REFINERYROOFTOPH I

FRENCH FRIES : double blanch, parm, herbs 8

TATER TOTS : 3 sauces 10

sides

GRILLED CHORIZO : potato tortilla, pimenton aioli 16/42

MEATBALL PARM : the works 16/42

panini( one per serving / platter of 3 sliced )

BEEF* : cheddar, pq sauce, dill pickle 10/40

BUTTERNUT SQUASH : burrata, miso butter, togarashi 12/45

BUTCHER’S MEATBALLS : herbed ricotta 12/45

sliders ( two per serving/ platter of 10 )

FENNEL SAUSAGE : goat cheese, apple, caramelized onion 14

PEPPERONI : olli pepperoni, sauce, green onion, mike’s hot honey 14

MARGHERITA : fresh mozz, basil, tomatoes, parm 14

ROASTED MUSHROOM : leeks, kale, reading, balsamic 14

flatbreads

CRISPY SHRIMP BUN : chili mayo, pickles, soy 13

PRETZEL : soft pretzel sticks, cheese sauce, whole grain mustard 10

TATER TOT NACHOS : shortrib, secret tomato, horseradish, cheddar 21

HUMMUS : naan, cucumber, pita chips, crispy chickpeas 15

ROASTED SPINACH BLUE CRAB DIP : pita chips, naan 22

BUTCHER’S MEATBALLS : herbed ricotta, pressed foccacia 14

SHISHITO PEPPERS : toasted sesame, maldon 12

FRIED CHEESE CURDS : miso ranch 13

KALE SALAD : cashews, apricot, crispy wonton, kung pao dressing 15

16oz RIBEYE* : “whacked up” with griddled toast points 45

FRIED CALAMARI : crispy lemon, pickled chiles, aioli 15

apps & bar snacks

NEW YORK CHEESECAKE : salted caramel, spicy pecans, vanilla ice cream 10

JACQUES TORRES BON BONS SELECTION : artisanal chocolates made in NYC 10

PEAR & DRIED APRICOT CRISP : marzipan crumble, buttermilk gelato 10

desserts

EXECUTIVE CHEF JEFF HASKELL CHEF DE CUISINE ALEX MIXCOATL*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

MENU SERVED: Monday-Friday 4PM - 11PM l Saturday 12PM - 11PM l Sunday 12PM - 10PM