Rocky River Brewing Company Menu (Update 2025)

Thai chili marinated chicken and melted mozzarella cheese atopcrispy wontons, finished with sweet Thai chili sauce and wasabisour cream drizzle.

5 dill pickle spears beer batter and fried, served with a sideof Cajun remoulade.(VEG)

A fresh baked, extra large Bavarian pretzel lightly saltedserved with a side of mustard and Beer Cheese.

Crispy fried chicken and Applewood smoked bacon stuffed in awhole wheat tortilla with melted Tillamook Cheddar cheese.Choice of a side of Ranch or Sour cream.

Filled with crispy buffalo chicken, chopped celery, and bleucheese crumbles, served with your choice of ranch or bleucheese dressing.

Creamy goat cheese panko crusted and flash fried. Served withJakes hot honey marmalade.

Creamy 4 cheese queso blended with pulled chicken, oven bakedand topped with fresh jalapeno rings, served with fried corntortillas.

Crispy Tempura fried cauliflower tossed in buffalo sauce andserved with bleu cheese dressing and celery.

Crispy tempura chicken tossed in our chefs version of spicyBang Bang sauce and ginger ranch for dipping.

Back by popular demand! Housemade salsa served with fried corntortillas.

Taste the three cheese mix of mozzarella, parmesan, andcrumbled feta atop a garlic butter crust with baby spinach,fresh basil and Roma tomatoes. (VEG, GFO)

Piles of pepperoni, mounds of mozzarella and freshly mademarinara atop a hand-tossed pizza dough. (GFO)

Back by Popular Demand! Garlic buttered crust topped withshredded chicken, Hickory smoked bacon a cheddar mozz cheesemix, and finished with a ranch dressing drizzled. (GFO)

Grilled chicken tossed in buffalo sauce, mozzarella andcrumbled blue cheese on a garlic butter crust, finished withdiced celery and a cool ranch drizzle. (GFO)

Spring greens, Roma tomatoes, sliced cucumber, carrots, redonion and croutons, served with RRBC balsamic dressing. (V,VGNO,GFO)

Crisp, chopped romaine tossed in our housemade Caesar dressingwith croutons and Parmesan. (Veg,GFO)

Chopped romaine is tossed in our chefs giardiniera pepperranch dressing with chopped turkey, Genoa salami, andpepperoni, and topped with roasted red peppers and crispycroutons. (GFO)

Blackened Yellowfin tuna seared rare and thin sliced, servedover spring greens with applewood smoked bacon, crumbled bluecheese, diced roma tomato, hard boiled eggs and red onion,served with balsamic vinaigrette on the side. (GF)

Sweet Thai chili glazed chicken breast over chopped romainetossed with red cabbage, bell peppers and matchstick carrots,in a Thai peanut vinaigrette, finished with mandarin orangesand crispy chow mein noodles.

Spring greens tossed in pomegranate vinaigrette with candiedpecans and sun dried cranberries, topped with crumbled bluecheese and grilled chicken breast. (GFO)

Chopped romaine, bell peppers, red cabbage and carrots tossedwith crispy corn tortillas and chipotle vinaigrette, toppedwith black bean salsa, sharp cheddar and a grilled chickenbreast. (GFO)

Flour tortillas stuffed with juicy Korean BBQ pulled pork,topped with a cilantro lime slaw and drizzled with bang bangsauce. Served with a side of cilantro lime rice and black beancorn salad. (GF)

Caesar salad stuffed with soft flour taco shells toppedwith blackened grilled chicken breast. Finished with shreddedParmesan and crispy crushed croutons. Side of cilantro limerice and black bean corn salad. (GFO)

Three tortillas filled with your choice of spicy grilledchicken or flaky blackened cod, topped with shredded sharpcheddar & sweet mango salsa, served with green rice, shreddedlettuce & sour cream.

All vegan tacos start with hickory smoked tofu grilled withchipotle barbecue, topped with red cabbage slaw, avocado andSriracha sour kream in 3 tortillas, and served with green riceand black bean salad. (V, GF)

Grilled steak served over cilantro lime rice and topped with ablack bean corn salsa, diced tomatoes, sliced avocado and frescilantro. Finished with a sour cream drizzle. gf

Everything bagel seasoning crusted tuna seared rare, servedover jasmine rice, topped with a Korean cucumber salad,wakame, and finished with a wasabi sour cream drizzle. gf

Cavatappi pasta tossed with Italian sausage, andouille, redonion and roasted red peppers in our chefs delicious 3 cheeseblend, topped off with scallions, diced tomato and a toastedciabatta roll. (VEG) (Sub shrimp, chicken, or smoked tofu)

Baby back ribs braised slow and low in our own coopers ale,finished on the grill with your choice of our signature housebarbecue or smoky chipotle barbecue, served with coleslaw andbeer battered fries.

Baby back ribs braised slow and low in our own coopers ale,finished on the grill with your choice of our signature housebarbecue or smoky chipotle barbecue, served with coleslaw andbeer battered fries.

Flaky Atlantic Cod beer battered and fried to a golden brown,served with fries, coleslaw and tartar.

Citrus glazed Atlantic Salmon, served with Jasmine rice andsteamed broccoli. Topped with a cilantro lime slaw. (Optionalblackened salmon) (GF)

Marinated chicken breast grilled and basted with sesameteriyaki glaze, served with green rice, steamed broccoli andgrilled pineapple.

Tender chicken breast breaded with crushed pretzels and ovenbaked, topped with a creamy whole grain mustard sauce andserved with white cheddar mashed potatoes and served withsteamed vegetables.

A unique twist on Pad Thai. A stir fry medley of broccoli, redbell peppers, green onions and carrots tossed with lo meinnoodles in a spicy Thai peanut sauce, garnished with crushedpeanuts. Add your choice of grilled chicken, shrimp, or smokedtofu. (VEG)

Fresh Baked Deep Dish Cookie with Ice Cream