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.

Wildspitz ~ Switzerland  Mostly cow, organic Alpine cheese with notes of hay and nuts.


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