Butternut squash and feta patties served with yogurt cheese, chive oil and mixed greens.

Pork slow-roasted with green chiles and tomatillos, topped with cilantro and sour cream.

Sweet potato chips, sliced avocado, toasted corn nuts, thin-sliced red onion, fresno chilis and cilantro.

Pimento cheese, artichoke dip, and hummus, served with house made Citra-hopped pickles, goat cheese stuffed peppadew peppers, and crisp vegetables.

Za’atar-spiced grilled jumbo shrimp with harissa cocktail sauce.

Served with a spicy red shatta Greek yogurt sauce.

Our pretzel rolls with sliced prosciutto, marinated olives, beer cheese, whole grain mustard and bacon jam.

Warm, pretzel rolls made with our craft-brewed beer and tangy buttermilk, topped with sea salt and baked fresh to order. Served with a rich, creamy pimento cheese butter, house made beer cheese and whole grain mustard.

Charred sweet Mexican peppers, onions, Jack and Oaxaca cheeses, served with roasted chili salsa verde and a charred scallion and corn salad.

Slow-cooked beef short rib with Legion beer cheese and tomato marmalade on house-made pretzelrolls.

Six crisp confit wings, oven baked with Legion wing rub. Served with house made Citra-hopped pickles and blue cheese-ranch dressing.

A fresh side salad.

Fresh quinoa salad.

A classic Caesar salad as a side.

Grilled romaine lettuce with a creamy parmesan caesar dressing and pickled red onion.

Wood-grilled salmon with butternut squash, arugula, wild rice, apples, pumpkin seeds, roasted radish, and goat cheese finished with a maple tahini dressing.

Crisp romaine and little gem lettuce, fresh avocado, olive oil–poached cherry tomatoes, shaved Parmesan, malt-toasted breadcrumbs, and classic Caesar dressing.

Sushi-grade tuna, arugula, red onions, cucumbers, apples, radish, crunchy chickpea, pistachio feta, matcha yogurt, red wine vinaigrette.

Legion’s Santa Maria spiced grilled steak with boiled eggs, avocado, corn, tomato, bacon, and herb goat cheese served over romaine and local greens with a cilantro lime vinaigrette.

Wood grilled chicken breast rubbed with Legion Wing Rub over romaine and local greens and topped with red onions, avocado, cucumber, tomato, Citra-hopped pickles, roasted peppers, and Juicy Jay dressing.

Rich caramelized onions in savory beef broth, topped with crusty bread and melted Gruyère cheese.

Wood-grilled angus ribeye with roasted tomatoes, aged manchego cheese, salsa verde, and arugula on a gluten-free bun.

Grilled sushi-grade tuna, avocado, arugula, marinated tomato, red onions, and kalamata olives on a gluten-free roll with a chili crisp mayo.

Zaatar spiced seared tuna, hummus, feta, lettuce, tomato, pickled red onion, and tzatziki on a warm gyro.

Beer-battered cod, cabbage, pickled cucumber, carrot, and daikon, basil, cilantro, and chili crisp mayo.

Sliced turkey, bacon, Cooper Sharp American, tomato, avocado, and spicy mayo on sourdough.

Slow-roasted Wagyu beef, thinly sliced on a crusty roll with SP sauce, caramelized onions, Gruyère, and rich onion soup for dipping.

Chicken dusted with Legion Wing Rub, wood-grilled and topped with Juicy Jay slaw, spicy honey, house made pickles and tomato on Martin's potato roll.

Pho braised short rib, thin sliced flank steak, pickled carrots, daikon, cucumbers, jalapeno, hoisin mayo and cilantro on a crisp baguette with a pho broth jus.

Two Mullis Farms Smash-burgers, applewood smoked bacon, American cheese, red onions, pickles, and special sauce on a Martin's potato bun.

Classic pepperoni pizza.

Tomato, cheese, and basil.

A rich, creamy vodka sauce with imported pancetta, a hint of tomato, and a touch of spice with shallots, fontina, basil, fresh mozzarella with grilled pesto chicken.

Sausage, bacon, pepperoni, marinara, mozzarella, and ricotta cheese.

Cider-braised pork short ribs paired with cheese grits, braised radish, swiss chard and braising jus.

Pasture-raised beef served with Legion BBQ sauce and yukon potato puree.

A slow-cooked, rich Italian meat sauce featuring braised pork shoulder and fennel-scented sausage over rigatoni.

Wood-Grilled Sirloin steak over pan fried lomein noodles with onion, broccoli, peppers and topped with a spicy chili crunch.

Roasted chicken with apricots over an Indian butter chicken sauce, served with rice and broccolini, and accompanied by raita a creamy, spiced yogurt sauce.

Steamed or roasted broccolini.

Seasonal fresh fruit.

Sautéed Swiss chard.

Fluffy white rice.

Slow-braised collard greens.

Smooth Yukon potato puree.

Roasted corn with Mexican street corn seasonings.

Creamy cheese grits.

Sweet potato fingerlings.

Crispy wood-charred potato fingerlings.

Creamy macaroni and cheese with country ham.