Karl Strauss Brewing Company

Sweet potato fries with chili powder, lime zest, and spicy ranch.

Parmesan, chopped garlic, rosemary, white truffle oil, and truffle aioli.

Locally made by san diego tofu dairy. Tossed in honey mustard with sriracha, sesame, cilantro, and spicy mustard.

We get ’em local from san diego pretzel company with rosemary, pecorino, and truffle dip.

Grilled flour tortilla stuffed with habanero jack and cheddar, mesquite-grilled chicken, and poblano peppers. Served with salsa molcajete, crema, and cilantro.

A fresh, light snack made of oven-roasted golden beets, tomato, roasted red peppers, garlic, basil, goat cheese, arugula, balsamic reduction, and wonton chips.

We get ’em local from san diego pretzel company. Beer spritz, spice-rubbed, with spicy mustard and beer cheese dip.

Beer-brined bacon, crumbled feta, balsamic reduction, and fresh grated pecorino-romano.

Plancha-seared steak, house-made jalapeno cheese whiz, gorgonzola, avocado-chimichurri, cilantro, and pickled onion

Sustainably-caught calamari steak strips, parmesan-panko crust with soy marinara, red trolley ale-gochujang aioli, sesame spice, and lemon.

Our wings are boneless, because bone-in wings are difficult on dates. Blue cheese dipping sauce, carrots, and celery on the side

Cilantro, jalapeño, kalamata olives, roasted red peppers, red onion, and almonds.

A beer-inspired take on fondue. A warm melting wedge of cambozola cheese, local black garlic cloves, roasted peppers, caramelized onion, red trolley ale cream sauce, and grilled bread.

Sashimi-grade chopped Ahi, tomato, cucumber, red onion, cilantro, tossed in a spicy firecracker sauce, with wonton chips.

Choose from Vegetarian Black Bean and Soup of the Day

Spring mix, romaine, gorgonzola, toasted almonds, tomato, dried cranberries, and raspberry-hefeweizen balsamic vinaigrette.

Cucumber, tomato, romaine, radicchio, red onion, feta, Kalamata olives, grilled flat bread, basil, and Greek dressing

Organic spring mix, crumbled goat cheese, melon, strawberries, toasted almonds, whole wheat tabouli with cucumber, tomato, onion, mint, and raspberry-hazelnut vinaigrette.

Locally-grown red oak lettuce, charred acorn squash, broccolini, baby carrots and zucchini, frisee, arugula, white balsamic-truffle vinaigrette made with organic California olive oil, shaved pecorino, and toasted almonds.

Salinas Valley baby iceberg wedge, crispy corn tortillas, Red Trolley Chipotle BBQ chicken, poblano, red peppers, gorgonzola, avocado, jalapeño-corn salsa, and house ranch dressing.

Nitrite-free Genovese Salami from Zoe’s Meats in Santa Rosa, with Red Dragon cheese, roasted red peppers, dried Spanish chorizo, tomato, herb croutons, kale, romaine, radicchio, pecorino, and sherry vinaigrette.

Organic spring mix, sashimi-grade peppered Ahi, pickled ginger, wontons, mushrooms, tomato, sesame seeds, firecracker sauce, and citrus vinaigrette

A small plate of four baby back ribs, beer-braised then grilled with our house spice rub. Topped with Asian BBQ sauce, cashews, cilantro, and served with a sweet & stinky fry skillet.

Our specialty beer links made locally with Tower 10 IPA. A cheddar brat and a spicy chicken link, with pan-roasted sweet peppers, kale, garlic, toasted almonds, pickled red onion, and honey-sriracha mustard.

Pan-seared shrimp, beer deglaze, sriracha butter, cilantro, broccoli, avocado, roasted red peppers, and creamy habanero jack grits

Our curry is house-made with locally sourced all natural Thai green curry paste, and simmered in coconut milk with mushrooms, pea shoots, spinach, citrus-glazed crispy organic tofu, and quinoa rice.

Red quinoa and rice, grilled cilantro chicken breast, spicy sweet chili sauce, sautéed pea shoots, arugula and snow peas, with Persian cucumbers, pickled onion, and toasted almonds.

Follow the Sun Pilsner-spiked spicy tomato sauce, broccolini, mushrooms, roasted red peppers, spinach, feta, and arugula pesto.

Battered Alaskan Cod, caper remoulade, and house-made broccoli slaw.

Fried shrimp and jalapeño skillet with roasted guajillo chili & tomatillo salsa, shredded Romaine, cotija, and a corn pico de gallo-stuffed avocado. Served with warm corn tortillas to mix, match, and build your own.

Sustainably-farmed Norwegian salmon topped with ginger-panko crust, sautéed spinach and red onion, avocado, steamed broccoli, and firecracker sauce.

This San Diego brewery’s spin on a San Francisco classic. Shrimp, bay scallops, mussels, calamari, chili pepper-saffron broth, garlic, peppers, basil, and avocado.

French-cut pork chops brined in Red Trolley Ale. Garlic mashed red potatoes, sautéed green beans, broccoli, firecracker sauce, and spicy mustard sauce.

Garlic mashed red potatoes, grilled broccolini, and Wreck Alley Imperial Stout mushroom gravy.

Truffle-parmesan fries, balsamic-glazed grilled zucchini, herb butter, and house-made IPA steak sauce.

Beer-brined bacon, Black Forest ham, Andouille

Broccoli, spinach, roasted red peppers.

Simple. Noodles, cheese sauce, parmesan breadcrumb topping.

White cheddar, lettuce, tomato, onion, with fries.

You’re not alone. Our signature burger is basted with Columbia Street Amber, topped with Red Trolley Ale onions, Tower 10 IPA mushrooms, beer-brined bacon, Wreck Alley Imperial Stout cheddar, tomato, lettuce, and fries

California-grown all natural grass-fed beef, habanero jack, beer-brined bacon, avocado, lettuce, tomato, onion, chili aioli, with fries

Warm creamy gorgonzola skillet (pour the cheese on the burger, the fries… heck, your spoon…who are we to judge?) with roasted peppers, pickled onion, tomato, lettuce, herb mayo, and fries.

California-grown all natural grass-fed beef, peppered beer-braised smoked pork belly, fried cage-free egg, gruyere, lettuce, tomato, onion, chipotle ale mayo, with fries.

House-made turkey patty topped with chili-citrus sauce, cotija, avocado, lettuce, tomato, chili aioli, with house-made chips.

Veggie black bean patty, grilled zucchini, avocado, roasted red peppers, habanero jack, pea shoots, tomato, onion, chili aioli, with a baby iceberg wedge, toasted almonds, and ranch dressing.

Sliced turkey, smoked gouda, zucchini-red pepper slaw, pea shoots, tomato, and herb mayo on a toasted Sadie Rose ciabatta. Served with house-made chips.

Grilled chicken breast, avocado, beer-brined bacon, white cheddar, tomato, lettuce, toasted bun, chili aioli, with house-made chips.

Thin-sliced roasted beef, beer onions, Wreck Alley Imperial Stout cheddar, black garlic-horseradish cream on a toasted baguette, with peppery greens, porcini beer au jus, and fries.

Buttermilk fried chicken breast, habanero jack, beer-brined bacon, apple-cabbage slaw, red pepper smear, curly endive, toasted bun, with fries. Try this paired with one of our IPAs!

Sadie Rose rosemary-sage bread stuffed with smoked gouda, gruyere, and our Wreck Alley Imperial Stout cheddar, beer onions, Zoe’s Coppa salume, with spicy tomato-basil soup dip.

Seared Ahi steak, broccoli-miso slaw, lettuce, tomato, wonton, spicy mayo, hot soy-mustard reduction, toasted bun, with togarashi aioli fries

Warm Granny Smith apples, blueberries, blackberries, raspberries and strawberries, with butter-pecan crumb topping, and vanilla bean ice cream.

Our Tiramisu is made with Wreck Alley Imperial Stout soaked ladyfingers, dusted with cocoa powder, and served with chocolate and Red Trolley Ale caramel sauce

Warmed Ghirardelli double chocolate brownies, Red Trolley Ale caramel sauce, dark chocolate sauce, vanilla bean ice cream, whipped cream, and toasted almonds

It’s baaaack! Sun-dried cranberries and white chocolate. Served warm with vanilla bean ice cream and red trolley ale caramel sauce.

Wreck Alley Imperial Stout float with California-made Dreyer’s Vanilla Bean ice cream and caramel sauce.