Lunch Menu

 
 

Hand-pulled chicken salad with grapes, pecans, spices and honey, on oat wheat bread.

 
 

Pasta tossed in our creamy Alfredo sauce in a lunch-sized portion.

 
 

Chicken breast topped with our creamy spinach artichoke dip, melted provolone cheese, lettuce and tomato on grilled wheat bread. 

 
 

Shrimp tossed in our spicy Asian glaze, served in two flour tortillas with lettuce, pico de gallo, scallions, cilantro and our Santa Fe cream sauce on Spanish rice.

 
 

Bennie's Bock Alfredo sauce tossed with penne, red pepper flakes, bacon, and a blend of cheeses and breadcrumbs.

 
 

Pasta tossed in our creamy Alfredo sauce in a lunch-sized portion.

 
 

Chicken breast served on oat wheat bread with lettuce and tomato.

 
 

Smokehouse bacon, thick cut tomatoes and avocado top Muenster and Havarti cheeses.  Served on grilled mulit-grain sourdough.

Brew Pairing:  The Northern

 
 

Grilled chicken, chopped bacon, diced tomatoes, banana peppers, green onions, parmesan and avocado tossed in iceberg lettuce.

 
 

Seasoned with cracked black peppercorns and topped with melted Cheddar cheese, smokehouse bacon, creamy bleu cheese dressing and crispy onion strings.
Brew Pairing: Two Pull or The Duke

Pages

*Consumer Advisories - Thoroughly cooked foods of animal origin such as beef, eggs, fish, lamb, pork, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.