SOUPS

• 4 ½ Cup / 5 ½ Bowl

  French Onion Soup

• 4 Cup / 5 Bowl

  Soup Du Jour

  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.

• 4 Cup / 5 Bowl

  Vegan Chili (V)

SALADS

• 10 ¾

  Blackened Salmon Salad

  Salmon, field greens, mandarin, grape tomato, peperoncini and pomegranate dressing.

• 4 ½

  Caesar Salad

  Romaine, croutons, Parmesan and Dressing.

• 7

  Greek Salad (V)

  Romaine, feta, olives, red onion, peperoncini and Greek dressing.

• 9

  Grilled Chicken Caesar

  Dinner sized portion topped with flame-grilled Chicken Breast.

• 4 ½

  House Salad

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

STARTERS

• 8

  Risotto Balls (V)

  Panko crusted mozzarella and risotto with gorgonzola tomato sauce.

• 8 ½

  Calamari

  Sautéed with Bacon, Lemon Zest and Scallion. Served with Lemon Balsamic Dipping Sauce and Baguette.

• 6 ½

  Chicken Tenders

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

• 7 ¾

  Chicken Wings

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

• 4 ½

  Fresh Frites (V)

  Hand cut, double cooked, crispy goodness.

• 6 ½

  Fried Pickles (V)

  Battered dill spears with Cajun dipping sauce.

• 8 ¾ / 10 ¾

  Mussels - New Zealand Green Lips

  Chardonnay, Shallot, Garlic and Parsley / Hennepin Saison, bacon, leeks, gorgonzola, celery, garlic and parsley.

• 9

  Nachos

  A huge stack of layered tortilla chips topped with black beans, cheese, iceberg, onion, black olives, tomato, sour cream and salsa.

• 9 ¼

  Olive Sampler (V)

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

• 6 ½

  Polenta Fritters (V)

  Served with a sweet and mild chili sauce.

• 6 ½

  Poutine (V)

  Frites, cheese curd and gravy.

• 6 ½

  Quesadilla

  Add Steak, Chicken or Veggies for $2½.

• 7 ¾

  Smoked Liverwurst

  Served with pickled onion, Dijon and sourdough.

• 8

  Spinach Artichoke Dip

  Served hot with Tortilla Chips.

SANDWICHES

• 9 ¼

  Bahn Mi

  Grilled chicken, Asian slaw, pate, aioli, romaine and cucumber on baguette.

• 8

  Banger on a Bun

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

• 8 ¾

  Beer Battered Fish Sandwich

  Our famous Fish Fry… in a Sandwich

• 7 ¾

  Black Bean Burger (V)

  Served with lettuce, tomato and onion on a hard roll

• 8 ¼

  BLT

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

• 8 ½

  Burger

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

• 8

  Chili Cheese Dog

  10” Hebrew National dog, vegan chili and cheddar on a bun.

• 9 ½

  Cuban

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

• 8 ¼

  Falafel Pita (V)

  Falafel, lettuce, tomato, cucumber and yogurt tahini sauce on a whole wheat pita.

• 8 ¼

  Fried Egg Rarebit (V)

  Cheddar, porter and Dijon melted on sourdough. Served open faced with a fried egg on top.

• 9 ¼

  Hot Brown

  Grilled chicken breast, bacon and Mornay sauce served open face on sourdough.

• 8 ¾

  Mushroom Swiss Burger (V)

  On lightly grilled sourdough with tomato, romaine and Marsala sauce.

• 8 ¾

  Sirloin Cheese Steak

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

• 10 ¼

  Steak Chimichurri

  Skirt steak, chimichurri sauce, grilled onion and feta on ciabatta.

• 9 ¾

  Tuna Wasabi

  Yellow fin tuna, wasabi mayo, sprouts and Asian relish on sourdough.

• 8 ½

  Turkish Kebab

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

• 9 ½

  Tuscan Chicken

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

MAINS

• 13

  Chicken Alfredo

  (V) We can also serve this dish as Vegetable Alfredo.

• 13

  Chicken French

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

• 12 ½

  Chicken Pot Pie

  Braised chicken, peas, carrots, leeks and tarragon with a pastry crust. Served with a side salad.

• 13

  Fish and Chips

  The best in town! In our opinion…

• 15

  Paella

  Long grain rice, mussels, shrimp, andouille sausage, bell pepper, peas and saffron.

• 13 ½

  Pork Chops with Goat Cheese Sauce

  Center cut pork chops with a goat cheese, roasted garlic and thyme sauce. Served with mash potato and vegetable of the day.

• 11 ½

  Pulled Pork Tacos

  Served on red corn tortillas with ranchero sauce, lettuce, tomato, sour cream, cheese, rice and beans.

• 14

  Sausage and Mash

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

• 14 ½

  Shellfish Fettuccine with Andouille

  A spicy dish of shrimp, crawfish and andouille sausage in garlic olive oil over fettuccine.

• 14

  Steak and Ale Pie

  Steak and mushrooms in porter gravy with a pastry crust. Served with mash potato and vegetable of the day.

FINISHERS

• 11

  Cheese Plate

  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.

• Varied

  Draft Beer To Go

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

• 2 ½ Half Press / 4 Full Press

  French Press Coffee

  Choose from our dark, light and decaf roasts.

• 5 ¼

  Please ask your server about our current list of desserts.

• 5 ¼

  Scotch Ale Crème Brulee

  Our house dessert. Made using Oscar Blues Old Chub.