Brewpub Menu

Soups & Salads

Pork Chili Verde
4 CUP | 6 BOWL

Roasted green chili, green tomatoes, & pork topped with pickled onion & sour cream
Chilled Avocado & Cucumber
4 Cup | 6 Bowl
Infused with green curry & coconut milk
Caesar Salad
5 HALF | 8 FULL

Romaine, house croutons, & Parmesan tossed in house Caesar dressing
Strawberry Arugula Salad
5 HALF | 8 FULL

Romaine, house croutons, & Parmesan tossed in house Caesar dressing
Mexicali Salad
12

Lettuce, black bean corn salsa, pickled onion, white Cheddar, guacamole, & shredded chicken, tossed in a Doom Pedal vinaigrette over a tostada
BBQ Pork Salad
10

Lettuce, tomato, red onion, jalapeno, corn nuts, & cheddar, tossed in a honey dijon vinaigrette
Caprese
12

Heirloom tomato, buratta, arugula, & red onion finished with pesto vinaigrette

Sandwiches

Served with house fries, sub sidecar, half salad, or cup of soup for $2.00

Buffalo Chicken
10

Buttermilk hot sauce marinated, lettuce, tomato, onion, topped with a Buffalo Bleu Cheese aioli
Eggplant Parmesan
10

Whipped ricotta with pesto & house marinara on a baguette
Route 50 Burger
12

Lettuce, onion, pickle, American, bacon, & tarter sauce on a sesame seed bun
Seafood Salad
14

Shrimp, crab, & scallop tossed in roasted lemon aioli with lettuce and tomato on a baguette
Rib Eye
14

Arugula, tomato, onion, & horseradish aioli on salted rye
Cuban
12

Roast pork, ham, pickles, Swiss, & house mustard on pressed baguette

Appetizers

Westfalia Wings
12

Beer Brined, slow roasted, then fried tossed in house BBQ, served with ranch & vegetables
Brewpub Pretzels
10

House pimento & mustard
Main Street Mussels
10

Steamed in Main Street Amber Ale red curry broth with onion, garlic, & tomato served with toasted baguette
Whipped Feta
10

Topped with watermelon cucumber salad, served with toasted pita
Rangoon Dip
14

Shrimp & Crab in a sweet chili cream cheese mixture served with flour tortilla chips
Pork Belly Taco
10

Spicy teriyaki glazed topped with kimchi
Asparagus
10

Roasted and served over toasted focaccia finished with Parmesan & a poached egg

Large Plates

Banger & Mash
20

Lehr’s Going Plaid Brat over mashed potatoes & braised cabbage finished Going Plaid gravy
Jerk Mahi Mahi
20

Over coconut brown rice finished with a pineapple rum butter sauce
Flank Steak
20

Over mashed potato & asparagus, finished with chimichuri sauce
Vegetable Red Curry
16

Assorted vegetables simmered in a red curry over coconut brown rice
Steak Frites
18

16oz. rib-eye served with rosemary garlic fries finished with a bleu cheese butter

Sidecars

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.