MAIN MENU | SUNDAY BRUNCH | LUNCH
Soups & Salads
Sweet Potato Soup$4
Roasted sweet potato soup topped with gorgonzola and candied bacon
Pear and Frisee Salad$8
Sliced Bartlett pears, candied pecans, red onion, mixed greens, and frisee lettuce tossed in a gorgonzola white balsamic vinaigrette.
Panzanella Salad with Roasted Vegetables$10
Roasted eggplant, red onion, red and green peppers, roma tomatoes, and house croutons tossed in olive oil and aged cabernet vinegar
Potato Brava- Roasted red skin potatoes topped with red pepper sauce and roasted garlic aioli.
Pan-seared lump crab cakes over a pistachio romesco sauce
House pimento cheese served with an assortment of Sixteen Bricks bread.
Moroccan spiced beef and lamb meatballs topped with a spicy saffron tomato sauce and served pita bread.
Pork Loin & Broccoli Rabe Sandwich$12
Thinly sliced roasted pork loin on focaccia bread with provolone, broccoli rabe, and a sweet and spicy pepper relish served with a side of au jus.
Thinly sliced Ohio Proud rib eye with arugula, roma tomatoes, red onion, house bacon, and a gorgonzola spread on salted rye.
Southern Chicken Sandwich$10
Buttermilk marinated chicken breast dipped in seasoned flour then pan fried and served on ciabatta with house pimento cheese and slaw.
Roasted Eggplant Parmesan$10
Thick slices of roasted eggplant topped with marinara, parmesan, provolone, and broccoli rabe on ciabatta.
8oz. bone in rib chop served over smoked gouda grits and topped with honey Dijon compound butter.
Chicken Pot Pie$15
Creamy parsnip stew with roasted chicken, vegetables, topped with a beer infused biscuit crust.
A seafood stew filled with mussels, shrimp, cod, and calamari in a tomato based broth served with a toasted baguette.
Maple Dijon Flank Steak$18
Maple Dijon marinated flank steak over roasted root vegetables finished with a bourbon Coffee Please jus
Butternut Squash Risotto$15
Roasted butternut squash risotto finished with boursin cheese, parmesan, and spiced pecans.
Wheat Berry & Quinoa Salad$3
Smoked Gouda Grits$3
Disclaimer: The chef chooses to use seasonal ingredients for all food menu items. What is reflected on the website is not always up to date. Please call the brewery for the most up-to-date information.