Sleeping Lady Brewing Company’s Golden Ale beer-battered, hand-cut chicken strips. Served with either honey mustard or tossed in our signature Buffalo Sauce and accompanied by celery,

Fresh Alaskan cod dipped in Sleeping Lady Golden Ale beer batter and served with tartar sauce and Brew City fries.

Fresh corn tortilla chips, mozzarella & cheddar, jalapenos, black olives, sour cream, and salsa. Add house made chili

Crimini mushrooms are stuffed using our secret blend then baked and topped with ginger crème and Parmesan cheese.

Traditional hummus made in the Snow Goose kitchen accompanied by Kalamata olives, cucumbers, tomatoes, red onions, feta cheese, and toasted pita points.

Sleeping Lady’s Porter Ale black beans blended with house-made salsa and Southwest seasoning then topped with mozzarella and baked until gold and bubbly.

Rich, melted mozzarella and Parmesan cheeses blended with spinach, artichoke hearts, and chopped jalapeño for just a hint of heat. Made in-house and served with toasted baguette.

Spinach, Gorgonzola crumbles, dried cranberries, candied walnuts tossed in bleu cheese dressing, with toasted baguette.

Spinach, Gorgonzola crumbles, dried cranberries, candied walnuts tossed in bleu cheese dressing, with toasted baguette.

Crisp romaine, grated Parmesan and croutons tossed in house-made Caesar dressing. Add grilled chicken

Grilled bell peppers, onions, and marinated chicken are sautéed with our signature house seasoning. Black bean dip, lettuce, pepper jack cheese, sour cream,

Creamy roasted corn chowder topped with hickory-smoked Alaskan salmon and baked under a flaky crust, served alongside a small Caesar salad.

Grilled Alaskan cod atop a bed of shredded lettuce with chipotle aioli, a cheddar cheese blend and house-made pico de gallo, all wrapped in two warm flour tortillas

Lettuce, tomato, crispy peppered bacon, turkey, mayonnaise, and cheddar cheese all piled between toasted white bread. House-made cranberry mustard.

Mixed greens with carrots, cucumbers, croutons, tomatoes, and choice of bleu cheese, ranch, creamy balsamic, or house-made Caesar dressings.

Mixed greens with carrots, cucumbers, croutons, tomatoes, and choice of bleu cheese, ranch, creamy balsamic, or house-made Caesar dressings.

Grilled chicken breast served with sundried tomato relish, pepper bacon, Swiss cheese, and spinach on French bread.

Slow-simmered with the chef’s secret spices and Sleeping Lady Porter to make a chili that stands up to our Alaskan winter weather.

Creamy roasted corn chowder with sweet onion and Guajillo chiles, topped with hickory-smoked Alaskan salmon.

Seasoned, hand-formed ground beef patty atop a toasted bun with Swiss and cheddar slices, pesto-lime aioli, caramelized onions, tomatoes, shredded lettuce, and pickles.

Pan-seared wild Alaskan cod with fresh spinach, wasabi-lime aioli, and balsamic reduction.

Sliced New York steak, sautéed mushrooms, and shredded mozzarella on toasted French bread.

Served on six toasted garlic bread slices with Roma tomatoes, balsamic vinegar, virgin olive oil, and sliced avocado.

Italian sausage, pepperoni, pesto-tomato marinara, mozzarella, bell peppers, onions, and mushrooms.

Garlic basil butter, mozzarella, spinach, artichoke hearts, diced tomatoes, kalamata olives, and feta.

Peppermint cheesecake with a chocolate cookie crust.

Seared duck atop a bed of mixed greens. Tossed with raspberry vinaigrette, orange segments, dried cranberries, gorgonzola cheese, and candied walnuts.

Spinach, roasted butternut squash, parmesan, and mozzarella, with a hint of cinnamon and nutmeg, served with toasted French bread.

A rich vanilla custard made with blueberries and served with a caramelized top.

A coconut pineapple bread pudding with caramelized walnuts and topped with an orange liqueur cream sauce. Served with locally made Hot Licks ginger ice cream. A great flavor

A classic cheesecake witha buttery graham cracker crust, made with a hint of orange liqueur. Served with a blueberry topping.

A dark chocolate cake layered with chocolate frosting and chocolate mousse, topped with our own Porter Ale mousse.

Fresh from the kegs, our house made old fashioned root beer is not too sweet, and has a spicy finish. A hearty portion of vanilla ice cream makes this a delicious childhood favorite.

Featured in Fish Alaska Magazine! A hardy seafood stew made with the catch of Alaska. Salmon, snow crab claws, scallops, tiger prawns, and clams in a tomato-herb seasoned stew.

Wild Alaskan salmon filet glazed with a champagne-chipotle reduction, topped with whipped jalapeño-orange compote. Garlic mashed potatoes and grilled asparagus.

Tender Rib-Eye steak drizzled with our red chili glacé and topped with Gorgonzola butter accompanied by two wild Alaskan salmon cakes. Garlic mashed potatoes and grilled asparagus.

Homemade ravioli stuffed with ricotta, mozzarella, and Parmesan, blended with spinach, artichoke hearts, and our house seasoning, served with Cajun crème sauce.

Sliced New York steak, sautéed mushrooms, and shredded mozzarella on toasted French bread.

Malibu Coconut Rum and hot chocolate topped with whipped cream.

Served on six toasted garlic bread slices with Roma tomatoes, balsamic vinegar, virgin olive oil, and sliced avocado.

4 oz. New York steak, grilled to order and topped with gorgonzola butter. Served with garlic mashed potatoes and grilled asparagus

Italian sausage, pepperoni, pesto-tomato marinara, mozzarella, bell peppers, onions, and mushrooms.

Garlic basil butter, mozzarella, spinach, artichoke hearts, diced tomatoes, kalamata olives, and feta.

Three peppered and herb crusted prime rib, topped with au jus. Served with mashed butternut squash and grilled vegetables.

Six pan seared scallops, drizzled with a citrus beurre blanc sauce. Served with pecan jasmine rice and asparagus.

Peppermint cheesecake with a chocolate cookie crust.

Seared duck atop a bed of mixed greens. Tossed with raspberry vinaigrette, orange segments, dried cranberries, gorgonzola cheese, and candied walnuts.

Spinach, roasted butternut squash, parmesan, and mozzarella, with a hint of cinnamon and nutmeg, served with toasted French bread.