Butcher and the Brewer encourages a sense of community through public house seating, progressive dining, and shared plates. Our farmhouse-inspired menu draws on house-made ingredients, ethnic flavors, and local products. On draft, we feature a range of innovative takes on traditional beers, straight from our custom on-site brewery. Cheers!
Butcher and the Brewer works diligently with local farmers to source “Good Meat.” Good Meat comes from animals that are pasture raised and humanely treated without the use of antibiotics or hormones. This choice adds significantly to the cost of our operation, however we feel strongly that the support of our local farmers and the well being of the animals far out weigh the additional expense.
Butcher : Josh Sampsell | Brewer : John McGroarty
Executive Chef: Jerry Rush | General Manager : Nikki Johnson
Oysters on the 1/2 Shell
East Coast (PEI)
East Coast (MA)
West Coast (WA)
West Coast (WA)
House made charcuterie
garlic, chili flake, robust
mild, rich, pepper, garlic
cured beef, slightly sweet
salty and mildly sweet
garlic, peppercorn, hint of spice
Cheeses from the Market
cow: creamy, smokey, hints of coffee
cow/sheep: soft, creamy, milk piquancy
goat: brown buttery, caramel finish
cow: savory with sage, thyme, rosemary, lavender and oregano
cow/goat: paprika rubbed firm cheese, rich and sweet
Bar bites and starter plates
butcher’s blend of aged ribeye, brisket, and chuck. beer cheese sauce , spicy mayo, house pickles, brioche bun
Crispy potatoes, smoked paprika aioli
pasture raised chicken, buffalo rub, whipped blue cheese, housemade hot sauce
beer cheese sauce, roasted garlic caramel (v)
butcher’s blend of beef wih pork fat, beer mustard, house-made ketchup
house ground chorizo, butchers bacon, manchego cheese, piquillo pepper sauce (gf)
capers, shallots, herbs, crispy bread
blue cheese, miso vinaigrette, sesame seeds (v)
butcher’s chorizo, piquillo pepper, pickled red onions, goat cheese (gf)
pickled peppers, pickled red onions, scallions, piquillo pepper sauce, lemon aioli
house-cultured butter, seasonal preserves
Hearth Baked in Woodstone Oven
spicy Italian sausage, pickled peppers, mozzarella
mashed potato, caramelized onions, mozzarella, cheddar, creme fraiche (v)
shittake and oyster mushrooms, goat cheese, leeks, mozzarella, thyme (v)
smoked bacon, local egg, mozzarella, black pepper, sage
Meats from Northeast Ohio farms
local pork , house-made slaw, hand pulled naan bread, white bbq sauce
14oz, red wine jus, herb salad
crispy bacon, farm egg bearnaise, fried egg, apple cider reduction, basil oil, brioche
roasted chicken breast, chicken merguez sausage, romesco, charred scallion salsa verde
pasture raised lamb, jerk sauce, mango chutney (gf)
hand chopped local beef, capers, egg yolk, beer mustard, crispy bread
local pork, jalapeno, potato puree, pickled red onions, onion jus
Fresh seafood specials
whipped celery root, golden raisins, pistachios, capers, apples (gf)
poached lobster, celery seed mayo, micro celery, yukon gold potato chips, toasted brioche bun
beer battered lake perch, tartar sauce rock shrimp, hush puppies
fresh Carolina shrimp, cheddar grits, smoked pork shoulder, scallion, poached egg (gf)
bacon lardons, blue cheese, hefeweizen, and baguette
A selection of seasonal veggies
whipped goat cheese and pistachios (gf)
tuscan kale, romaine hearts, house caesar dressing, pickled egg, croutons, parmesan
Cleveland Tofu with chile and black pepper soy sauce, shallots, fresnos, scallions (v)
cilantro, fresnos, citrus yogurt (v)
smoked beer cheese sauce, bread crumbs (v)
feta, almonds, red wine vinaigrette (v)
BEING LOCAL AND SEASONAL, OUR MENU ITEMS, PRICING, AND AVAILABILITY ARE SUBJECT TO CHANGE WITHOUT NOTICE.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-bourne illness.