Chef Lorraine Rosenthal's menu is prepared in our tiny kitchen with local, seasonal products
and an eye toward beer friendliness.
Roasted and Spiced Pumpkin Seeds 4.
House-Pickled Seasonal Vegetables 6.
Marinated Olives Rosemary, thyme, garlic, and citrus 6.
Devilled Eggs Prosciutto chips, rosemary oil, Aleppo chili 6.
Cheeses with blood orange marmalade, pumpkin seeds, red grapes, and Acme bread 16.
Van Dijk ~ Holland 6 month goat Gouda
Black Knight Tilsit ~ Germany Mild cow’s milk, bright, fruity and nutty
Normandie Brie ~ France Double cream, soft-ripened cow’s milk
Meats with house-made guava mustard, pickles, grapes, Acme bread 16.
Prosciutto ~ La Quercia Tender and full flavored
Salame Calabrese ~ Creminelli Calabrian style with mild chili heat
Pork Rillette ~ Homestead Restaurant. Confit shoulder, Pimente d’Espelette
Wedge Salad Iceberg lettuce, bacon, cherry tomatoes, blue cheese dressing 9.
Vegetarian Chili Pinto, kidney & cannellini beans with jalapeno, sour cream and cilantro 9.
Grilled Cheese Provolone, fontina, mushrooms sautéed with spring garlic 10.
Pulled Pork Sandwich Spicy chipotle BBQ sauce and coleslaw on an Acme bun 10.
Carrot Cake Cream cheese frosting 6.
Bacon Brownie Rich chewy brownie topped with 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