Noble Hops Menu

soy-marinated cauliflower florets, golden fried and tossed in your choice of sauce

six beer-brined chicken wings, tossed in your choice of sauce or rub; served with celery and carrots

roasted corn on the cob slices. tossed in chili lime crema, queso fresco, and classico seasoning; topped with cilantro leaves

buffalo-ranch chicken dip, served with pita chips, tortilla chips, celery, and carrots

housemade hummus, served with carrots, cucumbers, roasted cauliflower, kalamata olives, and pita chips

french fires, tossed with black truffle zest, topped with white truffle aioli, parmesan cheese and fresh parsley

mixed-to-order raw tuna, cucumber, red onion, and teriyaki; served on crisy wontons with avocado, nori, chili lime drizzle, and sesame seeds, with a pickled ginger and wasabi mousse

rotating selection of cured meats, cheeses, sausage, jams, spreads, and more; ask your server about our current selection

bite-size bavarian pretzel puffs, served with houusemade beer cheese sauce

cooked -to-order angus beef with smoked cheddar, caramelized onions, and blueberry jam, on a brioche bun

cooked-to-order angus beef with smoked cheddar, stout bbq sauce, bacon, lettuce, tomato, and crispy onion strings, on a brioche bun

grilled buffalo chicken breast, with swiss cheese, bacon, lettuce, and tomatoes, house pickles, and ranch dressing, on a brioche bun

crispy pancetta with lettuce, tomato, and white truffle aioli, on a brioche bun

golden fried panko-crusted pork loin with caramelized onions, dijonaise, housemade pickles, and shredded cabbage on toasted sourdough

housemade meatloaf with horseradish havarti, carmalized onion, stout ketchup on toasted sourdough

seared rare ahi tuna steak with bacon, lettuce, tomato, housemade pickles, avocado, and teriyaki sauce on a brioche bun

broccoli slaw with farro, pearled barley, quinoa, sweet potato, pomegranate arils, avocado, and pepitas; with tahini vinaigrette

spinach and arugala with red and gold roased beets, crumbled goat cheese, and coconut cashew crumble, with a balsamic drizzle

iceburg lettuce with cucumbers, heirloom tomatoes, red onion, feta cheese, toasted garbanzo beans, and kalamata olives tossed in tahini vinaigrette

roasted acorn squash stuffed with farro pilaf, served with carrot puree crumbled goat cheese, cashews and arugula

blackened shrimp in a cajun butter with cheezy gris, chorizo, and green onions

Grilled porterhouse porkchop with i.p.a and apple glaze; served with farro pilaf and seasonal vegetables

grilled mahi mahi with pomegranate agrodolce, farro pilaf, and seasonal vegetables

Slow-roasted brisket barbacoa with a side of cilantro-lime rice and borracho beans; served with warm flour tortillas