Beer battered cheese curds drizzled with house-made poblano ranch.

Cheese Curds

Battered shrimp tossed in our house-made Bangin' Sauce. Simple and delicious.

Barfly Bangin' Shrimp

Combo

French drumettes tossed in Gochujang barbeque sauce, topped with gorgonzola

Lollipop Chicken Wings

House blend burger topped with red pepper, jalapenos, pepper jack & chipotle aioli.

Spicy Benny Burger

Fried chicken breast with our signature hot honey sauce, topped with slaw and pickles served on a fresh baked Public House bun.

Hot Honey Chicken

Tater Tots

House blend burger topped with poblano queso and corn salsa.

Santa Fe Burger

14oz. cut of prime house bone-in ribeye steak served with garlic mashed potatoes and choice of side.

Bone-In Ribeye

Toasted baguette topped with fresh shaved beef, slow caramelized onions, provolone cheese and house made queso.

Public House Philly

Cajun rubbed chicken tossed with pasta, roasted red pepper, and a cream sauce.

Cajun Cream Chicken Pasta

Wood-fired shrimp tossed in a light garlic butter sauce, lemon and parmesan.

Shrimp Scampi Pasta

Grilled sourdough, fresh carved ham, swiss, draped in queso and topped with a sunny side up egg.

The Hangover Croque-Madame

A blend of Italian and American comfort. Sausage, pasta, and ricotta in a warm tomato broth.

Zuppa Di Nonna

House blend burger, bacon, cheddar, an over-easy egg, and mayo on a Public House bun.

Public House Stacked

Grilled Asparagus

Our chefs are busy creating a new signature soup everyday, ask your server what our chefs have created today.

Chef’s Choice

Bell pepper, onion, mushroom, tomato, spinach, feta cheese, and roasted red pepper rolled in a wrap.

Grilled Vegetable Wrap

6 oz. wood-fired chicken breast tossed with cherry tomato and a goat cheese cream sauce.

The G.O.A.T. Pasta

Roasted Brussel Sprouts

8oz. wood-fired salmon served with wild rice, pineapple-mango salsa.

Faroe Island Salmon Rice

House blend burger topped with cheddar, Swiss, lettuce, and tomato.

The Cheesy Burger

House blend burger with olive tapenade and blue cheese.

Olive Burger

Fried chicken breast served with our signature Hot Honey Sauce. Served over a Belgian waffle.

Hot Honey and Waffles

In a bowl, combine the roasted and chopped poblano pepper, sour cream, mayonnaise, garlic powder, and lime juice. Mix well until smooth. Set aside in the refrigerator to chill.

Make the Poblano Ranch

In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually pour in the beer, whisking until a smooth batter forms.

Prepare the Batter

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Dip the cheese curds into the batter, ensuring they are fully coated. Carefully drop them into the hot oil, frying in batches until golden brown (about 2-3 minutes). Remove with a slotted spoon and drain on paper towels.

Fry the Cheese Curds

Plate the beer-battered cheese curds and drizzle the house-made poblano ranch over the top. Serve immediately.

Serve

Cheese curds

All-purpose flour

Beer (lager or pale ale)

Cornstarch

Baking powder

Salt

Black pepper

Vegetable oil (for frying)

Poblano pepper (roasted and chopped)

Sour cream

Mayonnaise

Garlic powder

Lime juice

In a bowl, mix together mayonnaise, Sriracha sauce, honey, lemon juice, garlic powder, and paprika until well combined. Set aside.

Prepare the Bangin' Sauce

In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water, mixing until a smooth batter forms.

Prepare the Shrimp

In a deep saucepan or fryer, heat oil over medium-high heat until it reaches 350°F (175°C).

Dip each shrimp into the batter, allowing excess to drip off. Carefully place shrimp in the hot oil, frying in batches until golden brown (about 3-4 minutes). Remove and drain on paper towels.

Batter and Fry the Shrimp

In a large bowl, toss the fried shrimp with the prepared Bangin' Sauce until evenly coated.

Toss with Bangin' Sauce

Serve immediately with extra Bangin' Sauce on the side for dipping.

Large shrimp, peeled and deveined

Cold water

Oil for frying

In a large pot, heat a splash of olive oil over medium heat. Add chopped onions, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

Make the Soup

Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes. Season with salt and black pepper to taste.

Stir in the fresh parsley just before serving.

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber.

Make the Salad

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

Serve half of the salad alongside a cup of the prepared soup.

Vegetable Broth

Carrots, diced

Celery, diced

Onion, chopped

Garlic, minced

Black Pepper

Fresh parsley, chopped

Mixed greens

Cherry tomatoes, halved

Cucumber, sliced

Olive oil

Balsamic vinegar

Preheat your oven to 400°F (200°C). Rinse the French drumettes and pat them dry with paper towels. Season them with salt and pepper.

Prepare the Chicken Wings

In a bowl, combine Gochujang, honey, soy sauce, minced garlic, grated ginger, rice vinegar, and cornstarch. Mix well until smooth.

Make the Gochujang Sauce

In a large mixing bowl, toss the drumettes with the Gochujang sauce until they are evenly coated.

Coat the Chicken

Arrange the coated drumettes on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, turning once halfway through until they are crispy and fully cooked.

Bake the Wings

Once cooked, remove the wings from the oven and let them rest for a few minutes. Top with crumbled Gorgonzola cheese, sliced green onions, and sprinkle sesame seeds before serving.

Garnish and Serve

French drumettes

Gochujang

Honey

Soy sauce

Ginger, grated

Rice vinegar

Gorgonzola cheese, crumbled

Green onions, sliced

Sesame seeds

Salt and pepper

In a small bowl, combine mayonnaise, chipotle peppers, lime juice, and minced garlic. Mix until smooth and set aside.

Make the Chipotle Aioli

In a mixing bowl, combine ground beef, salt, and black pepper. Form into two equal burger patties.

Prepare the Burger Patties

Heat a grill or skillet over medium-high heat. Cook the burger patties for about 4-5 minutes on each side or until they reach desired doneness.

Cook the Burgers

During the last minute of cooking, place a slice of pepper jack cheese on each patty to melt. Meanwhile, slice the red bell pepper and jalapenos.

Add Toppings

Toast the burger buns if desired. Spread a generous amount of chipotle aioli on the bottom bun, add the burger patty with melted cheese, top with red bell pepper and jalapenos, and finish with the top bun.

Assemble the Burger

Ground beef

Red bell pepper

Jalapenos

Pepper jack cheese

Burger buns

In a bowl, mix flour, cornstarch, baking powder, salt, black pepper, and paprika. Dip each chicken breast into buttermilk, then coat with the flour mixture.

Prepare the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken breasts and fry for about 6-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a small saucepan over low heat, combine honey and hot sauce. Stir until well mixed and warmed through. Remove from heat.

Make Hot Honey Sauce

In a bowl, combine shredded cabbage, shredded carrots, mayonnaise, and apple cider vinegar. Mix well and set aside.

Prepare Slaw

On each Public House bun, place a fried chicken breast, drizzle with hot honey sauce, top with slaw, and add pickles to taste.

Assemble the Sandwich

Chicken breasts

Paprika

Buttermilk

Vegetable oil

Hot sauce

Cabbage (shredded)

Carrots (shredded)

Apple cider vinegar

Public House buns

Pickles

Peel and grate the russet potatoes using a box grater or food processor. Rinse the grated potatoes in cold water to remove excess starch, then drain and pat them dry with paper towels.

Prepare the Potatoes

In a large bowl, combine the grated potatoes, chopped green onions, soy sauce, sesame oil, cornstarch, minced garlic, grated ginger, salt, and black pepper. Mix until well combined.

Mix Ingredients

Take small portions of the potato mixture and shape them into small, cylindrical tots. Repeat until all the mixture is used.

Form Tater Tots

In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat. Carefully add the tater tots in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes per side.

Fry the Tater Tots

Use a slotted spoon to transfer the fried tater tots to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Russet potatoes

Green onions

Sesame oil

Roast the poblano pepper over an open flame or under a broiler until charred. Place in a bowl and cover with plastic wrap for 10 minutes. Peel and chop the pepper, then mix with cream cheese and Monterey Jack cheese in a saucepan over low heat until melted and smooth. Set aside.

Prepare the Poblano Queso

In a bowl, combine corn, diced red onion, chopped cilantro, and lime juice. Mix well and season with salt and pepper to taste. Set aside.

Make the Corn Salsa

In a bowl, mix ground beef with salt and black pepper. Form into 4 equal patties. Preheat a grill or skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness.

Form and Cook the Burgers

Toast the burger buns lightly. Place a cooked burger patty on the bottom half of each bun, top with poblano queso, and then add a generous spoonful of corn salsa. Cover with the top half of the bun.

Assemble the Burgers

Serve the Santa Fe Burgers immediately with your favorite sides.

Serve and Enjoy

Ground beef (80/20 blend)

Poblano pepper

Cream cheese

Shredded Monterey Jack cheese

Corn (fresh or canned)

Red onion (diced)

Cilantro (chopped)

Peel and chop the russet potatoes into quarters. Place them in a large pot and cover with cold water.

Add garlic cloves to the pot and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and garlic, then return to the pot. Add butter and heavy cream, and mash until smooth. Season with salt and black pepper to taste.

Mash the Potatoes

Garlic cloves

Butter

Heavy cream

Heat olive oil in a skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, for about 20-25 minutes until they are golden brown and caramelized. Season with salt and black pepper to taste.

Caramelize the Onions

In the same skillet, increase heat to medium-high and add the shaved beef. Season with salt and black pepper. Cook for about 5-7 minutes until the beef is browned and cooked through.

Cook the Beef

Preheat the oven to 180°C (350°F). Slice the baguette in half lengthwise and toast it in the oven for about 5-7 minutes until lightly golden.

Prepare the Baguette

On the toasted baguette, layer the cooked beef, followed by the caramelized onions. Top with slices of provolone cheese.

Return the assembled baguette to the oven for another 5 minutes or until the provolone cheese has melted.