Otto's Pub & Brewery

Today’s Features

Vegetarian & Vegan Features

Wednesday, January 17th , 2018

 

Featured Soup: (1/17/2018)

Vegan Tomato Basil Bisque

Featured Vegetable: (1/17/2018)

Medley

Featured Sauce:

(Spicy) Hot Honey

Featured Frozen Drinks:

Apple Wine Slushy
A frozen blend of Keewaydin Apple Wine mixed with apple, cranberry and grape juices. $4

Antifreeze

A frozen blend of melon & apple schnapps, Barrel 21 Vodka and Gin, and sours. $5

 SERVED ALL DAY

 

20180117_111752 APPETIZER FEATURE — DAN’S AVACADO & HUMMUS TOAST

 

(Vegan) House-made hummus and chunky avocado spread served on house-made baguette with cucumber, cherry tomato, arugula, extra virgin olive oil, black pepper, and sea salt. $6
Chef Recommended Beer Pairing: Mt. Nittany Pale Ale

 

 

 

20180117_111420SANDWICH FEATURE — MARINATED PORTOBELLO

(Vegan) Balsamic marinated portobello mushrooms with hummus, roasted red peppers, and arugula, served on a telera roll, with a side of beer-battered fries or vegetable of the day. $9
Chef Recommended Beer Pairing: Black Mo Dry Irish Stout

 

 

 

20180117_110637PIZZA FEATURE — BUFFALO CAULIFLOWER

(Vegetarian) Roasted cauliflower tossed in mild buffalo wing sauce and baked on our beer-infused pizza dough, with ranch, onions, celery, mozzarella, and provolone. $10
Chef Recommended Beer Pairing: Spruce Creek Lager

 

 

 

20180117_110544

SALAD FEATURE— WINTER APPLE SALAD

(Vegan) Mixed greens, Keewaydin apples, shredded carrots, dried cranberries, candied walnuts, and pumpkin seeds. $8.50

Chef Recommended Beer Pairing: Keewaydin Cider

 

 

 

20180117_110823ENTRÉE FEATURE — PAD THAI

(Vegan) Stir-fried rice noodles tossed in a spicy peanut sauce with lots of vegetables and tofu. $12
Chef Recommended Beer Pairing: Apricot Wheat

 

 

 

DESSERT FEATURE — VEGAN CHOCOLATE CAKE WITH PEANUT BUTTER ICING

From the Spruce Creek Bakery. $6
Chef Recommended Beer Pairing:Black Mo Dry Irish Stout

 

 

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