At the recordBar we value creativity, self-expression and uniqueness.
Please feel free to combine items from our ingredients list to create pizzas, pastas, sandwiches or antipasta plate to your personal liking.
If you are not up to it today, try one of our specialties.
Download PDF Menus: Main Menu | Lunch Menu | Brunch Menu
StartersSoup of the Day..................$4House Green Salad..................$5 w/grilled chicken.....$7 Blue Cheese Caesar..................$6 w/grilled chicken.....$8 Wilted Spinach Salad w/ Warm Bacon Vinaigrette..................$6 Chicken Tenderness..................$6 Fresh Cut Fries..................$4 Daily Hummus Selection..................$6
Pastaserved w/ warm focacciaHot Pasta of the Day..................$8 Cold Pasta of the Day..................$8
Hot Sandwichesserved w/ salad or friesHip to be Square burger--hand crafted square burger w/ your choice of cheese and traditional fixings..................$8 The Pretender--house made veggie burger w/ traditional fixings and locally produced vegan cheese..................$8 Molloy Bro’s Reuben--award winning. corned beef or turkey......$8 Bat Out of Hell--thick slab of homemade meatloaf w/lettuce, tomato and mayo on Texas toast..................$8 |
Gangsta WrapsEast Coast Wrap--ham or turkey with lettuce, tomato, onion,Provolone and mayostardaonaise...........$8 West Coast Wrap--house made chicken salad, w/ lettuce and tomatoes....................$8
Pizza7” 45rpmSubstance--meat lovers pie w/pepperoni, bacon, hamburger, and Italian sausage. topped w/ mozzarella............$8 A Love Supreme--classic combo of red onion, mushrooms, black olives, italian sausage, pepperoni and mozzarella..........$8 The Ian MacKaye--(vegan friendly)--roasted garlic, fresh spinach, tomatoes, kalamata olives and roasted red peppers on a bed of hummus...........$8 The Heavy Vegetable--tomatoes, red peppers, alamata olives and Chevre over pesto topped w/ mozzarella..........$8 Record Your Own--three ingredients from the list below over red sauce and topped w/ mozzarella........$7 $1 EXTRA PER INGREDIENT PEPPERONI | CANADIAN BACON | ITALIAN SAUSAGE | HAMBURGER | GRILLED CHICKEN | BLACK OLIVES | SPINACH | MUSHROOMS | JALAPENOS | RED ONIONS | GREEN PEPPERS | SLICED TOMATOES | ROASTED GARLIC Calzone--all the above pizzas rolled calzone style by request |
EntreesSALMON BAGEL... $9with smoked salmon, cream cheese, potatoes O’Brien, and fresh fruit EGGS BENEDICT... $9 with potatoes O’Brien and fresh fruit CORNED BEEF HASH... $9 with two eggs cooked to order, english muffin, and fresh fruit CLASSIC REUBEN... $8 with fries THREE EGG SCRAMBLE OR OMELETTE... $9 inlcludes three ingredients with choice of bacon or sausage, potatoes O’Brien, english muffin and fresh fruit TRADITIONAL BREAKFAST... $8 eggs cooked to order with choice of bacon or sausage, potatoes O’Brien, english muffin, and fresh fruit FRENCH TOAST... $7 with fresh fruit TOFU SCRAMBLE...$8 with three ingredients, potatoes and english muffin BREAKFAST IN AMERICA PIZZA...small $8...large $12 green peppers, onions, breakfast sausage and scrambled eggs over sausage gravy BISCUITS AND SAUSAGE GRAVY... $6.50 HALF ORDER... $4 |
BeveragesBLOODY MARY BAR... $5.50VIRGIN BLOODY MARY...$3.50 MIMOSA... $7 RED BEER... $1 extra JUICE orange, cranberrry, pineapple, tomato...$2.50 COFFEE... $2 with Bailey’s or Kahlua... $6.50 SidesBACON... $2.50SAUSAGE... $2.50 ONE EGG ANY STYLE... $1.50 POTATOES O’BRIEN... $2 FRESH FRUIT CUP... $2.50 ENGLISH MUFFIN... $1.50 BISCUIT...$1.50 SIDE OF GRAVY... 3oz $1.50 8oz $3 SIDE OF HOLLANDAISE... $1 Add Tofu to any entree...$1 |
Red Wines |
White Wines |
| Pinot Noir by Rutz Cellars, Sonoma, CALIFORNIA
Bright cherry fruit with a hint of earthiness 7 glass 22 btl Tempranillo “Codice” by Dominio de Eguren,Tierra de Castilla, SPAIN Ripe strawberry and currant flavors fortified with young tannins and sweet spice 6 glass 22 btl Cotes du Rhone by Domaine Brusset, Rhone Valley, FRANCE Grenach & syrah blend Medium bodied with warm raspberry tones and a spicey white pepper finish 7.5 glass 28 btl Merlot by Grayson, Paso Robles, CALIFORNIA Rich jammy fruit with just enough buttery tannins to hold it together 6 glass 22 btl Cabernet Sauvigon by Los Vascos, Colchaqua, CHILE Bordeaux’s Phillipe Rothschilde’s Chilean project Dark currant with hints of leather and coffee 7 glass 22 btl Other WinesWhite Zinfandelby Emerald Bay Pink and delicious Try it over ice. 3.5 glass |
Cava
by Cordoniu. SPAIN Spanish sparkling made in the traditional method Fresh, fruity and balanced with a dry finish 7 glass 25 btl Pinot Grigio by Danzante, Veneto, ITALY A collaboration between Frescobaldi and Mondavi Light and crisp 6 glass 22 btl White Bordeaux by Chateau Graville Lacoste, Graves, FRANCE Sauvignon blanc and semillon Clean acidity, mineral and hints of citrus and grass 6.5 glass 20 btl Buzz Cut by Shoofly, AUSTRALIA An interesting blend of verdelho, viognier, sauvignon blanc and reisling Floral, fruity and crisp 7 glass 24 btl Riesling by Peter Brum, Rheinhessen, GERMANY Bright acidity with notes of honey and apricot Great with spicy food 6 glass 22 btl White Bergundy by Guy Bocard, Burgundy, FRANCE 100% Chardonnay but more sleek and acidic than the California version Hints of lemon and apple 8 glass 28 btl Chardonnay by Lockwood, Montarey, CALIFORNIA Full bodied and creamy with just enough toasty oak 6 glass 20 btl |