Mon.–Fri. 4–11 p.m. | Sat.–Sun. All Day

Bavarian pretzel served with queso beer cheese and whole-grain mustard. 

Add chopped jalapeños +1 

Six or twelve house-brined wings tossed in your choice of house buffalo sauce, hot salsa macha, or honey-lemon-pepper glaze. Served with blue cheese dressing. 

Crispy fried pickles served with Buckhead Brewing Sauce on the side. 

Creamy spinach and artichoke dip served with Tatemada salsa, sour cream, and house-made tortilla chips. 

House-made tortilla chips layered with queso beer cheese, pico de gallo, caramelized porter onions, pickled jalapeños, and sour cream.

Add-Ons: Pulled Chicken +5 | House Chorizo +6 | Chopped Ribeye Steak +9

House chickpea hummus, charred chili broccolini, roasted butternut squash, pickled red cabbage, caramelized porter onions, fresh dill, mint and parsley, grilled lemon, and warm toasted pita. 

Add-Ons: Wood-Grilled Chicken Breast +6 | Garlic Gulf Shrimp +10 

Make it a wrap +1

House-made tomato-based chicken soup with pulled rotisserie chicken, crispy tortilla strips, pico de gallo, jalapeños, cilantro, and sour cream. 

Pulled roasted chicken or fried chicken tenders tossed in house buffalo sauce with diced tomatoes, arugula, and pickled onions on a flour tortilla. Served with ranch on the side 

Grilled or fried chicken tenders, chopped romaine, applewood-smoked bacon, hard-boiled egg, tomatoes, cucumbers, blue cheese crumbles, avocado, crispy onions and garlic croutons. Choice of blue cheese, Caesar, honey ginger, lemon vinaigrette, ranch, honey mustard, or red wine vinaigrette. 

Make it a wrap +1

Quinoa, kale, roasted butternut squash, pickled onions, feta, and sunflower seeds tossed in honey-ginger dressing. 

Add-Ons: Wood-Grilled Chicken Breast +6 | Garlic Gulf Shrimp +10 

Make it a wrap +1

Chopped romaine tossed with classic Caesar dressing, Parmesan, and house-made garlic croutons.

Add-Ons: Wood-grilled Chicken Breast +6 | Garlic Gulf Shrimp +10 

Make it a wrap +1

6-ounce wood-fired Angus beef patty with lettuce, tomato, onion, and pickles on a toasted brioche bun. Served with Buckhead Brewing sauce on the side. Choice of American, Pepper Jack or Monterey Jack cheese.

Add-Ons: Bacon +4 | Pickled Jalapeños +2

Chef Marbel Hernandez's weekly curation. Served with Buckhead Brewing sauce on the side. 

Fried Gulf shrimp, shredded lettuce, tomato, pickles, and Buckhead Brewing sauce on a toasted hoagie. 

Thinly sliced seared prime rib, sautéed jalapeño peppers, caramelized porter onions, smoked paprika aioli, queso beer cheese, and crispy onions on a toasted hoagie. 

Vegetable patty on a brioche bun topped with tomato chutney, arugula, and roasted garlic aioli. 

House-seasoned chorizo, pickled jalapeños, sautéed onions, crispy onions, pepper jack queso, and Dijonnaise on a toasted hoagie. 

Roasted half or whole chicken served with sautéed onions, jalapeños, Tatemada salsa, and warm flour tortillas. 

Pickled fennel, kale, and herbs (dill, mint, parsley) with lemon vinaigrette dressing. 

Two house-breaded chicken tenders. 

Quarter-pound beef patty with American cheese. 

Pasta with house-made marinara sauce and Parmesan. 

Mozzarella in a flour tortilla.

All-beef hot dog.

House-made mac and cheese.

Hand-Cut Fries

Fruit Cup

Chocolate Chip Cookie

Tart key lime filling in a classic graham cracker crust, topped with fresh whipped cream. 

Warm seasonal fruit cobbler served with vanilla ice cream. 

Warm chocolate brownie served with a scoop of vanilla ice cream.