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DRINKS

Coco Skellington – 14

Rum, Gin, Lime, Crème de Coconut, Orange Blossom, Pineapple Juice

Bio-Exorcism – 14

Gin, Cucumber, Splash of Syrup and Lime

Big Fish Bowl (for 2) – 25

Coconut Rum, Vodka, Gin, Tequila, Blue Curacoa, Pineapple Juice

Sparky’s Minty Margarita – 14

Silver Tequila, muddled mint and lime, triple sec, sour mix, splash of simple syrup, topped with club soda.

Blood Bags – 16

IV blood bags filled with the blood of our victims, perfect for the vampires and creatures of the night.

Muerte Margarita   – 14

Celebrate Dia de Los Meurtos  with this spicy sugar skull margarita.Tequila, muddled jalapeño citrus and topped with edible flowers and served in a skull glass.

Alice’s Cup O’ Tea – 14

Peach Vodka, Gin, Tequila, Rum, Peach Schnapps

Edward’s Lemonade – 12

Whiskey, Cherry, Orange, Splash of Simple Syrup

Chocolate Chocolate Martini – 14

Vanilla Vodka, Chocolate Syrup, Milk, Whipped Cream

The Beetle’s Juice – 14

Tequila, Muddled Blackberry, Cranberry Juice

Haunted Lemonade  – 14

Fresh made herbal lemonade Injected table side with dark spirits and cleansed with a sage smudge.

Jameson and The Giant Peach – 14

A perfect blend of Jameson, peach purée, liquor and citrus.

APPETIZERS

Boogie’s Braised Bacon (V Optional)

Braised smokey pork belly on a bed of cheesy grits with a

maple glaze, chicharrones, pickled pearl onions and mustard seeds

Giant Peach Salad (GF) (V/VG Optional)

Mixed greens, peach vinaigrette, roasted peaches,

shaved radish, fried prosciutto and basil

Frankenfries

Plain.
Duck Fat with truffle salt and scallions.
Buffalo Fries – ranch seasoning, blue cheese crumbles with buffalo aioli.

 

V – VEGAN
VG – VEGETARIAN
GF- GLUTEN FREE

Cheshire Mac & Cheese

Creamy Three Cheese Sauce, Garlic Bread Crumbs

Willy Wings

Sriracha Buffalo with ranch dressing

Orange Fanta glaze with sesame seeds

Root beer glaze with Pop Rocks.

Vegan Buffalo boneless wings with vegan ranch.

Jack’s Jambalaya Risotto

Sautéed shrimp and Andouille sausage in a creamy roasted red pepper risotto with green peppers and shallots.

 

 

MAIN COURSE

Sweeney Beef (GF) (V Optional)

8 oz filet mignon served atop creamy garlic mashed potatoes. Topped with mushroom and onion ragu. With a balsamic sauce.

Cheshire Mac & Cheese (V Optional)

Grown up sized portion of creamy three cheese mac. Topped with toasted bread crumbs and stewed tomatoes.

Deetz No Meats Vegan Burger (V/VG)

Quarter pound “Beyond burger” with vegan cheddar cheese, sun dried tomato aioli, mushroom and onion ragu and mixed greens. With a side of fries.

Edward Burger Hands

A Half pound burger cooked to order on a butter toasted bun.  With pepper jack cheese, hickory smoked bacon, siracha aioli, roasted red peppers, lettuce, tomato, avocado and a sunny side up egg. With a side of fries.

Bloom’s Big Fish (GF)

Miso glazed salmon filet with grilled pineapple and creamy wasabi cabbage and picked ginger slaw.

 

SIDES
(ALL SIDES ARE VEGAN OPTIONAL)

Roasted tri color carrots

Garlic mashed potatoes

Oven roasted fingerling potatoes

(VG/GF)

V – VEGAN


VG – VEGETARIAN

GF- GLUTEN FREE