Littleton Dinner

House smoked wings tossed in our house chicken rub or get them tossed in one of our wing sauces. Served with ranch or bleu cheese and one additional sauce (all additional sauces are $0.50 each) Root beer BBQ----Apple BBQ---Chile BBQ----Buffalo Sauce----Ragin' Rattler

(3) Sweet corn fritters with pimento cheese and pulled pork, slathered with our house Apple BBQ sauce

A soft, oversized pretzel sourced from XLVII's Bakery, a local company, served with Blonde bier cheese or pimento cheese dip

Tortilla chips, apples, and vegetable crudite

House fried tortilla chips served with cheddar green chili queso dip

Bleu cheese, stout caramelized onions, marinated mushrooms, and garlic aioli

Gogmagog bacon jam, pepper jack, onion ring, and pickled jalapeños

Corned beef, Swiss cheese, sauerkraut and Lodge sauce piled a mile high on marble rye

Smoked chicken thigh topped with coleslaw and chile BBQ served on a brioche bun

Smoked ham, smoked pork, pickles, Swiss, IPA mustard, and pressed on Cuban water bread

Crispy or grilled chicken wrapped in a spinach herb flour tortilla with romaine and caesar dressing

Choice of cheese and served on a brioche bun with lettuce, tomato, onion and pickles. Choice of side.
Protein: -Boulder Valley Angus Beef---Grilled Chicken---Beyond Veggie Burger $1

Cheeses: -Swiss---Pepper Jack---American---Cheddar---Bleu Cheese $1

Add ons: -Bacon $3---Green Chili $2---Pulled Pork $2---Stout Caramelized Onions $1
-Marinated Mushrooms $1---Bacon Jam $3---Onion Ring $1---Garlic Aioli $1

Cavatappi tossed in a creamy blend of cheddar and smoked gouda, green chiles, smoked chicken thigh, and drizzled with Chile BBQ and green onions

Shrimp, andouille sausage, holy trinity, in a creole cream sauce over cheesy grits, and topped with heirloom tomatoes and green onions

Hand-battered cod in our Bear Creek Blonde ale fish batter. Served with coleslaw, lemons, and french fries

Chicken and andouille sausage slow cooked with holy trinity and creole spices served over rice with green onions

12 oz stout marinated flank steak topped with an herb-beer butter, pickled Fresno chiles, cilantro, and served over cauliflower puree and sauteed winter vegetables

8 oz cauliflower steak marinated in Cajun spices served over our Lariat succotash made with butternut squash, sweet corn, green garbanzo beans, holy trinity, and drizzled with balsamic reduction and chevre creme

Norwegian Salmon fillet, wilted spinach, sauteed heirloom tomatoes, pickled blonde onions over rice and lemon