Chapter Room Menu

4.6

(250+ Reviews)

$Bar

Call

(404) 941-1503

Shared Plates Main Plates Chapter Wings Sweet First Course Second Course Third Course Fourth Course Fifth Course Others

Shared Plates
- Hand-Cut Truffle Fries
  Large fries with truffle dipping sauce
  $4.50
- Blue Devils
  Bacon wrapped dates stuffed with blue cheese and almonds
  $7.00
- Italian Flatbreads
  Chévre, cabrese peppers mushrooms, coppa and pesto
  $12.00
- Blue Cheese & Crab Dip
  Crab, cream cheese, blue cheese, feta, garlic & herb cheese, spices, red peppers and onions topped with parmesan and served with warm pita bread
  $10.00
- Charcuterie Board
  Local meats and a variety of cheese
  $12.00
- Ribeye Nachos
  Grilled ribeye, caramelized onions, avocado and chipotle crema
  $12.00
- Chips & Roasted Salsa
  House-made roasted salsa with tortilla chips
  $7.00
Main Plates
- Gold N' Crisp
  Fried chicken and fresh slaw on a brioche bun
  $9.00
- The Chapter Burger
  Gruyere and gorgonzola cheese, arugula and beer mustard
  $11.00
- The Chopp Chopp
  Coppa, toasted pumpkin seeds, bell peppers, carrots, roasted corn, cucumbers, green onions and feta with a house made lemon vinaigrette dressing
  $13.00
- Steak And Frites
  Grilled ribeye with chipotle butter serve with our hand-cut fries
  $17.00
- Best Of The Wurst
  Knockworst, beer sausage, onion jam, stout mustard, bacon-braised onions and a french baguette
  $12.00
Chapter Wings
- Ten Beer Wings
  Crispy beer-brined wings tossed in your choice of mild, medium or hot sauce. Served with carrots and choice of dressing
  $12.00
Sweet
- Choco Taco
  In the wrapper
  $3.00
First Course
- Grilled Eggplant Bruschetta
  Charred eggplant, fried caper, goat cheese, garnished with pickled red onion and shaved dark chocolate. Paired with: chocolate orange stout
Second Course
- Duck Gumbo
  Braised duck, poblano, topped with duck cracklings. Paired with: vanilla porter
Third Course
- Agave Nectar Ahi Salad
  Arugula & baby kale mix, sesame and hop-seared ahi tuna, topped with agave-orange vinaigrette. Paired with: well built esb
Fourth Course
- Sweet Onion & Pork Ravioli
  Roasted red pepper & well built-braised pork with sweet bacon-onion relish. Paired with: salted caramel brown ale
Fifth Course
- Brûléed Bleu Cheesecake
  Bleu cheese cheesecake topped with brûlée raw sugar, sprinkled with smashed barley brittle. Paired with: citra hopped ipa
Others
- Welcome Beer - Collab Kolsch