Restaurant Week Lunch Menu
Mac 'n' Ale Cheese: Pasta shells in a creamy cheese sauce made with Red's Rye IPA.
Dirty Bastard Bratwurst Chili: Our own homemade one-of-a-kind, moderately spicy red chili.
The Dissenter: Bourbon barrel-smoked pastrami, provolone, caramelized onions, potato chips, and Dirty Bastard BBQ sauce on a telera roll.
Roasted Beet Caprese Salad: Roasted beets, fresh mozzarella, and red onion on a bed of spring mix with honey-sage vinaigrette.