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The Publick House
Winner of Boston Magazine’s 2010 Best of Boston® Award
Best Beer List
Outside dining now open for service!
Come enjoy some cold beer, fresh air, and warm sunshine.
Hop Head Throwdown 2010!!!
The Throwdown is back! The Publick House and Monk’s Cell in Brookline, MA is proud to announce the 7th Annual Hop Head Throwdown, taking place from Noon to 4pm on Saturday, July 31, 2010. A benefit for the MS Society, the Hop Head Throwdown is a celebration of the hop and its palette-crushing power. We fill most of our 35 draught lines with some of the hoppiest beers we can get our hands on, several of which are crafted especially for this event. And we create a special menu of some intensely spicy food to pair with these aggressively hopped ales. Every penny of the $15 cover, as well as all proceeds from donated kegs go straight to the MS Society. So come on in, fill your belly, and feel good about yourself.
We are still finalizing the draught lineup, but keep an eye out for:
Bear Republic Racer X
Weyerbacher Double Simcoe IPA
Moylan’s Hopsickle Imperial IPA
Founders Devil Dancer
Wachusett “Larry” Imperial IPA
Green Flash West Coast IPA
Dark Horse Double Crooked Tree
Southern Tier Oaked Unearthley Imperial IPA
Avery IPA
As well as special creations from Berkshire Brewing, Smuttynose Brewing, and Mayflower Brewing..
Check back as the event nears for updates to the draught lineup. We’ve got lots more exciting beer to add.
beer
On Draught for July 24, 2010
BELGIAN & BELGIAN STYLE
Allagash Tripel, (9%) Allagash Brewing, Portland, ME
Allagash Curieux, (11%) Allagash Brewing, Portland, ME
Allagash White, (5%) Allagash Brewing, Portland, ME
Chouffe Houblon Dobbelen IPA Tripel, (9%) Brasserie d’Achouffe, Achouffe, Bel
Delirium Nocturnum, (9%) Brouwerij Huyghe, Melle, Bel
Delirium Tremens, (8,5%) Brouwerij Huyghe, Melle, Bel
Devotion Ale, (6,3%) The Lost Abbey, San Marcos, CA
Duvel Green, (6,8%) Brouwerij Duvel Moortgat, Breendonk-Puurs, Bel
La Chouffe, (8,5%) Brasserie d’Achouffe, Achouffe, Bel
Luciérnaga “The Firefly,” (6,5%) Jolly Pumpkin Artisan Ales, Dexter, MI
Mc Chouffe, (8,5%) Brasserie d’Achouffe, Achouffe, Bel
Smuttynose Oak Aged Tripel, (9%) Smuttynose Brewing, Portsmouth, NH
FROM THE MONK’S CELL
Chimay Tripel, (8%) Abbaye Notre Dame de Scourmont, Baileux, Bel
Kasteel Cuvée du Chateau, (11%) Brouwerij Van Honsebrouck, Ingelmunster, Bel
Monstre Rouge, (8,5%) De Proefbrouwerij, Lochristi, Bel
St. Bernardus Witbier, (5,5%) Brouwerij St. Bernardus, Watou, Bel
St. Louis Gueuze Fond Tradition, (5%) Brouwerij Van Honsebrouck, Ingelmunster, Bel
Urthel Saisonnière, (6%) De Leyerth Brouwerijen, Ruiselede, Bel
HERE
American Darling, (7%) Pretty Things Beer & Ale Project, Cambridge, MA
Chocolate Oak-Aged Yeti Imperial Stout, (9,5%) Great Divide Brewing, Denver, CO
Cisco Cherry Woods, (4,7%) Cisco Brewers, Nantucket, MA
Dark Horse Raspberry Ale, (5,5%) Dark Horse Brewing, Marshall, MI
Devil Dog, (10%) Laughing Dog Brewing, Ponderay, ID
Dogfish Head Indian Brown Ale, (7,2%) Dogfish Head Craft Ales, Milton, DE
Green Flash Imperial IPA, (9,4%) Green Flash Brewing, Vista, CA
Lagunitas IPA, (5,7%) Lagunitas Brewing, Petaluma, CA
Lost Sailor Nitro IPA, (5,5%) Berkshire Brewing, South Deerfield, MA
Mama’s Little Yella Pils, (5,3%) Oskar Blues Brewing, Lyons, CO
Original Sin Cider, (6%) Original Sin Cidery, New York, NY
Sweet Tat’s Breakfast Stout, (8%) Wormtown Brewing, Worcester, MA
Victory Helios, (7,5%) Victory Brewing, Downingtown, PA
THERE
Emilisse Rauchbier, (6,2%) Bierbrouwerij Grand-Cafè
Engels, (4,5%) Brouwerij De Molen, Bodegraven, Ned
O’Hara’s Irish Stout, (4,3%) Carlow Brewing, County Carlow, Ire
Weihenstephaner Hefeweissbier, (5,4%) Brauerei Weihenstephan, Freising, Ger
TRAPPIST ALE
Special ales brewed by Trappist monks according to strength guidelines of Singel, Dubbel, Tripel, and Quadrupel. Ranging from 6% all the way up to 12%, these brews offer a range of flavors from spicy, crisp, and fruity to deep, rich, and nutty. These ales are often imitated, but rarely equaled.
ACHEL 8˚ BLOND, (8%)
ACHEL 8˚ BRUNE, (8%)
CHIMAY CAP ROUGE, (dubbel, 7%)
CHIMAY CAP BLANCHE, (tripel, 8%)
CHIMAY CAP BLEU, (quad, 9%)
ORVAL TRAPPISTE, (tripel, 6,9%)
TRAPPISTES ROCHEFORT 6, (7,5%)
TRAPPISTES ROCHEFORT 8, (9,2%)
TRAPPISTES ROCHEFORT 10, (11,5%)
WESTMALLE DUBBEL, (7%)
WESTMALLE TRIPEL, (8%)
ABBEY ALE
Commercial versions of Trappist beers, the Belgian versions usually retain the original Abbey’s name.
ALLAGASH DUBBEL, (7,6%)
DE RANKE GULDENBERG, (tripel, 8,5%)
GOLDEN MONKEY TRIPEL, (9%)
GOLIATH TRIPEL, (9%)
GOUDEN CAROLUS TRIPEL, (9%)
MALHEUR 10, (tripel, 10%)
MALHEUR 12, (quad, 12%)
MAREDSOUS TRIPEL, (10%)
OMMEGANG ABBEY ALE, (dubbel, 7,5%)
PRETTY THINGS BABY TREE, (quad, 8,6%)
SCALDIS, (quad, 12%)
ST. BERNARDUS ABT 12, (quad, 10%)
ST. BERNARDUS PRIOR 8, (dubbel, 8%)
ST. BERNARDUS TRIPEL, (8%)
‘t SMISJE DUBBEL, (w/ honey & dates, 9%)
TRIPEL KARMELIET, (9%)
UNIBROUE LA FIN DU MONDE, (tripel, 9%)
URTHEL SAMARANTH, (quad, 12%)
BELGIAN BLONDE/PALE
Using high amounts of Belgian candy sugar, these potent ales (6%-12%) offer crisp, light flavors of pear skin, confectioner’s sugar, and a light eau de vie note. Some are very hoppy, while others employ exotic spices to round out the palate.
ARABIER, (7%)
BINK BLOND, (5,5%)
CARACOLE, (amber, 8%)
CORSENDONK PALE, (7,5%)
DE RANKE XX BITTER, (6,2%)
DUVEL, (why not? 8,5%)
MAREDSOUS BLONDE, (6%)
MOINETTE BLOND, (8,5%)
NORTH COAST PRANQSTER, (7,6%)
PAUWEL KWAK, (8%)
PIRAAT IPA TRIPEL, (10,5%)
SAXO, (8%)
‘t SMISJE BLONDE, (w/ lime blossoms, 6%)
TROUBADOUR BLOND, (6,5%)
UNIBROUE DON DE DIEU, (tripel wheat, 9%)
URTHEL HOP-IT!, (9,5%)
WOSTYNTJE, (spiced w/ mustard seeds, 7%)
BELGIAN BROWN/STRONG DARK
Darker versions of their pale cousins above, these strong ales employ dark candy sugar along with special dark malts to create an earthier, deeper, more intense flavor.
BINK BRUIN, (5,5%)
BROOKLYN LOCAL 2, (750ml, 9%)
CORSENDONK BROWN, (7,5%)
GOUDEN CAROLUS AMBRIO, (amber, 8%)
GOUDEN CAROLUS CLASSIC, (8%)
GULDEN DRAAK, (10,5%)
MAREDSOUS BRUIN, (8%)
OMMEGANG THREE PHILOSOPHERS, (Ommegang/Boon Kriek blend, 9,8%)
TROUBDAOUR OBSCURA, (mild stout, 8%)
UNIBROUE MAUDITE, (strong red, 8%)
UNIBROUE TROIS PISTOLES, (9%)
BELGIAN-STYLE WHITE ALE
This style, revived by Pierre Celis at Hoegaarden, blends wheat malt, barley malt, spicy German hops, coriander, and orange peel to produce a light, crisp, unfiltered ale with a refreshing spicy citrus flavor.
AVERY WHITE RASCAL, (5,5%)
HITACHINO NEST WHITE ALE, (5%)
LA GRANDE BLANCHE, (750ml, 7,5%)
THE GREY LADY, (22oz, 4,5%)
TROUBLETTE WHITE, (5%)
UNIBROUE ÉPHÉMÈRE APPLE, (5,5%)
VUUVE WHITE, (5%)
WITTEKERKE, (5%)
SAISON
Sturdy farmhouse ales that were traditionally brewed in winter for consumption in the summer. Semi-dry, fruity in aroma & flavor, with earthy yeast tones, mild to moderate tartness and lots of spice.
BIERE DE MIELE, (750ml, brewed w/ honey, 8%)
BIO FORET, (750ml, organic, 7,5%)
BROOKLYN LOCAL 1, (750ml, 9%)
LA CHOULETTE FRAMBOISE, (raspberry, 6%)
OMMEGANG HENNEPIN, (7,7%)
PRETTY THINGS JACK D’OR, (22oz, 6,4%)
SAISON DUPONT, (6,5%)
SAISON IMPERIALE, (750ml, 8,5%)
FLEMISH RED ALE
Sharp acidity and some color derive from aging in wooden tuns or barrels. Their sharpness makes them some of the most quenching beers in the world.
BACCHUS, (4,5%)
DUCHESSE DE BOURGOGNE, (6,2%)
ECHTE KRIEKENBIER, (sour cherry, 6,8%)
MONK’S CAFE FLEMISH SOUR RED, (5,5%)
VICHTENAAR, (5,1%)
ZOETZUUR FLEMISH ALE, (750 ml, 7%)
BIERE DE CHAMPAGNE
Brewed in Belgium then shipped to Champagne, France, these beers are refermented with Champagne yeast and cave aged before undergoing the “method de champenoise” classically used to remove the yeast from champagne bottles. Their complex, effervescent flavors give Champagne wines a run for their money.
DEUS BRUT DES FLANDERS, (750ml, 11,5%)
LAMBIC/GUEUZE
Produced in the Senne Valley in central Belgium, lambics are wheat ales that have been spontaneously fermented by wild airborne yeasts native to the region, producing dominant tart, musty flavors. They are then are spiced with aged hops and sometimes with fruit and aged in order to mellow the flavor. A gueuze is a blend of young (1 year) and old (2-3 year) lambic vintages, which are then bottled for a second fermentation.
BOON MARIAGE PARFAIT, (750ml gueuze, 8%)
BOON OUDE KRIEK, (cherry, 6,5%)
DRIE FONTEINEN OUDE GUEUZE, (6%)
DRIE FONTEINEN OUDE KRIEK, (6%)
HANSSENS OUDE GUEUZE, (750ml, 6%)
HANSSENS MEAD THE GUEUZE, (mead/gueuze blend, 7,9%)
BRASSERIE CANTILLON: Producer of some of the world’s finest lambics, Brasserie Cantillon’s products are in such high demand that our supply is limited. Please ask your server about our current offerings.
PILSNER
Originating from Pilsen, Bohemia, this dry lager uses spicy European hops to produce a clean, refreshing beer.
BITBURGER PILS, (4,8%)
JEVER PILSNER, (4,9%)
KULMBACHER EDELHERB PILS, (4,9%)
MAHR’S PILSNER, (16,9oz, 4,9%)
VICTORY PRIMA PILS, (Amer. Pils, 5,3%)
HELLES LAGER/KELLERBIER
Similarly bright (‘helles” in German) and clean with a spicy hop character like their Pilsner cousins, but with a touch more malt for a more balanced brew. Kellerbier is an unfiltered and unpasteurized lager, leading to a smooth, heartier, and more full-bodied flavor profile.
MAHR’S HELL, (16,9oz, 4,9%)
MAHR’S UNGESPUNDET-HEFETRÜB, (16,9oz kellerbier, 5,2%)
MÖNCHSHOF KELLERBRÄU, (16,9oz, 5,4%)
SAM SMITH ORGANIC LAGER, (18,7oz English lager, 5%)
WEIHENSTEPHANER ORIGINAL LAGER, (16,9oz, 5,1%)
BOCK/DOPPELBOCK/MAIBOCK
Bocks, originating from Einbeck, Germany, are stronger lagers with a more pronounced malt character, typically dark amber to brown in color, and can be lightly to moderately hopped. Doppelbocks, originally created to get monks through lent, are even stronger and darker yet, whereas maibocks are a bit lighter and more balanced in color and body.
AYINGER CELEBRATOR, (doppelbock, 6,7%)
EINBECKER MAI-UR-BOCK, (6,5%)
EINBECKER UR-BOCK DUNKEL, (6,5%)
KULMBACHER EKU 28, (doppelbock, 11%)
ROGUE DEAD GUY ALE, (American maibock, 6,5%)
WEIHENSTEPHANER KORBINIAN, (16,9oz doppelbock, 7,4%)
HEFE WEIZEN
From the German “hefe,” meaning yeast and “weizen,” meaning brewed with wheat, this special Bavarian style is light on the hops but still very flavorful. Using a combination of wheat and barley malts, spicy hops, and a special yeast strain, these unfiltered beers offer a tart, fruity, spicy palate with notes of banana, clove, nutmeg, apple, and vanilla.
AYINGER BRÄU WEISS, (16,9oz, 5,1%)
AYINGER UR-WEISSE, (16,9oz, dunkel, 5,8%)
KAPUZINER SCHWARZ-WEIZEN, (16,9oz, 5,4%)
SCHNEIDER EDEL-WEISSE, (16,9oz, organic, 6,2%)
SCHNEIDER WEISSE, (16,9oz, 5,4%)
WEIHENSTEPHANER KRISTALLWEISS, (16,9oz, filtered, 5,4%)
WEIZENBOCK/WEIZEN-DOPPELBOCK
Combining the characteristics of bocks (or doppelbocks) and hefeweizens, these are stronger, darker, and richer wheat ales with a more intense malt influence. Dark fruits, toffee, and even sometimes chocolate flavors are common, in addition to the base weizen flavors.
MAHR’S DER WEISSE BOCK, (16,9oz, 8,5%)
SCHNEIDER AVENTINUS, (16,9oz, 8%)
WEIHENSTEPHANER VITUS, (16,9oz, 7,7%)
EISBOCK
Eisbocks are created by freezing off then removing part of the water content of a bock beer, resulting in a concentration of flavor and alcohol. Strong and dark, with massively intensified malt character (think toffee, dried fruit, chocolate) and little to no hop bitterness. The Schneider Eisbock is frozen Aventinus, providing an added layer of weizen flavors to an already robust and potent style.
KULMBACHER EISBOCK, (9,2%)
SCHNEIDER AVENTINUS EISBOCK, (12%)
ALTBIER
German brown ales that have undergone longer maturation times, which helps mellow the typical ale fruitiness, resulting in a smooth beer with a nice balance of malt to hops.
PINKUS ORGANIC MÜNSTER ALT, (16,9oz, 5,1%)
SCHWARZBIER
German for “black beer,” schwarzbiers typically have the lighter body and cleaner flavors of a lager, but with the added depth of color and flavor from dark roasted malts.
EINBECKER SCHWARZBIER, (4,9%)
MÖNCHSHOF SCHWARZBIER, (16,9oz, 4,9%)
RAUCHBIER
Dating back to 16th century Bamberg, Germany, rauchbiers (smoked beers) are made by drying the malts over a fire of beechwood, which imparts a smoky flavor comparable to that of smoked meats.
AECHT SCHLENKERLA RAUCHBIER MARZEN, (16,9oz, 5,4%)
AECHT SCHLENKERLA RAUCHBIER URBOCK, (16,9oz, 6,6%)
SPEZIAL RAUCHBIER LAGER, (16,9oz, 4,6%)
PALE ALE
Originating in England when brewers started bottling their cask-conditioned Bitters, Pale Ales employ a plethora of malts and simple sugars along with fruity English hops. These ales are normally very balanced between malt sweetness and hop bitterness. American versions typically have more pronounced hops, yet stay smooth and refreshing with a full bodied malt backbone and semi-sweet finish.
BALLAST POINT CALICO AMBER ALE, (5%)
DALE’S PALE ALE, (6,5%)
FULLER’S LONDON PRIDE, (16,9oz, 4,7%)
GREAT DIVIDE DENVER PALE ALE, (5,6%)
GREEN FLASH HOP HEAD RED, (6,4%)
MAYFLOWER PALE ALE, (5%)
SAM SMITH OLD BREWERY PALE, (18,7oz, 5%)
INDIA PALE ALE aka IPA
Stronger and hoppier versions the Pale Ale, this style was created to fuel the soldiers fighting for the Empire in such far-flung English territories as India. The higher alcohol and hopping rates helped to stabilize the beer on its long sea voyage. Today, the hoppiest versions are brewed in America.
BEAR REPUBLIC RACER 5 IPA, (7%)
DOGFISH HEAD 60 MINUTE IPA, (6%)
GREAT DIVIDE TITAN IPA, (6,8%)
GREEN FLASH WEST COAST IPA, (7%)
MAYFLOWER IPA, (7%)
SMUTTYNOSE IPA, (6,9%)
STONE IPA, (6,9%)
DOUBLE IPA
Surpassing IPAs in hopping levels and alcohol, these versions of the classic English Pale Ale personify the American ideal of “bigger, stronger, faster” and often use retooled versions of English hops such as Cascade, Perle, Chinook, and Amarillo.
DOGFISH HEAD 90 MINUTE IPA, (9%)
GREAT DIVIDE HERCULES, (9,7%)
BROWN ALE
Darker, slightly sweeter versions of Pale Ales, deriving their extra flavor and color from usually either darker malted grain or simple sugars. These ales are rich and robust, often with a slightly nutty character, but remain smooth and easy to drink.
BROOKLYN BROWN, (5,5%)
DOGFISH HEAD INDIAN BROWN, (7,2%)
PRETTY THINGS ST. BOTOLPH’S TOWN, (22oz, 5,7%)
SAM SMITH NUT BROWN ALE, (18,7oz, 5%)
SCOTTISH ALE/WEE HEAVY
Scottish versions of the English Pale Ale. Brewers in northern Britain preferred darker malts and sugars because of the weather. These malts produce a more full-bodied, nuttier, and slightly sweeter brew. Wee Heavys are stronger, maltier, souped-up versions of the Scottish Ale.
BELHAVEN, (14,9oz, 5,2%)
FOUNDERS DIRTY BASTARD, (8,3%)
OLD CHUB, (8%)
PORTER
Named after the rail yard workers in London, this dark, rich ale was originally a blend of three beers – mild, old ale, and bitter. An enterprising brewer started bottling it and named it after it’s biggest fans…the porters.
MAYFLOWER PORTER, (5,5%)
NØGNE Ø PORTER, (16,9oz, 7%)
ØLFABRIKKEN PORTER, (22oz, 7,5%)
ROGUE MOCHA PORTER, (5,3%)
SINEBRYCHOFF PORTER, (7,2%)
FOREIGN/EXPORT STOUT
A special style of stout brewed bigger for a longer journey, these stouts are higher in alcohol with a pronounced roasted character.
CISCO CAPTAIN SWAIN’S EXTRA STOUT, (22oz, 8%)
DE DOLLE EXTRA EXPORT STOUT, (Belgian stout, 9%)
IMPERIAL STOUT
Inspired by brewers in the 1800s to win over the Russian czar, this is the king of stouts. Boasting high alcohol levels and plenty of malt character, low to moderate levels of carbonation, and huge roasted chocolate and burnt malt flavors. Hop character can vary from none to balanced to aggressive.
GREAT DIVIDE YETI IMP. STOUT, (9,5%)
HAANDBRYGGERIET DARK FORCE, (16,9 oz, imperial wheat stout, 8,5%)
NØGNE Ø IMPERIAL STOUT, (16,9oz, 9%)
OLD RASPUTIN RUSSIAN IMPERIAL STOUT, (9%)
PÉCHÉ MORTEL, (Imperial coffee stout, 9,5%)
OATMEAL STOUT/SWEET STOUT
Oatmeal stout is brewed with flaked oats, which imparts a silky, rich character. Sweet stouts are either maltier versions of oatmeal stouts or are produced with lactose (milk sugar).
APHRODITE, (brewed w/ cocoa & vanilla bean, 6,5%)
LEFT HAND MILK STOUT, (5,2%)
SAM SMITH OATMEAL STOUT, (18,7oz, 5%)
YOUNG’S DOUBLE CHOCOLATE STOUT, (14,9oz, 5,2%)
BARLEYWINE
One of the strongest and most intense beer styles, barleywines are amber to dark brown, full bodied, complex, intensely malty and have a prominent alcohol kick. Hop levels can range from minimal to aggressive. These beers age particularly well.
NØGNE Ø #100, (16,9oz, 10%)
RYE BEER
Using rye grain as a portion of the malt gives these beers a moderately bitter, somewhat earthy quality and smooth finish.
BEAR REPUBLIC HOP ROD RYE, (8%)
FOUNDERS RED’S RYE, (6,8%)
ROUTE DES ÉPICES, (brewed w/ peppercorns, 5%)
BARREL-AGED SCOTTISH OLD ALE
A strong Scottish ale brewed by Harviestoun and aged in Highland Park 30 Year Scotch Whisky barrels. Hand labeled and individually numbered, Ola Dubh (black oil) ales are dark, viscous, and flavored by the scotch barrels they spent time in. A rich and complex work of art.
OLA DUBH SPECIAL 30 RESERVE, (8%)
STEAM BEER
Also known as “California Common”, this is the only indigenous American beer style. Due to the lack of refrigeration, Steam Beer first came about when miners during the Gold Rush were forced to make lager beers at higher temperatures usually reserved for ales. The resulting brews had the clean character of a lager but the fruity notes of an ale.
ANCHOR STEAM, (4,9%)
LAWNMOWER BEER
LIONSHEAD PILSNER
SAM ADAMS LIGHT
GLUTEN-FREE BEER
BARD’S GOLD, (4,6%)
GREEN’S QUEST TRIPLE, (16,9oz, 8,5%)
Shots & Pitchers:
Don’t sell ‘em.
Our Glassware:
We pride ourselves on providing appropriate, brewer intended vessels for our beers whenever possible. However, this glassware is not free. We pay for it. I repeat, we pay for it. It is not yours to keep but to just borrow for a bit to enhance your beer experience.
DO NOT REMOVE GLASSWARE FROM PREMISES.
Anyone observed doing so will be told never to return and be made to drink cheap, adjunct ridden, lawnmower swill beer for all eternity. Seriously.
Our “I didn’t really like that beer” Policy:
We strive to bring to you a beer menu, both on draught and in bottle, that is not your every day ho-hum selection of every day ho-hum beers. These beers tend to be more expensive and harder to find due to their craft brewed, artisanal nature. We want you to step up and taste real, artisanal beer. However, we will not refund the cost if you simply “don’t care for your beer”. In rare cases, a beer will make its way to you that was shipped to us in poor condition. In this case we will make restitution.
Enjoy Responsibly.
Please pay close attention to what & how much you are drinking. ABVs for all draught and bottled beers are clearly marked. This does not mean you may act a fool and dive head first like a buffoon into our strongest selections. Those of you who do this stick out like a sore thumb anyway and will be asked to vacate the premises. Permanently.
menu
Moules Frites
heaping pot of p.e.i. mussels steamed in house-made fish stock served with grilled bread and small house Belgian frites; please choose:
Pot 1: Allagash White, coriander, orange, parsley
Pot 2: spicy tomato broth, basil oil
Pot 3: Schlenkerla Rauchbier,bacon, spinach, leek, cherry tomato
Pot 4: cilantro, chili, lime broth
Monk’s Frites
hand-cut yukon gold potatoes fried golden brown, dusted with sea salt, served in a traditional Belgian paper cone with choice of two dipping sauces:
McChouffe roasted garlic-asiago mayo, fresh herb mayo, creamy Wostyntje beer mustard, truffle ketchup, chili aioli
Artisanal Cheese & Veggie Plate
selection of three artisanal cheeses and fresh summer vegetables, crostini, chive dipping sauce
House Made Paté Plate
trio of house-made patés, crostini, cornichone, micro-green salad garnish
Duck Croquettes
gastrique drizzle
Crispy Fried Calamari
cherry peppers, chili aioli
Frisée & Endive Salad
candied walnuts, bacon, asiago, pickled onion vinaigrette
Arugula Salad
roasted beet vinaigrette, goat cheese, duck cracklings
Simple Mixed Greens
carrot, tomato, cucumber, champagne vinaigrette
Unclassic Caesar
romaine, asiago, crouton, white anchovy, caesar vinaigrette
Waterzooi Aux Poissons
traditional Belgian stew of mixed seafood in a creamy roasted tomato and herb broth
Braised Short Rib
crispy stoemp cake, summer vegetable, Allagash White braising jus
Roast Half Chicken
grilled asparagus, smashed potato, lemon-Smuttynose IPA gravy
Grilled Pork Chop
braised swiss chard, red onion marmelade
Seared Salmon
bacon-braised leek, roasted fingerling potato, Beersel Lager buerre blanc
Grilled Ribeye
truffle bacon butter, au gratin potato, tomat0-cucumber salad
Curried Chickpea Cake
portobello, eggplant, cucumber sauce, wasabi micro-green garnish
Obligatory Pub Fish & Chips
haddock, hand-cut fries, lemon-caper tartar sauce
Our Famous Mac & Cheese
orrechetti pasta, five-cheese sauce, choice of add-ins:
-tomato, mushroom, spinach, caramelized onion, asparagus, cherry pepper, broccoli, bacon, andouille sausage, shrimp, scallop, chicken, truffle cream
Publick House Burger
cooked to your temperature, artisan bulkie, optional accompaniments (see below)
House Made Veggie Burger
shaved carrot, green peas, zucchini, fresh cilantro, cumin, artisan bulkie, optional accompaniments (see below)
Duck Confit Panini
confit duck leg, pickled red onion, goat cheese, challah
Smoked Salmon
house-cured and smoked, grilled brown bread, tomato, onion, caper, cream cheese reduction
Ratatouille Wrap
sautéed summer squash, zucchini, eggplant, onion, spinach, goat cheese, sun-dried tomato pesto
Citrus Grilled Chicken
tropical juice/IPA/garlic marinade, cheddar cheese, chili aioli, artisan bulkie
Sandwich accompaniments:
blue cheese, cheddar, swiss, crispy bacon, grilled portobello, sautèed onion, avocado, truffle ketchup, Dogfish Head Indian Brown bbq sauce, creamy Wostyntje beer mustard, McChouffe roasted garlic-asiago mayo, fresh herb mayo, chili aioli
Sides
hand-cut fries, mixed green salad, slaw, smashed potato, roasted fingerling potato, grilled asparagus, sautéed broccoli, side caesar salad
about
The Monk’s Cell
The Publick House is home to The Monk’s Cell. In the door and up the ramp to you left is our exclusively Belgian Beer department, where all of the drafts are reserved for beers from Belgium.
Friends of The Publick House
Allagash Beer
Pretty Things Beer and Ale Project
Brasserie d’ Achouffe
Vee Vee, A New American Bistro
The Publick House in the Media
Videos from How2Heroes
contact
THE PUBLICK HOUSE BEER BAR AND KITCHEN
1648 Beacon Street
Brookline, MA 02446
617.277.2880
BAR HOURS
Monday through Friday: 5PM-2AM
Saturday and Sunday: 4PM-2AM
KITCHEN HOURS
Monday through Friday: 5PM-11PM
Saturday and Sunday: 4PM-11PM
Directions
On the Green Line T
Take the C Line to the Washington Square Stop. Cross Washington Street to the right side of Beacon Street.
From the Mass Pike (I-90)
Take exit 18. Merge onto Cambridge Street. Continue on Cambridge Street for approximately 1 mile to Brighton Center. Take a Hard Left onto Washington Street. Continue on Washington Street until you hit Beacon. Take a Right onto Beacon Street and The Publick House will be on your right.
