602 Brewing Company Menu

A cup of soup of the day and a large garden salad, with\nlettuce, tomato, cucumber, red bell pepper, and red\nonion with your choice of dressing \n

Made famous in Bastrop County and beyond over the\npast two decades, this chowder is a favorite of many.\nFeaturing potatoes, corn, and crawfish in a delectable\ncreamy base with a little spicy kick

Ask your server for today’s selection

Vegetarian.\nRomaine lettuce, quinoa, roasted sweet potatoes, red\nbell pepper, red onion, tomato, cucumber, sunflower\nseeds, pistachios, with scratch made pesto vinaigrette. \n\nAdd hummus for extra charge. \n

Juicy chicken breast, grilled over an open flame or handbreaded, with Romaine lettuce, tomato, cucumber, red\nbell pepper, and red onion.

Vegetarian. Romaine lettuce with homemade croutons, parmesan,\ntossed in Caesar dressing

Made with Andouille sausage\n

A tender 10 oz, jalepeño marinated bone-in pork chop, with\ncaramelized onions and demi glaze, served with cheddar\nmashed potatoes

Crispy, hand-breaded, southern style chicken topped with\ngreen chili-cream gravy and served with cheddar mashed\npotatoes

Vegetarian. Rotini pasta in house made alfredo sauce\nAdd broccoli | grilled chicken | grilled shrimp for an additional charge,

Topped with house chimichurri, served with asparagus and\njasmine rice

Seared Ahi tuna steak, house sesame ponzu sauce, served\nwith jasmine rice and broccoli\nAhi seared rare unless otherwise specified

Smoked Gouda polenta with andouille sausage and shrimp\nsautéed in Sambal chili garlic butter

A traditional Italian dish, with sautéed red onions and clams in\nlight red sauce with white wine and crushed red pepper flakes

Smoked gouda cream sauce and rotini pasta, topped with a\ncrispy panko crust

Crispy, hand-breaded, southern style beef cutlet topped with\ngreen chili-cream gravy and served with cheddar mashed\npotatoes

Rotini pasta with grilled chicken, sautéed mushrooms and\nsun-dried tomatoes in our house made alfredo sauce

8 oz choice cut fillet, wrapped in bacon, served with cheddar\nmashed potatoes

Vegetarian. Our vegetarian iteration of this traditional Italian dish, with\nsautéed red onions and kalamata olives, in a light red sauce\nwith white wine and crushed red pepper flakes

Two scratch made crab cakes served with house\nremoulade

Served with Andoullie sausage in a white wine lemon\nbutter sauce and garlic bread

An appetizer made for two, featuring jalepeño cheese,\nandouille, smoked sausages. With bread and mustard \n

5 wings crisped to perfection with your choice of sauce\nBBQ | Buffalo | Garlic-Parmesan \n

Vegetarian. A housemade savory blend of garbanzo beans, garlic,\nlemon and tahini.\n\nAdd Chipotle for extra charge \nAdd Kalamata Olives for extra charge

Vegetarian. Hand cut fries seasoned with toasted garlic and spices,\nserved with ketchup \n\nAdd housemade Remoulade for extra charge. \n

Romaine lettuce leaves, ahi tuna seared rare over\ncoleslaw, drizzled with housemade ponzu sauce

Diced Corned Beef, sauerkraut, smoked gouda, fried in a\ncrunchy egg roll wrapper; these are a 602 classic!

Vegetarian. Served with housemade ranch \n

Vegetarian.\nIncludes Chef’s selection and accompaniments \n

Five shrimp, hand battered, fried to crispy perfection and\nserved with housemade ponzu sauce

Vegetarian. Fire-roasted green chilis and artichokes in melted\ncheese, with housemade corn chips and garlic bread

Flamed grilled shredded chicken, corn, cilantro, green\nchilis, cheddar and spices, rolled by hand in a crunchy\negg roll wrapper, served with house jalepeño ranch

Smoked Gouda polenta with Andouille shrimp sautéed in\nSambal chili garlic butter\n

Crispy, hand-breaded, southern style beef cutlet topped with\ngreen chili-cream gravy and served with cheddar mashed\npotatoes\n

A tender 10 oz, jalapeño marinated bone-in pork chop, with\ncaramelized onions and demi glaze, served with cheddar\nmashed potatoes\n

Vegetarian. Rotini pasta in house made alfredo sauce \nAdd broccoli | grilled chicken | grilled shrimp for an additional charge. \n

Hand-cut choice ribeye, 12 oz, cooked to preferred\ntemperature, served with cheddar mashed potatoes

Crispy, hand-breaded, southern style chicken topped with\ngreen chili-cream gravy and served with cheddar mashed\npotatoes

Vegetarian. Scratch made potatoes with spices and cheddar\n

Vegetarian. Polenta with smoked gouda\n

Vegetarian. Lightly sautéed with olive oil and garlic\n

Vegetarian. Fresh herbs and lime\n

Vegetarian. The rotating winner of the “Most Inspiring Vegetable of the\nDay” contest\n

Vegetarian. \n\nGrilled portobella mushroom, grilled onion and jalepeño\ncream cheese spread, with BBQ sauce on a pretzel bun from\nTough Cookie Bakery

Vegetarian. \n\nA garden-veggie patty (contains cheese) with lettuce,\ntomatoes, onions, and pickles on a brioche bun\n

"Burgers that Give Back" - Local beef from\nFeed the Need Missions in La Grange TX;\nwith each burger you buy, you feed a person\nin need.

Flame grilled chicken breast on a ciabatta bun, served with\nlettuce, tomatoes, onions and pickles\nAdd BBQ Sauce | Add Buffalo Sauce | for an additional charge.

Cheddar cheese, bacon, BBQ sauce, and smoky chipotle on a\nflame grilled angus patty with lettuce, tomatoes, onions, and\npickles on a brioche bun

A classic combination of grilled mushrooms and Swiss cheese\nmelted over a juicy angus beef patty served on a brioche bun\nwith lettuce, tomatoes, onions and pickles\n

Hand breaded, southern style chicken breast crisped to\nperfection; served with lettuce, tomatoes, onions and pickles\non a ciabatta bun\nAdd BBQ Sauce | Add Buffalo Sauce | for an additional charge.

Blackened Angus beef patty, topped with blue cheese and\nbacon, served on a brioche bun with lettuce, tomatoes,\nonions, and pickles\n

Grilled corned beef served on marble rye bread with Swiss\ncheese and sauerkraut

"Burgers that Give Back" - Local beef from\nFeed the Need Missions in La Grange TX;\nwith each burger you buy, you feed a person\nin need.

Vegetarian. Grilled portobella mushroom, grilled onion and jalepeño\ncream cheese spread, with BBQ sauce on a pretzel bun from\nTough Cookie Bakery\n

Made famous in Bastrop County and beyond over the\npast two decades, this chowder is a favorite of many.\nFeaturing potatoes, corn, and crawfish in a delectable\ncreamy base with a little spicy kick

Vegetarian. Romaine lettuce with homemade croutons, parmesan,\ntossed in Caesar dressing

Ask your server for today’s selection

Made with Andouille sausage\n

Juicy chicken breast, grilled over an open flame or handbreaded, with Romaine lettuce, tomato, cucumber, red\nbell pepper, and red onion.

Vegetarian. Romaine lettuce, tomato, cucumber, red bell pepper, red\nonion, and kalamata olives lightly tossed in our zesty\nGreek dressing, topped with feta cheese\n

Vegetarian.\nRomaine lettuce, quinoa, roasted sweet potatoes, red\nbell pepper, red onion, tomato, cucumber, sunflower\nseeds, pistachios, with scratch made pesto vinaigrette. \n\nAdd hummus for extra charge. \n