Full, up-to-date menus and online ordering for takeout:
- THURSDAYS – Mac & Beer Cheese Skillet. Cajun or Plain 13 (Add Stuffed Peppers 4 Add Chicken or Steak 8)
- FRIDAY, SATURDAY, AND SUNDAY-
SERVED ALL DAY 10/22 – 10/24:
STARTING AT 4PM FOR DINNER ON 10/22 – 10/23:
- dinner special
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. 13
SPINACH ARTICHOKE ALFREDO DIP – Melty Alfredo sauce mixed into spinach and artichokes then topped with a six cheese mix, served with tortilla chips (Vegetarian) 12
STUFFED BANANA PEPPERS – House made filling stuffed into banana peppers. Served with pizza points, a roasted garlic marinara and mozzarella cheese (Vegetarian) 12
SPENT GRAIN PRETZELS – Baked fresh daily in house, served with ranch, mustard and cheese (Vegetarian) 9 Smother them in cheese sauce, bacon bits and scallions for +2.5
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. 9
3 BEAN CHILI – Chili finished with melted sharp cheddar, sour cream and scallions. (mild chili) 9
BROCCOLI CHEDDAR SOUP – Homemade broccoli cheddar soup with carrots and topped with shredded cheddar cheese. Served in a crock. 9
CAESAR SALAD – Romaine hand tossed in a house Caesar dressing, served with pickled red onion, pretzel croutons, diced tomatoes and hand shaved parmesan. 14
ROASTED VEGETABLE SALAD – Spring mix greens topped with a mix of fresh oven roasted vegetables (yellow squash, zucchini, peppers, onions and also tomatoes) and topped with crumbled bleu cheese. Pairs perfect with our house vinaigrette 12
HOUSE – Spring mix, diced tomatoes, cucumber, red onion and pretzel croutons. Served with your choice of dressing on the side 9
*Salad Options: 8oz Steak, Burger or Salmon (8) Chicken (5) Homemade dressings (.75) Bleu Cheese, Ranch, Champagne Vinaigrette, White Balsamic Vinaigrette, 1000 Island, Caesar.
BUILD YOUR OWN BURGER – All burgers come with lettuce, tomato, chips and a pickle. 13
Pick your temperature: 2 TEMPS: BLOODY = medium to medium rare. OR BURNT = medium well to well.
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.
*Upgrade to a side of Mac n’ Cheese +3.5 or a side salad +2.5
CHICKEN BREAST SANDWICH – 14 – 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. 14
PORTOBELLO SANDWICH – House marinated portobella mushroom served with a fire roasted red pepper. 14
SHORT RIB SANDWICH – Served with sharp cheddar, Red Head Amber Ale caramelized onions and horseradish sauce. 18
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. 30
*CEDAR PLANK SALMON – Atlantic salmon, topped with a brown sugar glaze and caramelized on a cedar plank. Served with Woodcock Porter balsamic Brussels Sprouts and mashed potatoes. 26
BARLEY & BLACK BEAN BELL PEPPER – Stuffed with barley, tomato & black beans. Topped with a roasted garlic marinara sauce and melted mozzarella. Ask for it vegan. 16
*BRAISED SHORT RIB – Short rib simmered for five hours in a red wine-lager stew. Served with a root vegetable 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 sauerkraut. 15
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, pepperoncini (Vegetarian) 18
STUFFED PEPPER – Olive oil, 6 Italian cheeses, stuffed banana peppers (Vegetarian) 18
ROASTED VEGETABLE – A pizza that shows true colors. Olive oil, 6 Italian cheeses, and roasted vegetables. This specialty pizza is unique and flavorsome. Eat your veggies! 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. 16
WHITE – Spinach and garlic tossed in olive oil. Finished with six cheese, tomatoes, caramelized onions, and a dollop of ricotta cheese (Vegetarian) 16
MARGHERITA – Choice of red sauce, or oil, topped with six cheese, tomatoes and finished with fresh basil and garlic (Vegetarian) 16
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 – $16 | 20 – $28 | 50 – $65
DRY RUBS: HOT * MEDIUM * MILD * BBQ * CAJUN * GARLIC/PARMESAN
Our unique dessert options are crafted by Village Bake Shoppe. 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.