10-ounce pan-seared flat iron steak* served with truffle potato au gratin, roasted seasonal vegetables and red wine bordelaise sauce.

Thinly pounded, lightly breaded pork loin, deep-fried and topped with your choice of our Brewer’s Sauce (beer cheese and bacon) or Jaeger Sauce (creamy brown mushroom demi-glace). Served over spaetzle with vegetables.

Slow-cooked BBQ pork spare ribs, served with cornbread, honey and a side of potato salad.

Ground lamb, fresh herbs, peas, carrots, corn and mashed baby red potatoes.

Artisan four cheese beer sauce with cavatappi noodles. Served with garlic bread.

A blend of ancient grains, red pepper, carrot, edamame and Thai seasoning served with roasted seasonal vegetables and fried tofu. Drizzled with teriyaki sauce.

Three pan-seared scallops served on top of creamy chorizo risotto with fried shrimp.

Maryland style cakes with a blend of lump crab and lobster served with a side of remoulade sauce and farro risotto.

Fresh Haddock lightly battered and fried. Served with house-made coleslaw, tartar, fries and buttered rye.

Three flour tortillas filled with beer-battered mahi-mahi, greens, pico de gallo and topped with chipotle aioli. Served with tortilla chips.

Sesame-crusted ahi tuna* seared rare and served on a bed of mixed greens and arugula, roasted red pepper, avocado and shaved carrot tossed in a sesame vinaigrette.

Organic mixed greens, tomatoes, carrots, seasonal cheese, fruit, nuts, berries and choice of dressing.

Grilled chicken served over romaine hearts tossed with parmesan, house-made croutons and Caesar dressing.

Spinach, fresh strawberries, feta cheese and candied walnuts tossed in a strawberry vinaigrette.