Evenings at The Press
Small plates,
generous pours.
Boards built to share, tapas to graze on, weekend brunch, and a wine list that loves company. Here is what regulars order.
Charcuterie & Boards
Cheese, meat, and a reason to stay.
Local cheeses, cured meats, and seasonal fruit, built to pair with whatever you are drinking.
Local cheeses and seasonal fruit with olives, nuts, and crackers. Built to share, serves three to four.
Most PopularA select cheese, salami or brat, and a warm Bavarian pretzel. Pairs well with the beer next door. Serves one to two.
PorkYour choice, paired with assorted crackers and seasonal fruit. Serves one to two.
Tapas
Little plates, big table energy.
Order a couple, order a few. The kind of food that keeps a conversation going.
Crisp cauliflower crust your way, cheese or pepperoni. Easy to split, hard to stop.
Creamy hummus and marinated olives with warm pita. Simple and made for sharing.
VegetarianTender and saucy, gone before you know it. A tapas-table favorite.
Weekend Brunch
Saturday and Sunday, slow and easy.
Our weekend brunch rotates with the season. Here is what regulars look for. Ask your server for today's lineup and pricing, and add a mimosa carafe while you are at it.
Bubbles and juice by the carafe, made for a table that is in no hurry.
Smashed avocado on toasted bread, dressed up the way brunch should be.
VegetarianSweet fig, creamy Boursin, and salty prosciutto. A regular's quiet favorite.
PorkThe one people rave about. Warm, comforting, and built for a slow morning.
Creamy, cheesy, and exactly as good as everyone says.
VegetarianA brunch upgrade worth getting up for, topped just right.
CrabPours
Wine, cider, mead, and a cold beer.
Reds, whites, and bubbles, plus regional cider and mead and a few beers from the pub next door. Ask what is open and pouring tonight.
Choose a flight and find your new favorite. The easiest way to taste your way through the list.
Most PopularFrozen, easy-drinking, and a little bit famous around here. Perfect on the patio.
Reds, whites, and sparkling, chosen to be poured and shared. Ask us for a recommendation.
Ciders and meads from fine regional makers, including barrel-aged pours when we have them.
Ales to pilsners, plus pours from Mash & Hops next door. The patio is shared, so grab whatever you like.
Sweet Endings
One more, to share.
A short, sweet finish. Order one and bring two spoons.
Served plain, with fruit, or with chocolate topping. Your call.
Espresso-soaked layers to end the night on a sweet note.
Menus shift with the season and what is fresh. Prices shown are current; weekend brunch and the wine list change often. Questions or large parties? Give us a call at (423) 584-4865.