First National Taphouse

House made bechamel sauce, melted cheddar and pepper jack, roasted corn and black bean salsa, sour cream, guacamole, green onion.

Cucumbers, tomatoes, kalamata olives, carrots, celery, feta cheese, tortilla chips and warm pita bread.

Cheddar, Swiss, pepper jack, roasted corn and black bean salsa, guacamole, sour cream, green onion. Add chicken, pulled pork or portobello mushroom for additional cost.

Brazil nuts, cashews, peanuts, almonds, pecans, house spice blend, served roasted and warm.

Chopped french bageutte, extra virgin olive oil and balsamic reduction.

Sweet potato fry basket with house sweet chili ketchup.

Roasted and glazed chicken wing drumettes, served with carrots and celery and your choice of bleu cheese or ranch. House made sauce options include buffalo, barbecue, or sweet Thai.

Baby field greens, bleu cheese, walnuts, apple and house raspberry vinaigrette.

Kale, Parmesan cheese, house croutons, house caesar dressing and lemon.

Vine ripened tomato, pesto marinated mozzarella, garlic infused olive oil and balsamic reduction.

Latin spice seasoned chicken breast, shredded on a bed of mixed greens, tossed in a mango habanero vinaigrette. Topped with black bean corn salsa, avocado, red onion, cotija cheese, crema and crispy tortilla strips.

Baby field greens, chevre, dried cranberries, toasted filberts and house orange balsamic vinaigrette.

Offering a meat and vegetarian option daily. Rotating chef creation of the day.

Cider braised pork shoulder cooked slowly at a low temperature to ensure a perfect pull apart tenderness. Topped with a house bourbon BBQ sauce and smokehouse apple slaw on a pub bun.

Peppered wild caught salmon filet, seared and stacked with bacon, fresh cut avocado, greens, red onions and house aioli. Served on a toasted pub bun.

Jackfruit, slow braised in a rich and smokey bourbon barbecue sauce, shredded and toped with a vegan smokehouse apple slaw on a toasted sesame seed bun.

Succulent slow roasted shaved prime rib, topped with melted Swiss and creamy horseradish sauce. Served on a toasted demi baguette with au jus for dipping.

Thick cut peppered bacon and roasted roma tomato, with basil aioli, field greens, Swiss cheese on toast sourdough.

Sweet chili glazed meatloaf, cut thick and coated with aioli and chili ketchup. Topped with field greens and tomato on toasted sourdough.

Roasted chicken breast, bacon and pepperjack, atop a bed of greens, tomato and house aioli. Served open face on a slice of toasted sourdough and topped with a fried egg to add a rich creaminess.

Corned beef brisket, slowly braised in stout beer until tender, chopped and topped with juniper sauerkraut, melted Swiss cheese and house Russian dressing, served on toasted, buttered marbled rye.

Pesto marinated mozzarella layered with sliced roma tomatoes and organic field greens. Topped with creamy basil pesto aioli on a rustic french demibaguette.

Smoked turkey breast, melted pepper jack and thick cut peppered bacon. With guacamole and house aioli on toasted sourdough.

Marinated, roasted portobello mushroom, with house hummus, greens, and roma tomato on a toasted sesame seed bun.

Entirely plant based burger served on a sesame seed bun with shredded lettuce, tomato and red onion with vegan friendly special sauce.

Cavatappi pasta and a three cheese bechamel sauce, baked with a butted bread crumb topping and thre cheeses.e distinct

House made meat loaf topped with sweet chili ketchup. Served with a side of orange balsamic collard greens and creamy garlic mashed potatoes smothered with brandied beef and mushroom cream gravy.

A rustic staple all white meat chicken breast, carrots, celery, potatoes, peas, dressed in a creamy chicken gravy. Baked to golden perfection under a flaky buttery crust.

Triple chip house made brownie, vanilla ice cream, Irish stout whiskey caramel, chocolate sauce, hazelnuts and Bordeaux cherry.