Chef Lorraine Rosenthal's menu is prepared in our tiny kitchen with local, seasonal products
and an eye toward beer friendliness.
Marinated Olives Rosemary, thyme, garlic, and citrus 6.
Miller Farms Naked Almonds Olive oil, sea salt 6.
Trappist Pickled Seasonal Vegetables 6
Devilled Eggs Prosciutto chips, rosemary oil, Aleppo chili 6.
Bag of 4505 Kettle Fried Chicharrones Crispy clouds of porkaliciousness 5.
Cheeses with house-made strawberry jam, almonds, red grapes, and Acme bread 16.
Van Dijk ~ Holland 6 month goat, Gouda
Black Knight Tilsit ~ Germany Mild cow’s milk, bright, fruity and nutty
Normandie Brie ~ France Double cream, soft-ripened cow’s milk
Meats with house-made beer mustard, cornichons, red grapes, and Acme bread 16.
Prosciutto ~ La Quercia Tender and full flavored
Salame Calabrese ~ Creminelli Calabrian style with mild chili heat
Pork Rillette ~ Homestead Restaurant. Confit shoulder, Pimente d’Espelette
House Smoked White Trout ~ Caramelized onions, crème fraiche, rye 9.
Kale Salad Baby kale, prosciutto chips, cherry tomatoes, blue cheese, red wine vinaigrette 10.
Grilled Cheese Gruyere, fontina, and provolone on Acme levain 10. Add prosciutto 3.
Salami Sandwich Creminelli Calabrese salami, provolone, herbed aioli, pickled peppers, kale. 9.
Quiche Lorraine Beeler bacon, gruyere, caramelized onions, kale salad 10.
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