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

Organic French Fries

Served with a side of comeback sauce • 5

Caramelized Brussels Sprouts

Crispy fried Brussels sprouts in a sweet Thai vinaigrette • 6

Heirloom Tomato Bruschetta

Heirloom tomatoes, burrata, basil, olive oil, and aged balsamic on toasted house made bread • 15

SALADS

Cobb Salad

Mixed greens, smoked chicken, walnuts, blue cheese, bacon, tomatoes, soft boiled egg*, and buttermilk dressing • 12

SANDWICHES

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.

Beef Brisket

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 • 12

Thai’d Chicken

Fried chicken, chili jam*, sweet cabbage slaw, Thai basil, cilantro, sriracha, and aioli* on a brioche bun • 13

Sweet Pepper & Ham

Smoked ham, piquillo peppers, pecorino cheese, greens, and aioli* on a toasted baguette • 11

The Tominator

Heirloom tomatoes, wasabi mascarpone, pickled red onions, Thai basil, and maldon salt on grilled bread • 12

Falafel

House-made falafel on a toasted pita with hummus, cucumbers and yogurt, spicy herb sauce, and whipped tahini sauce.
Topped with tomatoes and pickled onions • 12

(can be made vegan and/or gluten-free upon request)

ENTREES

Thai Beef Salad

Grilled skirt steak tossed with cilantro, mint, shallots, lime leaves, and Thai vinaigrette.

Topped with cucumbers, lemongrass, cherry tomatoes, and chili flakes • 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

KIDS’ MENU

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

DESSERT MENU

Chocolate Cardamom Truffle Cake

With Thai coconut cream sauce • 6

DRINKS MENU

Locally Roasted Coffee, Menno Tea, Root Beer and Black Cherry Soda

Hot Tea

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.

SUNDAY BRUNCH

Chicken and Waffle

Fried chicken on a Belgian waffle with maple syrup and butter • 13

Chilaquiles

House made tortilla chips topped with charred tomatillo salsa, chorizo, muenster cheese,

fried egg*, sour cream, cilantro, and lime • 13 (can be made vegetarian)

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)

Salmon & Toast

House cured salmon*, cream cheese, caperberries, shallots, cherry tomatoes, cucumbers, and greens on toasted house made bread • 13

Belgian Dessert Waffle

Waffle with whipped cream, Nutella, and seasonal fresh fruit • 9

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!