Monthly Events

 

Beer and Bacon Madness
Thursday, March 23 – Monday, April 3
Join us as we celebrate the madness for bacon and beer with
a special bacon-inspired menu and Rauchy Balboa, our smoked porter.
Á la carte menu
White Bean and Pork Rind Soup   5.95
cheddar and onions
suggested pairing – Light Lager
Baby Arugula Salad   8.95
shaved pear, candied almonds, gorgonzola and pancetta vinaigrette
suggested pairing – Belgian Pale Ale
Shredded Pork Mac and Cheese   10.95
candied bacon topping and crema
suggested pairing – Vienna Red Lager
Pork Belly Sliders   12.95
spicy kimchi, pickled serrano peppers, cilantro and tamarind-hoisin glaze
suggested pairing – Saison de Hill
Pork Short Rib Adobo   18.95
sofrito rice, red beans, broccoli and creamy cilantro sauce
suggested pairing – ShakaBrah!, I.P.A
Bacon Wrapped Pork Loin   19.95
pupusa corn cake, roasted asparagus, pickled radish and chipotle-plum sauce
suggested pairing – Citra I.P.A
Bacon-Gouda Crusted Filet Mignon   32.95
yukon gold smashed potatoes, haricots verts and port-fig sauce
suggested pairing – Rauchy Balboa
Scrapple Crusted North Atlantic Salmon   22.95
sweet onion-potato hash, sautéed brussels sprouts and bourbon-maple glaze
suggested pairing – German Pilsner
Bourbon Vanilla Cupcakes   5.95
brown sugar icing, bacon cream filling and candied bacon
suggested pairing – Pig Iron Porter
Rauchy Balboa
Our award winning Pig Iron Porter with a portion of the grist replaced with
malt smoked over beechwood. Dark and robust with flavors of chocolate and
toffee accompanied by a smoky finish.
OG: 1.057; Color: 26; IBU: 35; ABV: 5.4%

Spring Break Beer Dinner
Wednesday, April 5
6:30 pm – 9:00 pm

$75.00 per person, including gratuity
Reservations Required, Call 610 228.2280
Join us for five courses from
Head Chief Brittany Jones paired with five delicious beers by
Lead Brewer Jaret Salvat-Rivera
FIRST COURSE
House Smoked Salmon

baby arugula, avocado,
pickled watermelon radishes
and new potatoes
Paired with White Iron® Wit
SECOND COURSE
Pan Roasted Squab

enoki mushrooms, leeks,
green onions, soft boiled egg
and torigara shoyu broth
Paired with Wildcat Lager
THIRD COURSE
Pork Rillette

apricot compote, grilled baguette
and smoked chive oil
Paired with Shaka Brah! IPA
FOURTH COURSE
Herb Crusted Spring Lamb

fresh seasonal beets, micro greens,
goat cheese and blood orange beurre blanc
Paired with The Cannibal™
FIFTH COURSE
Strawberry-Rhubarb Tart

almond ice cream and sugar dusted cake croutons
Paired with LeBruce