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Vegan, gluten-free. Toasted pepitas, grilled Washington apple, bits of carrot, maple-roasted butternut squash and crater lake blue cheese tossed in grilled lemon-thyme vinaigrette.
Vegetarian. Mixed greens, hops-pickled baby beets, tomatoes and cucumbers. Topped with croutons and your choice of rye Ipa-dill ranch, cider thyme vinaigrette or grilled lemon vinaigrette.
Vegan. Hand-cut kennebec potatoes smothered with our rye Ipa cheddar fondue, tomatoes and green onions. Fork recommended.
Vegan. Warm Swiss, tillamook white cheddar sauce served with cubed breads.
Topped with buttered brioche croutons, house-smoked katenspek bacon and green onions. Can be made vegetarian.
Vegan. Hand-cut kennebec potatoes served with our in-house sage aioli and housemade curry ketchup.
Split curry bockwurst with our housemade curry ketchup and topped with a sage-aioli.
Chicken schnitzel topped with caramelized fennel, cherry tomatoes and red pepper remoulade.
House roasted corned beef, sauerkraut, tillamook white cheddar and stout onions on dark rye.
Our housemade macaroni and cheese tossed with sliced bier sausage and green onions. Topped with toasted breadcrumbs. Tastes the way mom's does. Can be made vegetarian.
Bier sausage topped with smashed avocado, chipotle mayo, shredded tillamook pepper jack and a fried egg.
For the purest: all-beef hot dog on a traditional bun. Served with ketchup and mustard.
Stout-caramelized onions, honey mustard and sauerkraut.
Chicken schnitzel served on a plate with warm German potato salad, red cabbage and our housemade fondue.
Bacon-wrapped bratwurst covered in our housemade stout BBQ sauce and apple-cider slaw. Napkins, fork and knife recommended.
Cheddar sauce tossed with choice of macaroni or penne with a bread crumb crust.
Made with Swiss and tillamook cheddar cheeses on potato bread.
All-beef hot dog in a poppy seed bun. Can be served with ketchup and mustard.
Menu for Second Profession Brewing provided by Allmenus.com
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