Alter Brewing + Kitchen - St. Charles

A classic spicy nose with a hint of corn mimics driving past your local tortilleria with the windows down.

A bright and dank IPA that gives you lots of piney and resinous aromas from its generous dry-hopping.

Strong orange and tangerine aroma. Juicy with just the right amount of sweetness.

Classic pale ale featuring popular hops with complex notes of melon, stone-fruit, and lemon.

Our Foeder-Aged Grapefruit Sour is a vibrant and complex brew that combines the tart, citrusy zing of grapefruit with the subtle depth of oak aging for over a year in our Oak Brook facility - balancing the bright acidity with smooth, woody undertones.

The result of letting cherries and a simple ale ferment and age with our house sour strain for a year in wooden foeders. Refreshingly tart and jammy, this kriek is an excellent example that patience pays off.

6 oz Cajun-blackened filet medallions with blue cheese, arugula, pickled red onion, and rich bordelaise

Australian Wagyu meatballs in rich tomato sauce with Calabrian chili, shaved Parmesan, and grilled focaccia

Char-grilled pork ribs glazed in sweet soy-teriyaki BBQ, topped with sesame and scallion, over beer-battered fries, with pickle ranch

Jumbo lump crab and garlic cream sauce stuffed in creminis, baked & topped with Parmesan, served with grilled focaccia

Potato and cheese pierogi with Polish sausage, braised red cabbage, sauerkraut, and cool sour cream

Sesame-seared ahi tuna over chilled wakame seaweed, onion, cucumber, carrot, and tomato, finished with crispy wontons

Golden-crisp Yukon smash potatoes with garlic, lemon, Parmesan, and smoky horseradish aioli

Choose traditional or boneless wings, tossed in Truffalo, Alter beer BBQ, or chili glaze, with ranch or blue cheese

House-fried chips loaded with beer braised brisket, ale cheese, lettuce, tomato, jalapeño, ranch drizzle, and smoky BBQ

Philly-inspired egg rolls with filet, New York strip, caramelized onions, and melted cheese with sweet chili & honey mustard

Ream’s smoked cheddar brats in Ambigram beer batter, fried crisp and served with whole-grain honey mustard.

Locally crafted pretzel, baked golden and served warm with stone-ground and honey mustards, Merkts cheddar, and bacon ale cheese

A 12 oz New York strip grilled and sliced, topped with beer-whipped goat cheese butter, and served with Parmesan smashed potatoes, and peppery arugula

Pan-seared salmon lacquered in a caramelized miso￾lager glaze, served over coconut-ginger rice with sautéed broccolini, blistered peppers, and avocado cream

Local walleye dipped in Ambigram beer batter and fried golden crisp, served with fries, creamy slaw, and house dill tartar.

Breaded chicken, fresh mozzarella, Calabrian tomato sauce, gemelli pasta, choice of pesto or red sauce, finished with Parmesan

10 oz ancho-rubbed pork chop seared and roasted, served with caramelized onions, Parmesan smashed potatoes, charred broccolini, finished with maple bourbon glaze

Blackened chicken and andouille sausage, roasted peppers, mushrooms, cajun cream tossed with fettuccine

House-made Wagyu meatballs and Italian sausage folded into a rich vodka-beer tomato sauce with heirloom tomatoes and Calabrian chili, tossed with bucatini and finished with fresh ricotta and shaved Parmesan.

Sautéed mushrooms, shallots, Dijon and white wine, black truffle oil, finished with roasted tomatoes, fresh herbs, and shaved Parmesan

Bucatini pasta layered with sautéed squash, mushrooms, and sweet peppers, deglazed with white wine and garlic, and finished with your choice of spiced tomato or basil pesto

Sesame-crusted ahi tuna, seared rare over greens and broccoli slaw, finished with crispy wontons, sweet chili glaze, and ginger vinaigrette

Wok-fired thin-sliced beef with peppers and egg over savory fried rice, topped with sesame, sweet chili, and a fried egg

Grilled chicken, chopped greens, orzo, bacon, blue cheese, avocado, tomato, cucumber, and red onion in house dressing.

Herb-grilled chicken over brown rice with cucumber, tomato, red onion, olives, feta, and house tzatziki

Crisp romaine hearts in house lemon Caesar dressing with focaccia croutons and shaved Parmesan

Fresh spinach and orzo in Whiskey Acres bourbon vinaigrette, topped with feta and seasonal berries

Mixed greens and romaine with roasted corn, tri-color peppers, black bean pico, red onion, tortilla strips, and smoky ranch.

Char-grilled New York strip layered with fire-roasted peppers, shaved red onion, and arugula tossed in chimichurri, finished with horseradish aioli on olive oil-brushed focaccia.

Beer-braised corned beef with sauerkraut, melted Swiss, and Alter sauce on toasted marble rye

Buttermilk-fried chicken tossed in Truffalo sauce with pickle ranch slaw and sweet pickles on toasted brioche

Buttermilk-fried chicken tossed in Truffalo sauce with pickle ranch slaw and sweet pickles on toasted brioche

Grilled chicken, applewood bacon, romaine, asiago, tomato, and red onion in lemon Caesar dressing, wrapped in a warm tomato tortilla

Loaded breakfast burrito packed with three eggs, crispy bacon, cheddar, green onion, rice, with Parmesan-crusted smashed potatoes on the side

Carne asada steak, layered with pico de gallo, pickled red onion, fresh cilantro, and guacamole on warm corn tortillas

Blackened walleye tucked into warm flour tortillas with pineapple pico, crisp cabbage slaw, pickled red onion, and bang bang drizzle

Grilled shrimp tucked into warm flour tortillas with pineapple pico de gallo, crisp shredded lettuce, and a drizzle of teriyaki chili glaze, finished with cumin-lime crema

Seared chef’s mushroom blend with roasted corn, black beans, mixed peppers, Cajun spice, pickled cabbage slaw, and avocado crema in a corn tortilla

8oz. USDA prime steak burger, American cheese, crisp lettuce, ripe tomato, red onions, house-made Alter sauce, toasted brioche bun

From the mind of Cleo McDowell, two USDA prime all-beef patties, special sauce, lettuce, cheese, pickles, onions, brioche bun

Two 4oz. USDA prime beef patties, asiago, mozzarella, provolone, American, Swiss, beer-braised onions, Alter sauce, marble rye

The French Quarter: A juicy 6 oz Wagyu beef patty layered with melted Brie, savory sautéed mushrooms, sweet caramelized onions, peppery arugula, and house-made garlic mayo on a soft French brioche.

Fried to order, dusted in cinnamon sugar, and served hot with rich chocolate, buttery caramel, and sweet strawberry dipping sauces

Decadent chocolate cake with porter-infused mousse, topped with fresh berries, and finished with a rich chocolate drizzle

Macerated berries layered with sweet strawberry syrup and clouds of house-whipped cream. Light, fresh, and the perfect finish