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noble hops menu
chef’s board
a selection of meat, cheese, nuts, fruits, and vegetables; served with toast points and whipped butter, mp
pair with a wheat, wit, or hefeweizen
pretzels
two pretzels brushed with sage brown butter, served with stone-ground mustard and house cheese sauce, 9
pair with a belgian or an ipa
greek fries
crispy fries tossed with greek seasonings and topped with lemon aioli, feta cheese, 10
pair with a pale ale
bar chips
house-made potato chips topped with celery, diced tomato, bleu cheese crumbles, bleu cheese dressing, 11
pair with an english ipa
hummus
classic hummus served with tzatziki sauce, tahini, lemon, extra-virgin olive oil, and pita bread, 10
add fresh veggies or extra pita bread, 1
pair with an amber ale
mac ’n’ cheese
fusilli pasta with house-made three-cheese sauce, topped with parmesan bread crumbs, 9
pair with a red ale
ahi tuna tower
raw ahi with sweet and sour, ginger, and sesame seeds; israeli salad, red quinoa, cilantro, tortilla chips, 16
pair with a blonde ale
falafel
traditional chickpea fritters served with tzatziki, red quinoa tabbouleh, pickled red onion, 10
pair with a lager
calamari
flash-fried calamari steak, served over mixed greens with roasted peppers, sweet and sour dressing, 10
pair with a pilsner
steamed mussels
one pound of mussels in red sauce or white wine-garlic broth; toast points, lemon, and fresh basil, 16
pair with a pale ale
soup and salads
add protein to any salad
4 oz. chicken, 4 • 3 oz. ahi, 6 • 5 pcs. shrimp, 5 • 4 oz. steak, 8
house salad
mixed greens, tomato, red onion, cucumber, parmesan, green goddess dressing, 9
pair with a sour or a gose
quinoa salad
romaine and red quinoa, tomato, cucumber, and parsley; extra-virgin olive oil and lemon juice, 12
pair with a cider
the noble salad
mixed greens, pears, bleu cheese, toasted nuts, choice of dressing, 11
pair with a blonde ale
romaine wedge
romaine, bleu cheese crumbles and ranch dressing, tomato, fried bacon, olives, 11
pair with a red ale
soup du jour
mp
sandwiches and burgers
half-pound burger patties made in house and served on brioche bun; choice of french fries, sweet potato fries, house potato chips, side salad, or house slaw
caprese chicken
grilled chicken, mozzarella, basil, roasted tomato, and balsamic reduction on baguette, 13
pair with a red ale
steak sammy
flat iron steak, house mozz, roasted tomato, fried onion, and rosemary gravy on demi-baguette, 15
pair with a pale ale or an ipa
grilled cheese
white and yellow cheddar, swiss, and parmesan; served on texas toast, 10
pair with a hefeweizen
blt sandwich
peppered bacon, bibb lettuce, tomato, avocado, and jalapeño mayo on texas toast, 11
pair with a scottish ale
falafel sandwich
traditional chickpea fritters served in a pita with tzatziki sauce, pickled red onion, tabbouleh, 12
pair with a lager
peppadew burger
peppadew peppers, goat cheese, and sage infused honey, 14
pair with a stout
plain burger
half-pound patty on a bun–plain as it gets, 10
pair with a lager
noble gobbler
ground turkey breast with bacon jam, jalapeño cream cheese, white cheddar, 13
pair with a brown ale
veggie burger
rotating; ask about our current offering, 13
pair with a lager
wisco burger
house-made bacon jam, yellow cheddar, smoked aioli, 14
pair with a red ale
entrees
bangers ‘n’ mash
three sausages, horseradish mash, and sauerkraut; served with rosemary brown gravy, 15
pair with a porter or a stout
shepherd’s pie
beef, lamb, peas, carrots, and onion, topped with horseradish mash and sage brown butter, 16
pair with a porter or a stout
shish kebab
lamb or chicken kebabs, basmati rice, and israeli salad; served with grilled lime and red quinoa tabbouleh, 17
pair with an american ipa
shrimp and grits
tail-on shrimp and white cheddar grits drizzled with nashville oil; fresh cilantro, grilled lime, 18
pair with a blonde ale or a cider
scallops and risotto
seared scallops with red pepper risotto, topped with sauce magnolia, 25
pair with a pilsner
fish ‘n’ chips
beer-battered whitefish and chips with lemon wedge and slaw, 14
pair with a pale ale
florentine carbonara pappardelle
pappardelle pasta tossed with spinach, egg yolk, bacon, black pepper, and parmesan cheese, 16
add chicken, 5
add shrimp, 6
pair with a lager
winter gourd
creamy risotto with winter squash, mushrooms, roasted tomato, onion; marinara, parmesan, and basil, 14
pair with a brown ale
steak and potatoes
flat-iron steak with rosemary brown gravy or drawn butter, horseradish mash, and sauteed spinach, 23
sub red pepper risotto, 1
pair with a red ale
