Pub Menu
all pub items are served with French fries, and cooked with zero trans fat oils
FRESH FISH AND CHIPS
west coast red rock cod, dipped in our
homemade wheat beer batter and golden
fried. Served with Cole slaw. $14.95
ENGLISH DIP
thinly sliced prime rib piled high on a hoagie roll and served with au jus. $ 11.95
PORTABELLA MUSHROOM SANDWICH
marinated portabella, grilled and topped with feta cheese and roasted red peppers. $9.95
PUG’S CLASSIC CHICKEN SANDWICH
grilled boneless chicken breast served with lettuce, tomato, red onions and pickle. $8.95
PUG’S CHEESESTEAK
thinly sliced roast beef with sautéed onions
and mushrooms and topped with mozzarella cheese. Served on a hoagie roll. $12.95
PUG’S BURGER
a half pound of fresh angus ground beef,
served with all the fixings. Customize your burger with the list of toppings below. $8.95
DOWNHILL DELUXE BURGER
a half pound of angus ground beef topped
with BBQ sauce, bacon, cheddar
cheese and crispy fried onions. $11.25
UPTOWN DILLON BURGER
a half pound of fresh angus ground beef grilled and topped with bacon, sautéed mushrooms
and onions and topped with pepper jack cheese. $11.25
SLIDER PLATE
three mini burgers served with American cheese, diced red onions and pickles. $8.95
Burger toppings .95 each
bacon,sautéed mushrooms, sautéed onions, mushroom / onion combo
American, Swiss, pepper jack, cheddaror Blue cheese
Desserts
PUG’S MUD PIE
Vanilla and mocha ice cream layered with fudge, on a cookie crumb crust,topped with hot fudge and whipped cream. $ 7.95
THREE BERRY TORTE
A delicious combination of raspberries, blackberries and boysenberries,all in a warm pie crust, topped with ice cream $6.95
MORTAL SIN
a warm chocolate brownie topped with ice cream, hot fudgeand whipped cream. $ 7.95
Beer to go!
TAKE SOME HOME TODAY
to go beer sales are not available after midnight
6 pack $8.00
½ gallon jug $11.50
Refills $7.00
Read
what our customers have to say...
"What
a great Pub!!"
Jon Lawniczak
Royal Oak, MI USA
"Was
there this weekend. Plan to come back for another pint of stout."
Brian Bonet
Fort Collins, CO USA
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