| SMALL PLATES | |
| Skillet Fried beer sausages with mustard. | 7. |
| Shrimp and garlic toast. | 9. |
| Banh Mi Hot Dog, Vietnamese slaw | One for 3. Two for 5. |
| Kale anchove toast. | 6. |
| Boiled Market Salad: organic mesclun, mustard vinaigrette, apples | 8. |
| Veal Knockwurst, whole grain mustard | 9. |
| Chanterelle mushroom toast, garlic white wine sauce. | 9. |
| LARGE PLATES | |
| Grilled cheese: Vermont cheddar, bacon. | 10. |
| Grass-fed burger from Sugar Hill Farm, My Friends Mustard Agave IPA Mustard | 12. |
| Penne, garlic, kale white wine sauce, mushrooms. | 13. |
| Shrimp and grits with apple-smoked bacon. | 17. |
| SIDES | |
| Sautéed Kale, lemon, garlic, chili flakes. | 6. |
| Curry fries (roasted) | 6. |
| House made buttermilk biscuits, butter (2) | 5. |
| DESSERTS | |
| Cheese plate -Curated by Saxelby Cheese Monger (cheese is based on market availability) | 12. |
| Apple crisp, mint whipped cream. | 8. |