Philosophy: Food

The goal at Fountainhead is to provide farm to table pub fare. We believe that local and regional food simply tastes better, we 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. Ask your server about where our food is coming from. It is the pride of our philosophy. Kick back, relax, and enjoy. Cleetus & the entire Fountainhead crew

bowl of pickled things (V, GF) ask about todays selection 6 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, crudite 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 wings (GF) beer bbq or our good friend Bill Kims Belly fire sauce served with celery stalks & yogurt ranch 9/17 monkey bread & gravy ask your server for todays selection 8/15 mussels vindaloo half acre over ale tomato sauce, roasted potato, shallot with fries, horseradish aioli, & ketchup 14/27 mac & cheese (VG) smoked gouda & butterkase with toasted bread crumbs 7/11 add duck confit or chopped bacon 4/6 mushroom quinoa risotto (VG, GF) shaved parmesan & fresh basil 8/13 add duck confit or chopped bacon 4/6 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 10 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 old bay chips or fries & ketchup 12 the cleetus burger Q7 beef patty, bbq pulled pork, slaw, cheddar, brioche served with old bay chips or fries & ketchup 16 tofu stirfry (V) seasonal vegetables, tofu, sesame, ginger, soy, quinoa, spring onion 12 pan roasted salmon (GF) grilled asparagus, quinoa, lemon caper butter 15 smoked bbq pork potato, parsnip &moody bleu mash, spring slaw 14 true maryland crab cake sandwich super lump crab meat, spicy remoulade, romaine, brioche served with old bay chips or fries & ketchup 16 turkey smoked turkey, smoked gouda, rosemary mayo, tomato focaccia served with old bay chips or fries & ketchup 12 raw veggie wrap (V) raw vegetables, smoked hummus, balsamic syrup, whole wheat wrap served with old bay chips or fries & ketchup 11 veggie burger (V) black bean, quinoa, mushroom, toasted oats, scallion, arugula chimmichurri, ciabatta served with old bay chips or fries & ketchup 11 Sides mixed green salad, Dijon balsamic 4 old bay potato chips 2 warm tortilla chips 2 mayo, ketchup, & dressings .50