sauce & cilantro. (gf) [5]

BACALAO
battered fried cod
topped with a yellow papaya coleslaw + chili dressing & fresh cilantro. (gf and dairy-free) [5]

COLIFLOR
roasted cauliflower
on a bed of almond mole, vegan “Cotija” sprinkles & a cashew crema drizzle (vegan, gf) [5]

verdes

ENSALADA de MELONES
watermelon & cantaloupe on a bed of sunflower seed pesto with feta crumble + pepitas & orange dressing [8]

POPEYE
sautéed garlic spinach with red pepper flakes, fresh lemon juice, and topped with shaved parmesan [6]