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 gold Potato in Traditional German seven herb sauce 6.5
Earl Grey Trail Mix Hazelnuts, walnuts, pecans, peanuts, Cranberries, hint of Earl Grey tea, spices 4.
Cheeses with strawberry jam, Earl Grey trail mix , Acme epi 20.
Van Dijk ~ Holland 6 month goat gouda. Charmoix ~ Belgium Soft-ripened cow’s milk cheese.
Almnäs Tegel ~ Sweden Firm, fruity, pungent, cow’s milk cheese. Stilton ~ England Salty, intense cow’s milk blue cheese.
Meats with cornichons, spicy fig mustard, pickled cherries, Acme Epi 20.
Prosciutto ~ La Quercia Tender and full flavored. Capicola ~ Olympic Dry-cured whole-muscle pork.
Pork Belly Rillettes ~ Perdition Spreadable pork belly. Salame Americano ~ La Quercia. Dense, meaty and mild.
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.
Roast Beef Sandwich House roast beef, arugula, mushroom pâté, radish, Dijon, ciabatta, with greens salad 12.
Trappist Reuben Gruyere, house sauerkraut, house dressing on rye with greens salad 12.5
Grilled Cheese Fontina, Mozzarella, heirloom tomato, balsamic, basil, garlic confit 10.
Bratwurst Smoked brat poached in Pilsner on an Acme bun, house Dijon, potato salad 11.
Bacon Brownie With Perdition bacon, 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.