Served with mangrove honey mustard.

Made with spent grain, served with house mustard.

Chihuahua cheese, beer cheese, roasted poblano salsa, pickled jalapenos and lime crema.

Citrus zest, pickled chiles.

4 year aged cheddar pub cheese served with toasted rye bread.

2 meats of the chefs choosing, aged cheese, house spread, olives, house mustard, fruit, pre-serves and wheat crostini.

Sea salt, cracked pepper, jalapeno and funky fusion.

Stout chili, beer cheese, mustard and red onion.

Just mustard.

Beer mustard, red onion and sweet relish.

Pickle, tomato, mustard, relish, peppers, red onion and celery salt.

Pico, avocado, bacon, crema, queso fresco and lime wedge.

Buttered pull man loaf with Vermont cheddar and van gogh gouda.

Hot pastrami on a rye hoagie with Russian dressing, slaw and spicy mustard.

Marinated tomatoes, mozzarella cheese, butter lettuce, basil dressing on a potato bun.

Chicken breast, celery, buttermilk dressing, smoked blue cheese, on a potato bun.

Shaved sirloin, peppers, malted mushrooms, 4-year cheddar whiz, onion mayo, on a hoagie roll with havakow au jus.

Vermont cheddar. Black forest ham, house mustard, poached egg and beer cheese on challah bread.

Served with coconut and stout soaked chocolate topped with spent grain and butterscotch.

Mangrove honey butter and vanilla icing.

Maple Malt syrup and whipped cream.