The Axe Trap - The Trap Menu

Made from scratch in our kitchen and served hot with tortilla chips.

Smoked salmon with our own lemon cream mousse recipe, shallots and dill served with freshly baked French bread crostini.

Our signature leipäjuusto cheese served warm, and drizzled with bourbon aged maple syrup and candied pecans. Served with toast.

Applewood smoked bacon rubbed with brown sugar and sweet cayenne then baked until caramelized.

Served with seasonal vegetables and naan.

Fresh mozzarella layered with Roma tomatoes and drizzled with vegan pesto, balsamic glaze and EVOO.

Our signature board stacked with the chef’s selections of our finest cheeses and meats served with our in-house honey roasted nuts, an assortment of crackers, and other fresh accoutrements.

Toasted flatbread topped with our in-house marinara, fresh Roma tomatoes and thick slices of creamy mozzarella cheese.

Toasted flatbread topped with our in-house marinara, creamy shredded mozzarella cheese and a generous serving of our special salami and pepperoni blend.

Toasted flatbread with a generous portion of our tasty spinach and artichoke dip, covered in pieces of applewood smoked bacon, topped with our garlic lemon aioli. Vegetarian option available.

6oz signature beef blend patty with sharp cheddar, tomatoes and Orange Bourbon Bacon Jam on a warm brioche bun. Served with a side of chips.

6oz signature beef blend patty with applewood bacon, Vermont cheddar, onions and ketchup. Served with a side of chips.

Slow-cooked shredded pork shoulder with our secret guava BBQ sauce and garlic cilantro aioli on a brioche bun. Served with a side of chips. Available as a tray with 9 sliders for $40.

Our signature sandwich: made with a heaping mountain of Prime Angus filet mignon, covered in caramelized gorgonzola, nested inside a warm brioche bun. Served with a side of chips. Available as a tray with 9 sliders for $60.

Hendrick’s Gin, St. Germain’s Elderflower, white cranberry and house lemon sour.

Carrie Bradshaw’s favorite! Ketel One Vodka, Citronage, cranberry and lime.

Our infamous espresso Martini made with Tito’s Handmade Vodka, a fresh shot of espresso, Tahitian vanilla syrup and coffee rum liqueur. Garnished with cocoa powder in a chilled glass.

Empress 1908 Gin, Fever-Tree Mediterranean tonic, frozen blackberries and juniper berries.

Hendrick’s Gin, Chartreuse, Maraska, fresh lime and — of course — a touch of iocaine.

Our version of a mojito with fresh mint, Fever-Tree Sparkling Lime & Yuzu, Flor de Caña 4 Year Rum, lime and our orange simple syrup.

High West Bourbon, Sweet Vermouth, Chartreuse, Maraska, Pimm’s Cup, barrel-aged and finished with Angostura bitters.

Casamigos Reposado Tequila, Chinola Passion Fruit, house lime sour and our homemade Serrano Tincture.

Patron Blanco Tequila, guava juice and Fever-Tree Sparkling Grapefruit.

Michter’s Bourbon, Domaine de Canton Ginger Liqueur and orange bitters.

Blonde Bacardi, Campari, Sweet Vermouth, a touch of our Foxtail cold brew and bitters.

Bacardi 8 Rum, Apricot Liqueur, pineapple juice and lime sour, just like the original Cuban recipe.