Chips + Queso (VG) — 13

Housemade chips, pickled jalapeños

Roasted Garlic Hummus (DF) — 15

Toasted pita, fresh vegetables

Artichoke Dip (VG) — 15

Served with house made focaccia

Burrata (VG, N) — 15

Spinach pesto, spring peas, toasted pine nuts, lemon infused olive oil crostini

Pulled Pork Sliders — 15

Roasted pulled pork, citrus chipotle BBQ sauce, bread and butter pickles, Hawaiian sweet rolls

Tomato Bisque (GF, VG) — 7/10

Basil oil

Strawberry Salad (GF, VG, N) — 17

Strawberries, almonds, goat cheese, arugula, romaine, Mandarin oranges, honey citrus vinaigrette

Nordic Shrimp Salad (GF) — 18

Mixed greens, salted cucumber, red onions, capers, poached shrimp, creamy dill dressing

Aster Chopped Salad (GF) — 19

Crispy romaine, tomatoes, avocado, pickled red onions, blue cheese, bacon crumbles, hard boiled eggs, green goddess dressing

Black Bean Buddha Bowl (GF, VG, DF) — 17

Brown rice, charred corn, roasted sweet potatoes, orange scented cumin tahini, pickled red onions, avocado, cilantro

Small Caesar Salad (VG) — 12

Crispy fresh romaine, garlic croutons, Caesar dressing, shaved parmesan; pairs well with a dirty martini

Chicken Curry (DF, GF) — 18

Coconut red curry, chicken, onion, carrot, red pepper, cilantro, jasmine rice

Pulled Beef Brisket (GF) — 19

Roasted garlic fingerling potatoes, charred cauliflower, marinated beef brisket, Manchego cheese, pickled red onion, chimichurri; sub vegan chicken +3

Junior Turkey Club — 16

Smoked turkey, bacon, crispy romaine, tomato, mayo, chips or greens

Chicken Salad Sandwich — 17

Dried cherries, celery, fresh greens, toasted multigrain bread, chips or greens

Croque Monsieur — 17

Classic ham and gruyere sandwich baked bechamel, chips or greens

Wild Mushroom (VG) — 18

Oven roasted wild mushrooms, parmesan cream sauce, fontina + mozzarella, lemon, arugula

Aster Margherita (VG) — 16

Garlic, tomatoes, mozzarella, fresh basil, crushed red pepper

Chicken Bacon Ranch — 19

Fontina + mozzarella, braised chicken, crispy bacon, ranch

Classic Pepperoni — 18

Marinara, mozzarella, pepperoni, grated parmesan

Flatbread of the Moment — MP

Chef’s choice of seasonal ingredients

Rotating Vegan Sorbet (VG, DF) — 9

Café Brownie (VG, N) — 12

Raspberry coulis, vanilla ice cream, whipped cream, macadamia nuts

Affogato (GF, VG) — 10

Vanilla bean ice cream with espresso

The Aster New Fashioned — 15

Elijah Craig Small Batch Bourbon, demerara, orange, blackberry, Regan’s Orange Bitters

Aster Club Martini — 15

Thyme infused Hayman’s Royal Dock Gin, New Amsterdam Vodka, Cocchi Americano, lemon twist

ClubMaster Manhattan — 19

Basil Hayden’s Dark Rye, Carpano Antica, Bittercube Cherry Bark Vanilla Bitters

Nordic Mule — 14

Linie Aquavit, Hayman’s Sloe Gin, ginger syrup, grapefruit, lemon, candied ginger. Nordic twist on the classic Mule

Cucumber Cutie — 14

Lunazul Blanco Tequila, Tattersall Lime Crema, Velvet Falernum, lime, simple, cucumber & basil

Aster Bloody Mary (VG) — 14

The Aster Bloody Mary Mix! Housemade with a blend of spices, Cry Baby’s Craig’s hot sauce. Served with club garnish and snit

Bahamā, Baby! — 14

Green Tea infused Plantation Rum, coconut, lime, pineapple. *Warning* Unable to drink slowly

Bell Bottom — 14

Hayman’s Royal Dock Gin, Pierre Ferrand Curaçao, Americano, green pepper, lemon, simple

AJ’s Negroni — 17

Lunazul Blanco Tequila, Fidencio Classico Mezcal, Carpano Antica, Aperol

Ace of Spades — 16

Plantation 5 Year Rum, Montenegro Amaro, demerara, lemon

Swagger — 15

Lunazul Blanco Tequila, Fidencio Classico Mezcal, Licor 43, Regan’s Orange Bitters, lemon, honey

Broadway Bubble — 7

Cucumber, basil, lemon, simple syrup

The Mirage — 7

Blackberries, citrus and mint

Cloud Chaser — 7

Lime, grapefruit, pineapple, coconut, simple syrup, ginger

Espresso — 3/5

Decaf — 3/5

Drip Coffee — 4

Latte — 5

Cappuccino — 5

Americano — 5

Chai Tea Latte — 5

Cune Cava Brut, Penedès — 10/35

Spain

Acinum ‘Millesimato’ — 11/40

Extra Dry Prosecco Rosé Veneto, IT

Vigneti Del Sole — 12/44

Pinot Grigio, Veneto, IT

Sea Pearl Sauvignon Blanc — 13/46

Marlborough, NZ

Klinker Brick Albariño — 14/49

Lodi, CA

Pinot Project Rosé of Pinot Noir — 12/44

Pays d’Oc, FR

Ottokar ‘Skin Contact White’ — 14/52

Stajerska, SL

Rapido Sangiovese — 12/44

Puglia, IT

No Fine Print — 15/56

Cabernet Sauvignon, CA

Presqu’ile Pinot Noir — 16/60

Santa Barbara, CA

Housemade Red Sangria — 11/43

Red wine, fresh fruit juices, subtle flavor; enjoy as a glass or a pitcher

Castle Danger Cream Ale — 8.50

Bent Paddle Cold Press Black Coffee Ale — 8.50

Pryes Miraculum Midwest IPA — 8.50

Rush River Unforgiven Amber Ale — 8.50

Heileman’s Old Style Lager — 6.50

Falling Knife Verbal Tip Hazy IPA - 12oz — 8.50

Blue Moon — 8.50

Coors Light — 6.50

Excelsior Big Island Blonde Ale — 8.50

Seasonal Cider — Ask your server!

Seasonal Sour — Ask your server!

High Noon Varying Flavors — 8

Lagunitas Hoppy Refresher Non-Alcoholic — 8

Clausthaler Non-Alcoholic — 8

Aster Benedict — 16

Two poached eggs, English muffin, sliced ham, hollandaise, served with roasted potatoes

Biscuits and Gravy — 15

Two house made biscuits, sausage gravy, thyme
Add poached egg 3

Shakshuka (VG) — 15

Two eggs slow cooked in San Marzano tomato sauce with onions, roasted red peppers, feta, served with toasted pita

Sundried Tomato Quiche (VG) — 13

Spinach, red pepper, onion, feta, served with roasted potatoes or greens

Aster Breakfast Sandwich — 18

Egg, sharp white cheddar, brioche bun, spicy mayo. Choice of sausage or bacon. Choice of roasted potatoes or greens

French Toast Bake (VG) — 15

Caramelized banana, tres leches, maple syrup, strawberries

Junior Turkey Club — 16

Smoked turkey, bacon, crispy romaine, tomato, mayo, chips or greens

Brunch Flatbread — 18

Crispy bacon, egg, roasted potato, crème fraîche, fontina cheese, green onion

Pepperoni Flatbread Marinara — 18

Mozzarella, pepperoni, grated parmesan

Tomato Bisque (VG, GF) — 7/10

Basil oil

Aster Chopped Salad (GF) — 19

Crispy romaine, tomatoes, avocado, pickled red onions, blue cheese, bacon crumbles, hard boiled eggs, green goddess dressing

Strawberry Salad (VG, GF, N) — 17

Strawberries, almond, goat cheese, arugula, romaine, Mandarin oranges, honey citrus vinaigrette

Nordic Shrimp Salad (GF) — 18

Mixed greens, salted cucumber, red onions, capers, poached shrimp, creamy dill dressing

Black Bean Buddha Bowl (VG, GF) — 17

Brown rice, charred corn, roasted sweet potatoes, orange scented cumin tahini, pickled red onions, avocado, cilantro

Toast (GF) — 3

Wheat berry, white

Fruit Bowl — 6

Roasted Potatoes — 5

Country Bacon — 5

Veggie Sausage — 5

Pork Sausage — 5

Rotating Vegan Sorbet (VG, DF) — 9

Café Brownie (VG, N) — 12

Raspberry coulis, vanilla ice cream, whipped cream, macadamia nut

Affogato (GF, VG) — 10

Vanilla bean ice cream with espresso