FROM THE GALLEY:
FOOD MENU
Pair a dish with one of our fine beers on tap.
Celebrate Beer! Celebrate Buffalo!
SOUPS & SALADS
SHAREABLE PLATES
HAYBURNER WINGS—11
FLIGHT OF DIPS—9
HAYBURNER CHILI—6
Tossed in Hayburner IPA wing
sauce, served Hot, Medium or
Mild with house made blue cheese.
Also available: Garlic Parmesan
or BBQ.
A trio of house made dips
including cheesy spinach and
artichoke, spicy Buffalo chicken,
cool bean salsa. Served with
house made tortilla chips.
Smokey and spicy made with house
ground beef and Hayburner IPA.
BAKED PRETZELS—10
GRILLED CHICKEN CAESAR—11
HAND-CUT FRIES—9
Served with mustard and
Low Bridge cheese sauce.
Served with choice of two of our
house made signature sauces.
CRISPY SHRIMP—10
Egg roll wrapped shrimp, deep
fried, and served with a sweet
chili soy sauce.
PULLED PORK QUESADILLA—10
Flour tortilla, filled with house
made pulled pork and tomatoes.
CHARCUTERIE—18
LOADED TATER TOTS—10
Crispy tater tots, smothered in
Hayburner Chili and house made
cheese sauce.
Selection of local cheeses
and meats, olives, and
sliced French baguette.
BURGERS & SANDWICHES
SOUP DU JOUR—6
Ask your server for our rotating
soup options.
Served with hand-cut fries and
one signature sauce . Substitute
mac and cheese for additional-2.
Tender marinated chicken
breast, romaine lettuce and house
made croutons.
SMOKED SALMON COBB—13
Smoked salmon, bacon, avocado,
crumbly blue cheese, red onions,
tomatoes, hard-boiled eggs and
lemon caper vinaigrette dressing.
GRILLED CHICKEN COBB—12
Tender marinated chicken breast,
bacon, avocado, crumbly blue
cheese, red onions, tomatoes, hard
boiled eggs and Italian dressing.
PIZZAS
CHEDDAR BACON BURGER—14
BREUBEN—13
MARGHERITA—11
Sharp cheddar cheese, bacon,
spicy mayo.
House made tomato sauce, fresh
mozzarella, and torn basil.
WILD MUSHROOM BURGER—16
Corned beef brined in Excavator
Rye Brown Ale, sauerkraut,
Swiss cheese and house made
Thousand Island dressing.
Roasted garlic, sautéed mushrooms,
caramelized pears, and goat milk Brie.
STRIP STEAK SANDWICH—15
DUCK BURGER—15
Served with peppers, onions,
fresh mozzarella.
SPINACH AND MUSHROOM—11
FRIED CHICKEN SANDWICH—12
Sautéed fresh baby spinach, goat
cheese and garlic butter.
Arugula, smoked Gouda, charred
tomato ketchup.
PORK SCHNITZEL SANDWICH—12
Lightly breaded pork loin cutlet
served with lettuce, tomato, pickled
red onion and roasted garlic aioli.
Honey Sriracha coated, fried
chicken breast, with cilantro
sour cream, pickled red onions,
and cucumber.
ITALIAN MARKET—13
Pepperoni, Italian sausage, roasted
red peppers, fresh mozzarella.
CAJUN CHICKEN ALFREDO—12
Parmesan cream sauce,
blackened chicken breast,
broccoli and fresh mozzarella.
LARGE PLATES
PRETZEL CRUSTED CHICKEN MAC AND CHEESE—16
PORK CHOP—16
Low Bridge Cheese Sauce, caramelized onions, topped
with pretzel crusted chicken breast.
Porterhouse pork chop, pear raisin chutney, garlic
mashed potatoes, seasonal vegetable.
PIEROGI PLATE—14
EXCAVATOR’S MEATLOAF—14
Rotating selection of Ru’s Pierogi, served with house
made sauerkraut and seasonal vegetable.
A blend of ground beef and pork, wrapped in thick cut
bacon, served over mashed potatoes, topped with a
brown sugar Excavator Rye Brown Ale glaze.
SIGNATURE SAUCES
Served with our hand-cut fries.
• Roasted red pepper balsamic ketchup
• Smoked tomato and shallot ketchup
• Orange chipotle ketchup
• Roasted garlic mayo
• Malt vinegar aioli
• Gribiche
SIDES­— 3
• Garlic mashed potatoes
• Blue cheese bacon slaw
• Seasonal Vegetables
• Mac and Cheese
ASK YOUR SERVER FOR OUR SELECTION OF FRESH DESSERTS. WE PROUDLY SERVE PUBLIC ESPRESSO COFFEE.
CELEBRATE BEER. CELEBRATE BUFFALO.
CELEBRATE BEER.
CELEBRATE BUFFALO.
The Erie Canal opened in 1825, connecting the Great Lakes with the Atlantic Ocean by way of
the Hudson River. When the plan for the Canal was presented, skeptics never thought it would
materialize. They jokingly referred to it as “Clinton’s Big Ditch” after the New York State governor
who championed the project. But when it was filled with water, the Big Ditch changed Buffalo
forever and marked the beginning of more than 100 years of prosperity for the City of Buffalo.
The Big Ditch remains a part of us today. We still embody the spirit of the men that built the Canal with
their bare hands. As with the prosperity that followed the completion of the Canal, Buffalo today is a
city reborn. And those who are shaping the next 100 years of prosperity are the ones we brew Big Ditch
beer for – a beer that celebrates our roots and serves as a reminder that the Buffalo of the future is being
built with the same strength, pride and ambition that created the Erie Canal nearly two centuries ago.
Made from the best ingredients available, and crafted with just the right balance of art and science,
Big Ditch beers are innovative, flavorful and drinkable…glass after glass.
55 EAST HURON STREET
BUFFALO, NEW YORK 14203
716 854 5050
BIGDITCHBREWING.COM
FROM THE GALLEY:
LUNCH MENU
Pair a dish with one of our fine beers on tap.
Celebrate Beer! Celebrate Buffalo!
SHAREABLE PLATES
SOUPS & SALADS
HAYBURNER WINGS­– 11
HAYBURNER CHILI–6
BAKED PRETZELS–10
Tossed in Hayburner IPA wing
sauce served Hot, Medium,
or Mild with house made
blue cheese. Also available in
Garlic Parmesan or BBQ.
Spicy mustard and Low Bridge
cheese sauce.
SOUP DU JOUR–6
CRISPY SHRIMP–10
Egg roll wrapped shrimp, deep
fried and served with a sweet
chili soy sauce.
HUMMUS PLATE–9
Two types of house made
hummus served with flatbread,
vegetables, and olives.
PIEROGI–13
Rotating selection of locally
made Ru’s Pierogi. Selection
changes daily.
BURGERS & SANDWICHES
CHEDDAR BACON BURGER–14
Honey Sriracha coated, fried
chicken breast, with cilantro
sour cream, red onion and
cucumber.
BREUBEN–13
Corned beef brined in
Excavator Rye Brown Ale,
sauerkraut, swiss cheese
and house made Thousand
Island dressing.
TURKEY MELT–12
Hand carved oven roasted
turkey with smoked gouda,
tomato, and caramelized onions
served on grilled sourdough.
PORKSTRAMI–12
*Sandwiches come served with
hand cut fries and one of our
signature dipping sauces.
House smoked porkloin sliced
thin with blue cheese bacon
slaw, dill pickle chips, and yellow
mustard, served on crusty
French Bread.
5 5 E A S T HUR O N S T R E E T
GRILLED CHICKEN CAESAR—11
Tender marinated chicken
breast, romaine lettuce and house
made croutons.
SMOKED SALMON COBB—13
Smoked salmon, bacon, avocado,
crumbly blue cheese, red onions,
tomatoes, hard-boiled eggs and lemon
caper vinaigrette dressing.
Tender marinated chicken breast, bacon,
avocado, crumbly blue cheese, red
onions, tomatoes, hard boiled eggs and
Italian dressing.
SPINACH SALAD–10
Baby spinach, cremini mushrooms,
red onion, candied walnuts and red
wine vinaigrette.
PIZZAS
ITALIAN MARKET–13
Pepperoni, Italian sausage, roasted
red peppers, banana peppers and
fresh mozzarella.
SPINACH MUSHROOM PIZZA–11
Sautéed fresh baby spinach,
mushrooms, goat cheese and
garlic butter.
CAJUN CHICKEN ALFREDO PIZZA–12
SIGNATURE SAUCES
• Roasted red pepper ketchup
• Smoked tomato and shallot ketchup
• Orange chipotle ketchup
Ask your server for our rotating
soup options.
GRILLED CHICKEN COBB—12
FRIED CHICKEN SANDWICH–12
Sharp cheddar cheese, bacon,
spicy mayo.
Smokey and Spicy made with house
ground beef and Hayburner IPA.
• Roasted garlic mayo
• Malt vinegar aioli
• Gribiche
BUF FA L O N Y 14 2 0 3
Parmesan cream sauce, blackened
chicken breast, broccoli and
fresh mozzarella.
MARGHERITA–10
House made tomato sauce, fresh
mozzarella, and torn basil.
W W W. BI GDI T C HBR E W I N G. C O M
CELEBRATE BEER. CELEBRATE BUFFALO.
7 16 . 8 5 4 . 5 0 5 0
CELEBRATE BEER.
CELEBRATE BUFFALO.
5 5 E A S T HUR O N S T R E E T
BUF FA L O N Y 14 2 0 3
W W W. BI GDI T C HBR E W I N G. C O M
7 16 . 8 5 4 . 5 0 5 0
KID’S MENU
Ages 12 & Under Please
TIC-TAC-TOE
ERIE CANAL TRIVIA
FLAT BREAD CHEESE PIZZA - 5
1. In what year was the Erie Canal opened?
a. 1902 b. 2015 c. 1825
CHEESEBURGER - 5
2. What is the length of the Erie Canal?
a. 363 miles b. 432 miles c. 55 Miles
Served with hand-cut fries
PRETZEL CHICKEN - 5
See reverse for answers
3. How much were workers paid per day to construct the Erie Canal?
a. One bottle of Hayburner b. $5.00 c. $0.50
Baked chicken breast breaded with crushed pretzels,
served with hand-cut fries
4. Who was a major proponent for the building of the Erie Canal?
a. DeWitt Clinton b. James Monroe c. Big Ditch Brewing Company
MACARONI & CHEESE - 5
5. What is the elevation change between Albany and Buffalo?
a. 650 feet b. 573 feet c. 2 feet
DRINKS - 1
6. The Erie Canal connected the Great Lakes to what large body of water via the Hudson
River?
a. The Gulf of Mexico b. The Pacific Ocean c. The Atlantic Ocean
Pepsi, Diet Pepsi, Sierra Mist, Iced Tea, Orange Juice,
Cranberry Juice
MILK - 2
Milk, Chocolate Milk
BOTTLED ROOT BEER - 3
CELEBRATE BEER.
CELEBRATE BUFFALO.
7. How many locks were on the Erie Canal when it first opened?
a. 83 b. 268 c. 27
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