Otto's Pub & Brewery

Today’s Features

Weekly Features

Thursday, November 16th – Tuesday, November 21st

Today’s Firkin is Black Mo dry hopped with Columbus hops. Tapped at 5pm sharp… Get your hands on one before they’re gone!

 

Featured Soup: (11/17/2017)

Butternut Squash

Featured Vegetable: (11/17/2017)

Brussels Sprouts

Featured Wing Sauce:

Hot Honey Dijon

Featured Frozen Drink:  Blue & White Sour

Barrel 21 White Rye and Vodka mixed with sours, orange juice, and a hint of blueberry. $5

 

 SERVED ALL DAY

APPETIZER FEATURE — TOSTONES

Smashed twice fried plantains served with pico de gallo, guacamole, scallions, cilantro, lime wedge, and sour cream. $5

 

Chef Recommended Beer Pairing: Red Mo American Red Ale

 

SANDWICH FEATURE — LOCAL HAM & CHEESE

Hogs Galore ham and Goot Essa apple butter served on brioche with melted cheddar
and mixed greens. Served with your choice of vegetable of the day or beer battered fries. $10

 

Chef Recommended Beer Pairing: Hefeweizen

 

PIZZA FEATURE — MAC ‘N’ CHEESE PIZZA

Elbow macaroni and our house made cheese sauce baked on beer-infused pizza dough with mozzarella, provolone, and cheddar jack cheese, Hogs Galore bacon, and bread crumbs. $12

 

Chef Recommended Beer Pairing: Pallet Jack Pale Ale

 

SALAD FEATURE — HARVEST APPLE QUINOA

Keewaydin apples served over spinach with almonds, dried cranberries,
pumpkin seeds, quinoa, Hogs Galore bacon, and goat cheese. $10

Chef Recommended Beer Pairing: Keewaydin Cider

 

 

ENTRÉE FEATURE — GREENS, BEANS, & GRAINS

Cannellini beans, chick peas, and barley tossed with Hogs Galore hot Italian sausage,
garlic, onions, sun dried tomatoes, and white wine, then finished with parmesan cheese. $14

Chef Recommended Beer Pairing: Spring Creek Lager

 

 

DESSERT FEATURE — VEGAN DOUBLE CHOCOLATE CAKE

From the Spruce Creek Bakery. $6

Chef Recommended Beer Pairing: Black Mo Dry Irish Stout

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