The food at Goshen Brewing Co. is a fresh take on regional American food with an emphasis on local and organic ingredients. The crew at the brewery work with local farmers to provide the freshest and the best-tasting food possible.
Created by Goshen Brewing Co. chef Jesse Shoemaker, the menu includes Southern-style smoked food combined with a bit of Asian influence.
Organic French Fries
Served with a side of comeback sauce • 6
Fried cauliflower with pecorino cheese, parsley, chili flakes, olive oil and lemon juice • 7
Goat Cheese & Anchovy Bruschetta
Toasted house made bread topped with fresh goat cheese, charred cherry tomatoes, white anchovies*, and chimichurri • 12
Thai Pork Wraps
Sweet & salty ground pork, shallots, peanuts, Thai basil, oranges, and Thai chilies on betel leaves • 12
Mixed greens, smoked chicken, walnuts, blue cheese, bacon, tomatoes, soft boiled egg*, and buttermilk dressing • 13
Curly kale, Caesar dressing*, Parmigiano-Reggiano cheese, white anchovies*, and croutons • 12
Substitute skirt steak for $3
Sandwiches come with chips or add $2 to substitute organic french fries with a side of comeback sauce
or a side salad topped with cherry tomatoes and walnuts.
Add $1 for a gluten-free.
Smoked brisket with sliced raw onions, pickles, and Texas barbecue sauce on a brioche bun • 13
The Hot Mess
Smoked pork shoulder, Fontina cheese, pickled jalapeños, and house barbecue sauce on a brioche bun • 13
Fried chicken, chili jam*, sweet cabbage slaw, Thai basil, cilantro, sriracha, and aioli* on a brioche bun • 14
Sweet Pepper & Ham
Smoked ham, piquillo peppers, pecorino cheese, greens, and aioli* on a toasted baguette • 12
Veggie Banh Mi
Smoked portabella mushroom, pickled carrots and jalapeños, cucumbers, cilantro, aioli*, and spicy chili garlic sauce on a toasted baguette (can be made vegan) • 12
Grilled Cheese #2
Fresh goat cheese, Fontina cheese, rosemary, fig jam, and maldon salt on grilled house made bread • 12
Spicy Thai coconut curry*, Thai basil, lime leaves, soft boiled egg*, lime, coriander, and cilantro.
Served on jasmine rice with grilled skirt steak or oyster mushrooms • 15
Pad Thai – Tuesday Special
Stir-fried rice noodles with chicken, peanuts, bean sprouts, green onions, cilantro, egg, and a tamarind sauce with a little kick! • 14
For kids 12 and younger. Each meal comes with a side of chips.
Substitute organic french fries with a side of comeback sauce for $2 more.
Add $1 for gluten-free bread.
Grilled Cheese Sandwich
Peanut Butter & Jelly Sandwich
Locally Made All-Beef Hot Dog
Chocolate Cardamom Truffle Cake
With Thai coconut cream sauce • 6
Locally Roasted Coffee, Menno Tea, Root Beer and Black Cherry Soda
Housemade Soda (see beer board for current flavor)
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.
All prices include tax.
Chicken and Waffle
Fried chicken on a Belgian waffle with maple syrup and butter • 13
House made tortilla chips topped with charred tomatillo salsa, chorizo, muenster cheese,
fried egg*, sour cream, cilantro, and lime • 13 (can be made vegetarian)
Spicy tomato and pepper sauce baked in a skillet with an egg* and feta cheese topped with parsley. Served with a side of yogurt, buttered herb toast, and candied cardamom grapefruit • 14 (can be made vegan)
Belgian Dessert Waffle
Waffle with whipped cream, Nutella, and seasonal fresh fruit • 9
Salmon & Toast
House cured salmon*, cream cheese, caperberries, shallots, cherry tomatoes, cucumbers, and greens on toasted house made bread • 14
Mimosa • 7
The majority of our menu items are made in-house from scratch.
These vendors help us bring you local and organic food
Bair Lane Farm
Clay Bottom Farm
Culver Duck Farm
Fish Lake Organics
Horn of Plenty
Jake’s Country Meats
John Louck’s Maple Syrup
Maple City Market
Rosewater Farm & Dairy
White Yarrow Farm
We work together to make sure you have a great time at GBCo. Our unique pay structure allows your tips to be shared by front of house and kitchen staff, promoting equity and fair compensation for all GBCo. staff members.