BREWER’S PLATTER

One bratwurst and one Louisiana hot link, caramelized onions, sweet and sour red cabbage, chunky applesauce, skin-on mashed potatoes with parsley butter, beer-mustard.

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Florentine Ravioli with toast and beer

FLORENTINE RAVIOLI

Spinach and ricotta ravioli, sliced portobello mushrooms, marinara or sun-dried tomato alfredo topped with Parmesiano-Reggiano, basil, toasted bread crumbs with sherry garlic bread. (add grilled chicken, shrimp, Iberico chorizo or smoked sausage +4)

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GRILLED RIBEYE

12oz Gold Canyon Angus Ribeye, pepper crusted and grilled to order served with skin on mashed potatoes, and charred vegetables.

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MEDITERRANEAN PLATTER

Hummus topped with marinated tomatoes, marinated artichokes, and kalamata olives, and raita. Served with falafel, naan, and cucumbers

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