Otto's Pub & Brewery

Today’s Features

Weekly Features

Thursday, October 12th – Tuesday, October 17th, 2017

 

Featured Soup: (10/17/2017)

Salmon Bisque

Featured Vegetable: (10/17/2017)

Green Beans

Featured Wing Sauce:

Lemon Pepper

Featured Frozen Drink:  Fall Harvest


Barrel 21 Spiced Rum, Barrel 21 Eau de Vie, Keewaydin Cider, apple juice, cranberry juice, and cinnamon. $5

 SERVED ALL DAY

Sweet & Spicy Kielbasa BitesAPPETIZER FEATURE — SWEET & SPICY KIELBASA BITES

Bite sized Hogs Galore kielbasa sautéed in a sweet & spicy sauce. $7

Chef Recommended Beer Pairing: Arthur’s IPA

 

Pastrami & Pumpernickel SandwichSANDWICH FEATURE — PASTRAMI & PUMPERNICKEL SANDWICH

Thinly sliced pastrami on toasted pumpernickel bread with our house made coleslaw, swiss cheese, and Russian dressing. Served with your choice of beer-battered fries or vegetable of the day. $10

Chef Recommended Beer Pairing: Black Mo Dry Irish Stout

 

Chorizo & Roasted SquashPIZZA FEATURE — CHORIZO & ROASTED SQUASH PIZZA

Hogs Galore chorizo sausage, roasted delicata squash, and kale on our beer-infused pizza dough, then topped with caramelized onions, garlic oil, and a mozzarella and provolone cheese blend. $12

Chef Recommended Beer Pairing: Spruce Creek Lager

 

Autumn Harvest SaladSALAD FEATURE — AUTUMN HARVEST SALAD

Keewaydin apples, Hogs Galore bacon, candied walnuts, dried cranberries, avocado, and Goot Essa sharp white cheddar over a bed of Arcadian mixed greens. $10

Chef Recommended Beer Pairing: Keewaydin Cider

 

Petite FiletsENTRÉE FEATURE — PETITE FILETS with BALSAMIC SHALLOTS & WHIPPED POTATOES

Two 4oz A.V. Farms petite filets chargrilled medium and served over whipped red skin potatoes, then finished with shallots simmered in a balsamic reduction and served with vegetable of the day. $28

Chef Recommended Beer Pairing: Red Mo American Red Ale

 

DESSERT FEATURE — VEGAN PEANUT BUTTER TARTE

From the Spruce Creek Bakery. $6

Chef Recommended Beer Pairing: Black Mo Dry Irish Stout

Back to top