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Snacks
Our snacks menu features small, appetizer style items that can be enjoyed at any time even on a limited budget. Our Pretzel Bites are great with a nice Kölsch or Marzen. Or, if you’re feeling more adventurous, the Southern Fried Pickles, made with our house red hot will definitely light up your taste buds.
Pretzel Bites | 5
Bite size pieces of handmade pretzel, baked to perfection, and served with your choice of four cheese sauce or honey mustard.
Southern Fried Pickles | 6
Our house made red hot pickle is dusted with fresh mixed corn dust and fried, brought to you with a smoky Cajun aioli.
Garlic Chile Chicken Wings | 7.5
Crispy chicken wings tossed with a garlic chile glaze then mixed with sesame. Served with cilantro ranch dipping sauce and celery.
Herb Crusted Cheese Dippers | 6.5
A selection of our house cheeses dredged in a strong ale batter, crusted in herbed crumbs and fried into a golden brown deliciousness. Served with smoked onion ketchup & cashew pesto.
3 Way Tomato Bruschetta | 7
Slow roasted tomato half, sundried tomato spread, and fresh tomato over cashew pesto. Served with grilled sourdough bread.
Snack Plate | 12
Pick any two of our snack items above and we’ll plate them with four of our delicious spudpuppies add 1 dollar for bruschetta and wings.
Salads
Featuring fresh produce our salads will be served with recommended house made dressings, or dressed to order. We’ll top them with grilled Portobello, chicken or steak if you like also. Any of our salads can be prepared vegan or gluten free.
House Mix | Side 4 Entrée 7
Bib and iceberg lettuce with tomato, red pepper, cucumber, carrot, candied cashews, and green onion, tossed with our homemade signature creamy roasted garlic parmesan dressing and house croutons.
Antioxidant Mix | Side 4 Entrée 7
Spinach, arugula, toasted almond, julienne red onion, dried cranberry,poached cranberries, matchstick carrot, whole wheat garlic croutons, tossed with a strawberry pomegranate vinaigrette.
Fresh Avocado Salad | Entree 7 Wrap 8
Fresh slice avocado with sesame marinated rice noodles, topped with shaved cabbage, radicchio, red onion, and red pepper, then drizzled with a honey vinaigrette. Garnished with candied cashews and a garlic chili sauce.
White BBQ Chicken Salad | Entrée 11 Wrap 12
Grilled chicken on a bed of Bibb lettuce topped with crispy chick peas, bacon, red onion, tomato, and gorgonzola. Dressed in a tangy Alabama white BBQ sauce.
Beef Carpaccio | Entrée 8
Spinach, radicchio, arugula, apple, and red onion mixed with a chared scallion vinaigrette on top of seasoned paper thin beef dressed with a chili infused red wine gastrique. Garnished with gorgonzola.
Alternate Dressings & Additions
Honey mustard, herbed balsamic vinaigrette, blue cheese, or ranch may be substituted for dressing in description. Grilled chicken, steak, or portobello may be added to any salad.
Soups
All of our soups are made from scratch, right down to the stock we use in the base. The Flawless French Onion with deep Brown Ale is definitely worth coming in for.
Flawless French Onion | Cup 4 Bowl 7
A trio of fresh, slowly caramelized frenched onions and garlic slivers. Deglazed with white wine and brandy. Finally, simmered with demi and stock and topped with broiled cheese. Served with garlic croutons.
Ale and Cheese | Cup 4 Bowl 7
A creamy blend of cheddar and jack cheese simmered with savory onions and roasted garlic in American Pale Ale. Garnished with thick cut bacon crumbs and served with soft pretzel nuggets.
Also ask for our special soups they like to play in the kitchen.
Small Plates
Our signature small plate are a value driven take on classics like the French Dip, Croque Monsieur or a Toasty Cheese. These sandwiches are great for a quick & small bite to eat. All Small Plate Sandwiches are served with hand cut frites (substitutions available upon request) and a house garlic pickle.
Croque Monsieur | 6.5
Fresh sliced ham, swiss, and mustard on toasted wheat.
Pan Bagnat | 6.5
Tuna, olives, tomato, red pepper, capers,balsamic, on toasted sourdough.
Veggie Sliders | 6.5
Two delicious house-made vegan patties served on a bed of spinach and arugula and charred scallion vinaigrette.
Toasty Cheese | 6.5
Provolone, cheddar, cashew pesto, and tomato on toasted white and wheat.
Turkey Swiss | 6.5
Slow roasted turkey, swiss, mayo, and bib lettuce on wheat.
French Dip | 6.5
Hand shaved beef, onion, and swiss in a roll with house made jus.
Medium Plates
Just the right size for a hearty lunch. Our medium plate selections are savory dishes inspired by comfort foods from around the United States. The southwest inspired Mole Bello Tacos have a depth of flavor that’s amazing with a porter. We have a soft spot for the giant Cheese Crusted Iowa Style Pork Sandwich as it reminds us of our Midwestern roots – this giant slice of cheese crusted pork on a bun is perfect with an American style Pilsner or even a Pale Ale.
These lunch inspired sandwich style plates are served with your choice of hand cut fries, house slaw or for one dollar substitute handmade spudpuppies steamed or roasted veggie.
Mole Bello Tacos | 8.75
Cocoa chili marinated and roasted Portobello mushrooms sliced thick, placed on a bed of southwestern seasoned slaw, topped with tomato chunks and a creamy tequila lime emulsion. All packed into two warm corn tortillas. (Vegan)
Whiskey BBQ Chicken Sandwich | 8
Grilled chicken breast tossed with a delicious whiskey BBQ sauce and packed in a baguette with house slaw and cheddar.
Steak Au Poivre in a Roll | 9.5
Slow roasted pepper crusted top sirloin hand sliced and piled into a fresh roll with horseradish mayonnaise. Topped with caramelized mushrooms and au poivre sauce.
The Burger | 8.75
1/2 pound burger on a bed of avocado, spinach, and arugula. Topped with provolone and tomato jam.
Available plain, build to suit, or a veggie patty
Fresh Pretzel Turkey Baja | 8.75
Freshly sliced slow roasted turkey layered on a fresh pretzel bun with avocado pulp, tomato slices and jack cheese.
The B.A.R. | 9.5
Our take on the Reuben has corned beef topped with Bavarian sauerkraut that was sautéed with rendered bacon. Sprinkled with fresh herbs, piled onto rye bread, and topped with a caramelized apple Russian dressing and melted Swiss.
Cheese Crusted Iowa Style Pork Tenderloin | 8.25
Fresh hand cut pork loin crusted in a savory herb and cheese cracker crust. Placed on a roll with Dijon mustard on the bottom and smoked onion ketchup on the top and finished with house pickle chips.
Large Plates
If you’re hungry this is the section of the menu you’ll want to be looking at. We have some signature entrées like our Cassoulet that we’re sure will become favorites – especially once you try it with a Brown Ale.
SDTP Mac N Cheese | 13.5 Topped with grilled chicken 16.5
Elbow macaroni simmered in a made to order cheddar cheese pan sauce with sun dried tomato, and thinly sliced prosciutto. Tossed with fresh red pepper and basil.
Pan Roasted PEI Mussels | 13
Fresh PEI mussels pan roasted with caramelized vegetables then steamed with beer and wine then mounted with sun dried tomato cream and served with toasted sourdough.
Crispy Pork Schnitzel | 12.5
Thin-sliced pork, lightly breaded and sautéed, then deglazed with lemon and American wheat beer. Served with capers, a warm potato & kraut salad.
BBQ Half Chicken | 16
Pan roasted bone in chicken glazed with our tangy whiskey BBQ sauce and served with a generous portion of our STDP mac and cheese, fresh zucchini, or house veggies.
Buffalo Sausage and Kraut | 13
Smoked buffalo sausage seared and served with a warm garlic potato and kraut salad. Surrounded by a savory and tangy mustard cream sauce.
Quinoa Cakes | 11
A fresh mixture of of vegetables and quinoa, seared seared and served with a creamy zucchini corn saute with spinach and arugula dressed in our pomegranate vinaigrette.
Steak Frites | 15
A delicious 10 oz flat iron steak cooked to desired temperature and dusted with fresh herbs. Served with a large portion of hand cut frites and brandy peppercorn sauce.
Seafood We will feature fresh seafood specials every weekend starting on Thursday evenings. Please ask your server for details
Late Night Menu
Most of our menu is available late into the evening!
9:30 pm – 11:30 pm Monday – Thursday, 9:30 pm – 1:00 am Friday & Saturday
Kitchen closes at 10:00 pm on Sundays
Snacks
Pretzel Bites
Bite size pieces of handmade pretzel, baked to perfection, and served with your choice of 4 cheese sauce or honey mustard.
Southern Fried Pickles | 6
Our house made red hot pickle is dusted with fresh mixed corn dust and fried, brought to you with a smoky Cajun aioli.
Garlic Chile Chicken Wings | 7.5
Crispy chicken wings tossed with garlic chile glaze then mixed with sesame. Served with cilantro ranch dipping sauce and celery.
Herb Crusted Cheese Dippers | 6.5
A selection of our house cheeses dredged in a strong ale batter, crusted in herbed crumbs and fried into a golden brown deliciousness. Served with smoked onion ketchup & cashew pesto.
Snack Plate | 12
Pick any two of our snack items above and we’ll plate them with four of our delicious spudpuppies add 1 dollar for wings.
Small Plates
French Dip | 6.5
Hand shaved beef, onion, and swiss in a roll with house made jus.
Toasty Cheese | 6.5
Provolone, cheddar, and swiss on toasted white and wheat.
Turkey Swiss | 6.5
Slow roasted turkey, swiss, mayo, and romaine on wheat.
Soups
Flawless French Onion | Cup 4 Bowl 7
A trio of fresh, slowly caramelized frenched onions and garlic slivers. Deglazed with white wine and brandy. Finally, simmered with demi and stock and topped with broiled cheese. Served with garlic croutons.
Ale and Cheese | Cup 4 Bowl 7
A creamy blend of cheddar and jack cheese simmered with savory onions and roasted garlic in American Pale Ale. Garnished with thick cut bacon crumbs and served with soft pretzel nuggets.
Medium Plates
Mole Bello Tacos | 8.75
Cocoa chili marinated and roasted Portobello mushrooms sliced thick, placed on a bed of southwestern seasoned slaw, topped with tomato chunks and a creamy tequila lime emulsion. All packed into two warm corn tortillas. (Vegan)
Whiskey BBQ Chicken Sandwich | 8
Grilled chicken breast tossed with a delicious whiskey BBQ sauce and packed in a baguette with house slaw and cheddar.
Steak Au Poivre in a Roll | 9.5
Slow roasted pepper crusted top sirloin hand sliced and piled into a fresh roll with horseradish mayonnaise. Topped with caramelized mushrooms and au poivre sauce.
Fresh Pretzel Turkey Baja | 8.75
Freshly sliced slow roasted turkey layered on a fresh pretzel bun with avocado pulp, tomato slices and jack cheese.
The B.A.R. | 9.5
Our take on the Reuben has corned beef topped with Bavarian sauerkraut that was sautéed with rendered bacon. Sprinkled with fresh herbs, piled onto rye bread, and topped with a caramelized apple Russian dressing and melted Swiss.
Cheese Crusted Iowa Style Pork Tenderloin | 8.25
Fresh hand cut pork loin crusted in a savory herb and cheese cracker crust. Placed on a roll with Dijon mustard on the bottom and smoked onion ketchup on the top and finished with house pickle chips.
Large Plates
Buffalo Sausage and Kraut | 13
Smoked buffalo sausage seared and served with a warm garlic potato and kraut salad. Surrounded by a savory and tangy mustard cream sauce.
SDTP Mac N Cheese | 13.5 Topped with grilled chicken 16.5
Elbow macaroni simmered in a made to order cheddar cheese pan sauce with sun dried tomato, and thinly sliced prosciutto. Tossed with fresh red pepper and basil.