Crinkle cut dill pickle chips, lightly battered and served golden crisp with a side of house made Texas petal sauce.

Choose from our Buffalo-style (mild, medium or hot), breaded parmesan garlic, 
honey habanero, or dry rubbed dirty cajun. (11 pc) 12- (22 pc) 24-

Fresh tortilla chips topped with queso blanco, pico de gallo, jalapeños and cheddar jack cheese. Served with fire-roasted tomato salsa and sour cream. Add grilled chicken, ground beef, or pulled pork. 4- Add guacamole. 2-

Creamy buffalo chicken dip, smothered in melted cheddar jack cheese loaded into four crispy potato skins, served with a side of blue cheese dressing.

Our house appetizer is a firehouse favorite! Five sliced baguettes, fire-grilled 
and topped with our creamy parmesan, spinach and artichoke heart blend.

Lightly dusted calamari and banana peppers flash-fried and topped with pepperoncini, kalamata olives, feta cheese and lemon slices. Served with house made marinara.

Five jumbo shrimp, fried golden brown in panko breadcrumbs. Served with a side of sweet and spicy firecracker sauce.

Prince Edward Island mussels, simmered in a flavorful white wine butter sauce with chopped Italian sausage, garlic, basil, and diced tomato. Finished with parmesan cheese, served with asiago baguette toast points.

House made daily with the freshest ingredients. Ask your server for details!

A Hose 22 Classic! Made with six different varieties of onions, topped with sliced French bread baguettes & melted Swiss cheese.

Our award winning chili is made with fresh garden veggies, ground angus steak and red kidney beans in a flavorful tomato and pepper sauce. Topped with cheddar cheese, side of sour cream, and fresh baked cornbread. bowl 7- entrée 15- additional cornbread 1.50

Chopped romaine hearts tossed in creamy caesar dressing. Finished with 
fresh shaved parmesan, asiago cheese, croutons and red onions. Add anchovy 2- Grilled Chicken 5- Grilled Shrimp 6- 8 oz. Flat Iron Steak 9- Grilled Salmon 7-

Chopped romaine lettuce topped with roma tomatoes, cucumbers, red onions, hard-boiled egg, cheddar jack cheese and house made croutons. Add: Anchovy 2- Grilled Chicken 5- Grilled Shrimp 6- 8 oz. Flat Iron Steak 7- Grilled Salmon 7- Dressings: House Balsamic Vinaigrette, Ranch, Caesar, Thousand Island and Creamy Blue Cheese

A sliced grilled chicken breast, served over candied walnuts, feta cheese, cucumber and red onions on a bed of baby spinach. Served with a raspberry vinaigrette dressing.

Our award winning fire house chili served Pittsburgh-style over mac salad, French fries, and romaine lettuce. Topped with cheddar jack cheese, red onion, and served with a side of sour cream.

Traditional half pound ground angus burger, topped with apple wood smoked bacon, cheddar cheese, lettuce, red onion, and sliced beefsteak tomato on a grilled kaiser roll.

A blackened half pound ground angus burger, grilled and topped with sautéed mushroom and onions, gorgonzola cheese, balsamic onion jam, lettuce and sliced beefsteak tomato on a grilled kaiser roll.

A Hose 22 favorite! Slow cooked and simmered corned beef brisket in our 22 amber beer, then thick- chopped and topped with sauerkraut and thousand island dressing. Covered with melted swiss cheese and served on thick-sliced artisanal marbled rye bread.

Slow-smoked bbq pulled pork, honey-habanero bacon, swiss cheese and dill pickles on a grilled Kaiser roll.

House smoked turkey, sliced and topped with a granny smith apple & crasin coleslaw. Grilled with cheddar cheese in artisanal sourdough bread.

Grilled chicken breast, seasoned with fire salt and topped with guacamole, pico de gallo, cheddar cheese and lettuce on a grilled Kaiser roll.

A three grain veggie burger made with corn, peppers, black beans, quinoa, brown rice and bulgar wheat, topped with sautéed mushrooms & onions, mozzarella cheese, and baby spinach with a roasted tomato aioli on grilled artisanal sourdough bread.

Fire-roasted tomatoes, fresh basil & mozzarella cheese over our house made marinara sauce. finished with a balsamic reduction drizzle. 

Roasted artichoke hearts, baby spinach, crushed garlic and olive oil topped with a blend of mozzarella, parmesan and asiago cheese.

Italian sausage with roasted red peppers, spinach, parmesan and ricotta cheese over a white garlic and oil base.

Cup ‘n char pepperoni with cherry peppers, gorgonzola, mozzarella, and parmesan cheese over a flavorful pesto sauce, finished with a balsamic reduction drizzle.

Our original mac is a firehouse favorite! Featuring a creamy five cheese blend with penne pasta and a crispy baked breadcrumb crust. Try it Buffalo style with crispy chicken, Frank’s red hot and gorgonzola cheese. 23-

Blackened 8oz flat iron steak served medium rare, sliced thin and served with cherry peppers, sautéed mushrooms, and spinach, tossed in a creamy parmesan alfredo sauce over fettuccini pasta.

Locally made 5 cheese torelloni by Bozza Pasta, finished in a savory brown butter sauce with fried sage, cranberries and roasted butternut squash. Served over a bed of baby spinach.

Grilled zucchini boats stuffed with sautéed red onions, roasted butternut squash, and crasins. Topped with mozzarella & parmesan cheese and a balsamic reduction drizzle. Served with a side of wild rice.

Fresh caught Atlantic salmon, grilled and finished with a lemon caper buerre-blanc. Served with garlic broccoli and a side of wild rice.

Jumbo sea scallops, pan seared to perfection and served over a parmesan mushroom alfredo and baby spinach. Paired with wild rice & house vegetable.

Twin herb rubbed grilled chicken breasts, finished with sautéed button mushrooms in a classic marsala sauce. Served with mashed potatoes and our house vegetable.

Our famous half rack of “fall-off-the-bone” baby back ribs, smoked 
and slow braised to perfection. Served with house made apple chutney 
and sweet potato wedges. (We smoke our ribs fresh daily. due to the lengthy cooking process, we may run out. Our apologies in advance.)

A French cut bone in pork chop, grilled with our house rescue rub and topped with a compound herb butter. Served with garlic mashed potatoes and our house vegetable.

Lightly floured and pan-seared twin cutlets, finished with a lemon-caper piccatta sauce and sautéed artichoke hearts and fire roasted tomatoes over baby spinach. Served with mashed potatoes and garlic broccoli.

A premium angus cut, seasoned with our house rescue rub and topped with a compound 
herb butter. Served with a baked potato and garlic broccoli.

The most flavorful cut of Angus beef, grilled and topped with a savory balsamic & onion jam, gorgonzola cheese and crumbled bacon. Served with a baked potato and house vegetable.

Rare – Seared, cold center, red juices Medium Rare – Seared, warm red center, red juices Medium – Seared, pink center, moist Medium Well – Minimal pink, minimal juices (not recommended) Well done – No color, dry (not recommended)

Portugal

Ireland

New York: Flavors of lemon, lime, orange, pineapple, and peach.

New York: Flavors of orange, raspberry, dark cherry and strawberry.

Australia: Sweet flavors and aromas of fresh summer fruit.

California: Flavors of strawberry and juicy watermelon.

New York: White Strawberry and hints of lilac with peach and red currant flavors

Washington: Bursting with lively floral aromas and fruity flavors of pink grapefruit and melon.

New York: Medium intensity with dominant characters of apricot, honeysuckle and peach with a citrus finish.

California: Light bodied with citrus aromas and layers of stone fruit flavors.

Italy: Floral aromas, tropical fruit flavors and a crisp, refreshing finish.

New Zealand: Flavors and aromas of grapefruit, kiwi and pineapple.

New Zealand: Fresh and zesty with a perfect balance of acidity and tropical fruits.

California: Crisp flavors of Granny Smith apple and biscotti.

California: Full bodied with toasted oak and peachy caramelized custard.

California: Pineapple, mango and papaya 􀀁lavors with a hint of toasted oak and butter.

California: Dry, vibrant flavors of toast and gingerbread spice.

Italy: Fresh and crisp with apparent apple and peach flavors.

Italy: Light, crisp and dry with intense flavors of apples and peaches.

Sicily, Italy

France: Light bodied, elegant and soft, smooth flavors of bing cherries.

California: A pleasing mix of black cherry, strawberry, and plum with soft tannins.

California: Flavors of ripe plum, cherry and red berry.

Washington: Medium-bodied, with luscious flavors of chocolate covered cherries and a velvety finish.

Argentina Full bodied, dry and smooth with dark fruit flavors.

Argentina Fresh flavors of red currant and black cherry with notes of cinnamon and cloves.

California: Elegant notes of blackberry and raspberry with hints of spice.

California: Slightly sweet with red jam like fruit and succulent tannins.

California: Aromas of blueberry, caramel and toasted oak.

Australia; Full bodied with rich plum and ripe cherry flavors.

Italy: Fruity notes of fresh plums, black cherries, black pepper and spices.

California: Jammy blackberry and black cherry flavors balanced with hints of black pepper.

California: Rich blackberry meld with hints of mocha, vanilla, and oak.

California: Aromas of dark cherry and black berries with flavors of raspberries, chocolate and soft tannins.

California: Voluptuous and full bodied, juicy on the palate with black currant and blackberry flavors prominent.

California: Bright currant and cherry, blackberry, and plum with black pepper. A full bodied wine that is youthful, juicy, and bright.

Washington: Peppery tannins with plum and foral notes. A smooth mouthfeel with a dry and smoky finish.

Coors Light • Labatt Blue Light • 22 Amber (Custom Draft) • Blue Moon Belgian White • Samuel Adams Seasonal • Stella Artois • Three Heads The Kind • Rohrbach Scotch Ale • Guinness Irish Stout • Featured Seasonal • Featured Local Draft • Featured Rotating Draft

Pick Your Own

New Belgium Fat Tire Amber Ale • Xingu Black Beer

Angry Orchard Crisp Apple • Ciderboys Strawberry Magic • Mike’s Hard Lemonade • Spiked Seltzer Cranberry • Stella Cidre • Twisted Tea

Brooklyn Lager • Budweiser • Corona Extra • Genesee • Heineken Lager • Labatt Blue • Molson Canadian Lager • Red Stripe Jamaican Lager • Sam Adams Boston Lager • Yuengling Traditional Lager

Ballast Point Select Seasonal • Genesee Seasonal • Labatt Seasonal • Leinenkugel Seasonal Shandy • Twisted Tea Seasonal

Coors N/A • Saranac Orange Cream • Saranac Rootbeer • Saranac Shirley Temple

Bud Light • Coors Light • Corona Light • Genny Light • Labatt Blue Light • Michelob Ultra Miller Lite

Ballast Point Grapefruit Sculpin • Bells 2 Hearted Ale • Brooklyn Defender IPA • CB’s Caged Alpha Monkey • Dogfish Head 60 Min IPA • Founders All Day Session IPA • Lagunitas IPA • Tröegs Perpetual IPA • Victory Golden Monkey Tripel

Arrogant Bastard Bourbon Barrel Aged • Genesee Crème Ale • Magic Hat #9 Not Quite Pale Ale • Sierra Nevada Pale Ale • Wells Banana Bread Ale

Breckenridge Vanilla Porter • Great Lakes Edmund Fitzgerald • Left Hand Milk Stout

Abita Purple Haze • Allagash White Belgian Witbier • Ellicottville Blueberry Wheat • Lost Coast Tangerine Wheat • Sam Adams Cherry Wheat

Incredibly Moist Layers Created From Garden-Fresh Carrots, Peeled And Ground! (No Nuts or Raisins) Frosted With Just The Right Amount Of Extra-Ordinary Cream Cheese Frosting.

This Chocolate Indulgence Starts With A Crustless Chocolate Cheesecake And Is Completely Enveloped With Our Rich Deep Chocolate Ganache.

Farm-Fresh Apples Are Sautéed In Brandy, Folded Into A Decadent Caramel Made From Scratch, And Then Baked Into A Buttery Shortbread Crust. Paired With A Scoop Of Vanilla Ice Cream. So Flavorful And Delicious, Made Exclusively For Hose 22!

We Let Cheesy Eddie’s Pick Our Rotating Seasonal Dessert! Inquire With Your Server What Little Slice Of Heaven They Have Whipped Up For Us This Week…It’s Always Something Absolutely Scrumptious!

A Scoop Of Vanilla Ice Cream, Served With Your Choice Of Raspberry, Caramel, Or Chocolate Sauce And Topped With Whipped Cream.