Public House Temecula

• Happy Hour
  * Craft Beer 6.00
  * Well Drinks 8.00
  * Citrus Vanilla Margarita 12.00
  * The Perfect Margarita 12.00
  * Coconut Margarita 12.00
  * Wine By The Glass 12.00
  * House Fries (GF) 5.50
  * Togarashi (GF) 6.50
  * Tomato Addiction 8.00
  * Chicken Fajita Tacos 13.00
  * Hummus & Flatbread 7.00
  * Bus Down Shishito Peppers (GF) 6.00

Easter Sunday Brunch Join us at Public House Temecula on Sunday, 4/20 for festive bites including muffins, toast, hummus, tropical salad, fruit bar, charcuterie, pancakes, waffles, eggs, chilaquiles, bacon, mac & cheese, an omelet station, chicken dishes, macaroons, and assorted mini desserts (tiramisu, mousse cake, carrot cake, red velvet, cotton candy, more). Live music TBA. Event: 9am - 3pm (last call 2:15pm).

Happy Hour Mon Thu Fri 3pm - 6pm

Happy Hour Drinks Craft Beer 6.00 Well Drinks 8.00 Citrus Vanilla Margarita 12.00 Blanco Tequila|triple sec| citrus Vanilla-infused agave| lime juice The Perfect Margarita 12.00 Blanco tequila, organic agave, fresh lime juice, with a salt rim | Add Some Flavor: Mango | Pineapple | Watermelon. Coconut Margarita 12.00 Blanco tequila, lime juice, triple sec, coconut puree Wine By The Glass 12.00 Red or White.

Food House Fries (GF) 5.50 Fries tossed with house herb mix. Togarashi (GF) 6.50 Togarashi spiced fries, topped with house eel sauce, toasted sesame and pickled ginger. Truff Stuff (GF) 16.00 Herbed fries tossed in truffle oil and topped with shaved parmesan. Tomato Addiction 8.00 Roasted grape tomatoes and garlic in olive oil with balsamic reduction, slice of creamy triple brie and sourdough. Chicken Fajita Tacos 13.00 2 tacos served on corn tortillas, red and green peppers, onions, and grilled chicken topped with cilantro and cotija cheese. Hummus & Flatbread 7.00 House-made hummus, herbed pita and sliced cucumber. Finished with herb oil and toasted pepitas. Bus Down Shishito Peppers (GF) 6.00 Fire-blistered shishito peppers, shaved bread crumbs, shallots and garlic tossed in house-made ponzu sauce. Served with fresh ginger and siracha dip.