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.
Served with house-made kettle chips.
Fries +1 | Seasonal Vegetables +1
Garlic Mashed Potatoes +1 | Side Salad +1
Sweet Potato Fries +1.5 | Cheese +1
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.
Ask your server about our soup of the week.