Snacks

Pickle Plate seasonal vegetables, pickled in house / 6

Caesar Salad sourdough croutons, housemade dressing, shaved parmigiano / 12

(add grilled chicken – 5)

Soup Du Jour it’s the soup of the day / 10

Chicken Liver Pate strawberry jam, house sourdough. pickled vegetables / 15

Scotch Egg pork sausage, salsa verde, hollandaise, chives, cilantro / 12

Crispy Braised Pork Belly poached egg, habanero apple butter / 15

Plates

Old Bay Fried Chicken Sandwich honey mustard bacon slaw, spicy dill pickle, brioche, fries / 16

Taproom Burger double-patty, ny cheddar, house one thousand island, applewood bacon, beefsteak tomato, fries / 17

Crispy Fried Tofu pickled shiitake mushroom, sesame broccolini, sambal chili oil / 15

Fish and Chips tempura battered haddock, housemade coleslaw, fries / 18

Hanger Steak roasted marble potatoes, balsamic brussels sprouts, blue cheese sauce / 32

Chalkboard

Grilled Cheese on our pullman loaf white bread / 15

Pizza house sourdough crust / 17

Tacos corn tortillas / 16

Farm Toast on our famous sourdough / 12

Market Salad farmers market vegetables / 14

Oysters house cocktail and mignonette / 14/26

Desserts

Apple Cider Cinnamon Fritters  maple creme anglaise / 9

Float on Cocktail  screwball peanut butter whiskey, root beer, creme anglaise / 10

Cheese

VT Creamery, Herbed Chevre • Websterville, VT • Goat

Fresh, creamy & tangy goat cheese from our neighbors in Vermont. Hand rolled in rosemary, basil, oregano and thyme. Do yourself a favor and spread some on our famous housemade sourdough bread.
Our favorite pairing: Gose / 9

Jasper Hill, Moses Sleeper • Greensboro, VT • Cow

A beautiful take on a French Camembert. The expertly developed bloomy rind gives way to a gooey, milky core. Notes of mushroom, creme fraiche, and toasted nuts highlight this gem.
Our favorite pairing: Pilsner / 10

Von Trapp, Oma • Waitsfield, VT • Cow

An approachable washed rind cheese that balances funky and sweet flavors. Soft and buttery, this cheese is almost pudding-like. The crunch on the rind makes for the perfect texture.
Our favorite pairing: Belgian Ale / 11

Grafton Village, -Shepsog • Grafton, VT • Sheep & Cow

Algonquin for “sheep” -Shepsog is sourced from local sheep grazing the Vermont countryside. Bright, sweet flavors with notes of caramel and a nutty finish highlight this snackable cheese. Our Favorite Pairing: NEIPA / 12

Spring Brook, Tarentaise • Reading, VT • Cow

Made from fresh raw milk and expertly fussed over for a minimum of nine months, this semi-firm cheese has rich flavors of berries, deep brown butter and a brothy finish.
Our favorite pairing: Lager / 10

Jasper Hill, Bridgman Blue • Greensboro, VT • Cow & Goat

We can’t stay away from Jasper Hill’s cheeses. Bridgman is an approachable blue to those new to the style, with a dense texture that’s creamy on the palate.
Our favorite pairing: Milk Stout / 11

Charcuterie

Piancone Prosciutto Di Parma • Italy

This beautiful meat is a labor of love for the craftsman: aged for over a year and seasoned only with salt, time, and sweet loving / 11

Finocchiona Salami • Italy

the rich aroma of fennel seeds sets this Tuscan salami apart; generously sprinkled into the meat before curing, they lend bright herbaceous notes to the creamy fat and minerally pork / 11

Benton’s Country Ham • Tennessee

This world famous ham from Allan Benton is smoked over hickory, rubbed with brown sugar and salt, then aged for 15 -18 months. Benton’s has been churning out delicious hams since 1947 and this is one of our favorites. / 10

Small Flight

Mix and match any three cheese or charcuterie / 26

Large Flight

Mix and match any five cheese or charcuterie / 34