Rusty Rail Brewing Company 5 N 8th St

Sautéed sirloin and yellow onions, mixed with creamy American cheese and wrapped in a flour and egg-based shell. Served with marinara sauce.

Blue swim crab meat, folded into cream cheese, mixed with sriracha, sesame oil, and chives, garnished with sesame, kimchi, and sweet chili sauce. Served with wonton chips.

Eight house-smoked, jumbo wings, with your choice of sauce. Sauces: Mango habanero, buffalo, Wolf King BBQ

Pan seared potato stuffed pierogies, sauteed with caramelized onion and Blue Collar Blonde braised sauerkraut, topped with pork belly lardons and chive crema.

Pan seared potstickers filled with mushrooms, tofu, cabbage, carrots, garlic, onions, and cilantro. Served with spicy marinated cucumbers, sweet and tangy soy glaze, and garnished with sesame seeds and green onions.

Blue mussels, simmered with shallots, scallions, and garlic, deglazed with our Nice IPA, served with grilled, herb butter ciabatta. 

Crispy flatbread topped Wolf King BBQ pork and signature brisket, hickory smoked cheese blend, pickled red onions and scallions, topped with smokehouse ranch and crispy onions.

Tortilla chips topped with cheddar cheese, black olives, house salsa, pickled jalapenos, house queso, and charro beans. Add Chicken $4.50, Brisket $5, Xtra Beans $2

Choice of beer cheese or dusted with cinnamon powdered sugar, and served with cream cheese. Extra Sauce $1Beer Mustard $.75

A bed of mixed green, roasted red peppers, tomatoes, cucumbers, green onions, cheddar cheese, and bacon, topped with crispy chicken tenders and All Good Honey Mustard.

Seasonal greens, accompanied by roasted butternut squash, pickled red onion, granny smith apples, dried cranberries, crumbled goat cheese, and maple dijon vinaigrette.

Seasonal greens topped with red onions, grape tomatoes, cucumbers, black olives, and shredded carrots.

Crisp kale and chopped romaine, tossed with roasted garlic, shaved parmesan, house Caesar dressing, focaccia croutons. Garnished with a parmesan crisp.

Roasted butternut squash, red pepper, onion, carrot, and chipotles, simmered with coconut milk and red curry paste. Garnished with street cart sauce and chives.

Caramelized onions deglazed with sherry and slow cooked with beef stock. Served with pretzel croutons and bruleed provolone cheese.

Roasted yellow corn with celery, carrots, onions, jalapenos, and white potatoes, simmered in creamy vegetable broth. Garnished with bacon corn salsa and chili oil.

Ground beef, green chilies, onions, fire roasted tomatoes, and kidney beans in a Wolf King Stout infused broth.

Five 2 oz servings of each of our house made soups.

Prepared by our pastry chefs, warmed rosemary focaccia bread with tomato garlic oil, scallion herb whipped butter, and a featured hummus.

Sliced corned beef, Blue Collar Blonde braised sauerkraut, melty swiss cheese, and 1001 Island, piled on pressed marble rye bread.

Sauteed eighteen-hour smoked brisket, caramelized ale onions, house-made beer cheese, provolone, onion rings and horsey mayo on a grilled brioche roll

Sautéed, shaved, sirloin, ale onions, and your choice of cheese. Topped with marinara, on a soft hoagie roll. Choice of: American, provolone, cheddar, Single Jack beer cheese

Marinated, grilled chicken, thick-cut bacon, cheddar cheese, lettuce, tomato, and onion. Drizzled with ranch dressing, on a grilled spinach wrap.

Hickory-smoked ham, sharp white cheddar cheese, apple slaw, and coarse beer mustard, piled high on wheatberry bread and pressed.

A brined and breaded chicken breast cutlet topped with pimento cheese, bacon, and bread and butter pickles, drizzled with cajun honey and served on a toasted brioche roll.

A grilled steak burger, served pink or no pink. Topped with your choice of cheese, lettuce, tomato, and red onion. Served on a toasted brioche roll.

A grilled steak burger, served pink or no pink. Rusty Rail bacon, cheddar cheese, house-made bread and butter pickles and Wolf King BBQ sauce, on a toasted brioche roll.

Sliced gyro meat, pickled red onion, roasted tomatoes, spring mix, and house made tzatziki sauce in a warm pita.

Breaded chicken cutlet, topped with lettuce, tomato, and red onion. Drizzled with smokehouse ranch and served on a toasted brioche roll.

Panko breaded and fried jumbo soft shell crab, homestyle slaw, and remoulade on a toasted brioche roll.

Marinated, grilled chicken, thick-cut bacon, cheddar cheese, lettuce, tomato, and onion. Drizzled with ranch dressing, on a grilled spinach wrap.

A grilled Veggie Patty. Topped with your choice of cheese, lettuce, tomato, and red onion. Served on a toasted brioche roll.

Chicken breast sauteed with prosciutto, spinach, roasted tomatoes, and artichokes, in a creamy parmesan sauce, served on a bed of rice pilaf with vegetable du jour.

White shrimp, roasted tomatoes, artichokes, and asparagus tips, deglazed with white wine. Tossed with garlic butter and citrus gremolata over linguine.

A large haddock fillet, dipped in Blue Collar Blonde infused batter, fried to golden brown perfection. Served with French fries, coleslaw, hush puppies, and remoulade.

Pan seared, barramundi filet served with steamed mussels in a Thai red curry over a bed of jasmine rice and sesame snap peas. Garnished with micro cilantro.

8 oz, hanging tenderloin steak, grilled to your liking, served with our featured vegetable and a crispy smashed potato.

Squid ink striped ravioli stuffed with Maine lobster, ricotta, mozzarella, and leeks, finished with charred tomato cream, wilted spinach, and chive oil. 

A 12oz New York Strip steak, seasoned and grilled to your liking, topped with roasted garlic, mushrooms and truffle infused demiglace, served over garlic mashed potatoes and aspar

Smoked eighteen-hour brisket, onions, peppers, and tomatoes tossed with green chili mac and cheese, finish with house made queso, salsa, and tortilla chips.

Pork tenderloin medallions reversed seared with an apple cider glaze and topped with maple Dijon cream. Served with cranberry agrodolce Brussels and garlic mashed potatoes.

Sweet potato gnocchi tossed with maple bourbon glaze, pork belly, crisp kale, and roasted Brussel sprouts. Sauce is composed of pureed butternut squash. Finished with fried sage and goat cheese.

Carrot spice cake loaded with coconut, pineapple, raisins, and pecans layered with brown butter cream cheese icing and garnished with caramel sauce.

A classic vanilla bean cheesecake, with a smooth, velvety texture, on a lightly sweetened graham cracker crust. Served with raspberry coulis, and mixed berry compote.

A peanut cookie crust, topped with rich peanut butter, and mascarpone mousse. Drizzled with caramel, and dark chocolate sauce

Wolf King chocolate cake topped with Nutella buttercream, hazelnut praline crunch, crushed hazelnuts and drizzled with dark chocolate sauce.

Smoked pork, tossed in Korean BBQ, served in steamed bao buns, with wasabi slaw and marinated cucumbers.

Corned beef, braised kraut, celery, onions, carrots, and white potatoes, simmered in chicken stock and infused with heavy cream and parmesan. Garnished with a ranch chip.

Corned beef, braised kraut, celery, onions, carrots, and white potatoes, simmered in chicken stock and infused with heavy cream and parmesan. Garnished with a ranch chip.

Hand breaded chicken cutlet, whipped herb ricotta, basil pesto, vodka blush, kale, and roasted tomatoes on an Italian hoagie roll.

Seared ahi tuna served rare or well done, with elote style succotash, lemon garlic white bean puree, cilantro lime crema, and tajin dusted tortilla strips.

Mango Italian frozen mousse served with tropical fruit compote and whipped cream.

Beef patty and American cheese on brioche roll.

American cheese between toasted white bread

Three pieces of breaded, fried chicken

Six breaded, fried mozzarella sticks. Served with marinara

Mozzarella cheese & marinara.