Food Menu • Henry Street Taproom • Saratoga Springs, NY

Now open Wednesday – Sunday at 4 for sidewalk, patio and inside dining – plus takeout!

Call 518-886-8938 to Place Your Order
Click Here for Our Current Menu

Everything is made from the finest SCRATCH.
Now serving Brunch every Sunday 11am-2pm.

SNACKS

GARLIC & GINGER PORK ROLLS seasoned pork, fried wonton, napa cabbage, pickled carrot, wasabi-avocado dipping sauce / 12

PICKLE PLATE seasonal vegetables, pickled in house / 6

FRIED SHRIMP tempura fried shrimp, yellow sriracha aioli / 9

FALAFEL PLATE grilled naan, cucumber-tomato salad, tahini drizzle, cucumber-dill dressing / 14

LAMB KNISH goat cheese, everything seasoning,
chimichurri chevre dipping sauce / 14

SALADS

TAPROOM CLASSIC arcadian greens, cherry tomatoes, pickled carrots, house balsamic / 9/14

GRILLED WEDGE SALAD romaine, blistered cherry tomatoes, crumbled bacon,creamy blue cheese / 14

CAPRESE SALAD roma tomatoes, fresh mozzarella, roasted reds, roasted garlic, evoo, balsamic reduction, sourdough / 10/15

SOBA NOODLE SALAD soba noodles, pickled shitakes and carrots, 6 minute egg, bok choy, nuoc cham drizzle, chopped peanuts / 15

(Add grilled chicken to any salad – 4)

PLATES

FISH & CHIPS tempura battered cod, house tartar, fries / 16

OG FRIED CHICKEN SANDWICH toasted brioche roll. ghost pepper mayo, house pickles, fries / 15

TAPROOM BURGER double-patty, ny cheddar, bacon, caramelized onion, house pickles, special sauce, fries / 16

OLD FASHIONED BLT applewood smoked bacon, house greens, roma tomato, basil mayo, housemade white bread, fries / 12

CHICKEN GYRO grilled chicken, toasted naan, romaine, cucumber-tomato salad, cucumber-dill dressing, fries / 14

CRISPY EGGPLANT WRAP feta, roasted reds, pickled red onion, arcadian greens, roma tomato, house balsamic, fries/ 14

(Add avocado to any sandwich – 2)

All cheese is served with HOUSE-BAKED SOUR DOUGH, FRESH FRUIT AND HOUSEMADE CHUTNEY

CHEESE

VALDEON • SPAIN • COW & GOAT

Bold and spicy blue made from the blended milk of goats and cows that graze the Picos de Europa Mountains in Castilla y Leon. Preferred for its dense veining and balance of salt and spice, compared to the often inconsistent and over-the-top rusticity of Cabrales. It’s a hearty blue that loves fresh fruit and strong red wine or sherry. / 13

QUICKE’S MATURE CHEDDAR • ENGLAND • COW

It’s been around since 1540. “Twice as old as America,” she likes to say. That land provides rich, nutritious grazing for her Friesian-Ayrshire cows, which produce a luscious milk that then, in turn, becomes this renowned cheddar. It’s aged for 12-15 months, developing flavors of horseradish, roast meats, and chives. / 14

MADAIO CALCAGANO • ITALY • SHEEP

The hills around the island of Sardinia are home to a number of small sheep farmers, whose flocks graze on the wild herbs and grasses that grow there. The gentle floral, herbal flavors shine through this cheese’s brothy notes, revealed in layers of the flaky paste. / 11

MURRAY’S CAVEMASTER RESERVE MISTOA • NEW YORK VIA FRANCE • SHEEP & GOAT

Franco-Basque origins made with sheep’s milk, and internationally beloved for its firm, sweet profile and gentle notes of toasted wheat. These young wheels age in a natural cave for 3-4 months, during which our Caves Team rubs and flips them once a week until they’ve reached their peak flavor. / 13

BRILLAT SAVARIN • FRANCE • COW

All fresh, lactic flavor with an edging of mushroomy balances each buttercream icing bite. Pasteurized, yes, but masterful as the many bloomy rinds from Normandy are. Cut that fat with bubbles, from California to Champagne to Italian. / 13

CHARCUTERIE

EDWARD’S COUNTRY HAM • SURRY COUNTY, VA

Cured and smoked over southern hickory before being aged for four to six months, developing deep, sweet, smoky flavors that would do papa Wallace proud. / 10

BEEF SALAMI • UNITED STATES

In Eastern Europe, there is a style of salami called evreyskaya that’s so revered it is often reserved for holidays and momentous occasions. It’s all beef, seasoned simply with garlic and black pepper. There are no secret ingredients to hide behind—what makes the sausage stand out is its purity. / 10

HOT SOPPRESSATA • ITALY

Coarsely ground pork seasoned with paprika and hot pepper flakes for a vibrant red color and spicy kick. Red Bear has taken that style and added to it, with a hit of red wine and fennel to balance the heat and create a more
complex, rounded flavor profile. / 12