Garland City Beer Works 321 Howk Street

Sliced and skewered then dipped in cornmeal GCBW IPA beer batter and fried golden brown. Served with our famous maple whole grain mustard aioli

House made hummus infused with fire roasted jalapeno, garlic, and cumin; served with crispy fried cauliflower pita chips and vegetables

Bavarian style pretzel served warm. $5 Add our house made GCBW IPA whole grain mustard (+$1) Add beer cheese (+$2.50)

Pretzel bites tossed in butter and cinnamon sugar. Served with dipping sauce.

Fried garlic cheese curds served with spicy ranch dressing.

Spring mix lettuce, tossed in our house vinaigrette, garnished with crumbled blue cheese, tomatoes, cucumbers, and finely diced onions

Red quinoa, bell peppers, kale, carrots, garbanzo beans, and multigrain orzo topped with micro greens, fire roasted corn and black bean blend, Cojita cheese, and Southwest Crema vinaigratte.

A generous portion of grape leaves, feta, olives, hummus, carrots, celery, and red peppers. Served with Pita bread.

American cheese, caramelized onions, dill pickles, and our house sauce. Served on a brioche bun

American cheese, bacon, chopped fries, crispy onions, and our house sauce. Served on a brioche bun

American cheese, caramelized onions, and our house sauce. Served on sourdough

Black bean burger topped with lettuce, tomato, red onion, feta on a brioche bun. Served with fries.

Choice of steak, chicken, or portabella with lettuce, tomato, onion, feta, and tzatziki sauce. Wrapped in a Greek style pita

Fried cod, lettuce, salsa, shredded cheddar, and Baja sauce. Served with chips and salsa.

Garland City’s version: bacon, lettuce, and tomato dressed with our house made maple aioli on sourdough bread. Served with fries.

Zweigle’s hot dog topped with caramelized onions, chopped dill pickles, and whole grain mustard. Served on a New England bun

Zweigle’s hot dog from Rochester, NY topped with chopped fries, crispy onions, bacon and GCBW beer cheese. Served on a New England bun

Italian sausage topped with grilled onions and peppers. Served on a New England bun, with whole grain mustard on the side