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.


Deviled Eggs    Aleppo chili, rosemary oil, avocado, prosciutto chips    6.


Roasted and Spiced Pumpkin Seeds    4.




Cheeses   with red grapes, peach jam, toasted seeds, Acme epi    16.


      Van Dijk ~ Holland     6 month goat gouda                             Robiola ~ Italy     Creamy, semisoft, a combo of cow and sheep milk.

      Fourme d’Ambert ~ France     Mild cow’s milk bleu, semi-hard


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.








Baby Kale Salad   Goat cheese, quinoa, pumpkin seeds and blood orange vinaigrette    10.


Grilled Cheese   Muenster, Gruyere, shaved Brussels sprouts, apple.    10.


Pulled Pork Sandwich   Spicy Chipotle BBQ sauce, coleslaw    10.


Vegetarian Chili  Pinto, kidney & cannellini beans with jalapeno, sour cream and cilantro    9.


Mac ‘n Cheese  Fontina, chevre, parsley pesto and breadcrumbs    10.





Peach Upside-Down Cake   Fresh whipped cream    6.




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