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