Will's + Bill's Brewery Berwyn

Eight wings tossed with your choice of spicy honey sriracha or barbecue sauce; served with blue cheese, celery and carrots.

Four deviled eggs with English mustard, chives and mayonnaise; two topped with fresh lump crabmeat and two with salmon caviar.

Classic onion soup scented with house stout, grain mustard and Worcestershire, finished with a crouton, mozzarella and gruyère with frizzled onions.

Baked pastry filled with braised lamb and melted feta, served with red wine sauce and tzatziki.

Creamy lobster chowder with lobster morsels, tender potatoes and vegetables.

Crisp fries tossed with parmesan, parsley, sea salt and truffle oil.

Crisp tortilla chips layered with braised short rib ragù, roasted jalapeños, charred onion, queso, salsa and sour cream.

Crispy fried shrimp tossed in spicy bang bang aioli.

Crisp calamari served with tomato sauce and citrus aioli.

All-lump crab bites, lightly fried, served with lemon dijon dipping sauce.

steamed P.E.I. mussels in red sauce or with white wine, garlic, herbs, crostini

Fresh ahi tuna marinated with ginger, ponzu, lime and chili spice; served with pickled ginger, seaweed salad, crispy wontons.

Middleneck clams steamed in buttery garlic broth, served with grilled crostini.

Warm double-cream brie with slivered almonds and zesty apricot glaze.

House-baked Parker House rolls served warm with whipped butter.

Caponata, tzatziki and lemon hummus served with warm pita.

Crisp tortilla chips with fresh guacamole and Momma's salsa.

Red and gold beets with burrata, arugula, mixed greens, tomato, toasted pecans, fresh basil and balsamic vinaigrette.

Romaine and frisée with avocado, honey-glazed bacon, blue cheese, egg, tomato, Kalamata olives, chives, retro French dressing.

Golden fried eggplant with arugula, roasted cherry tomatoes, creamy burrata and balsamic vinaigrette.

Romaine hearts, lemony Caesar dressing with a touch of heat, toasted peppercorn croutons and freshly grated parmesan.

Farro, roasted butternut squash, crisp apples, dried cranberries, goat cheese, candied walnuts and mixed greens with cider vinaigrette.

Baby iceberg wedge with rich blue cheese dressing, bacon, avocado, hard-boiled egg, tomato and pickled red onion.

Tender chicken, caramelized pineapple, Asian vegetables and cashews tossed in a hot honey sweet-and-sour glaze, served over jasmine rice.

Wide noodles tossed with red wine-braised short rib ragù and finished with pecorino romano.

Curly noodles tossed with caramelized French onions, sherried cheese sauce, peppery breadcrumbs and gruyère.

Tender chicken morsels and roasted cauliflower simmered in coconut cream curry sauce, served with basmati rice and naan.

Sesame-crusted grilled ahi tuna with sweet spicy miso glaze, luxe udon noodles and assorted Asian vegetables.

Pan-seared all-lump Maryland crab cakes with pub fries, old-fashioned coleslaw and tartar sauce.

Prime meatloaf glazed with zesty bourbon barbecue sauce, served with French fries and glazed heirloom carrots.

Cedar-roasted salmon finished with a smoky-sweet glaze, served with whipped potatoes and steamed broccoli florets.

Chicken breast medallions sautéed and finished with lemon-caper sauce, served over toasted orzo with spinach and cream.

House beer-battered fish with crispy chips, tartar sauce and old-fashioned coleslaw.

Short rib and lamb with mushrooms, caramelized onion gravy, charred corn, mashed potatoes, cheddar and fried leeks.

Grilled 10 oz New York strip, sliced and topped with au poivre sauce, served with crispy shoestring fries.

Slow-roasted beef with melted sharp cheddar on a soft baguette; served with au jus, creamy horseradish sauce and pub fries.

Chicken morsels, zucchini, feta cheese, warm spices formed into a patty and grilled, served with tomato, lettuce, and tzatziki on a toasted brioche bun.

Two smashed prime beef patties with crispy edges, grilled onions, cheddar, and house 1000 island dressing.

Crisp eggplant slices topped with marinara, melted provolone and mozzarella, fresh basil and olive oil on a garlic-toasted submarine roll.

8 oz Hereford steakburger on a toasted brioche bun with lettuce, tomato, red onion, house pickle, WB burger sauce and fries.

Carrot cake with vanilla ice cream, candied walnuts, caramel and cinnamon dust.

Moist chocolate olive oil cake with whipped cream and berries.

Fudgy brownie with vanilla ice cream, whipped cream, wet walnuts, chocolate sauce and a cherry on top.

Classic New York cheesecake with strawberry sauce.

Sautéed apples, cinnamon oat streusel crisps and caramel sauce, vanilla ice cream, and sweet toasted pecans.

Warm date cake topped with caramel and vanilla ice cream.