Pub Menu
Appetizers
Beer Mussels | $14
Featuring a seasonal Revolution beer, served with house-made baguette. Ask your server for details
Chipotle Brussels Sprouts | $8
Brussels sprout, cauliflower, chipotle-maple glaze, pepita, shallot, garlic, beet frizzle
House Pretzel | $7
Baked fresh in house, Hero mustard & beer-cheddar fondue
Baba Ganoush | $8
Fire-roasted eggplant dip, pita bread, charred tomato relish, fresh herb
Bacon Fat Popcorn | $6
Bacon, crispy sage, parmesan
Applewood Smoked Wings | $12
Potato Salad, blue cheese dressing
Cheese Curds | $9
Cross of Gold battered Wisconsin curds, pickled sweet pepper, Calabrian aioli
Ancho Chile Shrimp | $13
Chorizo, shallot, garlic, sweet pepper, Mighty Vine tomato, scallion, cilantro, sourdough
Salads
Roasted Beet | $12
Red and golden beet, mixed greens, cranberry, spiced pecan, pear, apple cider vinaigrette
Kale Salad | $11
Baby kale, citrus, manchego, pepita, black peppercorn dressing
Pizza
Arugula | $12
Arugula, shaved parmesan, mozzarella, tomato sauce, lemon-infused olive oil
Spicy Sausage | $14
Spicy Italian sausage, smoked cremini mushroom, fresh mozzarella, peperonata sauce, fresh herb
Harvest | $13
Butternut squash puree, fresh mozzarella, parmesan, Brussels sprouts, lemon-pickled red onion, basil
Sandwiches
Hero Burger | $15
Two griddle patties, hero sauce, american cheese, griddled onion, shredded romaine, Mighty Vine tomato
Veggie Burger | $13
Roasted red beet, cremini mushroom & black bean patty, red onion marmalade, arugula (add smoked gouda $1)
Basil Chicken | $13
Fresh mozzarella, basil pesto, roasted red pepper & grilled red onion relish, arugula, herb bun
Smoked Poblano Burger | $14
Smoked poblano pepper, avocado, Chihuahua, red pepper crema, tortilla strips
Smoked Pulled Pork | $13
Whole smoked La Pryor Farm pork, Kansas City-style BBQ sauce, honey-jalapeño slaw
Workingman Burger | $13
Cheddar, house-cured bacon, onion jam
Entrees
Blackened Bone-in Pork Chop | $19
Cheesy red potato, fresno pepper hot sauce, mustard green, arugula, pickled onion, black pepper bacon, molasses vinaigrette
Yukon Gold Pierogi | $15
Yukon potato,spring pea & cheese curd pierogi, chard, kale & Granny Smith apple salad, carrot purée, scallion sour cream
Fist City Fish and Chips | $14
Fist City Extra Pale Ale battered Atlantic cod, hand-cut fries, roasted red pepper remoulade, honey-jalapeño slaw
House-Cut Steak | $29
La Pryor Farms beef, beef fat fries, Eugene-mushroom jus, garlic-herb butter, parmesan, cut changes daily
Half Chicken | $19
Locally sourced chicken, sweet potato hash brown, swiss chard, kale, shallot, chicken jus, molasses gastrique
Weekend Brunch (10am-2pm)
Egg in a Hole | $11
Two organic eggs in polenta-sourdough toast, beer-cheese sauce, breakfast potato, choice of sausage, bacon, sautéed spinach
Goat Cheese Frittata | $13
Spinach, goat cheese, Mighty Vine tomato, shallot, roasted red pepper, arugula, balsamic vinaigrette, breakfast potato, biscuit
Chiliquiles | $13
Salsa verde, roasted chicken, tortilla chips, crema, avocado, radish, lime-cilantro red onion, sunny side egg
Breakfast Pizza | $14
Black pepper bacon, maple-chicken sausage, grape tomato, garlic cream, mozzarella, basil, egg
Breakfast From Scratch | $11
Two organic eggs, breakfast potato, biscuit, choice of sausage, bacon, sautéed spinach
Breakfastman Burger | $13
House-cured black pepper bacon, sunny side egg, onion jam, cheddar, breakfast potato
Chorizo Omelet | $13
Chorizo, poblano, red pepper, shallot, chihuahua, breakfast potato, biscuit
Chicken and Wafffles | $13
Popcorn chicken thighs, cheddar-corn waffle, maple syrup, hot sauce butter
Biscuits & Gravy | $12
Buttermilk biscuit, Italian sausage gravy, fried shallot, organic egg
House-made Donuts | $5
Ask your server about the flavor of the week
Beer-B-Que Mondays
Beer-B-Que Special | $15
Monday, November 12th Menu: Smoked Brisket, Cheddar Wurst, Mac N Cheese, Coleslaw, Jalapeno-Cheddar Cornbread, Oktoberfest lager *No Substitutions *Dine in only
Desserts
Rotating Selection | $7
Our Pastry team creates a seasonal selection of beer inspired treats. Ask our staff for details.