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.
Baby Kale Salad Goat cheese, quinoa, pumpkin seeds and blood orange vinaigrette 10.
Grilled Cheese Muenster, Gruyere, shaved Brussels sprouts, apple. 10.
Pulled Pork Sandwich Spicy Chipotle BBQ sauce, coleslaw 10.
Vegetarian Chili Pinto, kidney & cannellini beans with jalapeno, sour cream and cilantro 9.
Mac ‘n Cheese Fontina, chevre, parsley pesto and breadcrumbs 10.
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