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, cashew pesto and tomato on toasted white and wheat.
Turkey Swiss | 6.5
Slow roasted turkey, swiss, mayo, and bib lettuce 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.