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.
Frankfurt Eggs Soft boiled egg & Yukon golds in traditional German seven herb sauce 6.5
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.
Crossrib Sandwich Spiced and roasted beef, mushroom pate, radish, arugula, fontina, Dijon, Acme roll. Pickles. 14.
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
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