Chef Lorraine Rosenthal's menu is prepared in our tiny kitchen with local, seasonal products

and an eye toward beer friendliness.








House-Pickled Seasonal Vegetables    6.


Marinated Olives   Rosemary, thyme, garlic, and citrus    6.


Deviled Eggs    Aleppo chili, rosemary oil, avocado, prosciutto chips    6.


Roasted and Spiced Pumpkin Seeds    4.




Cheeses   with red grapes, peach jam, toasted seeds, Acme epi    16.


      Van Dijk ~ Holland     6 month goat gouda                             Robiola ~ Italy     Creamy, semisoft, a combo of cow and sheep milk.

      Fourme d’Ambert ~ France     Mild cow’s milk bleu, semi-hard


Meats   with house pickles, spicy fig mustard, red grapes, Acme Epi    16.


Prosciutto ~ La Quercia Tender and full flavored.                            Pork Rillette ~ Homestead Calabrian peppers and chilies

Salame Calabrese ~ Creminelli. Calabrian style with mild chili heat.



House Smoked White Trout   Caramelized onion, crème fraîche, fresh rye    9.





French 75 Kale Salad   Baby kale, goat cheese, pumpkin seeds, French 75 vinaigrette.    9.


Duck Confit    Duck leg slow-cooked in duck fat, lentil-persimmon salad, gremolata.    15.


Grilled Cheese Muenster, Gruyere, shaved Brussel sprouts, apple slices.    10.            


Hot Chuck Sandwich   Beef braised in sour beer, bacon jam, whole grain mustard, shallots, parsley, sourdough roll.   12.5





Peach Upside-Down Cake   Fresh whipped cream    6.




We use organic, local, and pesticide free ingredients whenever possible.

Our kitchen is small, and we cannot guarantee safety for our guests with strong food allergies