❄️ Winter Lunch MENU ❄️
HOPPY HOUR
All day Monday! Tuesday-Friday 3-6pm
FULL POURS OF BEER AND WINE 1.00 OFF
FULL POURS OF BROWN IRON BEER 5.00
HOUSE MARGARITA, MULE OR MOJITO 6.00
MINI NACHO 7.00
CHILI CHEESE FRIES 7.00
QUESO FRIES 6.00
BBQ QUESADILLA 7.50
BUFFALO CAULIFLOWER 7.00
LOADED PRETZELS 6.00
our beer
We are not only a tap house, but brew a variety of our own beers on tap. Each small batch uses the finest ingredients to create the best craft beer possible. We continue to push our limits every day to bring you delicious beers using local and fresh ingredients!
lunch specials
Monday-Friday 11-3pm
SOUP & SALAD COMBO
Your choice of any cup of soup, a side salad, and a house-made soft pretzel stick 10
BBQ QUESADILLA
A grilled quesadilla featuring a blend of our house-made BBQ and shredded cheese 7.5
MAC & CHEESE BOWL
A bowl of our white cheddar mac & cheese topped with your choice of Texas Beef Brisket, Chopped Grilled Chicken, or BBQ Pulled Pork 10
*BREWPUB BURGER
Juicy custom blend burger, cooked to medium well, served with lettuce, tomato, red onion, and pickles on a buttered brioche bun with fries 10
BLACK BEAN BURGER
Spicy black bean burger served with lettuce, tomato, red onion, and pickles on a buttered brioche bun with fries 10
*TURKEY BURGER
Italian seasoned turkey burger served with lettuce, tomato, red onion, and pickles on a buttered brioche bun with fries 10
CHICKEN CAESAR WRAP
Grilled chicken thighs with crisp romaine lettuce, shredded parmesan cheese, and Caesar dressing wrapped in a whole wheat tortilla; served with house-seasoned fries 10
CLUB WRAP
Grilled chicken thighs and applewood smoked bacon, lettuce, tomato, and homemade honey mustard wrapped in a whole wheat tortilla; served with seasoned fries 10
California BLT
Chopped applewood smoked bacon, lettuce, tomato, and avocado crema wrapped in a whole wheat tortilla; served with seasoned fries 10
*Ask your server about menu items that are cooked to order.
Consuming raw or undercooked meats poultry seafood, shellfish or eggs may increase your risk of foodborne illness