Downtown - (302) 278-7433 On The Mile - (302) 567-2921 info@rehobothalehouse.com

DOWNTOWN – FOOD MENU

DOWNTOWN – 15 WILMINGTON AVE. REHOBOTH BEACH, DE 19971

– Entrees available from 4pm – 10pm –

SOUP & SALAD

SOUP OF THE DAY
ask your server … MP

SHELLFISH CHOWDER 12
mussels, shrimp, crab, potatoes &veggies, tomato-fennel broth

GARDEN SALAD 8
mixed greens , cucumber, red onion, tomato, carrot, crouton, balsamic vinaigrette

CLASSIC CAESAR 9
crisp romaine, shaved parmesan, house-made dressing, croutons

BLUEBERRY SALAD 10
mixed greens, spinach, red onion, goat cheese, frosted walnut, blueberry-pomegranate vinaigrette

SALAD ADD ONS
SALMON 10 – SHRIMP 9 – CHICKEN 8 – TOP SIRLOIN 10

DRUNKEN MUSSELS

ALL SERVED WITH TOAST POINTS
*ADD FRITES +3
*Not Available To Go*

CLASSIC 15
white wine, butter, garlic, parsley

INNER HARBOR 16
onions, butter, white wine-old bay broth

FRA DIAVOLO 16
spicy marinara, white wine, lemon

ROASTED ‘SHROOM & BACON 17
applewood smoked bacon, roasted mushroom, tomato, white wine, percorino

SHARES

CHEESESTEAK SPRING ROLLS 15
shaved ribeye, onion, bell pepper, mushroom, RAH beer cheese, sriracha ketchup

BAVARIAN PRETZELS 12
whole grain mustard, RAH beer cheese

BUFFALO CAULIFLOWER 11
beer battered spicy cauliflower, celery, side blue

SURF & TURF QUESADILLA 17
mojo marinated flank steak, blackened shrimp, pepper & onion, mozzarella & cheddar jack, cilantro-lime aioli

CRISPY BRUSSELS 11
flash fried sprouts, pickled onion, white BBQ

BEER-BRINED JUMBO WINGS (8) 13
celery, blue cheese or ranch, tossed with choice sauce
extra sauce $0.25 – extra ranch or blue cheese $0.25

WING SAUCE:
BUFFALO – TRUCKEE – WHITE BBQ – ASIAN – NAKED

 

ENTREES

AVAILABLE AFTER 4PM

JAMBALAYA 20
shrimp, andouille sausage, chicken, spicy creole tomato sauce, rice

V’S SALMON 21
pan seared salmon, lemongrass-ginger soy gIaze, jasmine rice, snow peas & carrots

STEAK FRITES MP
chef’s cut and preparation
french fires, arugula salad

VEGGIE PASTA 18
caramelized onion, mushroom, gilled zucchini, roasted red pepper, cavatappi pasta, pecorino, crushed reds, basil pesto cream sauce

 

FLATBREADS

FUGGETTA ‘BOUT IT 13
spicy pepperoni, marinara, mozzarella, pecorino, crushed red pepper, basil

PHILLY SPECIAL 14
shaved ribeye, pepper & onion, RAH beer cheese, mozzarella, cheddar, roasted garlic aioli

FUN GUY 14
roasted wild mushrooms, marinated portabella, roasted red pepper, caramelized onion, mozzarella, balsamic drizzle

PESTO MYSTIC 13
fresh mozzarella, cherry tomato, house basil pesto, EVOO

SANDWICHES

SERVED WITH KETTLE CHIPS | SUB ANY SIDE +2 – SUB ANY SIDE SALAD +3

GRILLED CHICKEN 13
marinated 6oz chicken breast, applewood bacon, lettuce, tomato, cheddar, white bbq sauce

R.A.H. BURGER 15
8oz house-blend patty, cooper sharp, smoked bacon, caramelized onion, roasted garlic aioli
Keep it basic – L&T, Cheese 13

RIB EYE CHEESESTEAK 15
shaved ribeye, caramelized onion, mushroom, cooper sharp, roasted garlic aioli

THE MEATBALL SUB 14
house-made jumbo meatballs, marinara, parmesan, mozzarella

PHILLY ROAST PORK 14
thin sliced house-roasted pork loin, sharp provolone, roasted red pepper, garlic broccoli rabe

SHRIMP PO’ BOY 15
blackened shrimp piled high & dressed with hot sauce, house remoulade, lettuce, tomato

BLACKENED SALMON BLT 15
applewood smoked bacon, house remoulade, lettuce, tomato, brioche bun

TABLE SHARE SIDES $5/ea
garlic sesame green beans
chef’s vegetable medley
grilled asparagus
mac & cheese
beach fries
fresh caprese salad
side garden salad
side caesar salad
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
Contact
Rehoboth Ale House - Downtown
T: 302-278-7433
E: info@rehobothalehouse.com

Rehoboth Ale House - On The Mile
T: 302-567-2921
E: info@rehobothalehouse.com

Hours

Downtown
Monday: 4:00pm – 1:00am
Tuesday: CLOSED
Wed-Thurs: 4:00pm - 1:00am
Fri-Sun: 12:00pm - 1:00am

On The Mile
Monday: 11:00am - 11:00pm
Tues & Wed: CLOSED
Thurs-Sat: 11:00am - 11:00pm
Sunday: 11:00am - 9:00pm

Get Updates on Events

 


BEACHCRAFT RESTAURANT GROUP IS NOW HIRING!

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