1. Food

S TA R T E R S
S A NDW I C H ES
all sandwiches served with spicy bread and butter pickles
and seasoned french fries
GRUYÈRE FONDUE GRATIN
TMH PRIME BURGER
8
wood roasted mushrooms, leeks,
thick-cut bacon, grilled baguette
SMOKED CHICKEN WINGS
lettuce, tomato, smoked tomato aioli,
onion, texas toast
* add smoked meat 2.50
* add cheese 1.00
10
aleppo pepper, citrus, TMH wing sauce,
house-made ranch
SOUTHWEST CHICKEN SLIDERS
SLOW-COOKED PORK SHOULDER
8
green chili mayo, brioche bun
ANGRY SHRIMP
BLT
14
french feta, avocado, apple jicama slaw
PEPPER JACK STUFFED TATER TOTS
6
roasted shallot and balsamic infused ketchup
B OW LS
small 4 | large 6
SMOKED BRISKET &
PORK SHOULDER CHILI
11
buttermilk breaded chicken, green chili mayo,
pickled onions, apple jicama slaw, tomato,
brioche bun
* add smoked meat 2.50
SEARED AHI TUNA
14
gruyère, roasted onions, pickled peppers,
grilled sourdough
FRIED CHICKEN SANDWICH
7
house-made cottage fries, mornay sauce,
pork shoulder gravy, spicy giardiniera,
pickled peppers
11
thick-cut bacon, iceberg lettuce,
fried green tomatoes, smoked tomato aioli,
toasted brioche
* ludicrous size (if you dare!) 17
* make it a mile high club 13
CRISPY GRILLED CHEESE
9
lime crema, pico de gallo
VEGAN CORN CHOWDER
smoked tomato salsa
12
vinegar slaw, tomato, TMH remoulade,
baguette
WOOD ROASTED MUSHROOMS 14
15
SMOKED CHICKEN
alfredo, gruyère, roasted tomatoes,
caramelized onions
CHEESE & ROASTED TOMATO
14
garlic oil, fontina, roasted tomatoes, red onions,
dressed arugula
SAUCES
CHEESE
s a n m a rza n o to m a to
p e s to
a l f re d o
TM H b b q
w hi t e b b q
g a r li c o il
m oz za re ll a
f re s h m oz za re ll a
f re n ch feta
w hi t e ch e dd a r
gruyère
p rov o l o n e
fo n t in a
SALADS
SEARED BABY ROMAINE
9
corn, tomato, shaved grana padano,
avocado vinaigrette
SMOKED CHICKEN COBB 12
bacon, baby greens, avocado,
hardboiled egg, blue cheese, tomatoes,
caramelized shallot vinaigrette
mixed greens, asparagus, artichokes,
tomatoes, fingerling potatoes, french feta,
lemon-garlic vinaigrette
BABY KALE & ARUGULA
9
roasted golden beets, apple, candied walnuts,
grana padano orange vinaigrette
BUTTER LETTUCE 6
apple, jicama, red onion, house-made
croutons, zesty buttermilk dressing
13
pesto, french feta, shaved grana padano,
dressed arugula
B U I L D YO U R O W N
HERB-BASTED GRILLED SALMON 16
white cheddar, mozzarella, provolone,
gruyère crust, country bread
* add bacon or smoked meat 2.50
* add wood roasted mushrooms 1.00
* add roasted tomatoes 1.00
FISH PO’ BOY
THE TMH
TMH bbq sauce, white cheddar, pork shoulder,
thick-cut bacon, roasted garlic, crispy onions
12
slaw, pickled onions, TMH bbq sauce,
baguette
BRISKET SANDWICH
14
spicy garlic sauce, grana padano polenta
POUTINE
11
WOO D FIR ED PIZZ AS
11
VEGGIES, ETC. 1.00 per item
ro a s t e d to m a to e s
ka l a m a ta o li v e s
d re s s e d a r u g ul a
ro a s t e d m u s h ro o m s
re d o ni o n s
cr i s py o ni o n s
ca ra m e lize d o ni o n s
MEATS 2.50 per item
f re s h g a r li c
ro a s t e d g a r li c
f re s h b a s il
s w e et p e p p e rs
spicy giardiniera
p i ck l e d o ni o n s
p i ck l e d chili e s
p e p p e ro ni
i ta li a n s a u s a g e
t hi ck - cu t b a co n
p o r k s h o uld e r
s m o ke d chi cke n
s m o ke d b r i s ket
E N TR E ES
S ID ES
SMOKED BABY BACK RIBS H14 | F22
WOOD ROASTED VEGETABLES 5
apple jicama slaw, sauce on the side
WOOD FIRED NY STRIP
GRILLED ASPARAGUS 5
28
12oz, roasted pepper butter,
fingerling potatoes
BROCOLLINI & ROASTED GARLIC 5
SPICED PORK TENDERLOIN
19
ROASTED BRUSSELS SPROUTS 5
cider glaze, roasted brussels sprouts
SMOKED HALF CHICKEN
CARAMELIZED CAULIFLOWER 5
17
white bbq sauce, vegetable hash with
thick-cut bacon and roasted garlic
GRANA PADANO POLENTA 5
TODAY’S SEE-FOOD MP
APPLE JICAMA SLAW 3
we saw it, it looked good, so we cooked it
FINGERLING POTATOES 5
PAPPARDELLE PASTA 14
vegetarian bolognese, grana padano
FRENCH FRIES 4
The Department of Public Health advises that consumption of raw or undercooked foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish may result in an increased risk of foodborne illness.