A medley of kielbasa, kale, kidney beans, and diced red potatoes swimming in a rich red wine chicken broth.
A half pound of marinated grilled chicken strips served with fire, honey mustard vinaigrette, and apricot dipping sauces.
Our classic 12oz. NY Strip topped with sautéed scallops and garlic butter. Served with mashed potatoes and asparagus.
Pan seared scallops tossed with lemon, capers, butter, white wine, garlic, and grape tomatoes. Served over Spagettini pasta and topped with Parmesan.
House salad blend topped with toasted walnuts, dried cranberries, fresh corn, roasted butternut squash, and pretzel coated goat cheese. Served with honey mustard vinaigrette.
Ground lamb, peas, onions, mushrooms, carrots and made from scratch mushroom gravy topped with redskin mashed potatoes and melted Parmesan cheese.
House made spicy chorizo, chicken, tomato, black beans, onions and garlic pot pie topped with a house made jalapeno cornbread.
Alehouse made chocolate cheesecake with a hint of peppermint topped with whipped cream and dusted with crushed candy cane.
Bourbon and maple simple syrup served in a rocks glass over ice, orange chunks, maraschino cherry, and a dash of bitters.
Vodka and Evan Williams Egg-Nog Liqueur shaken with ice until frothy and served in a martini glass. Garnished with a dash of nutmeg and a graham cracker rim.
An alehouse winter warmer with hot apple cider and a jolt of Fireball Whiskey. Laced with a cinnamon sugar rim and a cinnamon stick.
A holiday original with Evan Williams egg-nog liqueur, Crème de Menthe white, vanilla vodka, and a grenadine swirl. Rimmed with crushed candy canes.