Fort Bragg Restaurants

• Carolina BBQ Kurubota Pork  18.00

  Genuine Tar Heel pit cooked Kurubota pulled pork marinated in the most authentic Carolina BBQ sauce found outside of piedmont North Carolina, served with a corn cake and coleslaw.

• Chicken Cordon Bleu 21.00

  Mary's free range chicken breast stuffed with prosciutto and fontina cheese, roasted in our stone hearth oven and topped with Dijon sauce, served with garlic mashed potatoes, and fresh vegetables.

• Peruvian Pork 18.00

  Savory chunks of pork shoulder simmered in a spicy cilantro garlic sauce until fall apart tender, served atop a bed of white beans, and topped with pickled red onions and cilantro.

• Cioppino 29.00

  A beautiful medley of petrale sole, clams, scallops, and shrimp in our chef's special seasoned tomato broth, served with garlic bread.

• Brew House Burger 16.00

  1/2 pound of all natural ground beef from Painted Hills Ranch on a Ft. Bragg Bakery bun with lettuce, tomato, onion and pickle served with pub fries. Customize your burger with any of our pizza toppings.

• Fish & Chips 19.00

  Pacific cod filet deep fried in our famous Scrimshaw beer batter with GMO free oil, served with tartar sauce, coleslaw, and fries

• Shrimp & Chips 19.00

  Succulent Shrimp done golden brown in our famous Scrimshaw beer batter, served with fries and coleslaw

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No split checks for parties of six or more.

• Margherita Pizza 17.00

  Heirloom tomatoes, fresh basil, mozzarella and tomato sauce

• Mark's North Beach Pizza  19.00

  Soppressata, provolone, roasted red peppers, red onion, pesto and fresh mozzarella

• Caramelized Onion 17.00

  Caramelized onions, gorgonzola cheese and pine nuts

• Cajun Étouffée Pizza 19.00

  Étouffée sauce, shrimp, Andouille sausage, red onion, gorgonzola and mozzarella

• Spanish Pizza 19.00

  Tomatillo salsa, fresh mozzarella, jalapeno, chorizo, pickled onions and fresh cilantro.                  Served with a side of Habanero sauce.

• Summer of Love Pizza17.00

  Sun-dried tomatoes, garlic, arugula and fresh mozzarella

• Tomato and Bacon Pizza 18.00

  Maple-roasted cherry tomatoes, tomato sauce, crispy pepper bacon, goat cheese and mozzarella

• Wild Mushroom Pizza 18.00

  Shiitake and Crimini mushrooms, garlic, thyme, tomato sauce, mozzarella and fontina

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  Ceviche 10.00

  Fresh shrimp marinated in lime juice with fresh tomato, onion, cilantro, and jalapeño, served with sliced avocado and house made tortilla chips fried in GMO free oil.

• North Coast Nachos 11.00

  Tortilla chips, black beans, Monterey Jack and Cheddar cheese, Pico de Gallo, guacamole,           and sour cream

• Coconut Shrimp 12.00

  Jumbo shrimp rolled in coconut, deep fried and served with a tangy Thai dipping sauce.

• Cured Meat Plate 10.00

  Prosciutto, Soppressata, roasted red peppers, and marinated olives served with house baked pizza bread

• Heirloom Beet Plate 10.00

  With goat cheese, a drizzle of honey, balsamic vinegar, extra virgin olive oil, almonds and fried shallots, on a bed of baby greens

• Carpaccio 11.00

  Beef tenderloin seared with black pepper, sliced paper thin with shaved shallots and capers, drizzled with extra virgin olive oil and shaved parmesan, French roll available upon request

• Calamari Fritto Misto 11.00

  Crispy and tender calamari, with fried green beans and lemon slices, fried in GMO free oil and served with a spicy aioli

• Oysters on the Half Shell 16.00

  1/2 dozen luxurious Beausoleil oysters served with mignonette sauce, cocktail sauce, and horseradish

• Spinach Artichoke Dip 9.00

  Spinach, artichokes, cream cheese, parmesan, mozzarella cheesy goodness baked all together, served hot with house made tortilla chips.

• Steamed Clams 13.00

  Steeped to perfection in our Blue Star Wheat Beer with butter and garlic

• House Side Salad 8.00

  Garden-fresh dinner salad, local greens, tomato, onion, cucumber, and mushrooms with your choice of dressing

• Caesar Side Salad 8.00

  Smaller in size but just as big on flavor. Perfect as an addition to your entrée.

• Caesar Salad 11.00

  Hearts of romaine with house-made Caesar dressing, parmesan cheese, fresh croutons and anchovies

• BBQ Chicken Salad 14.00

  Roasted Mary's organic chicken breast covered in BBQ sauce with jack and cheddar cheeses, diced jicama, red onions, cherry tomatoes, and organic spring mix tossed in a ranch dressing, topped with tortilla strips

• Seared Sea Scallop Salad  15.00

  Seared sea scallops on mizuna greens with Daley's smoked bacon crumbles and a spicy vinaigrette dressing

• Avocado Bowls 11.00

  Two avocado halves stuffed with Guacamole, Salsa, Sour Cream and black olives, served with a side of chips.