Pub Menu Starters, Soups & Salads Sandwiches & Specialties

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Presentation transcript:

Pub Menu Starters, Soups & Salads Sandwiches & Specialties Crispy Spiced Wings 12 Buffalo Sauce, Blue Cheese Dip & Crudités on the Side Crispy Brussels Sprouts 9 Applewood Smoked Bacon Aioli, Grated Coach Farms Goat Cheese, Balsamic Honey Togarashi Spiced Tuna Sashimi 15 Seaweed & Edamame Salad, Pickled White Ginger, Ginger Soy Sauce Boston Bibb 13/10 Hydroponic Boston Bibb Lettuce, Mixed Cherry Tomatoes, Shaved Carrot, Gorgonzola, & Crispy Shallots Ridgewood 12/9 Mixed Baby Lettuce, Granny-Smith Apples, Candied Walnuts, Dried Cranberries, Gorgonzola Fried Point Judith Calamari 13 Marinara Sauce, Sriracha Aioli Add Gorgonzola and Cherry Peppers 2 Gulf Shrimp Cocktail 16 Classic Cocktail Sauce, Lemon, Horseradish Tri-Color Nachos 10 House Fried Tortilla Chips, Tomatoes, Smoked Pulled Pork, Scallions, Jalapeno, Cheddar Cheese. Served with Sour Cream, Salsa, & Guacamole Soups Soup Du Jour 7/5 Chicken Vegetable 7/5 Autumn Kale 13/10 Baby Kale, Mixed Cherry Tomatoes, D’Anjou Pears, Radishes, Applewood Smoked Bacon, Shaved Coach Farms Goat Cheese Sandwiches & Specialties Grilled 8oz Prime Beef Burger 14 Butter Toasted Roll, Lettuce, Tomato, Onion and Choice of Cheese, & Chipotle Mayo Add Applewood Bacon, Avocado, or Cage Free Fried Egg Grilled Hummel Brothers Hot Dog 8 Toasted Roll, Choice of Condiments Margherita Flatbread Pizza 9 Traditional Fresh Mozzarella & Tomato Breaded Chicken Cutlet Sandwich 12 Roasted Peppers, Fontina Cheese, Garlic Aioli, Toasted Roll Beef Short Rib Grilled Cheese 14 Wild Mushrooms, Gruyere Cheese, Tomato & Choice of Bread Veggie Burger 11 Roasted Garlic, White Bean Spread, Lettuce, Tomato, Toasted Roll Four Cheese Mac & Cheese 10 Cavatappi Pasta, Four Cheese Blend, Peas, Parma Ham, & Parmesan Crust Philly Cheesesteak 13 Tender Steak, Caramelized Onions, Mushrooms, Swiss Cheese, Toasted Hoagie Roll Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness