Iron Hill Brewery & Restaurant, the most award-winning brewery east of the Mississippi, is launching a revamped all-day menu. Available now at Iron Hill locations in Pennsylvania, New Jersey, Delaware, and Greenville, South Carolina, the diverse menu broadens offerings and captures elements of what separates the burgeoning restaurant group from competitors.

The new menu marks one of the brand’s most extensive overhauls in its over 25-year history. The re-imagined menu breaks down the wall between the kitchen and brewery, with dishes designed to pair with beer and many prepared with signature Iron Hill beers. Iron Hill’s newly elevated menu matches the creativity and enhances the dynamic flavors of the brewery’s made on-site beers.

“The heart of Iron Hill’s success is our ability to create an experience that pairs culinary and brewery creativity. This new menu reflects the commitment and mindset that fueled our growth,” said Chris Westcott, CEO of Iron Hill Brewery. “As we focus on continually improving the dining experience, I rolled my sleeves up and jumped back into the kitchen with our culinary team to develop every item on the menu, to see how it fit in, how we could make fan favorites even better, and provide enough variety to keep guests coming back for more. The result is delicious.”

To build the menu out and evolve culinarily, Iron Hill’s team looked for opportunities like introducing Peel & Eat Shrimp made with Vienna Red Lager complementing long-time favorites like Philly Cheesesteak Egg Rolls. Popular pizza dishes like Voodoo Chicken Pizza remain on the menu, while Chicken & Artichoke Flatbread or Tuscan Vegetable Flatbread encourages guests to explore a variety of flavors.

There are 19 brewery-inspired dishes on the menu incorporating a signature Iron Hill beer as an ingredient, from Fried Rhode Island Calamari with sriracha IPA ranch to Pretzel Crusted Salmon with IPA mustard. Vienna Red Lager adds a depth of flavor to several dishes, including Beer-Battered Fish & Chips, Fisherman’s Seafood Stew with shrimp, scallops, PEI mussels, cod balanced with Old Bay, and BBQ Pulled Pork Sandwich. Homestead Ale brings bright flavors to the namesake Mussels, and Pig Iron Porter adds a rustic and hearty flavor profile to the Korean Short Rib Taco.

Of note is a new Healthy Selections with higher protein and lower fat menu options to meet dietary and lifestyle preferences, including fan-favorite Black Bean Burger, which is under 500 calories, plus new items like the Sesame Crusted “Rare” Ahi Tuna, Salmon Cakes with fire-roasted vegetables, and Red Chile Shrimp with black bean cake, sweet corn and spinach sauté, Mexican crema, and chipotle cream. 

The new Beer Brined Pork Chop satisfies steakhouse cravings with an unexpected Porter-Maple brine and goes easy on the wallet. Jumbo Shrimp & Cheesy Grits kicks up the flavor with andouille sausage in a spicy garlic sauce. At the same time, the Shrimp Bucatini strikes a delicate balance with the rich flavors of the sun-dried tomato cream sauce and rounds out the spectrum of entrée options. 

In addition to the re-imagined all-day menu, Iron Hill recently announced a new Brunch menu served every Saturday and Sunday until 2 pm in all Iron Hill locations. Menu ranges from classic Brewer’s Breakfast to the hearty Mexicali Scramble or the indulgent Sunrise Sandwich made with brown sugar, and Pig-Iron Porter glazed ham, fried egg, cheddar cheese, arugula, pimento cheese on a toasted potato roll.

Iron Hill’s brunch nails the weekend vibe with Oh Bloody Hill, an over-the-top Bloody Mary garnished with Cheesesteak Eggroll, Grilled Shrimp, Nashville Hot Chicken Slider, Bacon, and Celery. The Kids’ menu offers three tasty classics ensuring even the pickiest of little Iron Hill fans will slide into Saturday with a smile.

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