602 Brewing Company

Flamed grilled shredded chicken, corn, cilantro, green chilis, cheddar and spices, rolled by hand in a crunchy egg roll wrapper. Served with house jalapeño ranch.

Served with housemade ranch. Vegetarian.

Romaine lettuce leaves, ahi tuna seared rare over coleslaw, drizzled with housemade ponzu sauce.

Serves 2. An appetizer featuring jalapeño cheese, andouille, smoked sausages. Served with bread and mustard.

Grape leaves stuffed with rice and spice. Served with cucumber yogurt sauce. Vegetarian, Gluten-Free.

Romaine lettuce, quinoa, roasted sweet potatoes, red bell pepper, red onion, tomato, cucumber, sunflower seeds, pistachios, with scratch made pesto vinaigrette. Vegetarian, Gluten-Free.

Romaine lettuce, tomato, cucumber, red bell pepper, red onion, and kalamata olives lightly tossed in our zesty greek dressing, topped with feta cheese. Vegetarian.

Smoked gouda polenta with andouille sausage and shrimp sauteed in sambal chili garlic butter. Gluten-Free.

Rotini pasta in house made alfredo sauce. Vegetarian.

Rotini pasta with grilled chicken, sauteed mushrooms and sun-dried tomatoes in our house made alfredo sauce.

Crispy, hand-breaded, southern style chicken topped with green chili-cream gravy and served with garlic mashed potatoes.

12 oz. Hand-cut choice ribeye, cooked to preferred temperature, served with garlic mashed potatoes.

With blue cheese and bacon, served on a brioche bun with lettuce, tomatoes, onions, and pickles.

Chicken, garlic sauce (toom), pickles, toasted in a panini press.

With lettuce, tomatoes, onions, and pickles on a brioche bun.

Hand breaded, southern style chicken breast crisped to perfection; served with lettuce, tomatoes, onions and pickles on a ciabatta bun.

A garden-veggie patty (contains cheese) with lettuce, tomatoes, onions, and pickles on a brioche bun. Vegetarian.

Rotini pasta with grilled chicken, sauteed mushrooms and sun-dried tomatoes in our house made alfredo sauce.

Rotini pasta in house made alfredo sauce. Items are available for an additional charge. Vegetarian.

12 oz. Hand-cut choice ribeye, cooked to preferred temperature, served with garlic mashed potatoes.

Smoked gouda cream sauce and rotini pasta, topped with a crispy panko crust.

Crispy, hand-breaded, southern style chicken topped with green chili-cream gravy and served with garlic mashed potatoes.

Our vegetarian iteration of this traditional Italian dish, with sauteed red onions and kalamata olives, in a light red sauce with white wine and crushed red pepper flakes. Vegetarian.

Smoked gouda polenta with andouille sausage and shrimp sauteed in sambal chili garlic butter. Gluten-Free.

10 oz. A tender jalapeño marinated bone-in pork chop, with caramelized onions and demi glaze, served with garlic mashed potatoes.

Topped with house pistachio pesto, served with asparagus and lime rice. Gluten-Free.

Seared ahi tuna steak, house sesame ponzu sauce, served with lime rice and broccoli. Ahi seared rare unless otherwise specified.

Stew with onions, tomatoes, garlic and spices. Served on rice.

Lamb and beef, herbs and spices, grilled and served with hummus, tabouli and pita bread.

Kafta, taouk, and beef kabobs with hummus, tabouli and toom (garlic sauce) and pita bread.

With lettuce, tomatoes, onions, and pickles on a brioche bun.

With blue cheese and bacon, served on a brioche bun with lettuce, tomatoes, onions, and pickles.

A garden-veggie patty (contains cheese) with lettuce, tomatoes, onions, and pickles on a brioche bun. Vegetarian.