Truckee Brewing Company Soaring Ranch

Oven roasted beets served with mixed greens, candied walnuts, goat cheese and tossed in a rosemary vinaigrette.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, high quality pepperoni and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Shoestring friez tossed in TBC seasoning. Super tasty.

6 Wings brined for 48 hours then fried up proper. Choose one of our house-made sauces. You'll be stoked.

House fried corn tortilla chips tossed in salt and accompanied with the freshest pico de gallo and salsa verde.

Housemade tortilla chips, queso, pico de gallo, pickled red onion, avocado cream, serrano peppers, and micro cilantro. Add chicken or pork to take them to the next level.

4 battered then fried mozzarella sticks served with a side of house marinara.

Sourdough pretzel bites served with a side of queso dip.

Lightly seasoned and battered served with a side of Marinara.

Classic Caesar Salad. Comes with croutons, and grated Grande parmesan cheese.

Iceburg, tomato, pickled red onion, bacon, crumbled blue cheese, topped with blue cheese dressing and balsamic drizzle. So good.

Arugula, cherry tomato, cucumber, pickled onions, pumpkin seeds, and Laura Chenel goat cheese, tossed in TBC Vinaigrette.

Oven roasted beets served with mixed greens, candied walnuts, goat cheese and tossed in a rosemary vinaigrette.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, high quality pepperoni and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, balsamic, basil, and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, mushrooms, artichoke heart, bell pepper, red onion, spinach and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, pepperoni, locally sourced proscuitto, Italian sausage and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, house made blueberry BBQ sauce, caramelized onions, Serrano peppers and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of buffalo sauce, premium grade Grande low moisture mozzarella cheese, fried chicken, blue cheese, red onion and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of an herbed cream sauce, premium grade Grande low moisture mozzarella cheese, artichoke, spinach, black olive, mushroom and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, fresh hand cut pineapple, locally sourced proscuitto, green onion and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of Thai Chile sauce, premium grade Grande low moisture mozzarella cheese, oven baked chicken, garlic, red onion, Serrano and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of an herbed cream sauce, premium grade Grande low moisture mozzarella cheese, Laura Chenel goat cheese, sautéed mushrooms, caramelized onions, fresh arugula and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of pesto sauce, premium grade Grande low moisture mozzarella cheese, locally source proscuitto, cherry tomato and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough pizza is composed of an herbed cream sauce, shaved sirloin, peppers, onion, mushroom, premium grade Grande low moisture mozzarella cheese and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, balsamic, basil, and double 00 caputo flour.

Our locally made sourdough calzone is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, high quality pepperoni and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, mushrooms, artichoke heart, bell pepper, red onion, spinach and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of an herbed cream sauce, premium grade Grande low moisture mozzarella cheese, artichoke, spinach, black olive, mushroom and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of an herbed cream sauce, premium grade Grande low moisture mozzarella cheese, Laura Chenel goat cheese, sautéed mushrooms, caramelized onions, fresh arugula and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, fresh hand cut pineapple, locally sourced proscuitto, green onion and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, pepperoni, locally sourced proscuitto, Italian sausage and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of buffalo sauce, premium grade Grande low moisture mozzarella cheese, fried chicken, blue cheese, red onion and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of California grown San Marzano tomatoes, premium grade Grande low moisture mozzarella cheese, house made blueberry BBQ sauce, caramelized onions, Serrano peppers and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of Thai Chile sauce, premium grade Grande low moisture mozzarella cheese, oven baked chicken, garlic, red onion, Serrano and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

Our locally made sourdough calzone is composed of pesto sauce, premium grade Grande low moisture mozzarella cheese, locally source proscuitto, cherry tomato and double 00 caputo flour. We then bake it for 3 minutes at 585F in our Marra Forni rotating deck oven.

The best fish taco's north of Baja. (2) 6" Fish Tacos served on a soft corn tortilla, beer battered cod, chipotle slaw, pico de Gallo and salsa verde.

(3) 4" corn tortillas stuffed with beer braised pork topped with salsa negra, caramalized onions and micro cilantro.

(3) 4" corn tortillas stuffed with sautéed shrimp, onions, and peppers topped with salsa verde and micro cilantro.

1/2 LB (100% WAGYU) burger topped with cheddar cheese and accompanied by L,T,O on a sourdough brioche bun. Served with a side of TBC house fries.

Portabella mushroom topped with mozzarella, arugula, tomato, pickled onion, balsamic, and pesto served on a sourdough brioche bun. Served with a side of TBC house fries.

Beer braised pork served with a blueberry BBQ sauce, vinegar slaw, and dill pickles stacked on a sourdough brioche bun. Served with a side of TBC house fries.

Chicken, proscuitto, mozzarella, tomato, pickled onions, arugula, balsamic, and pesto served on a sourdough brioche bun. Served with a side of TBC house fries.

The best cheesesteak in town served in a wrap. Comes topped with caramelized onion, mushrooms, sautéed red peppers, mozzarella, and warm queso.

Fried chicken, romaine, pico de gallo, cheddar cheese and queso rolled in a spinach wrap. Served with a side of TBC house fries.

Grilled chicken, romaine, parmesan, and crouton tossed in caesar dressing and rolled in a spinach wrap. Served with a side of TBC house fries.

Chicken Tenders with a side of fries.