Vegetarian. Arborio rice balls stuffed with goat cheese and Hungarian wax peppers. Breaded and deep fried to golden brown. Served with a cooling mint yogurt.

A unique twist to a traditional pittsburgh favorite!

Made fresh daily!

Pepperoni and cheese stuffed in pizza dough and fried to golden brown. Served with beer marinara.

Vegetarian. Potato and cheese pierogies served with sauteed onions, melted butter and sour cream.

Chilled diced spicy rubbed chicken breast tossed in pomegranate hoisin sauce and served with bibb lettuce, house pickled vegetables and daikon radish.

Berkshire pulled pork simmered in our homemade dunkel Barbeque sauce. Served over tri-colored tortilla chips. Topped with pineapple pico de gallo, sliced jalapenos, lime crema and queso fresco.

Laced with our gold medal winning pious monk dunkel and topped with homemade croutons and provolone. This soup has been featured in time life's brewpub cookbook.

Vegetarian. Served warm with tri-colored tortilla chips.

A delicious blend of cbw celestial gold beer, 3 cheeses, lake pontchartrain blue crab and spices. Served warm with sliced fresh ciabatta.

Vegetarian. Seasonal flavor served with fresh vegetables and pita chips.

Vegetarian. Spinach, onions and cheese stuffed in pizza dough and fried. Served with red pepper pesto.

Vegetarian. Trio of cheeses served with fig hazelnut pesto, grapes, crackers and house pickled vegetables.

Oven roasted and tossed in our beer buffalo sauce. Topped with crumbled blue cheese.

Vegetarian. Baby spinach, chopped romaine, grape tomatoes and ciabatta croutons tossed in a housemade white truffle Caesar dressing. Topped with fresh grated parmesan cheese.

Vegetarian. Roasted kabocha squash, arugula, dried cranberries, pepitas and goat cheese crumbles served with maple Dijon dressing.

Grilled chicken breast, mixed greens, carrots, cucumbers, tomatoes, red onions, fries and jack cheese served with your choice of dressing.

Morgan ranch kobe beef, sauteed mushrooms and onions, Swiss cheese and horseradish aioli served on a roll.

Made with ground bison. Grilled and served over ciabatta toast with roasted tomato demi-glace.

Vegetarian. Chickpeas, dried cranberries, chopped walnuts, celery and scallions blended with vegan maple and tahini mayo. Served on wheatberry bread with arugula.

100% ground bison char-grilled to your liking and topped with cheddar, crispy shallots, applewood smoked bacon and horseradish aioli. Served on a fresh Kaiser roll.

Morgan ranch kobe beef tossed with sauteed onions and topped with provolone cheese on a roll.

Grilled marinated chicken topped with pear and fennel chutney and brie. Served on a Kaiser roll.

Choice of southwest chicken wrap or chickpea salad sandwich served with a side house salad.

Morgan ranch kobe beef seasoned with a touch of hoisin sauce. Topped with fresh cucumbers, cilantro, basil and a medley of pickled red peppers, jalapenos and red onions. Served on a fresh roll and finished with a drizzle of sriracha mayo.

Slow roasted pulled pork smothered in our pious monk dunkel Barbeque sauce and topped with creamy coleslaw. Served on a fresh Kaiser roll.

Chilled southwest rubbed chicken breast, mixed greens, oven charred corn, black beans, grape tomatoes and jack cheese served in a jalapeno cheddar flour tortilla with roasted poblano and cilantro mayo.

Potato and cheese pierogies tossed with braised chicken and celery in a zesty buffalo cream sauce.

Cavatappi pasta tossed in a classic slow-simmered bolognese sauce featuring serenity hill farms lamb. Finished with a dollop of our handmade ricotta and served with herb garlic crostini.

Fresh mussels sauteed with shallots, garlic and tomatoes. Steamed in our pipe organ pale ale and finished with fresh herbs and butter. Served with herb garlic crostini.

Grilled sustainable salmon served with kabocha squash risotto and grilled broccolini.

Vegetarian. Zucchini noodles tossed with oven roasted cauliflower, sauteed mushrooms and red onions. Served with a red pepper pesto.

Layers of chocolate cake crumbles, peanut butter mousse and vanilla ice cream with chocolate sauce.

Apples, raisins and dunkel sweet barley syrup blended with sweet custard and baked to a golden brown. Topped with a delicious cinnamon lager sauce.

These frozen desserts incorporate malt syrup extracted during our brewing process. Ice cream: chocolate decadence, vanilla bean, seasonal flavor, yogurt: raspberry swirl.

A delectable twist of an Italian classic! Lady fingers dipped into coffee-sweet barley syrup. Layered with fresh mascarpone cheese. Dusted with cocoa and served with a bittersweet chocolate fudge sauce.

Frangelico laced chocolate cake, layered with a light rum mousse and glazed in a ghirardelli chocolate ganache. Garnished with homemade malted peanut brittle and caramel sauce.

Fresh mussels sauteed with shallots, garlic and tomatoes. Steamed in our pipe organ pale ale and finished with fresh herbs and butter. Served with herb garlic crostini.

Berkshire pulled pork simmered in our homemade dunkel Barbeque sauce. Served over tri-colored tortilla chips. Topped with pineapple pico de gallo, sliced jalapenos, lime crema and queso fresco.

Arborio rice balls stuffed with goat cheese and Hungarian wax peppers. Breaded and deep fried to golden brown. Served with a cooling mint yogurt.

Vegetarian. Spinach, onions and cheese stuffed in pizza dough and fried to golden brown. Served with red pepper pesto.

Vegetarian. Potato and cheese pierogies served with sauteed onions, melted butter and sour cream.

Pepperoni and cheese stuffed in pizza dough and fried to golden brown. Served with beer marinara.

Vegetarian. Trio of cheeses served with fig hazelnut pesto, grapes, crackers and house pickled vegetables.

Vegetarian. Seasonal flavor served with fresh vegetables and pita chips.

Chilled diced spicy rubbed chicken breast tossed in pomegranate hoisin sauce and served with bibb lettuce, house pickled vegetables and daikon radish.

A unique twist to a traditional Pittsburgh favorite!

Laced with our gold medal winning pious monk dunkel and topped with homemade croutons and melted provolone. This soup has been featured in time life's brewpub cookbook.

Made fresh daily!

Vegetarian. Baby spinach, chopped romaine, grape tomatoes and ciabatta croutons tossed in a housemade white truffle Caesar dressing. Topped with fresh grated parmesan cheese.

Vegetarian. Mixed greens, carrots, cucumbers, tomatoes and red onions served with your choice of dressing.

Grilled 10 Ounces center cut pork chop served with creamy rosemary polenta, fig and hazelnut pesto and port wine poached pears.

Grilled sustainable salmon served with roasted kabocha squash risotto and fresh grilled broccolini.

Pan roasted black peppercorn crusted airline chicken breast served with rosemary polenta, sauteed brussels sprouts and balsamic reduction.

Pan sauteed shrimp simmered in a Cajun cream sauce. Served with creamy smoked gouda grits and micro greens salad.

Made with domestic Lake Pontchartrain Blue Crab and baked to golden brown. Served with cilantro rice, fennel and daikon radish saladand orange aioli.

Made with ground bison. Baked and served with roasted garlic and caramelized onion mashed potatoes, sauteed brussels sprouts and roasted tomato demi-glace.

Beer braised chicken and andouille sausage simmered with tomatoes and creole spices. Served with cilantro rice.

Est. 8 Angus, char-grilled to medium-rare and served with creamy roasted kabocha squash risotto, grilled radicchio tossed in olive oil and sea salt and balsamic steak sauce.

Vegetarian. Zucchini noodles tossed with oven roasted cauliflower, sauteed mushrooms and red onions. Served with a red pepper pesto.

Potato and cheese pierogies tossed with beer braised chicken and celery. Finished with a zesty buffalo cream sauce.

Cavatappi pasta tossed in a classic slow-simmered bolognese sauce featuring serenity hill farms lamb. Finished with a dollop of our handmade ricotta and served with herb garlic crostini.

Served with butter, sour cream and sauteed onions.

Mixed greens topped with grilled chicken, fries and jack cheese.

Tossed with your choice of butter or tomato sauce.

No fructose or sugar added.

Served with homemade peanut brittle.

Seasonal flavor served with fresh vegetables.

Served warm with tri-colored tortilla chips.

Mixed greens, carrots, cucumbers, tomatoes, red onions, French fries and jack cheese served with your choice of dressing.

Grilled sustainable salmon served with roasted kabocha squash risotto and fresh grilled broccolini.

Pan sauteed shrimp simmered in a Cajun cream sauce. Served with creamy smoked gouda grits and micro greens salad.

Mixed greens, carrots, cucumbers, tomatoes, red onions, French fries and jack cheese served with your choice of dressing.

Grilled sustainable salmon served with roasted kabocha squash risotto and fresh grilled broccolini.

Pan sauteed shrimp simmered in a Cajun cream sauce. Served with creamy smoked gouda grits and micro greens salad.

Grilled 10 Ounces center cut pork chop served with creamy rosemary polenta, fig and hazelnut pesto and port wine poached pears.

Morgan ranch kobe beef, sauteed mushrooms and onions, Swiss cheese and horseradish aioli served on a roll.

Morgan ranch kobe beef tossed with sauteed onions and topped with provolone cheese on a roll.

Chilled Southwestern rubbed chicken breast, mixed greens, oven charred corn, black beans, cherry tomatoes and jack cheese served in a jalapeno cheddar flour tortilla with roasted poblano and cilantro mayo.

Vegetarian. Chickpeas, dried cranberries, chopped walnuts, celery and scallions blended with vegan maple and tahini mayo. Served on wheatberry bread with arugula.