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Dinner 4

Dinner 4

Dinner 3

Dinner 3

Dinner 2

Dinner 2

Dinner 1

Dinner 1

Dinner 4

Dinner 4

Dinner 3

Dinner 3

Dinner 2

Dinner 2

Dinner 1

Dinner 1

Starters

DEVILED EGGS (V)
Crème fraîche, Japanese mayonnaise, mustard, champagne vinegar, cayenne and chives. 7.00 With King Salmon roe 10.00

HUMMUS (VG, N)
With house-made pita bread and seasonal grilled vegetables. 9.00

KALE SALAD (V, N)
Chopped Tuscan kale with pickled chili, Fourme D’Ambert blue cheese, honey-mustard walnut vinaigrette and house-made croutons. 9.00

SEASONAL SALAD (V)
Please ask server for seasonal salad description. Market Price

MEDITERRANEAN TOAST (VG, N)
Grilled eggplant, chickpeas, cucumbers, tomatoes and Serrano chilies on a bed of Romesco sauce. 11.00

CRUSTED CALAMARI
With harissa aioli. 11.00

HONEY APPLE CIDER CHICKEN WINGS
Fourme D’Ambert blue cheese, crème fraîche and herb dipping sauce. Choice of mild or spicy. 12.00

HOUSE-MADE HONEY RICOTTA (V)
Battenkill Valley Creamery blend topped with seasonal fruit compote. Served with sourdough bread. 12.00

MACARONI & CHEESE (V)
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

BURRATA (V)
Warm burrata, pizzutello tomato confit, grilled seasonal fruit, fresh basil. Served with grilled bread and balsamic. 18.00

BLACK WAGYU TARTARE
Egg yolk, fresh mint, cornichons, chives and a hint of truffle oil. Served with toasted focaccia. 18.00

SCALLOPS
Pan seared scallops, celery root purée, roasted corn panzanella salad, bacon vinaigrette, herb oil. 19.00

Sides

FRENCH FRIES (V)
Twice-cooked steak-cut Idaho Russets. Individual. 6.00.
Table share for four people with a flight of four Dips. 16.00

GRILLED SUCCOTASH (V)
Seasonal vegetables grilled and topped with micro greens. 8.00

BRUSSEL SPROUTS (V)
Crispy and sautéed in apples and bacon in a honey miso dressing. Serves two. 11.00

Mains

CLASSIC BURGER
Cheddar, tomato, lettuce and onion topped with Hive sauce in a toasted potato bun. 14.00 Add bacon or avocado 3.00

CHUTNEY BURGER
Goat gouda, apple-cider vinegar infused tomato-onion chutney and arugula topped with Hive sauce in a toasted brioche bun. 15.00

HIVE BURGER
Truffle-honey glazed ground beef and bacon blend topped with buttery Blauschimmel blue cheese, bacon and Hive sauce in a toasted brioche bun. 17.00

VEGGIE BURGER (V)
Avocado, arugula, onion and tomato. Served with a side of Hive sauce. 15.00

FRIED CHICKEN SANDWICH
Espresso-infused honey and apple-cider vinegar BBQ sauce and cole slaw in a toasted sesame bun. 16.00

FISH TACOS
Pollack in a light beer batter. Napa cabbage slaw and fresh citrus in a corn tortilla. Served grilled upon request. 16.00

CAULIFLOWER STEAK (VG)
Cauliflower rice, crispy Shitake mushrooms, and roasted sweet potatoes in a ginger coconut broth. 17.00

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

BUCATINI PASTA (V, N)
Pesto blend of fresh basil, arugula and mint with toasted ground pistachios and parmigiano topped with our house-made ricotta and chili flakes. 17.00

ZUCCHINI PASTA (VG)
Zucchini noodles, roasted spaghetti squash, pomodoro sauce, tomato confit, and toasted breadcrumbs. 18.00

WILD SALMON
Brown butter basted with chickpea miso purée, grilled scallions and pickled shallots. 22.00

CHICKEN UNDER A BRICK
Marinated roasted half chicken, chicken jus, spinach and haricot verts. 24.00

SKIRT STEAK
Soy Chimichurri sauce with grilled seasonal succotash. 27.00

Sides
FRENCH FRIES (V)
Twice-cooked steak-cut Idaho Russets. Individual. 6.00.
Table share for four people with a flight of four Dips. 16.00

GRILLED SUCCOTASH (V)
Seasonal vegetables grilled and topped with micro greens. 8.00

BRUSSEL SPROUTS (V)
Crispy and sautéed in apples and bacon in a honey miso dressing. Serves two. 11.00

Dessert

HOUSE-MADE CHOCOLATE CHIP COOKIES
Served warm. 6.00

HOUSE-MADE BROWNIE
Served warm with vanilla ice cream, whipped cream and blueberries. 8.00

DAVEY’S ICE CREAM
Served with chocolate or caramel sauce and whipped cream. Please ask for daily flavors.

APPLE COBBLER
Topped with honey bourbon ice cream. Served warm. 10.00

Kids’ Menu

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

CHEESEBURGER
4 oz. 100 percent grass-fed burger with cheddar cheese on a brioche bun.

GRILLED CHEESE SANDWICH (V)
Choice of brioche or whole wheat bread.

CHICKEN FINGERS

GRILLED CHICKEN BREAST

HOT DOG
Uncured grass-fed all-beef hot dog on a potato bun.

(V) Vegetarian/Vegetarian Available (VG) Vegan (N) Contains Nuts or Sesame Seeds.

18% gratuity will be added for parties of six or more.

We use locally sourced and organic ingredients wherever possible. Our burgers are pasture-raised. All dairy and meats are hormone and antibiotic 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.

We are required by law to advise you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.