Rusty Rail Brewing Company 5 N 8th St

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

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

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

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

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

Blue mussels, simmered in tomato fennel broth, deglazed with white wine and finished with cilantro and scallions. Served with herb butter ciabatta. 

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.

Chopped romaine, grape tomato, avocado, red onion, blue cheese crumbles, radish, and roasted pumpkin seeds, served with balsamic vinaigrette.

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

Spring mix, smoked salmon, pickled red onion, peas, avocado, carrots, hard-boiled egg, and crispy chickpeas, served with Cajun green goddess dressing.

Grilled romaine wedge, toasted cornbread crumbs, corn pico, hot pepper bacon jam, crispy onions, and smokehouse ranch.

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 lemon garlic 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

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

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

Lemon butter shaved chicken, topped with lemon pepper wet, caramelized ale onions, pickled jalapenos, and pepper jack cheese, served in an Italian hoagie roll.

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.

Crispy battered shrimp, tomatoes, shredded lettuce and red onion, finished with house-made remoulade on a soft hoagie roll.

Chopped black bean patty consisting of corn, roasted red peppers, and quinoa, accompanied by avocado slices, fresh greens, roasted tomatoes, and chipotle mayo, wrapped in a jalapeno cheddar wrap.

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

Grilled bavette steak, served with hand cut, parmesan fries, lemon butter asparagus, and garlic dill aioli. Garnished with chimichurri.

12 oz New York Strip, topped with peppercorn cognac cream, roasted red peppers, and ale onions, served with charred broccolini and Yukon gold mashed potatoes. Garnished with crispy shallots.

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.

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.

Shrimp ,crab, littleneck clams, and mussels, deglazed with white wine, and tossed in tomato fennel broth, with chili flakes and parsley.

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.

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

Four cheese ravioli, topped with sauteed zucchini, peas, and roasted tomatoes, in a creamy pesto sauce, finished with bruleed burrata cheese.

Slow simmered Chile consommé, ramen noodles, soft boil egg, scallions, cilantro, lime, white onion, and radish. Available with birria, grilled chicken, or tempura tofu.

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

Crispy fried calamari, tossed with fresh herbs and parmesan. Served with cracked pepper lemon aioli.

Celery, onions, and carrots, sauteed with bacon and ground beef, simmered with beef stock and finished with heavy cream and smoked cheese. Garnished with pickle pico.

Celery, onions, and carrots, sauteed with bacon and ground beef, simmered with beef stock and finished with heavy cream and smoked cheese. Garnished with pickle pico.

Breaded soft shell crab, on a toasted brioche roll with lettuce, tomato, sweet corn relish, and remoulade.

Grilled, 8 oz Denver steak, served with rosemary red skin potatoes and gorgonzola green beans, topped with balsamic onion jam and crispy potato straws.

Layers of vanilla gelato, berry jam, raspberry sorbet, and a soft meringue cookie. Topped with whipped cream and white chocolate chunks. Served with a white chocolate ganache sandwich cookie.

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.

A 4oz portion of any of our house soups served with a half express sandwich of your choosing

Hickory smoked ham, American cheese, lettuce, tomato, and dijonnaise, piled high on Texas toast.

Chicken, grilled or crispy, shredded romaine, house Caesar dressing, cucumber, pickled red onion, and roasted tomato, pressed in a spinach wrap.

Rusty Rail bacon, shredded iceberg, fried green tomatoes, and hot bacon dressing in a cheddar jalapeno wrap.

Sharp white cheddar, chipotle bacon, and tomato slices, in-between Texas toast brushed with scallion herb butter.

Featured hummus, cucumber, carrot, spring mix, fire roasted peppers and onions, drizzled with street cart sauce, in a pressed spinach wrap.

A grilled slice of meatloaf served open face on Texas toast and house-made garlic mashed potatoes. Topped with rich beef gravy.

Rosemary Belgian waffles and garlic mashed potatoes, topped with rich chicken gravy.

Chef’s weekly creation of savory egg custard, vegetables, proteins and cheeses. Served with tossed salad, side salad du jour or fruit cup

Chef’s weekly creation of savory egg custard, vegetables, proteins and cheeses. Served with tossed salad, side salad du jour or fruit cup

Battered cod, on toasted brioche with lettuce, tomato, and remoulade. Served with coleslaw and chips.