Online Ordering
We are excited to now offer convenient online ordering.
If you have special request or allergy requirements please order by phone. 570-858-1933.
(Note: Online ordering may not available during dinner rush or busy weekends)
Click on the button below to access our online ordering page
Features Starting Today (Friday 5-7-21)
Entrée Feature: Pesto Chicken Pasta
Rotini pasta, pesto, grilled chicken breast, grilled red bell peppers, zucchini, spinach, and feta. Served with garlic bread and salad -16-
May Entrée Feature: Cheesesteak Mac N Cheese
Chip steak, grilled bell peppers, and caramelized onions tossed in beer cheese mac n cheese, served with a salad -16-
Appetizer Feature: Hot Corn Dip
A creamy cheesy dip filled with sweet corn, red bell peppers, bacon, and jalapenos, served with corn tortilla chips -9-
Salad Feature: Lemon Pepper Chicken Salad
Grilled lemon pepper marinated chicken breast, spring mix, strawberries, feta, walnuts, cucumbers, and carrots -12-
Dessert Feature: Pineapple Upside Down Bread Pudding
Served with coconut cream sauce, vanilla ice cream, and whipped cream -8-
Dine-in: Call for Reservations 570-858-1933
For More Information Please Visit: www.BrokenAxeBrewHouse.com
Take-Out: Order online at: www.toasttab.com/broken-axe-brew-house
or call 570-858-1933
(Note: Online ordering may not available during weekend dinner rush)
Features Starting Today (Friday 4-30-21)
Entrée Feature: Swedish Meatballs over Egg Noodles
Homemade meatballs topped with creamy brown gravy over butter parsley egg noodles. Served with a side salad -16-
May Entrée Feature: Cheesesteak Mac N Cheese
Chip steak, grilled bell peppers, and caramelized onions tossed in beer cheese mac n cheese,
served with a salad -16-
Sandwich Feature: Steakhouse Chicken Sandwich
Grilled chicken breast, melted cheddar, caramelized onions, bacon, bbq sauce, and crispy onions on a toasted bun with choice of side -12-
Dessert Feature: Chocolate Coconut Almond Bread Pudding
Served with dark chocolate sauce, vanilla ice cream, and whipped cream -8-
Dine-in: Call for Reservations 570-858-1933
For More Information Please Visit: www.BrokenAxeBrewHouse.com
Take-Out: Order online at: www.toasttab.com/broken-axe-brew-house
or call 570-858-1933
(Note: Online ordering may not available during weekend dinner rush)
Features Starting Today (Friday 4-23-21)
Entrée Feature: Cheesesteak Mac N Cheese
Chip steak, grilled bell peppers, and caramelized onions tossed in beer cheese mac n cheese,
served with a salad -16-
April Entrée Feature: Pasta Primavera
Penne pasta, grilled peppers, onions, mushrooms, and zucchini tossed in a garlic herb alfredo sauce, served with garlic bread -14- (Add grilled chicken +2)
Sandwich Feature: Cajun Blue Burger
Cajun seasoned burger topped with grilled bell peppers, jalapenos, blue cheese crumbles, lettuce, tomato, and house remoulade sauce. Served on a toasted bun with your choice of side -12-
Dessert Feature: Oreo Bread Pudding
Served with dark chocolate sauce, vanilla ice cream, and whipped cream -8
Dine-in: Call for Reservations 570-858-1933
For More Information Please Visit: www.BrokenAxeBrewHouse.com
Take-Out: Order online at: www.toasttab.com/broken-axe-brew-house
or call 570-858-1933
(Note: Online ordering may not available during weekend dinner rush)
Features Starting Today (Friday 4-16-21)
Entrée Feature: Fried Chicken Dinner
Beer brined fried chicken thigh, mashed potatoes, homemade country gravy, and buttered corn, served with a cornbread muffin -16-
April Entrée Feature: Pasta Primavera
Penne pasta, grilled peppers, onions, mushrooms, and zucchini tossed in a garlic herb alfredo sauce, served with garlic bread -14- (Add grilled chicken +2)
Salad Feature: Grilled Chicken Caesar Salad
Grilled chicken breast, romaine, tomato, bacon, croutons, parmesan, hardboiled egg, and house caesar dressing. Served with a side of garlic bread -14-
Dessert Feature:
Strawberry Blueberry Bread Pudding
Served with vanilla cream sauce, vanilla ice cream, and whipped cream -8-
Dine-in: Call for Reservations 570-858-1933
For More Information Please Visit: www.BrokenAxeBrewHouse.com
Take-Out: Order online at: www.toasttab.com/broken-axe-brew-house
or call 570-858-1933
(Note: Online ordering may not available during weekend dinner rush)
👏👏👏👏👏👏👏 I’ve never needed this lift so much in my life
9 New Beers Tapped Today!!!
-For the People (Cream Ale)
-Fools Gold (Peanut Butter Hefeweizen)
-Haze Fix (N.E. IPA)
-Bonfire (Imp N.E. IPA)
-Slippery Rock Creek IPA
-Railbender (Scottish Ale)
-Sour Monkey (Sour Ale)
-Rolled Oats (Oatmeal Stout)
-Rubaeus (Raspberry ale on nitro)
Full draft list can be found here: brokenaxebrewhouse.com/index.php/beer/
Reservations Suggested: 570-858-1933
Features Starting Today (Friday 4-9-21)
Dine-in: Call for Reservations 570-858-1933
For More Information Please Visit: www.BrokenAxeBrewHouse.com
Entrée Feature: Adobo Chicken and Rice
Mexican rice topped with grilled adobo seasoned chicken breast, black bean corn salsa, creamy chipotle sauce and fried tortilla strips -14-
April Entrée Feature: Pasta Primavera
Penne pasta, grilled peppers, onions, mushrooms, and zucchini tossed in a garlic herb alfredo sauce, served with garlic bread -14- (Add grilled chicken +2)
Sandwich Feature: Italian Ham and Cheese Pita
Sliced ham topped with melted provolone, iceberg, tomato, onion, mayo, italian dressing, and pecorino, served in a warm pita with choice of side -12-
Dessert Feature: Banana Split Bread Pudding
{bananas, chocolate chips, maraschino cherries, peanuts}
Served with dark chocolate sauce, vanilla ice cream, and whipped cream -8-
Take-Out: Order online at: www.toasttab.com/broken-axe-brew-house
(Note: Online ordering may not available during weekend dinner rush)
Information about current procedures and restrictions
(Update effective 4/15/21)
The Axe is open for Dine-in and Take-out, reservation strongly encouraged.
Please call ahead (570-858-1933). Due to current guidelines we have limiting seating to ensure required table distances and ensure time for proper table sanitation between guests. Parties are limited to 6 people per table unless previous arrangements have been made.
We ask dine-In reservations to notify us if they plan to stay longer than an hour and a half to allow us to plan our reservations and efficiently serve as many guest as possible.
Limited bar seating is available, parties at the bar are separated by on bar plexiglass barriers. (no reservations for bar seats at this time).
In accordance with the 'Guidance for Businesses in the Restaurant Industry' we have increased the height of the back of our booths to allow for more seating with the use of this physical barrier.
YES, you can still call for takeout orders and growler fills are available.
Please call (570-858-1933) or use our online-ordering page for Take-out food orders.
Some additional notes on current guidelines and procedures:
- All guests are required to wear a mask when entering, exiting, or walking throughout the building.
- We have instituted comprehensive training and procedures to ensure all table areas are thoroughly sanitized between each seating and common touch areas are sanitized on a constant basis.
A few notes on what we have done to keep our customers and staff safe,
- We have added a new sanitizing glass washer behind the bar to maintain the highest level of sanitation.
- All silverware will be rolled and individually wrapped to ensure cleanliness.
- Our tables are six feet apart to ensure all proper social distancing guidelines when possible.
- We have increased the height of the back of our booths to allow for more seating with the use of this physical barrier.
- Parties at the bar are separated by on bar plexiglass barriers.
- All staff members’ temperatures will be taken upon their arrival at work and documented.
- An existing fresh air system originally installed when smoking was permitted in bars has been serviced and retrofitted with a new air dehumidification and UV filtration system.
- Hand sanitizer have been placed by the bar corner and outside the restrooms.
- Staff have been supplied with tight fitted face masks with our awesome logo on them.