The Menu

Join us for Happy Hour with $5 Drafts!

Monday–Friday | 11am-3pm | Bar Only

Lunch / Dinner / Beer / Wine / Cocktails / Brunch / Freshlab

Appetizers

KOREAN MEATBALLS

Spicy meatballs in an Asian apricot sweet glaze, garnished with green onion and pickled ginger. | 10

IPA MUSSELS

Steamed mussels served with a hoppy herb cream broth and toasted garlic crostini. | 12

PORK BELLY TACOS

House smoked pork belly with fresh pico de gallo and drizzled cilantro cream on a flour tortilla . | 10

PULLED CHICKEN TACOS

Tender marinated chicken with pico,cilantro cream, and shredded cheddar cheese on a flour tortilla. | 9

BANANA PEPPER Pierogi

Banana pepper and cheese stuffed Pierogi topped with chopped smoked brisket and a balsamic BBQ sauce. | 11

BBQ CHICKEN FLAT BREAD

Sweet pulled chicken with a balsamic barbeque sauce, cheddar cheese, red onion, and arugula salad. | 10

FLIGHT SPREADS

Selection of spreads including tomato cucumber, cheddar garlic, and lemon chive. Served with toasted flatbread and vegetables. | 10

MEDITERRANEAN PLATTER

Marinated chicken skewers with hummus, olive tapenade, red peppers, tomatoes, cucumbers, and grilled flatbread. | 14

Sandwiches

with a choice of a side

Alabama White Chicken Sandwich

Breaded chicken thigh topped with a light and tangy cream sauce with red cabbage slaw on a poppy seeded roll. | 9

Banh Mi ELI

Beer brined chicken with jalapeÒo pickled vegetable slaw, cilantro, and siracha aioli on a hoagie roll. | 10

Smoked Salmon Ciabatta

Topped with cucumber, tomato and arugula and a creamy caper aioli. | 13

Brew House Dip

Slow roasted and thinly sliced pork loin topped with garlic greens, roasted red peppers, and asiago cheese on a hoagie roll. Served au jus. | 10

Italian Beef Hoagie

Mildly spicy Chicago style shaved beef with pickled giardiniera peppers served au jus. | 11

Pressed Muffuletta

Cured ham and salami layered with olive tapenade and creamy mozzarella, served warm. | 10

Grilled Chicken Wrap

Marinated chicken breast lettuce, tomato, cheddar cheese, and a roasted tomato mayo. | 9

Beef and Cheddar

Slow roasted sliced beef with peppers, onions, and a beer cheese sauce on an everything roll.| 12

Chicken Breast Sandwich

Cajun seasoned chicken with pico de gallo, mozzarella, and siracha mayo on a poppy seed bun. | 9

Cuban Wrap

Sliced roasted pork and ham with swiss cheese, mustard, and pickles. | 9

Burgers

with a choice of a side

Black Bean Burger

Fresh made black bean and quinoa patty with feta, arugula, and a light balsamic barbeque sauce on a poppy seed roll. | 9

Mushroom Swiss Burger

Topped with sautÈed wild mushroom mix, Swiss cheese, lettuce, and tomato on a poppy seed bun. | 10

Cheeseburger

Fresh hand pattied burger with cheddar cheese, lettuce, tomato, and mayo on a poppy seed bun.Substitute marinated chicken breast at no charge. | 9

Pork Belly Burger

Hand pressed burger topped with crispy pork belly and a beer cheese sauce served on a pretzel roll. | 10

Entrées

Shrimp and Grits

Fiery blackened shrimp on sharp cheddar grits with a green onion oil. | 9

Belgium Apple Chops

Seasoned boneless pork chops topped with a fire roasted apple chutney. Served with roasted red potatoes and a seasonal vegetable. | 10

Beer-Brined Chicken Breast

Beer-salted boneless chicken breasts with roasted red potatoes and a seasonal vegetable. | 9

Brewhouse Jambalaya

A spicy Creole broth with chicken, shrimp, sausage, and long grain rice. | 16

Smoked Brisket Poutine

Smoked brisket in a light gravy served warm over creamy cheddar cheese curds and a crispy seasoned mashed potato waffle. | 14

Salads & Soup

POTATO STOUT SOUP

Creamy white cheddar and stout soup with potato. | 4

smoked salmon caprese

Caprese salad with smoked salmon, fresh tomato, and mozzarella. Served with balsamic vinegar. | 14

blueberry salad

Tangy and refreshing mix with blueberry, dried cranberry, walnut, and feta cheese. Served with honey lemon dressing. | 10

grilled asparagus

Grilled asparagus salad with walnuts and shaved asiago, finished with a tomato blush sauce. | 10

chicken fiesta salad

Marinated chicken breast with shredded cheddar cheese, fresh pico de gallo, crisp fried tortilla, and citrus chipotle ranch dressing. | 10

soup n’ salad

Potato Stout Soup and choose a lunch portion of our Blueberry Salad, Grilled Asparagus, or Chicken Fiesta Salads. | 9

Sides | 3

Tortellini Salad
Tender cheese tortellini in olive oil mixed with cured meats and cheeses, olives, and capers

Cheddar Grits
Creamy and savory grits mixed with cheddar cheeses

Broccoli Salad
Light and refreshing broccoli salad with dried cranberries, walnuts, and a hint of smokehouse pork belly

Grilled Asparagus
Tender grilled variety of asparagus seasoned in olive oil

Beer Mac ‘n Cheese
Cheddar and gueyer cheeses mixed with raditore pasta

Roasted Red Potatoes
Seasoned with olive oil, rosemary, and thyme

Appetizers

KOREAN MEATBALLS

Spicy meatballs in an Asian apricot sweet glaze, garnished with green onion and pickled ginger. | 10

IPA MUSSELS

Steamed mussels served with a hoppy herb cream broth and toasted garlic crostini. | 12

PULLED CHICKEN TACOS

Tender marinated chicken with pico,cilantro cream, and shredded cheddar cheese on a flour tortilla. |9

PORK BELLY TACOS

House smoked pork belly with fresh pico de gallo and drizzled cilantro cream on a flour tortilla . | 10

BANANA PEPPER Pierogi

Banana pepper and cheese stuffed Pierogi topped with chopped smoked brisket and a balsamic BBQ sauce. | 11

BBQ CHICKEN FLAT BREAD

Sweet pulled chicken with a balsamic BBQ sauce, cheddar cheese, red onion, and arugula. | 10

FLIGHT SPREADS

Selection of spreads including tomato, cucumber, cheddar, garlic, and lemon chive. Served with toasted crostini. | 10

MEDITERRANEAN PLATTER

Marinated chicken skewers with hummus, olive tapenade, red peppers, tomatoes, cucumbers, and grilled flatbread. | 14

Sandwiches

BANH MI ELI

Beer-brined chicken with a spicy pickled vegetable salad and sriracha aioli on a crusty hoagie roll. | 10

ALABAMA WHITE CHICKEN SANDWICH

Breaded chicken topped with a light, tangy cream sauc and red cabbage slaw on a poppy seeded roll. | 9

PORK BELLY BURGER

Hand pressed burger topped with crispy pork belly and a beer cheese sauce served on a pretzel roll. | 10

SMOKED SALMON CIABATTA

Topped with tomato and arugula and a creamy caper aioli. | 13

BREW HOUSE DIP

Slow roasted and thinly sliced pork loin topped with grilled rapini and asiago cheese on a crusty hoagie roll, served au jus. | 10

ITALIAN BEEF HOAGIE

Mildly spicy Chicago- style shaved beef with pickled giardiniera peppers served au jus. | 11

BLACK BEAN BURGER

Fresh made black bean and quinoa patty with feta, arugula, and a light balsamic BBQ sauce on a poppy seed roll. | 9

PRESSED MUFFALETTA

Cured ham and salami layered with olive tapenade and creamy mozzarella, served warm. | 10

Entrées

Shrimp and Grits

Fiery blackened shrimp on sharp cheddar grits with a green onion oil. | 14

Smoked Brisket Poutine

Smoked brisket in a light gravy served warm over creamy cheddar cheese curds and a crispy seasoned mashed potato waffle. | 14

Belgium Apple Chops

Seasoned boneless pork chops topped with a fire roasted apple chutney. Served with roasted red potatoes and a seasonal vegetable. | 16

Blueberry Braised Short Ribs

Tender, savory, and sweet. Served with a root vegetable mash and seasonal vegetable. | 21

Beer-Brined Chicken Breast

Beer-brined boneless chicken breasts with roasted red potatoes and a seasonal vegetable. | 14

Brewhouse Jambalaya

A spicy Creole broth with chicken, shrimp, sausage, and long grain rice. | 16

Beer-Braised Pork Shank

Tender bone-in pork shank on a bed of herb risotto and a rich demi-glace. | 21

Pan-seared Sea Bass

Savory sea bass, served with a seasonal vegetable and a root vegetable mash of carrots, red potato, celery root and parsnips, topped with asiago cream sauce. | 20

Salads & Soup

POTATO STOUT SOUP

Creamy white cheddar and stout soup with potato. | 4

smoked salmon caprese

Caprese salad with smoked salmon, fresh tomato, and mozzarella. Served with a balsamic reduction. | 14

CHICKEN FIESTA SALAD

Marinated chicken breast with shredded cheddar cheese, fresh pico de gallo, crisp fried tortilla, and citrus chipotle ranch dressing. | 10

blueberry salad

Tangy and refreshing mix with blueberry, dried cranberry, walnuts, and feta cheese. Served with a blueberry vinaigrette. | 10

grilled ASPARAGUS

Grilled asparagus salad with walnuts and shaved asiago, finished with a tomato blush sauce. | 10

Sides

Draft

Visit our Beers On Tap page to see what is on draft today!

Bottles

Empire White Aphro | Syracuse, NY | ABV 6%
Unfiltered wit ale (pilsner/wheat) lavender, ginger, lemon peel

CB Island Hoppah | Honeoye Falls,NY | ABV 6.5%
Tropical fruit IPA, hoppy finish

Brooklyn Lager | Brooklyn, NY | ABV 5.2%
Refreshing bitterness, floral hop aroma

Genesee Light | Rochester, NY | ABV 3.6%
Light Lager

Southern Tier (Seasonal) | Lakewood, NY

Cans

Blue Toad Black Cherry Cider 16 oz | Rochester, NY | ABV 6%
Black cherries and local apples (Gluten Free)

Bronx Banner | Bronx, NY | ABV 4.8%
Easy drinking, slight lemongrass bitterness

Genesee Bock | Rochester, NY | ABV 5.2%
Full flavored, malty finish

Ithaca Flower Power IPA | Ithaca, NY | ABV 7.2%
Clover honey, pineapple and grapefruit

Rohrbach Blueberry 16 oz | Rochester, NY | ABV 4.5%
Blonde ale with subtle blueberry flavor

WHITE

available by the glass or bottle

2013 Blanc D’ Orleans / White Blend

Leonard Oaks Estate Winery | Medina New York (Niagara Escarpment)
Aromas of grapefruit, green apple, apricot, and honeydew. A sweet-tart palate, rich in structure with a vibrantly fresh finish. Crisp , focused and strikingly unique.

2014 Riesling

INSPIRE MOORE | Naples New York
Rich, ripe aromas of mango and guava lend a distinctly tropical feel to this off-dry Riesling. It’s juicy and lush on the palate, with sweet grapefruit and tangerine flavors offset by a swathe of fresh, green herbs on the finish.

2016 Dry Rose / 100% Cabernet Franc

SHELDRAKE POINT WINERY | Cayuga Lake, New York
Crushed fresh herbs interweave with white cherries and strawberries on the nose. A creaminess adds weight to the mid-palate, with a long finish carried by raspberries and cranberries.

Estate White Cuvée / Blend

LAMOREAUX LANDING WINE CELLARS | Seneca Lake, New York
Delightfully light and fruity, this semi-dry blend of estate grown grapes is highlighted by lush scents of ripe peach, pear and pineapple.

2015 Chardonnay

PREJEAN WINERY | Seneca Lake, New York
This wine has bright green apple aromas and pear flavors with crisp acidity. This Chardonnay is unoaked.

2016 Chardonnay / 91% Chardonnay

SHELDRAKE POINT WINERY | Cayuga Lake, New York
A ripe nose of tropical fruit , toasted coconut, and lime zest leads to a plush lemon curd filled palate. White peach and mango shine in the finish. Light oak is present on this wine.

RED

available by the glass or bottle

Estate Red Cuvée / Blend

LAMOREAUX LANDING WINE CELLARS | Seneca Lake, New York
Our house blend offers generous red fruit and aromas of baking spices. This easy-drinking wine is sure to be a crowd pleaser and a great companion to everyday meals.

2014 Lucky Stone Red / Blend

SHELDRAKE POINT WINERY | Cayuga Lake, New York
White cherry and fresh herbs on the nose open to tobacco and cherry cola on the palate. Firm acidity is complimented by black raspberry on the finish.

NV Pinot Noir

BROTHERHOOD WINERY | Hudson Valley, New York
Medium-bodied, with berry , tea leaf and earthy aromas characteristic of Pinot Noir. Dry, light ruby in color, with berry and cherry flavors and hints of earth and mushrooms.

2016 Lemberger

FOX RUN VINEYARDS | Seneca Lake, New York
Aromas of fresh blackberries, raspberry jam , and a suggestion of black pepper are followed by rich plum and red cherry flavors that evolve to sweet vanilla. Moderate tannins mark this as an excellent food wine.

2013 Meritage

LEONARD OAKS ESTATE WINERY | Medina New York (Niagara Escarpment)
Fruity flavors of red raspberry and black currant. Smooth oak on the finish

2013 Cabernet Sauvignon

WAGNER VINEYARDS ESTATE WINERY | Seneca Lake, New York
Youthful fruit, meet blended oak aging. Loaded with aromas of cedar, black currants, and plums. Aging in a combination of new and older small oak barrels contributes to this wine’s supple mouthfeel. Full-bodied and food-friendly!

Eli’s Ice Ball Manhattan

IRONSMOKE BOURBON, sweet and dry vermouth

I N.Y. Margarita

CATSKILL WHICKED WHITE WHISKEY, triple sec, lime and a salted rim

Bar Knuckle Punch

LAKEWARD SEA INLAND RUM, MYERS PINEAPPLE VODKA, pomegranate and pineapple juice, with a splash of lemon lime soda

The New “Berry” Martini

MYERS GINGER VODKA, triple sec, lemonade, blueberries and a splash of cranberry

June 3rd / July 1st / August 5th / September 2nd

(Father’s Day Brunch will have a special menu on June 17 – check out our events page for details!)

Brunch will be served from 10am to 2pm, after which we will be serving from the dinner menu.

$18.95/person—Reservations requested for parties of 8 or more.

Scrambled eggs

Egg and potato fritatta with vegetables and smoked brisket

Rolled mini stuffed omelets

Smoked bacon | ham | sausage

Chorizo sausage gravy and biscuit

Corned beef hash

Brew house benedict

Pancakes

French toast

Fresh fruit

Smoked salmon

Pasta

Stuffed chicken

Carving station

Cocktails

rootstock dry cider mimosa

the eli fish bloody mary
garnished with pork belly, celery and a pepperoncini.