Haw River Tap & Table

house beer cheese. bacon jam. blue cheese crumbles. shaved green onion.

housemade bravas sauce. garlic aioli. fresh chives.

smoked onion soubise. red onions. 3-cheese blend. “tripelQ” sauce. green onion. micro-cilantro.

crisp flatbread. raw san marzano tomato sauce. boxcarr farmer’s cheese. local spicy salami. hand-torn fresh mozzarella. oregano & crushed red pepper. barrel-aged local hot honey. fresh basil.

6oz springcrest farm beef burger. sliced cheddar. leaf lettuce. sliced tomato. shaved red onion. ketchup & mayo. toasted ninth street bakery brioche bun.

buttermilk-brined fried chicken thigh. charred onion aioli. applewood smoked bacon. lettuce. housemade pickles. gruyère cheese. toasted ninth street brioche bun.

seasonal greens. sliced orange wedges. honeycrisp apples. 3-cheese blend. crumbled bacon. shaved scallions. dried cranberries. spiced quinoa granola. tangy housemade beer mustard vinaigrette.

pickle-brined crispy fried tofu dipped in nashville hot sauce. peppadew aioli. shaved brussels sprouts. bread & butter pickles. toasted ninth street bakery brioche bun.

waygu beef dog on a soft brioche roll. ketchup & mustard on the side. (includes fresh fruit & an apple juice capri sun!)

housemade red dragon pimiento cheese. peppadew peppers. served with fresh-baked sour bakery crackers & house-pickled okra.

clean, hop-forward pale ale brewed with local barley (5.2%)

classic, crispy pale lager brewed with traditional ingredients (5.5%)

Saxtoberfest! Bavarian-style Marzenbier As a nod to tradition, we brew this special seasonal batch, which happens to be a little outside our wheelhouse, to allow our friends & fans to enjoy a bright, cold European-style Märzenbier or two wherever you happen to be celebrating this autumn. Prost, y’all!

Citrus Zwickelbier - 4.6%ABV

Inspired by the sunshine-golden, centuries-old traditional Indian beverage, we brew this beautiful “golden stout” with plenty of flaked oats, toasted coconut flakes, fresh organic turmeric root, baby ginger, crushed cardamom pods, whole cinnamon & cracked black peppercorn. We then wrap everything up before canning with a velvety smooth coffee concentrate from our friends at Joe Van Gogh in Hillsborough, NC, which helps accentuate the roasty chocolate notes and provides an extra layer of complexity to this unique brew.