| SMALL PLATES | |
| House Pickles | 5. |
| Boiled eggs, herbs, garlic aioli | 7. |
| Beer sausage, grainy mustard | 7. |
| Veal knockwurst pickled cabbage | 8. |
| Kale, anchovy and aged parmesan Toast | 10. |
| Shaved vegetable salad, walnut vinaigrette | 11. |
| Baked Oysters | 12. |
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| LARGE PLATES | |
| Grilled cheese, cheddar, bacon, leeks | 10. |
| Smoked Pork Belly, spiced stewed beans, pickled salad | 16. |
| Grass-fed beef burger from High Point Farms, horseradish creme fraiche, pickles | 12. |
| Penne pasta, mustard greens, caramelized onions, goat cheese, bread crumbs | 14. |
| Violet Hill pale ale braised Chicken, roasted vegetables | 16. |
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| SIDES | All sides are 7. |
| Creamy Polenta, almond brown butter | |
| Kale, roasted garlic, lemon | |
| Roasted red bliss potatoes with humble pie ( raw sheeps milk cheese ) | |
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| DESSERTS | |
| Bread bread pudding, Stout caramel | 9. |
| Porter chocolate pate, whip creme, sea salt | 9. |
| Local Cheese Plate | 12. |
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