Crème fraîche, Japanese mayonnaise, mustard, champagne vinegar, cayenne and chives. 6.00 with King Salmon roe. 10.00
HOUSE-MADE HONEY RICOTTA
Battenkill Valley Creamery blend topped with seasonal fruit compote. Served with sourdough bread. 9.00
HONEY APPLE CIDER CHICKEN WINGS
Fourme D’Ambert blue cheese, crème fraîche and herb dipping sauce. Choice of mild or spicy. 12.00
With harissa aioli. 11.00
MACARONI & CHEESE
Shell pasta baked in blend of Compte Saint Antoine, Weinkase Lagrein, High Plains cheddar and parmigiano in a béchamel sauce. 13.00. Add bacon 3.00
BLACK WAGYU TARTARE
Egg yolk, fresh mint, cornichons, chives and a hint of truffle oil. Served with toasted focaccia. 18.00
Twice-cooked steak-cut Idaho Russets. Individual. 6.00. Table share for four people with a flight of four Dips. 16.00
Seasonal vegetables grilled and topped with micro greens. 8.00
Crispy and sautéed in apples and bacon in a honey miso dressing. Serves two. 11.00
MIXED GREEN SALAD
Spinach and romaine, country ham, seasonal fruit, Farmer’s cheese, cucumbers, tomatoes, lemon-cured red onions and mustard dressing.
Small 8.00 Large 13.00
Chopped Tuscan kale with pickled chili, Fourme D’Ambert blue cheese, honey-mustard walnut vinaigrette and house-made croutons.
Small 8.00 Large 13.00
Cheddar, tomato, lettuce and onion in a toasted potato bun. 13.00. Add bacon or avocado. 3.00
Goat gouda, apple-cider vinegar infused tomato-onion chutney and arugula in a toasted brioche bun. 15.00
Truffle-honey glazed ground beef and bacon blend topped with buttery Blauschimmel blue cheese and bacon in a toasted brioche bun. 17.00
FRIED CHICKEN SANDWICH
Espresso-infused honey and apple-cider vinegar BBQ sauce and Cole slaw in a toasted sesame bun. 16.00
PULLED PORK SANDWICH
Pork shoulder braised in apple-cider vinegar, chipotle, Worcestershire sauce and Cole slaw in a toasted sesame bun. 16.00
GRILLED MERGUEZ SAUSAGE SANDWICH
Spicy Moroccan harissa, bell peppers, onions, whole grain mustard and mayonnaise on a baguette. 15.00
PRETZEL ENCRUSTED PORK SCHNITZEL
Thinly pounded pork chop crusted in pretzel flour on a bed of Tartar sauce. Topped with arugula salad with oranges, cherry tomatoes and sesame seeds. 17.00
Pesto blend of fresh basil, arugula and mint with toasted ground pistachios and parmigiano topped with our house-made ricotta and chili flakes. 16.00
Pollack in a light beer batter. Napa cabbage slaw and fresh citrus in a corn tortilla. Served grilled upon request. 15.00
Lobster with Tabasco Tartar sauce and Napa cabbage in a toasted brioche roll. Served with Bloody Mary kettle chips. 25.00
Stewed French green lentils with Andouille sausage and aromatics. 23.00
Soy Chimichurri sauce with grilled seasonal succotash. 27.00
HOUSE-MADE CHOCOLATE CHIP COOKIES
Served warm. 6.00
DAVEY’S ICE CREAM
Served with chocolate or caramel sauce and whipped cream. Please ask for daily flavors.
Melted milk chocolate and toasted marshmallow on a honey graham cracker. 7.00
SEASONAL FRUIT CRUMBLE
Baked to order and served with ice cream. Serves two. 10.00
Served with a side of crinkle-cut French fries or organic steamed broccoli & baby carrots and choice of small milk or Red Jacket apple juice.
All kids meals are 13.00
4 oz. 100 percent grass-fed burger with cheddar cheese on a brioche bun.
GRILLED CHEDDAR CHEESE SANDWICH
Choice of brioche, sourdough or whole wheat bread.
GRILLED CHICKEN BREAST
Uncured grass-fed all-beef hot dog on a potato bun.
We use locally sourced and organic ingredients wherever possible. Our burgers are pasture-raised. All dairy and meats are hormone and anti-biotic free as well as grass-fed when appropriate to their natural diet, and we always select the most humanely raised sources and freshest seasonal produce available.