Tuscan Kale 9
Kale, grilled sweet onions, toasted pine nuts, parmesan, creamy bacon dressing.
Greek Islands 9
Arcadian lettuce, heirloom tomatoes, English cucumber, toasted walnuts, feta, chianti vinaigrette.
Strawberry Fields 9
Baby spinach, strawberries, red onion, toasted pecans, bleu cheese, champagne vinaigrette.
Organic Field Greens 7
Baby arugula, French breakfast radishes, roasted red pepper vinaigrette. ADD: avocado -3, chicken -5, shrimp -6, salmon -9, steak -11
Soup Du Jour 8
Chef’s whim based on seasonal offerings and weather.
*Tuna Tartare 14
Yellow fin tuna, avocado, grilled pineapple, crispy tortilla chips.
*Half Shell Raw Oysters 16
Local oysters, ginger and cucumber mignonette, fresh lemon wedges.
*Beer Steamed Mussels 16
Local mussels, beer, onion and butter broth with warm toasted crostini.
Charcuterie & Cheese Board 18
Chef’s selection of cheese, meats and pate, served with mixed nuts and lavash.
Roasted Brussels Sprouts Skillet 11
Fresh roasted brussels sprouts tossed with bacon, red onion and cranberries, served in a hot skillet.
Truffled White Asparagus 12
Grilled local white asparagus tossed with truffle oil and topped with herbs and crispy shitake mushrooms.
Broccolini 8
Sautéed broccolini, chili and sherry vinegar.
Br Mac-N-Cheese 12
Cheese sauce made with gouda, fontina, American and cheddar over pasta and topped with crispy breadcrumbs.
Hot Chili Calamari 14
Tender calamari tossed in a black pepper crust with sriracha chili, cilantro, lime served with cilantro lime dipping sauce. ~Plain or Spicy .
*BrewFrites 12
House cut fries smothered with hickory smoked cheddar, beer-braised pork belly, gravy & creme fraiche, topped with a fried egg.
*Herb-Crusted Salmon 24
Oven-roasted Atlantic salmon, chive and cilantro seasoned bread crumbs, grilled green asparagus and charred cauliflower.
Roasted Free-Range Chicken 21
Semi-boneless, pan-roasted chicken, Br Brussels, thyme-scented fingerling potatoes and pilsner jus.
*CreekStone Farms NY Strip 34
Grilled black angus NY strip, sea salt and rosemary tri-color marble potatoes, arugula radish salad, port wine reduction.
Maine Lobster Risotto 26
Imported arborio rice, shaved Parmigianno-Reggiano, lobster stock and chive herb oil topped with a Maine lobster tail.
*Sesame Crusted Yellow Fin Tuna 26
Seared yellow fin tuna, sautéed broccolini, heirloom carrots, ginger-soy glaze.
The Neapolitan 12
Buffalo mozzarella, heirloom tomatoes, arugula pesto on ciabatta.
The Southern Fried 16
Spicy fried chicken breast, jowl bacon, cheddar, avocado, L&T, spicy mayo on rosemary focaccia.
The Brewben 18
Hand-carved corned beef, melted swiss, Br’s Russian dressing on marble rye.
Cajun Po-Boy 19
Cajun fried shrimp layered on pickled veggies and drizzled with coriander remoulade on a pretzel hero.
*The Br Burger 18
Venison, melted brie cheese, fried pickle and whiskey peppercorn sauce on a poppy seed and onion roll served with pilsner battered onion rings.
*Redemption Burger 16
Br’s premium blend of ground short rib and brisket, applewood bacon, smoked cheddar, crispy shallots, redemption bourbon sauce on poppy-onion roll with fries.
*Steak Burger 13
Seasoned Angus beef with your choice of cheese, LTO, pickles and fries.
Turkey 15
Ground white meat turkey, spiced tomato aioli, fresh avocado, LTO, pickle and fries.
Veggie 14
Spinach, carrots, soybeans, oats, lemon-garlic aioli, crispy leek topping with LTO, pickle and fries.
*Consuming raw or undercooked meats, fish, shellfish or fresh shell eggs may increase your risk of food-borne illness.