Philosophy: Food

The goal at Fountainhead is to provide farm to table pub fare. We believe that local and regional food simply tastes better and are happy to feature menu items that utilize products from our local farms. We focus on using sustainable and seasonal ingredients, allowing us to provide you with a fresher, and tastier food experience. Our food is all around you. The herbs and greens we are growing on the roof are utilized in our menu on both floors. We also have a large plot down the block at Montrose Green where we harvest tomatoes, greens, peppers, and more. Each dish - from our mayo, ketchup, and sauces, to our entrees and desserts - is all made right here, in our small kitchen. We believe in speaking to your heart through the stomach, without pretense. We also believe that food goes hand in hand with community. Therefore our dishes are created for you to enjoy alone, or to share with company. How many people you share with depends on your appetite. Discuss your needs with our staff and let us create a journey through our menu for you or your group. Kick back, relax, and enjoy. Cleetus & the entire Fountainhead crew
bowl of pickled things (V, GF) ask about todays selection 7 sriracha deviled eggs (GF) 5/9 meat & cheese board chef select charcuterie & artisan cheeses olives, grain mustard, jam, crackers, and crostini 16/29 smoked hummus, grilled pita, crudit (V) 8/14 Cleetus Heatus salsa & parsnip guacamole (V, GF) warm homemade tortilla chips 9/15 pint o fries (GF) crispy house cut potatoes dusted with old bay with homemade ketchup & horseradish aioli 6 beer battered pickles steigl beer batter, spicy ranch 10 wings beer bbq or our good friend Bill Kims Belly fire sauce served with celery stalks & yogurt ranch 9/17 pub cheese charred kale, Gubna IPA, cheddar, pretzel bread 9
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seafood ceviche warm tortilla chips 11 mac & cheese (VG) smoked gouda & butterkase with toasted bread crumbs 8/14 add duck confit or chopped bacon 5/6

mushroom quinoa risotto (VG, GF) shaved parmesan & fresh basil 9/15 add duck confit or chopped bacon 5/6 cobb-like (GF) hearty greens, egg, bacon, buttermilk bleu cheese, carrot, red onion, cucumber, smoked chicken, yogurt ranch dressing 12 roasted beet salad (V, GF) beets, pickled onion, watercress, radish, balsamic reduction 11 add prairie fruits fresh chevre 5 the fountainhead burger half pound burger on a pretzel bun additions for $1: smoked gouda, cheddar, gruyere, sauted mushrooms, grilled onion, roasted jalapenos additions for $1.50: bacon, fried egg, buttermilk bleu cheese served with slaw or fries & ketchup 12 the cleetus burger turkey burger, jalapeno apple chutney, smoked gouda, arugula, rosemary bun served with slaw or fries & ketchup 14

want a pickle with your sandwich? Just ask!

Sides mixed green salad, Dijon balsamic 4 warm tortilla chips 2 true maryland crab cake super lump crab meat, spicy remoulade, greens sandwich served with slaw or fries & ketchup one 12, two 23, sandwich 16 turkey smoked turkey, smoked gouda, rosemary mayo, tomato focaccia served with slaw or fries & ketchup 12 raw veggie wrap (V) raw vegetables, smoked hummus, balsamic syrup, whole wheat wrap served with slaw or fries & ketchup 11 veggie burger (V) black bean, quinoa, mushroom, toasted oats, scallion, arugula chimmichurri, ciabatta served with slaw or fries & ketchup 11 tofu stirfry (V) seasonal vegetables, tofu, sesame, ginger, soy, quinoa 12 pretzel crusted salmon (GF) wilted greens, quinoa, arugula mustard cream 16 cochinita pebil slow cooked pork, smoked tomato rice, bacon black beans, Cleetus Heatus salsa, toasted pecan mole, corn tortillas 14

ask about Chefs seasonal entre specials items may change based on seasonal availability
VG Vegetarian GF Gluten Free V - Vegan