Crinkle cut dill pickle chips, lightly battered and served golden crisp with a side of house-made Texas petal sauce.

Choose from our Buffalo-style mild, medium or hot, breaded parmesan garlic, honey habanero, or smoked BBQ.

Fresh tortilla chips topped with queso Blanco, pico de gallo, jalapeños and cheddar jack cheese. Served with fire-roasted tomato salsa and sour cream.

Chilled cucumber-yogurt tzatziki dip topped with feta cheese. Garnished with kalamata olive, roasted tomato, and pepperoncini tapenade. Served with sliced cucumber and grilled pita bread for dipping.

Our house appetizer is a firehouse favorite! Sliced baguette, fire-grilled and topped with our creamy parmesan, spinach, and artichoke heart blend.

Lightly dusted calamari and banana peppers flash-fried and topped with pepperoncini, kalamata olives, feta cheese, and lemon slices. Served with house-made marinara.

Six jumbo shrimp, fried golden brown in panko breadcrumbs. Served with a side of sweet and spicy firecracker sauce.

Prince Edward Island mussels, simmered in a chipotle cream sauce with applewood smoked bacon. Served with asiago baguette toast points.

A Hose 22 Classic! Made with six different varieties of onions, topped with sliced French bread baguettes & melted Swiss cheese.

Chopped romaine hearts tossed in creamy caesar dressing. Finished with 
Freshly shaved parmesan, asiago cheese, croutons, and red onions.

Blackened flat iron steak with crumbly blue cheese, french’s fried onions, Roma tomatoes and cucumbers over mixed field greens and a side of balsamic dressing.

Chopped romaine lettuce topped with Roma tomatoes, cucumbers, red onions, hard-boiled egg, cheddar jack cheese, and house-made croutons.

Grilled chicken with mandarin oranges, feta cheese, toasted walnuts, and red onions over mixed field greens. Served with a blueberry prosecco vinaigrette.

Traditional half-pound ground Angus burger, topped with applewood smoked bacon, cheddar cheese, lettuce, red onion, and sliced beefsteak tomato on a grilled kaiser roll.

A blackened half-pound ground Angus burger, grilled and topped with guacamole, pepper jack cheese, lettuce and sliced beefsteak tomato on a grilled kaiser roll.

A hose 22 favorite! Slow-cooked and simmered corned beef brisket in our 22 amber beer, then thick- chopped and topped with sauerkraut and thousand island dressing. Covered with melted swiss cheese and served on thick-sliced artisan marbled rye bread.

Slow-smoked pulled pork in a golden Carolina BBQ sauce, topped with tumble-weed fried onions, coleslaw, and dill pickles on a grilled kaiser roll.

Grilled chicken salad made with granny smith apples, toasted walnuts, craisins, red onion and chopped celery. Served in a grilled pita with fresh spring mix.

Grilled chicken breast topped with pesto, prosciutto, mozzarella, and fresh baby spinach on a grilled kaiser roll.

Slow-smoked BBQ brisket finished with our signature BBQ sauce, pepper jack cheese, and a jalapeno-pickle relish on toasted artisan sourdough.

Marinated portobello mushroom caps, roasted red peppers, baby spinach and a three-cheese herbed ricotta blend on toasted artisan sourdough.

Fire-roasted tomatoes, fresh basil & mozzarella cheese over our house made marinara sauce. Finished with a balsamic reduction drizzle.

Roasted artichoke hearts, baby spinach, crushed garlic and olive oil topped with a blend of mozzarella, parmesan and asiago cheese.

Cup n’ Char pepperoni, Italian sausage, whole roasted garlic cloves and crushed red pepper over mozzarella cheese and marinara sauce base.

Balsamic marinated portobello mushrooms, artichoke hearts, baby spinach, roasted red peppers, and kalamata olives with a three-cheese herbed ricotta blend.

Slow smoked pulled pork, red onions, and jalapeños over cheddar jack cheese and our signature BBQ sauce base.

Our original mac is a firehouse favorite! Featuring a creamy five cheese blend with penne pasta and a crispy baked breadcrumb crust.

Grilled chicken and shrimp sautéed with fresh asparagus, fire-roasted tomatoes, roasted garlic cloves, and caramelized red onions. Tossed in a flavorful pesto sauce over fettuccini pasta, and finished with parmesan cheese.

Tender marinated flank steak grilled medium rare and sliced thin, served over spicy bacon and red pepper marinara sauce. Topped with fire-charred herbed ricotta cheese and served over penne pasta and fresh baby spinach.

Twin Portobello mushrooms stuffed with baby artichoke hearts, roasted red peppers, sautéed spinach, and feta cheese, topped with a Greek yogurt tzatziki sauce. Served with lemon-thyme rice pilaf and house vegetable medley.

Fresh caught Atlantic salmon, pan seared and finished with a madiera blueberry compote. Served with asparagus and lemon-thyme rice pilaf.

Jumbo sea scallops broiled with a parmesan panko crust in a white wine herb butter. Paired with lemon-thyme rice pilaf and house vegetable medley.

Twin grilled chicken breasts topped with sautéed prosciutto and artichoke hearts in a white wine dijon cream sauce. Served over fresh baby spinach and served with garlic mashed potatoes and house vegetable medley.

Our famous half rack of “fall-off-the-bone” baby back ribs, smoked and slow-braised to perfection. Served with house-made apple chutney and sweet potato wedges.

A French cut bone-in pork chop, grilled with our house rescue rub and topped with a compound herb butter. Served with garlic mashed potatoes and our house vegetable medley.

A premium Angus cut, seasoned with our house rescue rub and topped with a compound 
herb butter. Served with a baked potato and our house vegetable medley.

The most flavorful cut of Angus beef, grilled to your liking with a roasted garlic and gorgonzola compound butter. Finished with a balsamic reduction, and served with a baked potato and house vegetable medley.

Incredibly moist layers created from garden-fresh carrots, peeled and ground! no nuts or raisins frosted with just the right amount of extra-ordinary cream cheese frosting.

Gluten free. This chocolate indulgence starts with crustless chocolate cheesecake and is completely enveloped with our rich deep chocolate ganache.

Farm-fresh apples are sautéed in brandy, folded into a decadent caramel made from scratch, and then baked into a buttery shortbread crust. Paired with a scoop of vanilla ice cream. So flavorful and delicious, made exclusively for the hose.

We let cheesy eddie’s pick our rotating seasonal dessert! Inquire with your server what little slice of heaven they have whipped up for us this week…it’s always something absolutely scrumptious!

A scoop of vanilla ice cream served with your choice of raspberry, caramel, or chocolate sauce and topped with whipped cream.