Local Bar + Kitchen (South Side)

Two baked soft pretzels served with beer cheese and honey mustard.

A traditional blend of chick pea, tahini, garlic, lemon and a splash of olive oil. Served with fresh made pita.

House made pot roast, cheddar jack cheese, sour cream, jalapeños, scallions and tomatoes.

A house made blend of cream cheese, spinach and artichoke hearts. Made fresh daily and served with your choice of homemade tortilla chips or pita.

A tangy, creamy blend of franks red hot, cream cheese and chicken blended fresh daily and served with house made tortilla chips or pita.

Fresh tortilla filled with jalapeños, pico de gallo and cheddar jack cheese served with lettuce and sour cream on the side.

Smoked pulled chicken, queso, pico de gallo, jalapeños, scallions, and sour cream.

Tossed with caramelized onion, boursin cheese, and a hot bacon dressing.

Topped with kielbasa, sauerkraut and caramelized onion. Served with a side of sour cream.

A creamy blend of aged Vermont white cheddar, sharp yellow cheddar, parmesan and asiago.

Romaine lettuce, parmesan cheese and croutons tossed in creamy Caesar dressing.

Arcadian spring mix, romaine, kalamata olives, roasted red pepper, red onion, pepperoncini and feta crumble.

Corn, avocado, hard boiled egg, bacon, tomato and bleu cheese.

Romaine, bacon, cherry tomatoes, avocado, parm cheese, croutons.

A triple decker giant filled with corn beef, sauerkraut, swiss cheese and homemade thousand island dressing.

Kielbasa, sauerkraut or coleslaw, swiss cheese and two pierogies on a pretzel roll. Served with whole grain mustard.

Marinated portobello mushroom, squash, zucchini, roasted red pepper, frisee, sliced tomato and roasted red pepper hummus spread. Served on grilled Italian bread.

Chicken sandwich topped with lettuce, tomato, onion and a pickle with your choice of sauce or rub.

Grilled chicken, bacon, swiss, avocado, lettuce, tomato, and a roasted garlic aioli. Served on toasted sourdough bread.

Turkey, bacon, swiss, avocado, lettuce, tomato and a cucumber wasabi aioli. Served on our sourdough bread.

Shaved eye of round and sautéed onions and peppers and white American cheese. Served on a hoagie roll.

Traditional style: thin sliced brisket, tangy bbq sauce and fried pickle chips on a buttery brioche. Yinzer style: thin sliced brisket, aged Vermont cheddar, house slaw and dippy egg served on a brioche.

Pulled bbq chicken and coleslaw served on a brioche bun.

Homemade guacamole, fresh pico de gallo and pepper jack cheese.

Four cheese mac and cheese stuffed between two 1/4 pound patties, wrapped in bacon and deep fried in an arsenal cider batter. Topped with queso fresco and a jalapeño sweet pepper relish.

Topped with bacon and cheese, stuffed between two grilled cheese sandwiches.

Portobello mushrooms and swiss cheese, lettuce, tomato, red onion and pickle. Served on a brioche bun.

A traditional blend of tomato, red onion, basil and mozzarella on top of garlic infused oil.

Homemade red sauce topped with Italian sausage, banana peppers, diced tomato, mozzarella cheese and fresh basil.

Grilled chicken, mild sauce, mozzarella, cheddar jack and bleu cheese.

Red sauce, fresh mozzarella cheese, and fresh basil baked to a golden brown.

Served with celery, carrots and your choice of bleu cheese or ranch.