Food

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

and an eye toward beer friendliness.

 

 

 

    BAR SNACKS

                                                                                                                                                           

Marinated Olives   Rosemary, thyme, garlic, and citrus (V)   6. 

                                                                                                                                                              

Roasted Pumpkin Seeds   Brown sugar, paprika, lemon zest    4.

 

Deviled Eggs  Rosemary oil, Aleppo chili, and prosciutto chips    6.5

 

Pickled Seasonal Vegetables (V)  6.

 

  BOARDS

 

Cheeses   with quince paste, sunflower seeds, red grapes, and Acme bread    16.

 

     Fromager d’ Affinois ~ France ~ Double Cream Cow’s milk cheese

     Malvarosa ~ Spain ~ Sweet and buttery semi-firm sheep’s milk cheese

     Van Dijk ~ Holland ~ Sharp goat gouda aged 6 months

 

Meats   with house-made beer mustard, cornichons, red grapes, and Acme bread    16.

 

       La Quercia Prosciutto Americano ~ Iowa ~   Rich and tender, sustainably raised pork          

       Creminelli Calabrese Italian Salami ~ Utah ~ Mildly spicy like pepperoni, sustainably raised pork

       Olympia Capicola  ~ Portland ~ Cured and rubbed with spices, all natural Pacific Northwest pork

 

 

Cheeses & Meats with beer mustard, quince paste, sunflower seeds, cornichons, and Acme bread    22.

    

     Fromager d’ Affinois ~ France ~ Double Cream Cow’s milk cheese

     Van Dijk ~ Holland ~ Sharp goat gouda aged 6 months

     La Quercia Prosciutto Americano ~ Iowa ~   Rich and tender, sustainably raised pork         

     Creminelli Calabrese Italian Salami ~ Utah ~ Mildly spicy like pepperoni, sustainably raised pork

`

               

Chef’s Snack   Open-faced baguette with prosciutto, d’Affinois, quince paste, and grapes    11. 

               

 

     bigger

 

Winter Salad    Arugula, spinach, pear vinaigrette, gorgonzola, Bartlett pears, spiced walnuts    9.

 

Chicken Tortilla Soup   Ancho chili, Chicken, hominy, garnished with cilantro and tortilla chips   7

 

Turkey Sub   Fra’mani turkey, provolone, herb aioli, lettuce, tomato, onion, pickled peppers, vinaigrette   10.

 

Grilled Cheese    Chevre, herbs, sautéed mushrooms, Havarti, and arugula    10.

 

Trappist Reuben   House-made corned beef and kraut, Swiss cheese, Russian dressing, Acme rye  12.5

 

Add bacon    2.   Add prosciutto    3.

 

baked

 

Carrot Cake   Grandma’s recipe with walnuts and cream cheese frosting   5.

 

 

Restaurant week Special

 

Shepherd’s pie with bread and pickled veggies

paired with a bottle of Malka Pale Ale for $20

 

 

 

 

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