baked fresh and served with queso dip and beer mustard. chef’s beer suggestion: wixa weiss, meat-free

scottish bangers, jalapeno elk sausage and railyard brat served with artisan cheeses, pickled hot peppers and boston brown bread. chef’s beer suggestion: patty’s chile beer

pinto beans, green chili, queso, salsa, sour cream and guacamole served “dip” style with tortilla chips to “build your own nachos”. add nacho chicken or buffalo chili $2.00, chef’s beer suggestion: railyard ale

the original recipe. homemade beer bread toasted with melted garlic butter. chef’s beer suggestion: sagebrush stout, meat-free

domestic calamari dusted lightly with rice flour and fried crisp. served with tangy soy ginger sauce and sweet chile sauce. chef’s beer suggestion: railyard ale

hummus, olive tapenade and sun-dried tomato relish served with a roasted garlic bulb, pepperoncini peppers, mixed greens and warmed pita. chef’s beer suggestion: light rail ale, meat-free

served with creamy herb gravy, mashed potatoes, vegetable of the day and a home-baked biscuit. chef’s beer suggestion: sagebrush stout

braised colorado lamb layered with celery, carrots and mashed potatoes inside a pastry crust with fresh lamb sauce. chef’s beer suggestion: railyard ale

layered with ricotta and mozzarella cheeses and smothered in a basil cream sauce. chef’s beer suggestion: railyard ale, meat-free

tender chunks of seasoned chicken and pinto beans wrapped in a flour tortilla smothered in vegetarian green chili. served with guacamole, pico de gallo, sour cream and spanish rice. chef’s beer suggestion: light rail ale

albacore tuna salad served on toasted sourdough with sliced tomato and melted swiss cheese. chef’s beer suggestion: light rail ale

“chicken” wheat protein, cashews, sundried cranberries and celery tossed in mayonnaise served with lettuce, tomato and avocado wrapped in a chipotle chile tortilla. chef’s beer suggestion: light rail ale, meat-free

all natural beef served on a freshly baked bun. chef’s beer suggestion: railyard ale

roasted chicken tossed with pesto dressing and served on focaccia with roasted red pepper and provolone cheese. chef’s beer suggestion: st. charles extra special bitter

spicy sicilian sausage topped with vegetable marinara and melted provolone served on a hoagie bun.

sauteed and served over five-grain pilaf and seasonal vegetables topped with cranberry orange compote. chef’s beer suggestion: railyard ale

served with yukon gold mashed potatoes, seasonal vegetables and roasted shallot bacon demi glace. chef’s beer suggestion: st. charles extra special bitter

braised in rich red wine sauce with mushrooms and onions, served over mashed potatoes and topped with fried onions. chef’s beer suggestion: sagebrush stout

double seared bbq pork chops served with potato salad and seasonal vegetables. chef’s beer suggestion: railyard ale

granny smith apples baked in a flaky pastry crust with streusel topping. served warm with ice cream

bread pudding layered with granny smith apples and cranberries served with a whiskey caramel sauce

peanut butter mousse, chocolate fudge cake and chocolate ganache icing