Food Menu • Henry Street Taproom • Saratoga Springs, NY

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

SNACKS

SMOKED ALMONDS lightly salted / 9

PICKLES seasonal vegetables, fruits / 6

PIMIENTO CHEVRE grilled sourdough, picholine olives / 13

BACON WRAPPED SHRIMP cilantro-lime rice, butternut slaw,
yellow sriracha aioli / 12

SCOTCH EGG merguez sausage, tomato, maple-black pepper glaze / 9

BRUSSELS & SHROOMS six-minute egg, gochujang glaze, sesame / 12

APPLE WALNUT SALAD arugula, honey crisp apples, blue cheese dressing / 12

MAC ‘N’ CHEESE SPRING ROLLS napa cabbage, chinese mustard sauce, sweet chili / 10

SOUP DU JOUR it’s the soup of the day / cup – 5 bowl – 8

PLATES

FISH & CHIPS tempura battered haddock, kennebec fries / 16

CHICKEN CORDON BLUE SANDWICH spicy fried chicken thigh, ham, gruyere mustard sauce / 14

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

BLACK BEAN BURRITO black beans, brown rice, butternut squash, chihuahua cheese, salsa verde, lime sour cream / 14

PULLED PORK SANDWICH beer-bbq sauce, ghost pepper slaw, everything bagel brioche / 14

TAPROOM POUTINE beef barbacoa, fingerling potatoes, cheddar curds,pickled red onion, crema/ 15

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