Urge Gastropub

House-cured maple pork cracklins and house-cut fries smothered in beer cheese soup and topped with shredded aged cheddar cheese and fresh cut chives.

House-made kennebec fries topped with shredded duck breast confit, house brown gravy and Squeaky Beechers cheese curds. All that topped off with a dollop of mango apple and diced applewood smoked bacon chutney.

Bite size cuts of sausage, battered and fried then served with house made "Sculpin" mustard.

Three bacon-wrapped shrimp in a spicy Serrano pepper and orange zest glaze.

Bowl of house-cut potato chips drizzled with our own cheese sauce then topped with shredded aged cheddar, bacon bits, chives, pico de gallo and chipotle aioli.

A 1/2 lb. of fresh black mussels cooked with Chardonnay, golden onion and heavy cream then served the french way with house-cut fries.

10 oz. of marinated beef tenderloin, deep-seared medium rare and served with three craft beer dipping sauces: "Sculpin" mustard, chipotle aioli and "Ur-Bock" smokey aioli.

Four slow roasted Kalua style pork sliders topped with a house made mango-apple and diced applewood smoked bacon chutney in reduced Julian "cherry bomb" cider.

Bites of beer battered and fried mac and cheese drizzled with house-made cheese sauce and topped with house cured maple pork cracklins.

"Barbar Honey Ale" blue cheese dressing, house-cured maple pork cracklins, baby tomatoes and multi grain garlic croutons.

Fresh goat cheese, organic baby red beets, kalamata tapenade and spring greens served with "Orange Avenue Wit" vinaigrette.

Sliced blackened flat iron served on top of a bed of fresh spinach, chopped romaine, cherry tomato and Gorgonzola crumbles. Served with balsamic vinaigrette and topped with thinly sliced crispy red onions.

Multi grain garlic croutons, Midas touch ale Caesar dressing, baby tomatoes and grated grana padana cheese.

Spring greens served with Carlsbad grown strawberry, Fiji apple, Bartlett pear and orange segments. Topped with shaved Reggiano and "torpedo" dressing.

12 oz. portion made with "Yellow Tail Pale Ale" , Shropshire Stilton cheddar, house-cured maple pork cracklins and fresh cut chives.

Buttermilk fried "Mary's Farm" organic free-range chicken (dark meat only), buttermilk waffles and maple syrup.

"Mary's Farm" organic free-range airliner breast marinated in "Rogue Brown Ale" and served with garlic mashed potatoes and seasonal steamed mixed vegetables.

Panko breaded and pan seared pacific pollock with a touch of blackening spice. Served in a warm corn tortilla with shredded cabbage and pico de Gallo. Topped with an "Allagash White" chipotle-lime sauce.

Crispy, panko-crusted wild caught pacific cod with housemade tartar sauce. Served with house-cut fries.

House-ground veal, chorizo, Angus beef and bacon loaf topped with a zesty house-made BBQ sauce. Served with garlic mashed potatoes and brown gravy.

Seared 8 oz. pacific caught ahi steak crusted in black and white sesame seeds on a bed of rice pilaf and mixed veggies. Served with a ginger, soy and wasabi dipping sauce.

Beef 1/2 lb. on a torpedo roll served with Ruination ketchup, Sculpin mustard and spicy sport pepper relish.

Buttered and pan toasted thick-cut brioche with both white and yellow aged cheddars and Applewood smoked bacon.

House-made veal patty with house-cured maple pork cracklins and Stilton blue cheese on an artisan bun with "Ur-Bock" smoky aioli and house-pickled Spanish onions.

Angus beef patty and aged cheddar on an artisan bun.

Half Angus beef, half ground smoked wild boar bacon patty made in house and topped with sauteed button mushrooms, caramelized onion, Rogue Creamery Chocolate Stout cheddar and finished with a horseradish aioli.

Blackened Angus beef patty with pan roasted red and green jalapenos, aged cheddar, house-pickled Spanish onions and chipotle aioli on an artisan bun with a sport pepper.

Angus beef patty and aged cheddar on an artisan bun with house-made "Quelque Chose Sour Cherry Ale" BBQ sauce, Applewood smoked bacon and chipotle onion fronds.

Angus beef patty on an artisan bun with balsamic cured onions, Applewood-smoked bacon, Green Goddess aioli and dandelion-feta pesto.

House-made ground wild boar patty and Hooks four year old white cheddar cheese on an artisan bun with "Ur-Bock" smoky aioli and market baby greens. Served with an Applewood smoked bacon garnish.

Ground rabbit burger and Hooks four year old white cheddar cheese on an artisan bun and topped with "Ur-Bock" smoky aioli and market baby greens.

House-fashioned vegan patty on a whole wheat artisan bun with house-pickled Spanish onions, kalamata tapenade and wheat grass.