Dinner Menu

APPETIZERS

COBBLESTONES
shaved steak, onions, mushrooms, mayo and american – 12

PORK POUTINE
pulled pork, steak fries, gravy and cheese curds – 8

BANGERS & MASH EGG ROLLS
served with gravy – 11

WINGS OR TENDERS
served with blue cheese dressing, carrots, celery and choice of sauce (buffalo, garlic parmesan, spicy citrus soy OR hard cider bbq) – 12

SPINACH ARTICHOKE DIP
parmesan, garlic, spinach and artichoke, served hot with chips – 9

BAVARIAN PRETZEL
served with cheddar ale sauce and whole grain mustard – 7

BUFFALO CHICKEN DIP
served with celery, carrots and chips – 9

LOADED BAKED POTATO CHIPS
bacon, tomato, onion, sour cream and cheddar ale sauce – 11

SOUPS & SALADS

NEW ENGLAND CLAM CHOWDER
cup – 5 bowl – 7

VEGETARIAN CHILI
cup – 4 bowl – 5

CAESAR SALAD
romaine, croutons, parmesan, caesar dressing – 7

PUB SALAD
mixed greens, tomatoes, croutons, cucumbers, scallion vinaigrette – 8

HARVEST SALAD
arugula, dried cranberries, sliced apples, walnuts, feta and maple vinaigrette – 9

BLACKENED WILD SALMON ICEBERG WEDGE SALAD
cherry tomato, bacon crumble, blue cheese dressing – 19

ADD TO ANY SALAD
blackened salmon +9
grilled chicken +4

SANDWICHES

all sandwiches are served with chips and a pickle

sub mixed greens OR fries – 1.50

THE CRISPY WHISKEY
burger patty, cheddar, fried onions and whiskey burger sauce – 11

HULK BURGER
blackened burger patty, pepper jack cheese, jalapeño coulis, arugula and red onion – 12

CHEESESTEAK
shaved steak, onions, mushrooms, american and mayo on a grinder roll – 11

REUBEN
corned beef with sauerkraut, swiss and russian dressing on rye bread – 11

PORTABELLA CAPRESE
grilled portabella, basil aioli, roasted tomato, provolone, arugula and balsamic on thick cut sourdough – 10

C.B.L.T.
grilled chicken, bacon, cheddar, lettuce, tomato and ranch dressing on thick cut sourdough – 10

PULLED PORK
hard cider bbq with coleslaw on a potato roll – 11

ENTREES

SHEPHERD’S PIE
stewed beef, roasted carrots, onions, corn and smashed potatoes – 15

LINGUINE & CLAMS
white sauce, fresh clams with white wine and butter, served with garlic toast – 15

8 OZ NY STRIP STEAK
roasted fingerling potatoes, chef’s seasonal vegetable and herb compound butter – 20

MAC OF THE MOMENT
corkscrew pasta served with chef inspired toppings and sauce, baked with herb bread crumbs – 11

FISH & CHIPS
beer battered pollock fillet, french fries, coleslaw and tartar sauce – 16

BLACKENED WILD SALMON
linguine alfredo and garlic toast – 20

 

Our meat is sourced from Cedar River Farms located in Greeley, Colorado. The beef is never frozen, hormone free, antibiotic free, and
raised exclusively on a vegetarian diet. **Thoroughly cooking meats, poultry, seafood or eggs reduces risk of food borne illness**