Elevator Brewery & Draft Haus Menu March 18th-24th

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Three Courses for $30.00

First Course

Calamari For One

Semolina dusted Point Judith squid, flash fried and drizzled w/ Thai sweet pepper sauce, accompanied with fresh cucumber slaw.

 Loaded Potato Bites

Creamy garlic mashed potatoes rolled in panko, stuffed with white cheddar cheese, shallots and smoked bacon with pesto sour cream dipping sauce.

 Spinach & Arugula Salad

Fresh spinach & arugula tossed in champagne-vanilla vinaigrette and topped with roasted red pepper, onion, goat cheese and shaved carrots.

Second Course

Beef Medallions

Pan seared choice beef tenderloin medallions served with Idaho mashed potatoes, grilled asparagus, smoked bacon-red pepper relish and mocha stout demi-glace.

 Rainbow Trout

Pan seared rainbow trout served over an herb potato pancake, snow peas and toasted sesame, topped with mushroom-ginger jus.

 Vegetable Risotto

Creamy risotto folded with asparagus, swiss chard, red onion, mushrooms, carrot, parmesan and crumbled feta, with blackberry gastrique drizzle.

 Seafood Linguine

Shrimp, scallops and P.E.I. mussels in fresh linguine tossed with smoked bacon, sundried tomatoes,

red onion and asparagus in parmesan broth topped with toasted beer bread.  

Third Course

 Carrot Cake

Sweet carrot cake covered in cream cheese icing and topped with whipped cream, Johnson’s praline pecan ice cream and house made caramel.

  Elevator Root Beer Float

Traditional float made with house brewed root beer and Johnson’s real vanilla Ice Cream.