THE FOOD
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.


STARTERS
French Fries
Served with a side of comeback sauce • 7
Brussels Sprouts
Crispy fried Brussels sprouts in a Thai vinaigrette (v) • 7
Barbequed Black Eyed Peas
With sour cream, green onions and tortilla chips (v) • 9

SALADS
Cobb Salad
Mixed greens, smoked chicken, walnuts, blue cheese, bacon, tomatoes, soft boiled egg*, and buttermilk dressing • 15
Colonel Mustard
Mustard greens spring mix, mustard seed vinaigrette, cashews, pears, and aged gouda in the library with a candlestick (v) • 14

SANDWICHES
Sandwiches come with chips or add $3 to substitute french fries with a side of comeback sauce
or a side salad topped with cherry tomatoes and walnuts.
Add $1 for a gluten-free.
Beef Brisket
Smoked brisket with sliced raw onions, pickles, and Texas barbecue sauce on a brioche bun • 14
Hot Mess
Smoked pork shoulder, Fontina cheese, pickled jalapenos, and house barbecue sauce on a brioche bun • 14
Thai’d Chicken
Fried chicken, chili jam, sweet cabbage slaw, Thai basil, cilantro, sriracha, and aioli* on a brioche bun • 15
Mortini
Locally cured mortadella and fennel salami, fontina cheese, and mufaletta on panini pressed Italian bread • 16
Tipsy Tofu
Blackened Tofu, caramelized onions, avocado, piquillo peppers, greens, and chipotle veganaise on a toasted baguette (v) • 15
Grilled Cheese #2
Fresh goat cheese, Fontina cheese, rosemary, fig jam, and maldon salt on grilled Italian bread • 13

ENTREES
Thai Beef Bowl
Grilled skirt steak tossed with Thai herbs, lemongrass, shallots, cherry tomatoes, cucumbers, and a spicy Thai vinaigrette. Served with rice, soft boiled egg*, fried shallots, and dried shrimp powder
(v) • 16
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! • 15

KIDS’ MENU
For kids 12 and younger. Each meal comes with a side of chips.
Substitute french fries with a side of comeback sauce for $2 more.
Add $1 for gluten-free bread.
Grilled Cheese Sandwich
5
Peanut Butter & Jelly Sandwich
5
Locally Made All-Beef Hot Dog
5

DESSERT MENU
Chocolate Cardamom Truffle Cake
With Thai coconut cream sauce • 6

DRINKS MENU
Locally Roasted Coffee, Root Beer and Black Cherry Soda
3
Menno Tea
5
Hot Tea
2
Housemade Soda (see beer board for current flavor)
5
(v) = vegan option available
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.
All prices include tax.

SUNDAY BRUNCH
Chicken and Waffle
Fried chicken on a Belgian waffle with maple syrup and butter • 14
Biker Bowl
Buttermilk biscuit, sausage gravy, home fries, fried egg, bacon, muenster cheese and green onions • 15
Shakshuka
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 • 10
Whitefish Toast
Smoked whitefish and cream cheese spread, capers, cipollini onions, tomatoes, pickled mustard seeds, cucumbers and greens on house-made toast • 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
Alive! Aquaponics
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
Miller Poultry
Robinson Farm
Rosewater Farm & Dairy
Sustainable Greens
White Yarrow Farm
Yoder’s Meats
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.
Cheers!
