Join us and in welcoming Two Roads Brewing Company to Massachusetts on Thursday May 15th at 8pm!
Two Roads will be taking over our taps with their flagship beers and seasonals. Check out the list below!
It’s a day to celebrate Mexican culture, and who are we to pass up a celebration? We put together a fun menu of Mexican dishes including some veggie options only available on Monday. To top it all off, reps from Pacifico and Negra Modelo will be pouring samples and giving away swag from 7:30-9:30pm!
Black Bean Burritos – 8
chicken jack cheese vegetables served with salsa crèma
Chimichangas – 8
goat cheese & roasted vegetables, spicy salsa roja
Seared Tuna Tostadas – 10
sesame crusted pico de gallo, cilantro crèma
Blackened Fish Tacos – 8
fresh tilapia, cilantro crèma, flour tortillas, rice and beans
Carne Asada Tacos – 8
spicy salsa roja, cojita cheese, flour tortillas, rice and beans
Shrimp & Chorizo Fajitas – 14
peppers & onions, guacamole, salsa, sour cream, cheese
Cold Pacifico Clara & Negra Modelo on Draught
Special Cocktail: Habanero Margarita
This May we bring you the sights, aromas and flavors of traditional Italian bar food. Chef Howard specializes in Italian cuisine and has put together an amazing menu that should have something for everyone. Craft beer in Italy has seen steady growth and popularity in a country known primarily for their wine. We’re featuring several of these craft breweries this month. These rare and exciting beers pair beautifully with Chef Howard’s Cicchetti menu.
SCOTADITTO d ANGELO 14
grilled baby lambs chops / rosemary / shaved garlic / lemon / barrel aged lambic sauce
ARANCINI 10
deep fried Saffron risotto stuffed with pancetta & fontina / amatriciana sauce
CALAMARI IMBOTTITI 12
savory herb and foccacia stuffed calamari / puntanesca sauce
FRITTELLE di BURRATA 10
burrata cheese fritters / arugula / oven roasted roma tomato / aged balsamic vinegar
PROSCIUTTO AVVOLTO ASPARAGI 10
prosciutto wrapped asparagus / lemon vinaigrette / shaved parmesan / fried egg
POLPETTA 10
veal / pork & beef meatballs / arribiatta sauce / crusty bread
FONDUTA VALDOSTANA 12
fondu of fontina cheese / truffle essence / assorted dippers
ANTIPASTI 12
imported cured meats cheese & vegetables
POLENTA alla ROMANA 10
wild mushroom ragu / marsala gravy
TIRIMASU 8
layered lady fingers / Peroni scented marscapone cheese / shaved Ghirardelli chocolate
Birrificio Loverbeer – Marentino, Italy
Madamin: 5.7% – Top fermented oak amber ale, fermented and matured exclusively in oak barrels, made from a recipe inspired by Belgian Ales. Deep amber ale, vinous in the nose with fruity flavors of red currants, lactic notes from wild yeast (brettanomyces) and those coming from the use of wooden barrels. Pleasant and easily drinkable with lactic notes not too aggressive, well balanced by fruity taste of cherry, bitter almond nut and white pulp peaches.
Birrificio Loverbeer – Marentino, Italy
Beerbrugna: 6.2% – This beer is inoculated by wild yeast and lactic bacteria. Small, dark, and very sweet plum varietals are added in steeping to restart fermentation to characterize the product. Matured in oak barrels for nine months. The use of plums give this extraordinary beer a lot of warmth and sensuous fruity, sour and citric notes.
Birrificio del Ducato – Roncole Verdi Di Busseto (PR), Italy
Baciami Lipsia: 4% – Sour ale inspired by a traditional Gose. Giovanni Compari (Brewmaster) blended several barrels, 9 months old (which were inoculated with lactobacillus) with a new beer brewed with Himalayan pink salt, the blend was then aged for 2 months. Very crisp, salty (not too much), citric and lactic.
Birreria Le Baladin – Piozzo, Italy
Nora: 6.8% – Egyptian recipe, brewed with un-malted kamut, ginger, orange peel and myrrh. “Some orangey sweetness burst out through the center and then the beer dries into a long winy finish. It’s fascinating and elegant…” Garrett Oliver, Brooklyn Brewery
Birreria Le Baladin – Piozzo, Italy
Nazionale: 6.5% – Brewed with 100% local Italian ingredients! A very clean flavored beer and tasty sensation from the balanced aromas of hops, spices, and fermentation. Finishes dry due to its high attenuation. Spices: dried orange peel from Calabria. Yeast: Whiskey yeast.
Birreria Le Baladin – Piozzo, Italy
Super Floreale: 8% – Plenty of hoppy scents, given by the generous use of American Amarillo hops towards the end of the boil. Perfect balance with notes of caramel, dried fruit, and bitterness.
Birrificio Italiano – Lurago Marinone (CO), Italy
Amber Shock: 7% – Amber colored beer with brown, firm and persistent head. Potpourri of caramel, sweet, and fruity flavors (sour cheery, pineapple, banana, citrus fruits, with long almond-bitter finish), with a beautiful resolute aftertaste, spiced mostly with a quite long lasting hop finish.
We kick off IPA month with a tap takeover with Harpoon Brewery! Not only are they bringing their flagship IPA, but they are also bringing some special, rare and limited IPAs from their brewery just for this event! Check out the lineup below!
IPA 5.9% 42IBU
A New England-style IPA finds harmony of hops malt yeast so no ingredient dominates
Rye IPA 6.9% 70IBU
This beer is brewed with hops, a variety of malts, our proprietary yeast – the same yeast we’ve used since first brewing Harpoon Ale – and more hops.
Black IPA 7% 67IBU
Midnight Wheat gives this beer an almost stout-like appearance without being overly roasty. Fruity aroma to complement the earthy, spicy bitterness of this dark ale.
White IPA Long Thaw 6.2% 45IBU
Blends the spiciness of a Belgian Wit and the American hop character of an IPA
Leviathan 10% 90IBU
Brewed with just enough caramel malt to provide balance the massive hop intensity
Gingerbread IPA 6.5% 63IBU
This IPA combines the big, piney aroma and fruity bitterness common in West Coast IPAs with delicate additions of ginger and cinnamon.
Chard IPA 4.8% 34IBU
Sessionable American IPA brewed with Citra hops and grapefruit peel for a unique citrus character which is complimented by aging in French Chardonnay barrels
Brown IPA 5.6% 60IBU
Sweet, roasted notes of chocolate and honey malts combine with Chinook, Simcoe and Amarillo hops in this welcome addition to our family of IPAs.
At 5pm, we’ll tap 7 of Dogfish Head’s most limited special releases.
Sah’tea – 9% ABV
Inspired by a 9th century Finnish brewing technique, the wort is caramelized over white-hot river rocks and then fermented with a German weizen yeast. The beer is then flavored with juniper berries and chai tea.
Chateau Jiahu – 10% ABV
Fermented with sake yeast, this is a modern replica of a 9,000 year old beverage found in northern China and consisting of orange blossom honey, muscat grape juice, barley malt, hawthorn fruit.
Kvasir – 10% ABV
Based on chemical analysis of a 3,500 year-old Danish drinking vessel, Kvasir is a red winter wheat ale brewed with lingonberries, cranberries, myrica gale, yarrow, honey, and birch syrup.
Immort Ale – 11% ABV
Immort is brewed with maple syrup from Red Brook Farm in Western Massachusetts, along with peat-smoked barley, juniper berries, and vanilla. This beer is fermented with Belgian and English yeast, then aged in oak barrels.
Red & White – 10% ABV
A Belgian-style witbier, with coriander, orange peel, and fermented with Pinot Noir juice. After fermentation, a fraction of the beer is aged in a 10,000 gallon oak tank.
World Wide Stout – 18% ABV
Brewed only once every 2 years with a ridiculous amount of barley, this stout is roasty and complex, with a flavor profile reminiscent of a fine port wine.
Birra Etrusca – 8.5% ABV
Collaborating with Italy’s Birra del Borgo and Balladin, Dogfish Head recreates a pre-Roman ale using heirloon Italian wheat, two-row barley, hazelnut flour, pomegranates, chestnut honey & whole-flower hops.
We’re bringing the heat every Wednesday in April! 10 dishes of fiery goodness, including a dessert, will make your mouth feel the burn. And to cool it all back down, we are dedicating 10 taps all to IPAs and going through as many as we can in one month. Look for new IPAs on draught each day!
Szechuan Vegetable Stir Fry – 9
crispy vegetables, ginger, garlic, soy, chili peppers
Diablo Shrimp Cocktail – 12
6 jumbo grilled and chilled shrimp with salsa verde sauce
Jamaican Me Crazy Goat Stew – 15
West Indian curried goat, scotch bonnet, habanero, onion, potato, plantain
Wicked Thai Wings – 10
grilled wings, Thai hot chili peppers, fried garlic, ginger, cilantro, Asian slaw
Ring of Fire Shrimp & Grits – 14
grilled shrimp & andouille in a cayenne sauce with cheese grits
Smokin’ Death Bones – 10
smoked pork ribs slathered with house made ghost pepper bbq sauce
Great Balls of Fire – 10
Moroccan lamb meatballs in harissa sauce
Voodoo Jambalaya – 12
Creole style with tender chicken, sausage, tabasco, peppers, onion & celery, served with rice
Loco Beef Barbacoa Taco – 10
habanero, jalapeno, chipotle sauce, salsa, guacamole, cojita cheese
Pot Au Creme – 8
chocolate & chipotle pudding with ginger wafers
Jason Rossi from Radio 92.9 started a burger club, called Jason’s Burger Club. He finds the best tasting, most unique and coolest burgers out there. And this month, he’s featuring our Burgers Gone Wild menu!
Visit their website to see video features on some of the cool burgers we’re making. You can also sign up for a chance to win a $25 Gift Card to Olde Magoun’s Saloon!
On March 20th, join Jason Rossi and Burger Club members for a special 2 hour event at Olde Magoun’s Saloon starting at 6pm. You’ll have a chance to try our burgers, win some prizes and hang with Jason Rossi and the Radio 92.9 crew!
Click on the logo below to visit the site!
Burgers are the theme for our special menu in March. We feature six different burgers and four burger inspired dishes. Plus, top it all off with our special milk shake!
Burgers Gone WildArtisanal Cheeseburger Soup – 7
served with diced tomato & onions and shoestring fries
Crabby Pattie Sliders – 10
house made crab cakes, bacon, lettuce, tomato, remoulade souce
Bison Bite Sliders – 10
mini bison burgers skewered served with a side of fondue for dipping
BBQ Cheeseburger Nachos – 10
melted cheese sauce, lettuce, diced tomatoes, chopped pickles, jalapenos, special sauce
Poutine Burger – 14
fresh ground beef, cheese curds, bacon gravy, soft fried egg, brioche roll, pomme frites
Tunisian Burger – 14
char-grilled fresh ground lamb, goat cheese, pickled red onion, harissa mint yogurt sauce on pita served with side of chick pea fries
Conquistador Burger – 14
chorizo & charred jalapenos, manchego cheese, romesco sauce on a Portuguese sweet roll, served with papas fritas dusted with smoked paprika
Sweet Swine O’ Mine Burger – 14
mix of applewood bacon, smoked pork, hamburger with fried green tomato, aged cheddar, bacon mayo on Texas toast served with hand cut salt & vinegar fries
Brasserie Burger – 18
100% Angus beef, seared foie gras, frizzeled shallots, truffle mayo on brioche roll served with pomme frites
South of the Border Burger – 13
char-grilled burger, chicharrons, black bean spread, salsa verde, cilantro, guacamole, cojita cheese on grilled roll served with fried plantains
Bourbon Vanilla Bean Milk Shake – 9
Wednesdays in February at Olde Magoun’s Saloon are all about the Belgians. We started with the idea of a Belgian menu, but you can’t just have Belgian cuisine and not pair it with some of the best Belgian beers in the world. So this month we not only have a Belgian cuisine menu but we also have a Belgian beer menu. Check them out below!
Tripel Karmeliet (tripel ale) 8.4% ABV
complex golden/bronze brew fantastic creamy head spicy lemony almost quinine dry
Delirium Nocturnum (strong dark ale) 8.5% ABV
a dark, triple fermented ale, incredibly well balanced, bursting with flavors of raisins, bittersweet chocolate and hops
St. Bernardus Witbier (white ale) 5.5% ABV
hazy yellow color lightly carbonated, the aroma is dominated by herbs and spices with accents of citrus fruits, good hop bitterness and a smooth, quick finish
Pawel Kwak (pale ale) 8% ABV
full-bodied specialty ale amber color slightly sweet, seductive malt character
Caracole Saxo (blonde ale) 8% ABV
complex artisanal Wallonian ale with unusual hoppiness, bitterness touch of spice
Duchesse de Bourgogne (Flemish red) 6% ABV
blend of 8 and 18 month old beers following the careful maturation in oak casks. It’s a sweet fruity ale with a fresh after taste
St. Louis Gueuze (sour lambic) 5% ABV
spontaneously fermented beer, aroma is mild, green apples, sweet oranges, taste is quite lactic sour, tart apples, a touch of raspberry, strawberry, lemon
Timmerman’s Framboise (fruit lambic) 4% ABV
pours a ruby-hazed brown and smells of raspberries
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Flammeküeche
bacon, leeks, goat cheese flat bread
Escargot En Croute
sauteed snail, herb butter, flaky pastry, potato puree
Moules-Frites
PEI mussels, garlic shallots, white wine butter, hand-cut fries with aioli
Lapin à la Kriek Braised Rabbit
brussel sprouts, lardons, stoemp, cherry beer sauce
Croquettes Aux Crevettes
shrimp croquettes, petit salad, celeriac remoulade sauce
Trout a la Meunière
sauteed trout, asparagus, baby potatoes, brown butter sauce
Carbonade Flamande
Flemish sweet and sour beef stew with hand-cut fries
Boudin Blanc et Stoemp
veal and pork sausage over mashed carrots, leeks and potatoes
It’s just like being in the parking lot before the game without being outdoors and drinking beer from a cooler.
