German mushroom gravy, caramelized onions, pickled red cabbage & Gruyère cheese.

Jäger Flatbread

Classic cocktail with tequila, lime juice, and triple sec.

Marguerita

With marinated chicken, mozzarella & pesto.

Chicken Pesto Sandwich

Prosciutto Flatbread

Roast beef with Gruyere cheese & caramelized pears.

Garlic French Dip Sandwich

Topped with cherry tomatoes, cucumbers & radish.

Spring House Salad

Buffalo Chicken Crunch Factory Eggrolls

Brownies, Cookies, Cinnamon Pretzels or Chocolate Eclairs

Buffalo Chicken Egg

Nashville Chicken

Buffalo Chicken Egg Rolls

Your choice of an 8oz cheeseburger or hamburger, topped with Brew House meat sauce & chopped onions. Served over mac salad & french fries.

Cheeseburger Plate

Country Sweet

Hot Sauce

Mild Sauce

Garlic Parm

Thai Chili

Naan

Meat Hot Chili

Spaetzle Mac and Cheese

Naan Italian

Jagerschnitzel

Burger Plate

In a mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy. Add the flour, olive oil, and salt. Mix until a dough forms. Knead for about 5-7 minutes until smooth. Cover and let rise in a warm place for 1 hour.

Prepare the Flatbread

In a skillet, melt butter over medium heat. Add sliced onions and cook slowly, stirring occasionally, for about 20 minutes until golden brown and caramelized.

Caramelize the Onions

In the same skillet, add sliced mushrooms, thyme, and black pepper. Cook until mushrooms are tender and liquid has evaporated, about 10 minutes.

Cook the Mushrooms

Preheat Oven

Roll out the risen dough into a flatbread shape on a floured surface. Place it on a baking sheet. Spread the mushroom gravy, then top with caramelized onions and shredded Gruyère cheese.

Assemble the Flatbread

Bake in the preheated oven for 12-15 minutes or until the cheese is melted and bubbly, and the flatbread is golden brown.

Bake

Remove from oven, let cool slightly, and top with pickled red cabbage before slicing and serving.

Serve

all-purpose flour

warm water

active dry yeast

olive oil

salt

mushrooms (sliced)

onion (sliced)

butter

Gruyère cheese (shredded)

pickled red cabbage

black pepper

thyme (fresh or dried)

Rub the rim of a glass with a lime wedge and dip it into the salt to coat the rim.

Prepare the Glass

In a cocktail shaker, combine tequila, lime juice, and triple sec.

Mix the Ingredients

Add ice to the shaker and shake well until chilled.

Shake

Strain the mixture into the prepared glass filled with ice.

Garnish

Tequila

Lime Juice

Triple Sec

Salt

Lime Wedge

In a bowl, mix the pesto sauce, olive oil, salt, and black pepper. Add the chicken breasts, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked through and internal temperature reaches 165°F (75°C). Let rest for a few minutes before slicing.

Cook the Chicken

Slice the ciabatta or baguette in half. Layer fresh basil leaves on the bottom half, followed by sliced chicken and mozzarella cheese. Drizzle a little extra pesto on top if desired, then close the sandwich.

Assemble the Sandwich

Cut the sandwich in half and serve immediately, optionally with a side salad or chips.

Boneless, skinless chicken breasts

Pesto sauce

Fresh mozzarella cheese

Ciabatta or baguette bread

Olive oil

Black pepper

Fresh basil leaves

Preheat the Oven

Place the flatbreads on a baking sheet lined with parchment paper.

Prepare Flatbreads

Evenly distribute the mozzarella cheese over the flatbreads.

Add Cheese

Layer the prosciutto slices over the cheese.

Top with Prosciutto

Lightly drizzle olive oil over the flatbreads and season with salt and black pepper.

Drizzle with Olive Oil

Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and the edges are golden.

Remove from the oven, top with fresh arugula, and drizzle with balsamic glaze.

Add Arugula and Balsamic Glaze

Slice the flatbreads into pieces and serve hot.

Slice and Serve

Flatbread

Prosciutto

Mozzarella Cheese

Arugula

Balsamic Glaze

Olive Oil

Black Pepper

In a skillet, melt 1 tablespoon of butter over medium heat. Add sliced pears and cook until they are soft and golden brown, about 5-7 minutes. Set aside.

Caramelize the Pears

In a small bowl, mix the remaining tablespoon of softened butter with minced garlic. Spread this mixture on the inside of the baguette.

Prepare the Garlic Butter

Slice the baguette lengthwise and layer roast beef, Gruyere cheese, and caramelized pears inside. Close the sandwich.

Preheat a skillet or panini press over medium heat. Place the sandwich in the skillet, pressing down lightly, and toast until the cheese is melted and the bread is golden brown, about 3-4 minutes per side.

Toast the Sandwich

In a small saucepan, heat the beef broth until simmering. Season with salt and black pepper to taste.

Heat the Beef Broth

Cut the sandwich in half and serve with a small bowl of warm beef broth for dipping.

Roast beef

Gruyere cheese

Pears (caramelized)

French baguette

Unsalted butter

Garlic cloves (minced)

Beef broth

Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes, peel and slice the cucumber, and thinly slice the radishes.

Prepare the Vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and radish slices.

Assemble the Salad

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad.

Dress the Salad

Toss the salad gently to combine all ingredients and evenly coat with the dressing. Serve immediately.

Toss and Serve

Mixed greens

Cherry tomatoes

Cucumber

Radish

Balsamic vinegar

In a large bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, and shredded cheddar cheese. Mix until well combined.

Prepare the Filling

Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2-3 tablespoons of the chicken mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.

Assemble the Eggrolls

In a large pot or deep fryer, heat the oil to 350°F (175°C). Carefully add the eggrolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Fry the Eggrolls

In a small bowl, mix the ranch dressing with chopped green onions. This will be the house-made buffalo dressing for dipping.

Prepare the Dressing

Serve the crispy buffalo chicken eggrolls hot with the house-made buffalo dressing on the side.

Shredded cooked chicken

Buffalo sauce

Cream cheese, softened

Shredded cheddar cheese

Egg roll wrappers

Oil for frying

Ranch dressing

Chopped green onions

In a large mixing bowl, combine almond flour, cocoa powder, maple syrup, melted coconut oil, eggs, vanilla extract, baking powder, and salt. Mix until smooth.

Prepare the batter

Preheat the oven to 350°F (175°C). Pour the batter into a greased baking pan and bake for 25-30 minutes.

Allow cooling before cutting into squares.

Cool and serve

In a mixing bowl, blend oat flour, coconut sugar, melted coconut oil, maple syrup, baking soda, and salt. Stir in dark chocolate chips.

Mix ingredients

Preheat the oven to 350°F (175°C). Shape into balls and place on a baking sheet. Bake for 10-12 minutes.

Shape and bake

In a bowl, combine gluten-free flour, coconut sugar, yeast, warm water, and salt. Knead until smooth.

Prepare the dough

Shape dough into pretzels and place on a baking sheet.

Shape pretzels

Preheat the oven to 375°F (190°C). Bake for 15-20 minutes, then brush with melted coconut oil and sprinkle with cinnamon.

In a saucepan, combine coconut milk, melted coconut oil, and maple syrup. Bring to a simmer, then stir in flour, baking powder, and salt until a dough forms.

Make the dough

Transfer the dough to a piping bag and pipe onto a baking sheet in eclair shapes.

Form eclairs

Preheat the oven to 400°F (200°C). Bake for 20-25 minutes until golden.

Almond flour

Cocoa powder

Maple syrup

Coconut oil, melted

Eggs or flax eggs (for vegan option)

Vanilla extract

Baking powder

Oat flour

Coconut sugar

Baking soda

Dark chocolate chips (dairy-free if needed)

Gluten-free all-purpose flour

Yeast

Warm water

Cinnamon

Coconut milk

In a medium pot, boil the chicken breasts until fully cooked, about 15-20 minutes. Drain and let cool.

Prepare the Chicken

Once cool, shred the chicken into bite-sized pieces and place in a mixing bowl.

Shred the Chicken

Add the hot sauce, cream cheese, shredded cheddar cheese, and mix until well combined.

Mix Ingredients

In a separate bowl, whisk the eggs with salt and black pepper.

Prepare the Eggs

Heat olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and let it cook for about 3-4 minutes until the edges start to set.

Cook the Eggs

Spoon the buffalo chicken mixture onto one half of the eggs. Carefully fold the other half over the filling and cook for an additional 2-3 minutes until the eggs are fully cooked.