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.
Earl Grey Rose Trail Mix Pistachios, sunflower seeds, almonds, peanuts, currants, Earl Grey tea and rose 4.
Cheeses with red grapes, Earl Grey Rose trail mix , Acme epi 16.
Van Dijk ~ Holland 6 month goat gouda. Charmoix ~ Belgium Soft-ripened cow’s milk cheese.
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.
Summer Salad Little gems, cherry tomato, avocado, walnuts, pickled red onion, Lavender Green Goddess dressing. 10.
Grilled Cheese Fontina, Mozzarella, heirloom tomato, balsamic, basil, garlic confit 10.
Carbonnade Sandwich Perdition brisket, bacon jam, horseradish cream, parsley, Acme roll, pickles. 12.5
Mikkeller Bratwurst Smoked brat poached in lemongrass brine with red pepper emulsion, and succotash salad 9.
Bacon Brownie Pair it with your favorite Stout 3.5
Apple Cheddar Pie All butter crust, sharp cheddar, pink lady apples, ( Please allow up to 20 minutes for baking) 5.
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