New Summer Menu at Division Ale House

Executive chef Wally Rouse has debuted the summer menu at the Division Ale House, including fresh selections such as an Irish Salad with iceberg, romaine, Irish Cheddar cheese, pickled beets, Irish-style back bacon, cucumbers, hard-boiled eggs and Dijon tarragon vinaigrette ($10); a Mango Salad with mixed greens, fresh mango, avocado, marinated red onions, cilantro and Bell’s Oberon Ale citrus vinaigrette ($9): and a housemade Barley & Bean Burger with smoked Gouda cheese and sautéed Portobello mushrooms ($12).

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The chicken wing lineup now includes an array of wet and dry rubs and there are now three preparations to choose from: naked, breaded or smoky grilled. Look for dry rub choices such as citrus pepper, chili pepper ranch and hickory barbecue, and wet rubs such as garlic parmesan, sweet & sour Sriracha and mango habanero barbecue ($7 half dozen/$14 dozen).

Irish-inspired mainstays make up the core of the menu, with options such as a Reuben Sandwich, with corned beef, Swiss cheese, Thousand Island dressing and sauerkraut on grilled marble rye bread ($12); a Barish Burger, with Irish Cheddar cheese, thick-cut smoked bacon and a sunny-side up egg ($12); Black & Tan Mac & Cheese, with Irish Cheddar cheese, smoked Gouda cheese, Harp lager, Guinness stout and bacon bread crumbs ($10); and Beer-Battered Fish & Chips, with Harp battered-Atlantic cod, hand-cut fries and curry aioli ($13).