White Labs Brewing Co - Asheville Kitchen & Tap Menu

Romaine hearts, house caesar dressing, focaccia croutons, parmesan reggiano

Romaine hearts, focaccia croutons, vegan caesar dressing.

Kale and frisée, Italian farro, fire roasted kabocha squash, beet pickled red onions, toasted pepita and benne seeds, chèvre, and miso maple vinaigrette.

Crispy dough bites with garlic butter, chive, and finished parmesan cheese and served with marinara.

Lactobacillus-brined fries, sweet soy brisket, lacto-brevis fermented kimchi, furikake, and Lab sauce.

Lacto brined fries, beer gravy, garlic confit, parmesan, and chive.

Fire roasted broccolini, lemon emulsion, chili flakes, pecorino, kokumami salt.

White Labs beer brined beets, chèvre, smoked pecan, spent grain syrup, fresh herbs, and lemon.

Local fire roasted mushroom medley, herbed ricotta base, garlic confit, walnuts, kale, and lemon.

Ezzo pepperoni, Alta Cucina tomato pizza sauce, covered in Mozzarella, Provolone, and Parmesan cheeses.

Alta Cucina tomato pizza sauce, hot Italian sausage, fire roasted red peppers and onions, fresh garlic, mozzarella, provolone, and parmesan.

A delicious parmesan and black pepper mornay based pizza topped with and arugula and lemon.

The classic plain cheese pizza. Alta Cucina tomato pizza base topped with mozzarella and provolone cheeses.

Buttermilk-brined chicken breast fried and drenched in our delicious Asheville hot mop, pimento cheese, and pickles on a City Bakery brioche bun.

Impossible patty, Vegan Mozzarella cheese, Spring Mix, Vegan Mayo, pickled jalapenos, crispy onions

SD Morgan Farms corned beef, muenster cheese, pickles, shaved red onions, horsey sauce, and house mustard on toasted City Bakery jewish rye.

Impossible meat smash patties, vegan cheese, wood fired onions, pickled pepperoncini, house mustard, and vegan smoked pepper mayo on toasted City Bakery jewish rye.

Crispy dough bites with spiced cinnamon sugar, beer caramel, stout chocolate sauce, and toasted coconut.