Full, up-to-date menus and online ordering for takeout:
$1 off any pint Wednesday, Thursday, Sunday – noon ’til 6pm.
- TUESDAY – $2 off any pizza and 1$ off any pints – all day on Tuesdays! (DINE IN ONLY)
- WEDNESDAY – Mac & Beer Cheese Skillet. Cajun or Plain 13 Add Stuffed Peppers 4
- THURSDAY – Bottomless Nachos 13
- SATURDAY – Prime Rib 31
- SUNDAY – Prime Rib Sandwich 15
BRUSSELS SPROUTS – Wood oven roasted, Red Head Amber Ale sautéed onions, bacon, Woodcock Porter honey pecans, finished in a sweet chili sauce, with sesame seeds. 12
SPINACH ARTICHOKE ALFREDO DIP – Melty Alfredo sauce mixed into spinach and artichokes then topped with a six cheese mix, served with tortilla chips. 11
STUFFED BANANA PEPPERS – House made filling stuffed into banana peppers. Served with pizza points, a roasted garlic marinara and mozzarella cheese. 11
SPENT GRAIN PRETZELS – Baked fresh daily in house, served with ranch, mustard and cheese. 9 *Smother them in cheese sauce, bacon bits and scallions for +2.5
NACHOS – Tortilla chips topped with our cheese sauce, sour cream, guacamole, black olives, Pico de Gallo and pickled jalapeños . 13
LOADED POTATO POUTINE – Potatoes covered in gravy, cheese curds, cheddar, applewood bacon, sour cream and scallions. 15
ON THE LIGHTER SIDE
FRENCH ONION au GRATIN – White Onion braised in a Woodcock Porter broth for three hours. Served with pizza points and mozzarella cheese on top. 8
WOOD FIRED CAESAR SALAD – Romain charrred in olive oil, doused in Caesar dressing, avocado, red onion pretzel croutons, diced tomatoes and hand shaved Parmesan. 13
HOUSE – Spring mix, diced tomatoes, cucumber, red onion and pretzel croutons. 8
3 BEAN CHILI – Chili finished with melted sharp cheddar, sour cream and scallions. 8
*Salad Options: 8oz Steak or Salmon (8) Chicken (5) Homemade dressings (.75) Blue Cheese, Ranch, Champagne Vinaigrette, White Balsamic Vinaigrette, 1000 Island, Caesar.
BUILD YOUR OWN BURGER – All burgers come with lettuce, tomato, chips and a pickle. 12 *Upgrade to a side of Mac n’ Cheese, roasted reds, or a side salad +2.5
Cheese – American, Cheddar, Mozzarella, Swiss. +1
Toppings – Hot peppers, Jalapeños, Sautéed Mushrooms, Caramelized Onion. +1 Bacon +2.5, Cajun Rub +.50, Stuffed Peppers +4
2 TEMPS: BLOODY = medium to medium rare. OR BURNT = medium well to well.
CHICKEN BREAST SANDWICH – 11 – Comes with Brussel sprout coleslaw, pickles, honey mustard and cheddar. Other available toppings: $1: American cheese, Swiss cheese, Sautéed Onion, Sautéed Mushrooms, Hot Peppers, Jalapeños.
SALMON SANDWICH– Seared Atlantic salmon, topped with a chipotle ranch drizzle, guacamole, served on a brioche bun, with pickle dressing, tossed lettuce, caramelized onion and tomato – 18
BEEF ON WECK SANDWICH – Black Angus beef oven seared, and dipped in our au jus. Served on a kimmelweck roll, with horseradish. 13
PORTABELLA SANDWICH – House marianted portobella mushroom served with a fire roasted red pepper topped with fresh guacamole. 12
SHORT RIB SANDWICH – Served with sharp cheddar, Red Head Amber Ale caramelized onions and horseradish sauce. 16
FORK & KNIFE
*Start daily at 4pm
*NY STRIP – House butchered 16oz steak, cast iron seared, finished in a compound butter. Served with Woodcock Porter balsamic Brussels Sprouts and mashed potatoes. 28
*CEDAR PLANK SALMON – Atlantic salmon, topped with a brown sugar glaze and caramelized onions. Cooked and served on a Niagara Lager soaked cedar plank. Served with Woodcock Porter balsamic Brussels Sprouts and mashed potatoes. 25
*ROASTED BELL PEPPER – Stuffed with Cajun beans and rice, topped with a roasted garlic marinara sauce and melted mozzarella. 14
*BRAISED SHORT RIB – Short rib simmered for five hours in a red wine-lager stew. Served with a root veritable medley, mashed potatoes, and finished with a Red Head Amber Ale gravy. 24
*OPEN FACED SKILLET REUBEN – Available daily, a customer favorite! Local corned beef loaded onto rye bread, Swiss, 1000 island dressing and topped with souerkraut. 14
WOOD-FIRED SPECIALTY PIZZA
LOADED POTATO – Sliced potatoes, cheddar cheese, bacon and scallions on olive oil base. 18
GREEK – Olive oil, spinach, tomato, red onion, kalamata olives, feta cheese, six cheese, pepperoni. 18
STUFFED PEPPER – Olive oil, 6 Italian cheeses, stuffed banana peppers. 18
BEEF ON WECK – Roast beef, horseradish cream sauce, mozzarella cheese and topped with kimmelweck seasoning. 18
CHEESE & PEPPERONI – Red sauce, mozzarella cheese and pepperoni. 15
WHITE – Spinach and garlic tossed in olive oil. Finished with six cheese, tomatoes, caramelized onions, and a dollop of ricotta cheese. 15
MARGHERITA – Choice of red sauce, or oil, topped with six cheese, tomatoes and finished with fresh basil and garlic. 15
EXTRA PIZZA TOPPINGS – $2.25 Each
Cheese / Green Peppers / Hot Peppers / Kalamata Olives / Onion / Pepperoncini / Pepperoni /Tomatoes / Mushrooms / Green Olives – *Stuffed Banana Peppers – $4
DRY RUBBED WINGS
Bleu Cheese, carrot, celery, choice of dry rub.
10 – $14 | 20 – $26 | 50 – $60
DRY RUBS: HOT * MEDIUM * MILD * BBQ * CAJUN * GARLIC/PARMESAN
Our unique dessert options are crafted by Maplevale. They’re original recipe desserts using the finest and freshest ingredients. We think they’re delicious. You will too.
*Please note: We do not allow outside desserts or cakes to be brought in the restaurant. Thank you.
***We do not prepare separate checks for groups of 6 or more. During hours of peak operations we are not able to make substitutions. Menu items, prices, and hours of operation subject to change. 20% Gratuity subject to tables of 8 or more.