Dinner Menu

Sunday, April 1st, 2012

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 “Beer and Cheese Dinner”

April 1st2012


Large Format Beer Selections by

Joad Bowman of Thistle and Mirth

Pittsfield, Ma

Cheese Pairings by

Matt Rubiner of Rubiner’s

Great Barrington, MA




Ommegang – Hennepin, Cooperstown, New York

Berle Farm Yogurt, New York

savory panna cotta, currant, orange zest, pith, sour lemon

First Course

Ommegang – Rare VOS, Cooperstown, New York

Cato Corner Hooligan, Connecticut

“cheesecake”, everything crumbs, smoked arctic char rillettes

Second Course

Cambridge Brewing Company – Bannatyne’s Scotch Ale Cambridge, Massachusetts

Cabot Clothbound Cheddar,Vermont

store bought white bread variations and torched cheese “napoleon”, ketchup braised bacon, our hot sauce





Third Course

Pretty Things – Jack D’or , Westport, Massachusetts

Jasper Hill Farm, Winnimere, Vermont

spaetzle, balsamic smoked onions, Berry Patch spinach, spring garlics, slow poached egg, black pepper



Fourth Course

Maine Beer Company – Peeper Ale, Portland, Maine

Landaff, New Hampshire

crispy lamb neck confit, spicy cheese “whiz”, green olives, quinoa, split peas, fried chickpeas


Southern Tier – Imperial Choklat Stout

Lakewood, New York

 Bayley Hazen Blue, Vermont

“smore”, blue cheese biscuit, honey marshmallow, chocolate ganache, fig whip and walnut caramel

Sixty Dollars Per Person


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local