Brewery HoursSunday thru Thursday
11am - 11pm
Friday & Saturday
11am - 2am
Happy HourSunday thru Thursday
7pm - 9pm
Fallen Angel IPA Pale Ale price
Are you serious about Hops? If so we have our salute to the Pacific Northwest Style Hoppy IPA. Hoppy and bitter and good with everything. This angel doesn’t fly. It hopps!
Bigfoot Nut Brown Ale price
The dark caramel color and sweet aroma let you know this beer is a little different. Expect hints of hazelnut and toffee in this big brown ale.
Angels Tap House Pale Ale price
With the light caramel color and slight hint of hops, this cold beer goes great with pizza. Gracefully less bitter; this beer is smooth to the finish.
A refreshing American style lager that is finished with beechwood aging. This refreshing craft beer won’t weigh your axe down!
El Diablo Red price
This devil has a sweet side. The distinctive malty palate and hops perfectly balance the caramel undertone. Amber in color and easy to drink; have a plate of brisket in front of you and you can’t go wrong.
Watershed Blonde price
Our traditional Bavarian wheat is refreshing and bright, a great way to introduce yourself to craft beer. We serve it unfiltered and with your choice of citrus.
C Hawk Bock price
This traditional German lager is dark, malty, lightly hopped and lighter than expected. Bocks were originally brewed for special occasions; we just think ours is special!
For the love of meat! This tasty pie is covered in spicy Italian sausage, Coppa salami, AND uncured Pepperoni. Mom said eat more veggies? Don’t fear, we’ve added sweet red onions.
(ah lee yo) So we are trying to expand our vocabulary. If your in the mood for smoked chicken and bacon then this is the pizza for you. We’ve raised the bar by adding, artichokes, spinach, red onions, and roasted garlic cream sauce.
Keeping it classy. We’ve upped the ante with this one. The San Marzano tomato sauce is unbeatable when paired with our fresh Mozzarella and basil.
This tasty sausage pie is topped with Chorizo, Provolone cheese, and roasted red peppers.
Say What? You really have Zucca! Yep, this sauceless pizza is topped with Prosciutto, yellow squash, arugula, caramelized onions and roasted garlic. To top this pizza off we’ve drizzled it with EVOO.
So a pig walks into St. Louis and... Well, this is no joke. The St. Louis Smoked Pork Ribs are delicious and served in half and full racks.
Do you smell the smoke coming from the back room? That’s the brisket being slow cooked and smothered in smoke.
Would you eat anything? Then try a few of our favorites! Scavenge a half slab of ribs, pulled pork sliders, beef brisket, and even the belly brew bites!
You probably won’t believe it but we have developed the perfect sandwich. Our smoked brisket on Texas Toast with two sides of your choice.
Do you suffer from petite handinitis? Well, we’ve got you covered. We’ve taken our smoked pulled pork and created more manageable bite-sized sandwiches for smaller hands.
Mrs. Reliable. This gal stays true to her original Moscow mule roots. We use Gosling’s Ginger Beer, Tito’s Vodka, and a fresh lime.
This mule kicks harder than an atomic bomb! Savor the flavor of Crabbies Ginger Beer (4.8%), Tito’s Vodka, mint syrup, and a fresh lime.
Arrrgg! After a brief stay in the Caribbean, this mule returned covered in Captain Morgans, Gosling’s Ginger Beer, and a fresh lime.
This mule ventured south of the border and got mixed up with Jose Cuervo, Triple Sec, Gosling’s Ginger Beer, and a couple fresh limes. Three weeks later, she made her way home.
Our Bacardi Rum is muddled with mint, and mixed with sugar cane syrup, fresh lime and Gosling’s Ginger Beer.
Bacardi Dark Rum befriended a Gosling’s Ginger Beer and a fresh lime one dark and stormy night. Though the weather was fierce, this new relationship was smooth and a delicious match for your taste buds.
This all-American float is the most grown-up we get. Served with Not Your Dad’s Root Beer (5.9%) in a copper mug full of vanilla soft serve ice cream. But wait... the clincher is the Pinnacle Vanilla Vodka that we float on top. Carefully it’s got kick!
A true thoroughbred from Kentucky, features Jim Beam Bourbon, fresh mint syrup, and Gosling’s Ginger Beer.
AKA. Triple ‘S’ Pork Seasoned, skewered, and smoked pork belly. Oven seared then basted with your choice of one of our signature sauces.
We don’t pull... we rip our smoked pork, then mix it with cheese sauce. Next it is added to our house fried tortilla chips and BBQ seasoning. Finally, we top with a drizzle of BBQ sauce, green onions, jalapeños and Salsa. Napkins needed!
Originally named, “Fresh chicken drummets rubbed in spices, hickory smoke, and then baked and tossed in a zesty blend of Sriracha and honey”, we decided to shorten the name and now they are simply called Smoked Sriracha Wings. These tasty morels have a hint of Soy and lime.
A chicken from Buffalo walks into a bar to celebrate his birthday. He yells, “Toast Me And Give Me The Hard Sauce”. Over the bar noise, the Bartender tried to read his lips which he mistakenly took as, “Roast Me And Toss Me In A Sauce”. Best bad lip read ever! Cream cheese, ranch, and tortilla chips were added years later to perfect this story.
Garlic... and Cheese... and Bread, oh my! Artisan Baguette smeared with roasted garlic butter, covered with caramelized sweet onions and a combination of Mozzarella and smoked Gouda cheese.
Why Hail Caesar? Hail the salad! With hearts of Romaine that have been carefully tossed in a garlic Caesar dressing and served with lemon. It’s worthy of an 11 on a scale from 1 to 10. Oh, did we mention it’s served with Asiago cheese and croûtons
For a more filling salad, add chicken!
Let’s face it. The cheese is the best part. We boosted the cheese factor by three with Smoked Gouda, White Cheddar and White Pepper. Okay we added sautéed onions to boost the flavor. We included macaroni because simply selling “cheese” didn’t seem right.
We take chopped brisket ends and mix with pork and beans. Now imagine that slow cooked with brown sugar... wait don’t imagine it. Eat it.
Traditional cut cabbage with match stick carrots tossed in a sweet celery seed mayo dressing.
Corn? Heck Yeah! We’ve mixed creamed corn with thyme, rosemary, and Parmesan cheese. After we oven fire and brush this baby with melted butter it becomes da‘ best bread ever.
We’ve turned a russet potato into a champion baked potato. Kinda like what Mickey did to Rocky Balboa! Mashed chunky with spicy Creole mustard, sweet pickle mayonnaise, chopped eggs, green onions, red sweet peppers, and bacon smashed in.
We’ve taken the northwests best berries and baked into a sweet cake batter.
With a mix of brown sugar, cinnamon, butter, and oats our Washington apples are coated and then drizzled with a caramel topping. Delicious to the last crunch!
We took some delicious stuff, like pretzel bites, toffee pieces
and sea salt then mixed it in with cookie dough and white chocolate.
Baked in our open flamed oven then topped with vanilla ice cream
and caramel sauce.
Seriously, GET THIS!