Howard Park Public House - South Bend, IN

French drumettes tossed in Gochujang BBQ sauce, topped with Gorgonzola.

Crispy tater tots tossed in Thai chili sauce and drizzles with wasabi sour cream.

House blend of melted goat and smoked gouda cheese, dressed with blistered heirloom tomato and served with crostini.

Tempura fried shrimp tossed with a roasted garlic Asian BBQ sauce.

Beer battered cheese curds drizzled with a house-made poblano ranch.

Fresh battered lobster drizzled with a lemon aioli and charred lemon wedge.

House-made hummus topped served with cucumber and pita chips.

Grandma's soup. Our blend of Italian and American comfort. We combine zesty sausage, fresh tomato, rigatoni, and fresh ricotta.

A blend of white and black beans slow cooked in fire roasted tomatoes, smoked paprika, sweet onions, and chilis. Topped with sour cream, cheddar, and crispy tortillas.

Grilled chicken and fresh chopped romaine served with parmesan, croutons, and a peppercornCaesar dressing.

Wood fire grilled Atlantic salmon, served over romaine lettuce, cucumber, avocado, pickled red onions and served with a raspberry vinaigrette.

Crisp romaine wedge served with bacon, heirloom tomato, blue cheese, fresh cracked black pepper and peppercorn ranch.

Grilled chicken, avocado, diced tomato, egg, colby jack, bacon and Balsamic vinaigrette served on a bed of butter lettuce.

Cilantro lime sirloin tops crispy romaine, fresh corn salsa, queso cheese and heirloom tomato served with avocado poblano dressing.

9 oz. house blend burger topped with cheddar, mozzarella, colby, lettuce, tomato and served on a Public House bun.

9 oz. house blend burger topped with marinated sun dried tomato, roasted red pepper, green olives and gorgonzola cheese, served on a Public House bun.

9 oz. house blend burger topped with grilled portabella, swiss cheese and balsamic mayo, served on a Public House bun.

Dried herb seasoned lean ground turkey dressed with feta, pickled red onion and roasted red pepper. Served on a Public House bun.

9 oz. house blend burger topped with a poblano queso fresco and fresh roasted corn salsa, served on a Public House bun.

9 oz. house blend burger topped with pulled pork, house made bourbon barbeque sauce, and crispy onion straws, served on a Public House bun.

9 oz. house blend burger, peppercorn bacon, Havarti, over-easy egg, and mayo on a Public House bun.

9 oz. house blend burger topped with black forest ham, swiss, pickles and ground mustard aioli, and served on a Public House bun.

9 oz. house blend burger topped with lettuce, tomato and served on a public house bun.

8 oz. wood fire grilled Atlantic salmon.

8 oz. mahi mahi dressed with a pineapple pico. Blackened on request.

Fire roasted corn salsa and heirloom tomato served with toasted vegan brioche for dipping.

Fresh chopped romaine, served with heirloom tomatoes, chickpea, cucumber, avocado, mozzarella, croutons, and cucumber ranch. This salad may be vegan but it's packing a protein punch!

Plant based hot Italian sausage, marinara, mozzarella cheese served on a brioche roll.

6 oz. plant based burger made with peas, mung beans, brown rice, beets and apple topped lettuce, tomato and served on a vegan brioche bun.

Plant based chicken served on top of white rice, fire roasted corn salsa, avocado, heirloom tomato, mozzarella, and cilantro. Served with a lime wedge and poblano ranch on the side.

Grilled zucchini, sweet peppers, mushrooms, onions, asparagus and feta with a drizzle of balsamic mayo, wrapped in a tortilla.

Dry rubbed tri tip, chopped and grilled with onions and sweet peppers then topped with gorgonzola and horseradish aioli. Served on a toasted French roll.

Spicy fried chicken breast topped with pickles and sriracha mayo on a fresh baked cheddar biscuit.

Grilled chicken topped with goat cheese, roasted red pepper and sriracha mayo served on a Public House bun.

Pulled pork over toasted sweet Hawaiian bread, topped with crispy onion straws and house made BBQ sauce.

Grilled sourdough, fresh carved ham, and swiss, draped in a gruyere mornay sauce, and topped with a sunny side up egg.

2 grilled chicken breasts topped with blistered heirloom tomatoes and feta cheese.

16 oz. cut of prime house bone-in ribeye steak.

8 oz. sirloin steak. Carved on request.

14 oz. cut of prime house New York Strip, with a chimichurri sauce. Carved on request.

24 oz. cut of prime porterhouse steak, topped with gorgonzola cheese.