Sunday-Thursday 4-10 / Friday-Saturday 4-11
Your Choice of 1, 2 or 3 Farmstead Cheeses! 10 – 17 – 23
Served with our Chef’s choice of seasonal accoutrements including nuts & fresh baked breads from our neighbor, Crust Bakeshop!
Arethusa Blue | Litchfield, CT
Cow. Chocolaty. Toasty. Multidimensional. Salty.
Cato Corner Farm Aged Bloomsday | Colchester, CT
Cow. Aged 11 months. Mottled. Sharp. Sweet. Delightful.
Sage Farm Dairy Bliss Hill | Stowe, VT
Cow. Bloomy rind. Elegant. Milky. Delicious.
Cellars at Jasper Hill Vault No. 5 | Greensboro, VT
Cow. Meaty. Salty-sweet. Crystalline. Intense.
Willow Hill Aged Butternut | Milton, VT
Cow. Aged Alpine. Complex. Nutty. Sharp. Earthy.
Woodcock Farm Jersey Girl | Weston, VT
Cow. Natural rind. Rustic. Creamy. Mild.
Four Fat Fowl St. Stephen | Stephentown, NY
Cow. Triple cream. Rich. Buttery. Decadent.
Uplands Cheese Pleasant Ridge Reserve | Dodgeville, WI
Cow. Smooth. Gruyere-style. Sweet. Nutty.
Rogue Smokey Echo Blue | Central Point, OR
Cow. Fudgy. Dense. Smoked over hazelnut shells.
Vermont Shepard 2yr Aged Invierno | Putney, VT
Cow/Sheep. Complex. Bright. Fruity. Caramelly.
Bonnieview Coomersdale | Craftsbury, VT
Sheep. Semi-firm. Herbaceous. Flinty. Piquant.
Nettle Meadow Kunik | Thurman, NY
Cow/Goat. Bloomy. Rich. Luscious.
Twig Farm Blue Drum | West Cornwall, VT
Cow/Goat. Natural rind. Delicate blue flavor. Creamy. Tangy.
Boston Post Road Dairy Gisele | Enosburg Falls, VT
Cow/Goat. Firm. Alpine. Cider washed. Fruity.
Crusty Bread | 4 | fresh baked naturally leavened bread, cultured butter, fleur de sel
BBQ Corn Chips | 5 | fried corn tortillas tossed in house made BBQ seasoning, lime zest
Mixed Nuts | 6 | maple candied, finished with fleur de sel
Bagel Chips | 6 | whipped cream cheese, fiery jalapeño jelly
Pounded Cheese | 6 | buttery, garlic & beer infused Vermont cheddar spread, topped with crushed walnuts and pickled onions, served with a side of sliced baguette
Pickles | 7 | a bowl of seasonal pickled vegetables, sliced baguette
Olives | 8 | house marinated mixture of our chef’s favorites
Hummus | 10 | homemade, served with grilled pita bread
Mediterranean | 20 | marinated feta, hummus, olives, serrano ham, almonds,
fresh baked bread
Charcuterie | 20 | rotating selection of housemade charcuterie, whole grain mustard, pickles, crostini
House Salad | 6 | seasonal mixed greens, sliced radish, house vinaigrette
Winter Vegetable | 12 | charred beets, carrots and parsnips, spinach, citrus-oregano vinaigrette, toasted pepitas, aged goat cheese
Soup du Jour | 7 | served with a side of fresh baked bread
Brussels Sprouts | 10 | brussels sprouts and fingerling potatoes cooked in bacon fat, finished with maple syrup, pickled onions & parmesan
Poutine | 12 | hand-cut fries, bacon gravy, cheddar curds, fried egg,
pickled greens, hot peppers
Mussels | 13 | Maine blue mussels, leeks, garlic, squash, housemade curry paste, IPA,
lime zest, grilled bread
Chimichurri Wings | 12 | slow cooked & charred chicken wings,
citrus marinade, chimichurri
Mac n’ Cheese | 12 | assorted Farmstead cheeses, IPA, rustic breadcrumbs
MIX-IN: Roasted jalapeños +$1 | House cured bacon +$2 | Rogue Smokey Blue +$2
Roasted Cauliflower | 14 | apple-turnip puree, sherry roasted red onions, warm spiced raisin vinaigrette
Tagliatelle | 14 | handmade whole wheat tagliatelle pasta, braised goat & chestnut ragù, sunchoke purée, pickled mushrooms, aged goat cheese
Bone Marrow | 16 | house smoked beef bones, cilantro-lime salsa verde, fleur de sel,
honey oat toast points
Carnitas | 12 | slow roasted orange, chile & fennel marinated pork shoulder with arbol chile salsa, diced onions, radishes, cilantro, lime
Lengua | 12 | duo of slow cooked beef tongue tacos, arbol chile salsa, shaved radish, cilantro, lime, red onion
Baja | 12 | Baja style fried fish, smoked paprika aioli, shredded cabbage & radish, spicy crema, lime
Sausage & Spinach Flatbread | 18 | housemade Chimney Hill Farm boar & fennel sausage, spinach, sliced lemons, mozzarella, ricotta, parmesan
Calabrian Chili Flatbread | 18 | spicy Calabrian chili tomato sauce, sliced Calabrese salami, oregano, mozzarella, ricotta, honey drizzle, lemon zest
Grilled Cheese | 12 | blend of Cabot cheddar, Roth grand cru & Manchego cheese served on thick honey oat bread with your choice of dressed greens or hand-cut fries
ADD-ON: Roasted Jalapeños +$1 | Caramelized Onions +$1 | Roasted Mushrooms +$1 | House cured Bacon +$2
Grass-fed Burger | 18 | house ground grass-fed beef chuck, heart & bone marrow
cooked medium rare, Jasper Hill Vault No. 5 cheddar, house pickles, caramelized onions,
Dijon aioli, sesame-ale roll
Braised Cabbage | 20 | butter-braised cabbage, smoked parsnip & celery root purée, roasted apples, brown butter and charred onion vinaigrette, pickled mustard seeds
Cassoulet | 22 | confit free-range chicken leg served atop a cassoulet of heirloom beans, house bacon, gillfeather turnips, celery root, kale and smoked apple
Bread Pudding | 8
whole wheat bread dark chocolate and cherry bread pudding, candied cranberries, vanilla whipped cream, cranberry cherry sauce
Ricotta Fritters | 8
sugar coated ricotta fritters, dried fruit and imperial stout sauce, dark chocolate
Panna Cotta | 8
vanilla panna cotta, citrus, honey, pepitas, olive oil
Crust Bakeshop | Worcester, MA
Berberian Farm | Northboro, MA
Lettuce Be Local | Sterling, MA
Gibson’s Dairy | Worcester, MA
Kitchen Garden | Sunderland, MA
Four Star Farm | Northfield, MA
Carlson Orchards | Harvard, MA
Overlook Farm | Rutland, MA
Tangerini Farm | Millis, MA
Applefield Farm | Stow, MA
Misty Knoll Farm | New Haven, VT
Maplebrook Farm | Bennington, VT
Jasper Hill Cellars | Greensboro, VT
Narragansett Creamery | Providence, RI