Taproom

Food

small plates

olives (V) (gf)
house marinated castelvetrano olives with orange peel, bay leaf and garlic 5

almonds (v) (N)
toasted almonds with white truffle oil and coarse salt 5

pretzel (v*)
house made, beer cheese sauce, coarse salt 6

bruschetta (N*)
toppings change daily, served on baguette using iron goat spent grain 8

trashy blonde fried onion
beer battered pickled onion petals, moroccan crème fraiche, chermoula, green onion 8

igb house sausage
house made sausage, assorted house made pickles, dijon, goatmeal stout mustard, spent grain sourdough toast 10

charcuterie board (N)
cured meats, cheeses, olives, house made onion jam, pickles, almonds, goatmeal stout mustard, spent grain toast 13

salad & soup
add roasted chicken 3 tofu 3

green salad (V) (gf) (N)
field greens, toasted almonds, shaved radish, pickled red onion, balsamic vinaigrette half 4.50 whole 7

grilled caesar salad
grilled and chopped gem, parmesan reggiano, english peas, spent grain bread crumbs, parsley, black pepper, lemon, caesar dressing half 5 whole 7

beet salad (v) (gf) (N)
citrus cream, roasted beets, goat cheese, orange segment, arugula, pistachios, red wine gastrique 8

soup of the day
house made & served with grilled iron goat spent grain baguette cup 4 bowl 6.50

sandwiches
CHOICE OF: chips, mixed greens, caesar, or soup (add $1)

herbed roast beef
herb and garlic roast beef, horseradish goat cheese, balsamic onion and arugula on buttered local brioche 11.50

cuban
house made porchetta, prosciutto, caramelized onion, swiss, aioli, b & b pickles, dijon on local ciabatta 12

chicken salad
dill chicken salad with red grape and shalot, field greens, on a warmed local croissant 11

vegan "muffaletta"
vegan aioli, roasted red pepper, avocado, pickled red onion, cucumber, fresh cilantro and kalamata tapenade on toasted spent grain sourdough 11

bowls

green goat bowl (V) (gf) (N)
brown rice, mushrooms, roasted yukon potatoes, miso greens, romesco, avocado, pickled red onion, crispy yam 13

sweet potato curry (V) (gf)
coconut curry, sweet potatoes, herbs, ginger, brown rice 13

pizza
13” thin crust, sauces and dough made in house
add meat
3 tofu 3 veg 1

veggie pesto (v)
arugula-basil pesto, mozzarella, honey-balsamic red onion, roasted red peppers, artichoke hearts and goat cheese 14

2nd avenue combo
red sauce, mozzarella, pepperoni, house made calabrese sausage, prosciutto, grated parmesan, chive 15.50

spicy banh mi (v*)
pulled pork, mozzarella, house pickled veggies, serrano peppers, cilantro, sriracha aioli 14

thai (V*) (N)
peanut sauce, mozzarella, thai chicken, roasted red peppers, toasted peanuts, fried garlic, black sesame, sriracha aioli, thai basil 14

fig and blue cheese (V*)
garlic olive oil, mozzarella, black mission figs, buttermilk blue cheese, fresh arugula, prosciutto, balsamic 14

special
ask bartender for details 14

sweets

goat cheese cheesecake
"crustless" with seasonal berry compote 7

beer or rootbeer float
french vanilla ice cream, your choice of beer 6, root beer 4

(v) = vegetarian. (v*) = can be made vegetarian. (V*) = can be made vegan. (N) = contains nuts. tofu substitutes available.

*consuming raw or under cooked meats, poultry, seafood or eggs may increase your risk of food borne illness.
menu items and pricing subject to change

Events

If you are having an event and are interested in having it at Iron Goat please contact our Events Coordinator at events@irongoatbrewing.com