Elevator Brewery & Draught

15 oz. bonein Dry Aged New York Strip served with rosemary smashed redskin potatoes, and topped with sauteed onions and mushrooms.

Medallions of beef tenderloin pan seared and served smashed redskin potatoes, grilled asparagus, smoked baconred pepper relish and a Marsala pan sauce.

Penne pasta with fresh diced tomatoes, sweet peppers and scallions, tossed with spicy Cajun cram sauce. (Add shrimp $5.00, substitute shrimp $3.00)

Grilled center cut Ahi Tuna, served over steamed rice with a plum habanero salsa, snow peas, carrots, red onions, and vanillia malt vinaigrette.

Maryland blue lump crabmeat blended with Creole spices, served with asparagus, cherry tomatoes, herb parmesan risotto, Dijon lemon buerre blanc and spicy remoulade

Housemade manicotti stuffed with a blend of crab, prosciutto and asiago cheese, topped with asiago alfredo sauce and Japanese breadcrumbs, served with sauteed asparagus and cherry tomatoes.

Honey roasted turkey, ham, swiss, bacon, sprouts, tomato, and chipotle mayonnaise served on a croissant.

Pan seared lake Erie Walleye served over three cheese scalloped potatoes and chef's vegetable topped with a mushroom leek ragout.

Atlantic Cod, pilsnercorn battered and lightly fried, served with house cut fires, Elevator slaw, and spicy remoulade.

Grilled bison marinated in soy, citrus, ginger, and sesame oil, served over redskin smashed potatoes with sauteed snow peas, carrots, and red onions.

Smoked and grilled with chipotle BBQ, crispy molasses sweet potato wedges, served with chef's vegetables and a mangocitrus salsa. (Half order(1) Pork Chop 13.95)

Smoked pork shoulder, hand pulled and laced with chipotle BBQ served on a Kaiser roll with Elevator slaw.

Sauteed Atlantic Salmon wrapped in pepino atop a wild mushroom risotto cake topped with goat cheese, thinly sliced zucchini, butternut squash and spinach sauced with pomegranate buerre blanc.

Linguine noodles tossed with smoked chicken, bacon, tomatoes, and parmesan in a garlic, thyme, white wine butter sauce.

Choice Sirloin burger with smoked bacon, cheddar, bleu cheese, or provolone, lettuce tomato, and onion on Kaiser.

We present a choice of handtrimmed 7oz. filet or center cut Ahi tuna filet for you to cook at your table on a Finnish Tulikivi firestone. Heated to 450 degrees, the stone holds the temperature long enough to ensure each bite is juicy and delicious. A delightful presentation, served with a selection of dipping sauces,a petite house salad and choice of starch.

A fourounce filet with the same delightful presentation as the Rock filet, served with the addition of shrimp and scallops.

Zucchini, red bell peppers, squash, carrots, and quinoa wrapped in phyllo dough, baked and served atop a mixed green salad tossed in a citrus vinaigrette with a red pepper coulis and balsamic drizzle.

Soy honey marinated chicken topped with snow peas carrots and red onions served on house baked sesame seed foccacia with sweet potato fries.

Medallions of beef tenderloin pan seared and served smashed redskin potatoes, grilled asparagus, smoked baconred pepper relish and a Marsala pan sauce.

Penne pasta with fresh diced tomatoes, sweet peppers and scallions, tossed with spicy Cajun cram sauce. (Add shrimp $5.00, substitute shrimp $3.00)

Grilled center cut Ahi Tuna, served over steamed rice with a plum habanero salsa, snow peas, carrots, red onions, and vanillia malt vinaigrette.

Maryland blue lump crabmeat blended with Creole spices, served with asparagus, cherry tomatoes, herb parmesan risotto, Dijon lemon buerre blanc and spicy remoulade

Housemade manicotti stuffed with a blend of crab, prosciutto and asiago cheese, topped with asiago alfredo sauce and Japanese breadcrumbs, served with sauteed asparagus and cherry tomatoes.

Honey roasted turkey, ham, swiss, bacon, sprouts, tomato, and chipotle mayonnaise served on a croissant.

Atlantic Cod, pilsnercorn battered and lightly fried, served with house cut fires, Elevator slaw, and spicy remoulade.

Herb and olive marinated Portabello mushroom with roasted red peppers, red onions and goat cheese spread with red wine vinegar laced mixed greens served on foccacia.

Half Elevator Club with with petite house salad, served with a cup of soup.

Grilled fresh grounded lamb, seasoned with garlic, and shallots, topped with crispy onions, and rosemary mayonnaise served on a pretzel bun.

Slow roasted Pot Roast served with candied carrots and smashed redskin potatoes.

Warm capicolla, salami, and melted provolone topped with a spicy marinated pepper and olive blend, served on house baked rosemary and onion foccacia.

Smoked pork shoulder, hand pulled and laced with chipotle BBQ served on a Kaiser roll with Elevator slaw.

Linguine noodles tossed with smoked chicken, bacon, tomatoes, and parmesan in a garlic, thyme, white wine butter sauce.

Choice Sirloin burger with smoked bacon, cheddar, bleu cheese, or provolone, lettuce tomato, and onion on Kaiser.

We present a choice of handtrimmed 4oz. filet or center cut Ahi tuna filet for you to cook at your table on a Finnish Tulikivi firestone. Heated to 450 degrees, the stone holds the temperature long enough to ensure each bite is juicy and delicious. A delightful presentation, served with a selection of dipping sauces,a petite house salad and choice of starch.

A fourounce filet with the same delightful presentation as the Rock filet, served with the addition of shrimp and scallops.

Warm smoked turkey, brie, and peaches topped with strawberry mayonnaise, served on ciabatta bread with sweet potatoes.

Warm turkey topped with melted swiss cheese, Russian dressing and cole slaw, served on toasted rye bread.

Zucchini, red bell peppers, squash, carrots, and quinoa wrapped in phyllo dough, baked and served atop a mixed green salad tossed in a citrus vinaigrette with a red pepper coulis and balsamic drizzle.

Beef tenderloins braised with garlic and herbs, topped with caramelized red onions, served on toast crostinis.

12 chicken wings tossed in Chipotle BBQ or Habanero hot sauce, and garnished with Porter Bleu Cheese.

Semolina dusted Point Judith squid, flash fried and drizzled with Thai sweet pepper sauce, accompanied with a fresh cucumber salad.

Brie, slow cooked in a puff pastry, drizzled with a saute of cranberries,pears,and mixed greens topped with champagne vinaigrette and almonds.

Spicy housemade chickpea hummus, garnished with cucumbers,tomatoes,and chili oil served with toasted pita.

Toasted house baked foccacia with roasted garlic, diced roma tomatoes, basil, prosciutto and melted fontina cheese.

Juicy Johnsonville brats simmered in Elevator Xtra, coated in a pilsnercorn batter and fried. Served with saurekrat and spicy grain mustard.

Four pork pot stickers steamed in a say porter broth with carrots, scallions, peanuts and chili flake.

Diced center cut Ahi Tuna with Belgium endive, ginger vinaigrette, wasabi honey, Asian microgreens and almonds. **only available at dinner.

Ask your server for our daily selection.

A chocolate fudge brownie, topped with Johnson's coffee ice cream and a warm Coal Porter chocolate sauce.

A blend of dark chocolate and Doppleblock with a hazelnut short bread crust, topped with vanilla malt ice cream.

Fresh baked cookie made to order, topped with Johnson's vanilla ice cream, served hot out of the oven. ask you server for our daily selection.

Fresh berries marinated in Gran Marnier and sugar served over brulee filled crepes, topped with Johnson's vanilla ice cream and caramel sauce.

Classic vanilla bean creme brulee, enriched with a lightly sweetened malt reduction and caramelized sugar. Served with fresh berries and a sugar cookie.

Boneless breasts of chicken rolled in almonds and Japanese breadcrumbs, lightly fried, served over mixed greens, bacon, white cheddar and apples, with a mapleshallot vinaigrette and honey mustard drizzle.

Chef Nate's update of this California classic. Fresh Romaine tossed with diced chicken, tomatoes, smoked bacon, eggs and white cheddar in a refreshing avocadolime vinaigrette. *lunch only

Whole hearts of Romaine tossed in Olive oil, red wine vinegar,Worcestershire and topped with anchovies Parmesan and croutons.

Fresh mixed greens,red onions, spiced walnuts, and crumbled bleu cheese tossed with a mapleshallot vinaigrette.

Grilled Tenderloin in Thai Marinadecitrus vinaigrette served on mixed greens with shredded carrots, Roma tomatoes and crushed peanuts.

Half head of miniature iceberg lettuce topped with tomatoes, bacon, red onions, and creamy Roquefort dressing.

An Americanstyle premium lager. Clean and smooth with a soft malty finish and a hint of green apple tartness. Brewed exclusively with 2row malted barley, no corn, rice, syrups or other adjuncts.

A smooth golden Germanstyle beer that originated in Cologne. A light body leads to a soft, lingering finish with the slightest hint of grapefruit.

This traditional unfiltered Germanstyle wiizen has banana and clove flavors not typically found in American versions of the beer. The yeast is the sole producer of the spicy character as no spices or fruit is added to the beer. Served with a lemon wedge.

This coppercolored beauty is an Englishstyle Pale. Medium bodied with firm bitterness that compliments the supple bready malt and caramel flavors, fruity esters from the yeast and a pleasing clean finish.

A bigger cousin of the English Pale, India Pale Ales were originally brewed with extra alcohol and lots of hops, both of which served to preserve the beer on the long voyage from England to the colony. Dry hopped with a distinct floral essence.

A beautiful auburn color accents the balance of malt and hops that makes this a real winner. Go Bucks!

An American adaptation of a Northern English brown style, our nut brown ale features a deep mahogany color, rich malt character with toffee and chocolate barley malts combine to linger in a smooth finish.

Lightly hopped, smooth dark lager received the bronze medal at The Great American Beer Festival.

A full and nutty dark brown ale. This is the steak lovers beer of choice.

Put off everything else, it's time to drink beer. This powerful dark lager is the favorite of the management..."SIT BACK AND RELAX, YOU'LL GET TO EVERYTHING LATER!"

We brew a specialty beer for each month of the year. Ask your server for detao;s pm pir MBA (Masters of Beer Appreciation) program.