The menu it is a-changin’
Here at The Brewery, we work hard to stay fresh and current. Head Brewer Matt always has something brewing in his head and in our kettle to keep our tap lines current and interesting. Recently, Chef Jon has cooked up some new recipes that have taken over our menu. Each item on our menu has its purpose, and we believe the type of variety we’re offering caters to a wide range of tastes and preferences, while still bringing unique and surprising flavors to your pallet. Take a look at these new items listed below to see what might make your mouth water.
Housemade gyro 6oz. lamb cut to order and served on grilled flatbread with tzatzki (yogurt lemon and cucumber sauce) hot pepper relish, shredded lettuce, tomato, and onion.
Coriander and black pepper spiced roasted tofu on marbled rye with sauerkraut, vegan Russian dressing and swiss cheese. Vegan cheese available.
Blackened Chicken Cemita Sandwich
Grilled blackened chicken breast on a sesame brioche bun with Oaxaca cheese, avocado crema, salsa roja, shredded lettuce, tomato, red onion and fresh cilantro.
The salsa roja is a mildly spicy red salsa with caramelized and roasty flavors.
Black Bean and Quinoa Burger
Our lovingly housemade meatless burger served on a toasted sesame brioche bun with avocado mayo, fresh arugula, grilled pineapple and house-pickled jalapeños. Vegan and gluten free options available.
Pork Milanese Sandwich
Crispy fried pork cutlet on toasted ciabatta bread with a lemon caper mayo, shaved fennel, Pecorino Romano cheese, fresh greens and roasted balsamic tomatoes.
Atlantic salmon fillet glazed with teriyaki sauce, grilled to temp and served on toasted baguette with sriracha mayo, pickled carrots, pickled daikon, shredded napa cabbage and cucumber.
Mixed greens, arugula, red quinoa and black beans, Roma tomatoes, cilantro, pickled house jalapeños, grilled red onion, jack cheese, tossed in an avocado lime dressing and topped with crispy corn tortillas.
Gluten Free with no tortilla chips
Romaine and Bibb lettuce with local baby kale, marinated garbanzo beans, gruyere cheese, red cabbage, carrots, cherry tomatoes, chives and fresh dill, tossed in a creamy mustard-herb dressing.