Prodigal Son Brewery & Pub Menu

Red, white, and blue torrilla chips topped with house-made nacho cheese sauce, melted pepperjack, roasted corn and black bean salsa, pickled jalapenos, black olives, and grated cotija cheese. Pico de gallo, sour cream and guacamole served on the side.

Cheddar cheese curds tossed with rice flour and fried ’til delicious. Served with a choice of BUTTERMILK HERB RANCH or PENDLETON SUNSHINE habanero-orange sauce

Deep-fried buttermilk and rice flour-battered cauliflower florets, tossed with a spicy sweet ‘n sour sauce

Made from scratch. Bowl served with a sliced baguette

Made from scratch. Bowl served with a sliced baguette

Your choice of one or two marinated and grilled portobello mushrooms filled with roasted mozzarella cheese and grape tomatoes. Then drizzled with a house-made balsamic reduction. Served with half a baguette.

Creamy house-made dressing, crisp romaine, seasoned croutons and grated Parmesan

Bacon, Tillamook cheddar, roasted jalapeños, house-made sweet and smoky BBQ sauce, lettuce, tomato and topped with an onion ring

Grilled pineapple, Swiss, ham and sweet teriyaki sauce

1/3 pound Certified Angus Beef mixed with crispy bacon bits and creamy blue cheese crumbles. served on our brioche bun with romaine lettuce, red onion and blue cheese dressing.

Two flour tortillas filled with our hand-dipped cod, zesty cabbage slaw, radish, cotija cheese, cilantro and topped with avocado poblano sauce.

Two flour tortillas with deep-fried calamari, zesty cabbage slaw, cotija cheese, radish and spicy Sriracha chili sauce

Two flour tortillas filled with our house-smoked brisket, chopped romaine lettuce, cotija cheese, red onion, cilantro, and topped with a lime crema.

Two flour tortillas piled with shredded chicken, cabbage, grilled pineapple, pepperjack cheese, red onion, and drizzled with teriyaki sauce.

Buttermilk-marinated chicken with dill pickles, shredded lettuce, and aioli on a toasted bun.

"Nashville Hot" version of our classic buttermilk-marinated chicken sandwich with dill pickles, shredded lettuce, and aioli on a toasted bun. Warning - very hot!

Your choice of Hill Meat sliced ham or house-smoked turkey breast on a grilled croissant. Served with 'hollandaise' style mayo, fresh spinach, tomato, red onion, and your choice of cheese.

Ciabatta roll with hand-breaded and deep-fried green tomato, Hill Meat bacon, pesto mayo and mozzarella.

Slow roasted, savory pulled pork, Hill Meat sliced ham, Swiss cheese, Haus Barhyte classic yellow mustard and pickles on a grilled and pressed ciabatta bun.

1/2 of a deli style sandwich, sourdough bread, mustard, mayo, lettuce and tomato and your choice of ham or turkey. Your choice of a small side salad, cup of tomato-basil bisque, or cup of house-made soup of the day.

Turkey with sauerkraut, Swiss, & Russian dressing on grilled rye bread.

House-made chicken noodle soup.

House-made chicken noodle soup.

5.6% ABV, 36 IBU. Brewed in honor of the upcoming Jackalope Jamborree music festival, this session IPA will have you humming along to Shande Smith and the Saints in no time. Amarillo, Galaxy, masaic, and Strata dry hops produce various citrus and tropical aromas

7.4% ABV, 30 IBU. Rich and chocolate-y with a strong coffee flavor, this robust porter is compsed of five different specialty malts. Winner of Beervana writer Jeff Alworth's coveted "Satorti Award"

6.8% ABV, 55 IBU. Hop-heads rejoice - Ella is a big, hoppy, IPA brewed with Apollo, Cascade, Amarillo, Chinook, Ella, and dry-hopped with Centennial hops. Floor malted Maris Otter barley from teh U.K., vienna and crystal malts balances it all out

5.5% ABV, 26 IBU. Organic 2-row, Munich, Crystal 15, 40, Amber, and Chocolate malts combine to create this bright, malty yet dry, American-style Red Ale

5.3% ABV, 20 IBU. Wheatstock is an American Wheat Ale brewed with 60% white winter wheat malt. A tribute to the local wheat farmers and the infamous Helix music festival of the same name.

5.4% ABV, 15 IBU. Our seasonal fruit ale uses white wheat, Vienna, and acidulated malt, with wild huckleberries added post-fermentation.

4.6% ABV, 18 IBU. Sue is brewed exclusively with Gold Rush Malt, using Full Pint barley grown in North Powder and malted in Baker City. Literally brewed in the state of Eastern Oregon!