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Dinner Menu

________________ CRAFT ALE HOUSE ____________________


*** STARTERS ***

BUTTERMILK TENDERS 
Buttermilk-marinated chicken lightly breaded and fried crisp. Tossed in house-made sauce, choice of:  Harrissa chili, Bourbon BBQ or Honey Chipotle  8                             

HOUSE - CURED GRAVLAX
Jail Island salmon cured and sliced; potato pancake,   crème fraiche, capers and shaved red onion   12

HAND-CUT FRIES
Rosemary garlic sprinkle, remoulade dipping sauce 6  

CREAMY SPINACH DIP
Fresh spinach, cheese sauce, smoked chili peppers, garlic toasted baguette   8

DUCK & WILD MUSHROOM RAVIOLI
Duck confit, mixed wild mushrooms, Chevre goat cheese, and fresh thyme wrapped in house-made Agnoloti pasta; topped with tart apple compote and Lingonberry pan sauce   14

ARTISAN CHEESE PLATE               
Daily selection of Artisanal cheeses; served with seasonal accompaniments   13

SEARED PORK BELLY
Crispy pork belly, Bourbon mashed sweet potatoes, grilled Frisee and maple horseradish glaze   13

    

*** SOUPS ***

BELGIAN LEEK
Chopped leeks simmered in beer and cream broth; floating Gruyere crouton   5

SOUP OF THE DAY -
Chef’s selection, fresh-made daily   5


*** SALADS ***

CLASSIC CAESAR SALAD
Chopped romaine lettuce, focaccia croutons, and house-made dressing with shaved romano cheese and cracked black pepper   10

BEET & BLUE CHEESE SALAD                                                                                  
Roasted red and gold beets layered with Keswick Creamery’s Blue Suede Moo, topped with flash-fried Brussels sprout leaves, micro greens and cider reduction    15

SPINACH, PEAR & ACORN SQUASH                                                                       Baby spinach, roasted acorn squash, grilled pear slices and grated Manchego cheese tossed with shaved radiccio and toasted pumpkin seed vinaigrette   12

BABY KALE SALAD                                                                                                        Oven-dried Roma tomatoes, flash-fried polenta croutons, and shaved Parmesan Reggiano tossed with baby kale, arugula and yellow tomato vinaigrette    12       

Grilled chicken on any salad, add $4


*** MUSSELS ***

THAI GREEN CURRY
Green curry, cilantro, ginger, lemongrass, sesame oil, bell pepper, Belgian Wit beer and coconut milk 13

GRECIAN MONK
Belgian Wit beer, cherry tomatoes, chopped garlic, Kalamata olives, lemon and fresh oregano leaves    13

FUNKY FARMHOUSE
Saison Farmhouse Ale, leeks, bacon, blue cheese, garlic, wilted spinach   13

All Mussels served with Garlic Bread
 


*** HEARTY FARE ***

PUB BURGER -
House-ground beef, char-grilled and served with lettuce, tomato, hand-cut fries or salad   11                  
TOPPINGS: .50 per topping          
American    Provolone       Blue          Cheddar       Pepper jack      Cajun spice       Caramelized onions         Mushrooms       Bacon $ 1           

FISH & CHIPS
Fresh caught beer-battered Grouper, hand-cut fries and house-made remoulade sauce   13

ROASTED PORK SANDWICH
Pork slow-roasted with garlic, herbs and beer;  shredded and topped with roasted red peppers and provolone on an Italian long roll, beer jus for dipping with hand-cut fries or salad   10          Add roasted hot peppers   $1

GERMAN SAUSAGE TRIO
Nurnberg bratwurst, Weisswurst sausage and smoked knackwurst, grilled and served with herbed spaetzle, cider braised red cabbage and horseradish pan sauce; all sausages are all natural and hand-made by Pottstown’s Freeland Market     17

CHICKEN POT PIE
Tender white meat chicken with mushrooms, carrots, onions and savory herbs in a creamy sauce, buttery crust topping; served with a side salad    10


*** ENTRÉES ***  

HORSERADISH - CRUSTED GROUPER
Fresh-caught Grouper, horseradish crust, warmed quinoa salad with arugula and fennel, tomato beurre rouge    24

BRAISED SHORT RIB
Slow -braised boneless beef short rib, rosemary polenta, blackened green beans and Stout demi-glaze   24

LINGUINI WITH SHRIMP
House –made pasta, sautéed shrimp, sun-dried tomatoes, oyster mushrooms, melted leeks and poblano pepper cream   23

CASSOULET
Classic French white bean stew with Andouille sausage, duck, pork and vegetables in a rich broth with fresh herbs; served with garlic bread   24

PAN SEARED SALMON
Fresh Atlantic salmon, steamed basmati rice, grilled asparagus, and Kalamata olive tapenade   24

GRASS-FED HANGER STEAK
Local PA grass-fed beef grilled medium-rare, smoked garlic mashed potatoes, sautéed baby kale with bacon and red onion and truffle demi-glace   26

No substitutions please, thank you

*** DESSERTS ***
Made fresh daily. Please ask your server for today’s selection

* Our beer bread is made daily on premises using Sly Fox Brewery’s spent grain.


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***   The menu changes every few weeks as items come into and out of season.

***   Sorry, we do not take reservations and can only accomodate parties of up to 6 adults

*** During busy periods, we kindly ask that our customers who are seated at tables be considerate of those who are waiting to be seated by moving to the bar or lounge area when finished dining. Thank you.