Nightly Features

 

THURSDAYS 3 PM-9 PM

WINGS & APPYS

$6.50 WINGS & $10 SELECT APPS

WINGS $6.50
10 of our signature wings available in breaded or naked. Served with choice of mild, medium, hot, honey garlic or buffalo sauce.

NACHOS $10
Wonton chips topped with cheese and Pico de Gallo. Topped with avocado cream and chipotle mayo.

QUESADILLA $10
Cajun chicken, black bean & corn salsa and shredded cheese, toasted in soft tortillas and topped with avocado cream.

POTATO SKINS $10
Crispy potato skins, topped with cheese, bacon and green onions. Served with Cajun mayo.

LOADED CORN DOG $10
House-made corn dog, topped with honey mustard, crispy jalapeños, cheese and bacon bits.

COMBO PLATE $10
4 Deep-Fried Pickles, Onion Rings, Sweet Potato Fries and Cheese Bread. Served with Cajun mayo, garlic aioli and curry mayo.

DINE-IN ONLY | BEVERAGE PURCHASE REQUIRED.

FRIDAY NIGHTS

$10 BURGERS (4 PM-9 PM I DINE-IN ONLY I BEVERAGE PURCHASE REQUIRED.)

ULTIMATE OINKER
Beef patty, pea meal bacon, bacon jam, & root beer BBQ pulled pork topped with Swiss cheese & crispy onions.

DON’T GO BACON MY HEART
Beef patty, bacon, bacon jam, pea meal, onion ring & garlic aioli.

EAT YOUR VEGGIES

Black bean burger with lettuce, grilled red onion & tomato topped with goat cheese & chipotle aioli.

BUFFALO BLUE
Crispy chicken tossed in buffalo sauce with creamy coleslaw, blue cheese & topped with a deep-fried pickle.

IT AIN’T EASY BEING CHEESY
Beef patty, deep-fried cheese curds, cheddar cheese and Monterey Jack cheese.

SIDES $3
Fries I Sweet Potato Fries I Onion Rings I Poutine I Caesar Salad

BURGER ADD-ONS
Bacon Jam $1.50 j Extra Bacon $1.50 I Extra Burger Patty $3.50 Extra Cheese (Swiss, Cheddar or Monterey Jack) $1.50 I Shaved Beef $3 Root Beer BBQ Pulled Pork $3 I Peameal Bacon ‘1 I Onion Rings 51.50 Deep-Fried Cheese Curds $3

 
 
Signal-Hill-Live_Brewsters_March-14,-2020
We will be closed until further notice due to Government Restrictions. It is important we keep the safety of our guests and community as the number 1 priority during this time. We would like to thank our staff for their hard work, and we look forward to seeing you all soon.
Jon Cyr