Bill of Fare

SOUPS

• Soup Du Jour 4 Cup / 5 Bowl

• Our soups are made fresh in house with seasonal ingredients. They are an opportunity for our cooks to display some of their creative flair in the kitchen.

• Vegan Chili (V) 4 Cup / 5 Bowl

SALADS

• Market Salad with Spiced Goat Cheese 8 ½

• Spiced goat cheese, baby potatoes, romaine, frisée, green beans, olives, grape tomatoes and basil with a red wine Dijon vinaigrette.

• Brewer's Salad 8 ½

• Romaine, frisée, whiskey cheddar, caramelized onion, bacon and apple with honey mustard vinaigrette.

• Caesar Salad 4 ½

• Romaine, croutons, Parmesan and Dressing.

• Grilled Chicken Caesar 9

• Dinner sized portion topped with flame-grilled Chicken Breast.

• House Salad 4 ½

• Choose from the following dressings: Balsamic Vinaigrette, Caesar, Bleu Cheese, Honey Mustard, Ranch, 1000 island, and Citrus Ginger.

STARTERS

• Chicken Tenders 6 ½

• Lightly breaded Chicken Strips served with your choice of Dip: Bleu Cheese, Ranch, Mild Chili, Honey Mustard, or BBQ.

• Chicken Wings 7 ¾

• Eight jumbo wings served mild, medium, hot or Country Sweet with blue cheese & celery.

• Crab, Corn and Red Pepper Dip 8

• Served hot with pita bread.

• Fresh Frites (V) 4 ½

• Hand cut, double cooked, crispy goodness.

• Fried Pickles (V) 6 ½

• Battered dill spears with Cajun dipping sauce.

• Hummus (V) 8

• Roasted red pepper hummus with pita bread.

• Mussels - New Zealand Green Lips 8 ¾ / 10 ¾

• Chardonnay, Shallot, Garlic and Parsley / Miso, weisse beer, bacon, scallion and sesame.

• Nachos (V) 9

• A huge stack of layered tortilla chips topped with vegan chili, cheese, jalapenos and sour cream.

• Olive Sampler (V) 8 ¼

• Green, tournante, picholine, nicoise and black olives with baguette, olive oil and balsamic.

• Poutine (V) 6 ½

• Frites, cheese curd and gravy.

• Quesadilla 6 ½

• Add Steak, Chicken or Veggies for $2½.

• Sausage Sampler 9

• A selection sausages served with pickled onions, Dijon and rosemary focaccia slices.

• Steamed Clams 9

• A dozen littleneck clams steamed in herbed wheat beer broth with baguette.

SANDWICHES

• Banger on a Bun 8

• Our house Sausage grilled with Peppers, Onions & Stout Mustard on a Hoagie Roll.

• Beer Battered Fish Sandwich 8 ¾

• Our famous Fish Fry… in a Sandwich

• Black Bean Wrap (V) 7 ¾

• Served with romaine, pico de gallo and sour cream.

• BLT 8 ¼

• Applewood smoked bacon, vine ripe tomatoes and romaine on sourdough with bacon aioli.

• Burger 8 ½

• House-made prime beef patty with lettuce, tomato and onion on a hard roll. Add Toppings for ½ ea.

• Chicken Salad 8 ¼

• A zesty chicken salad with tomato, red onion and frisée on sour dough.

• Cuban 9 ½

• Pork loin, pit ham, pickle, Swiss and honey mustard on ciabatta

• Grilled Pork 9 ½

• Grilled pork loin, whiskey cheddar, lemon caper mayo, frisée and tomato on rosemary focaccia.

• Mediterranean Portabella (V) 9 ½

• Sherry roasted portabella cap, roasted red pepper, hummus and frisée on rosemary focaccia.

• Reuben 8 ½

• Corned beef brisket, sauerkraut, Swiss and remoulade served open face on marbled rye.

• Sirloin Cheese Steak 8 ¾

• Topped with sautéed onions, mushrooms and provolone on a hard roll.

• Turkey Melt 8 ¾

• Roasted turkey, bacon, Swiss, tomato and remoulade on sour dough.

• Turkish Kebab 8 ½

• Gyro meat, red onion, tomato, cucumber, cabbage, hot sauce and garlic sauce on a pita.

• Tuscan Chicken 9 ½

• Grilled chicken, fresh mozzarella, baby spinach, artichoke and pesto mayo on ciabatta.

MAINS

• Bouillabaisse 15 ½

• Clams, mussels, shrimp, tuna and tilapia with fennel and onion in a zesty broth with rouille sauce.

• Chicken French 13

• Lightly battered Chicken Breast in a rich Lemon Sherry Sauce. Served over Linguine. (V) We can also serve this dish as Artichoke French.

• Fish and Chips 13

• The best in town! In our opinion…

• Meatloaf 12 ½

• This ain’t yer mums meatloaf! Beef and pork meatloaf that’s big on flavor. Topped with a beernaise sauce. Served with mashed potatoes and vegetable of the day.

• Pasta Provencal (V) 11

• White wine, grape tomatoes, red onion, olives, garlic and basil over fettuccini. Add chicken or shrimp for 2 ½

• Sausage and Mash 14

• Tap & Mallet’s signature pork and veal Oxford sausage with mashed potato, market vegetable, ale gravy and stout mustard.

• Shepherd’s Pie 12 ½

• Lamb with peas and carrots in an ale gravy. Topped with pomme purée and served with your choice of vegetable side.

• Shrimp Tacos 12 ½

• Three soft flour tortillas with shrimp, ranchero sauce, lettuce, cilantro, pico de gallo and sour cream. Cheese and beans on the side.

FINISHERS

• Cheese Plate 11

• Three artisinal cheeses from our selection accompanied by Bread, Grapes, Apple and Celery. Our cheeses are supplied by VM Giordanos located at 6 Rochester Public Market.

• Draft Beer To Go Varied

• We have 22oz bomber bottles for you to take home filled with your favorite drafts.

• French Press Coffee 2 ½ Half Press / 4 Full Press

• Choose from our dark, light and decaf roasts.

• Please ask your server about our current list of desserts. 5 ¼
• Scotch Ale Crème Brulee 5 ¼

• Our house dessert. Made using Oscar Blues Old Chub.