Two Seven Public House Menu

Fresh tomatoes, onions, cilantro, lime juice, cumin, and chipotle peppers combined for the tastiest salsa in town

A traditional grilled cheese sandwich featuring hickory smoked ham and gruyere cheese on toasted sourdough topped with a fried egg

Slow cooked corned beef, melted swiss, our house made sauerkraut and thousand island dressing all piled on toasted rye bread

A rosemary infused lamb burger char-grilled and served on a grilled bun with melted goat cheese, oregano pesto mayo and grilled vegetable relish

A hand formed patty of great northern beans, carrots, onions, garlic and fresh basil topped with roasted red bell peppers and jack cheese. Served on a toasted bun with pesto mayo

A lightly breaded chicken breast topped with our own hot sauce, melted mozzarella cheese and a carrot/cabbage slaw, served on a toasted bun with blue cheese dressing

Thinly sliced top sirloin piled high on a toasted french roll with caramelized onions, swiss cheese and horseradish mayo. Served with a side of au jus

Thinly sliced top sirloin seared with onions and bell peppers, piled on a toasted french roll with mayo and american cheese. Also available with chicken

Two warm flour tortillas stuffed with crispy beer battered cod, shredded cabbage and mexican white sauce. Garnished with a lime wedge, a radish and a roasted jalapeño and served with mexican style rancho beans

Three cheese stuffed raviolis topped with a roasted red pepper and smoked tomato cream sauce. Garnished with basil pesto and parmesan cheese and served with sliced french bread

A grilled chicken breast tossed with romaine lettuce, fresh tomatoes, and our caesar dressing stuffed into a warm flour tortilla and served with a chipotle roasted corn pasta salad

Crispy coconut prawns served over a mix of red curry, coconut milk, pineapple, red bell peppers, onions, fresh ginger, basil and jasmine rice. Garnished with fresh basil and peanuts and accompanied by a quick cucumber kimchi salad. Also available with chicken

Lightly breaded and pan seared then topped with a lemon beurre blanc and served with bacon/smoked cheddar potato cakes. Garnished with fresh parsley and a lemon wedge.