The Terminal Brew- House is adding new menu items in preparation for cooler fall weather with food and beer available indoors or on the restaurant's green rooftop patio.
"We just did a couple of small menu changes," says Matt Lewis, who is co-owner along with his The Honest Pint and Hair of the Dog partners Geoff Tarr and Ryan Chilcoat. "We brought back the BrewHouse Pot Roast Nachos because feedback from customers proved they really wanted it back on the menu. We want to make them happy."
The BrewHouse Nachos feature slow-cooked maple chipotle pot roast with the restaurant's queso on corn chips topped with a generous helping of onions and diced tomato. Lewis says the restaurant spent some time perfecting slow-cooking methods to ensure that the pot roast is perfect for the dish.
The new menu features a Salmon Thompson salad as a lighter yet tasty entrée. The salad is prepared with cucumber caper dressing, spinach, tomatoes, onions, corn confetti, feta, croutons and a succulent serving of grilled salmon. The restaurant's popular Yosemite Salmon cakes with jalapeno, cilantro, onion and barbecue aioli were originally created as an appetizer. Lewis says he decided to make it an entrée, adding sides like creamed corn and mashed sweet potatoes.
The new Philosopher's Burger is a ground lamb burger seasoned with cinnamon, oregano, shallots and sea salt served with feta aioli and candied red onions. The burger was designed after an award-winning slider that general manager Jericho Michel presented during a chef's event in Chicago.
Many of the entrées at The Terminal can be accompanied by delicious fresh veggies picked from the local markets to fresh-cut fries, bacon-studded grits, Jersey creamed corn and the popular Chuck Norris slaw.
The Terminal is now using its popular oatmeal stout, the Southsidenstein Stout, in several recipes. For dessert, The Brewer's Wife Stout Cakes are chocolate bundt cakes prepared with Southsidenstein and topped with a chocolate ganache. The Southsidenstein or the restaurant's fresh in-house root beer can also be mixed with Clumpies Ice Cream for a refreshing summer float.
To beat the heat, most guests enjoy a mug of The Terminal's beer. Lewis says the restaurant is going to start rotating another tap at the bar which will be used to re-introduce seasonal favorites like the German Alt.
"Moving into fall, we're going to brew a seasonal black ale, which is a different take on a pale ale that is black because of the use of roasted malts, but still has the malt and hop characteristics of a pale ale," Lewis says.
LOCATION: No. 6 E. 14th St.
PHONE: 752-8090.
HOURS: Open seven days a week from 11 a.m. to midnight.
WEBSITE: TerminalBrew-House.com.
NICE TO KNOW: All of The Terminal's craft beers have between 5.3 and 6 percent alcohol.