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A seasonal selection of house made pickles

Meat sauce, Mac sauce, fries

Premium beef fat, Romano cheese, and chopped rosemary

Cavatappi mixed with our 4 cheese blend and topped with herbed breadcrumbs.

Our classic mac with the addition of pulled pork, and house bbq sauce.

Braised and pulled chicken breasts with Franks Red Hot tossed into our classic mac sauce and cavatappi

Roasted oyster mushrooms mixed into our classic mac and cheese.

2 smashed patties, fine american cheese, secret sauce, pickles, shredded lettuce

2 smashed patties, gruyere cheese, caramelized onions, roasted garlic aioli, hearty greens

2 smashed patties, three cheese mix, meat sauce on a big Marty roll

Housemade black bean patty, shredded lettuce, pickled red onions, secret sauce on a big Marty roll

4 cheese blend, melted onions & roasted garlic aioli on sourdough. comes w/ tomato soup in lieu of chips!

Buttermilk brined chicken, spicy aioli, shredded lettuce, pickles

slow roasted pork, ham, swiss, maple mustard, pickles on a pressed hogie roll

Slow roasted pork, housemade slaw, b&b pickles, bbq sauce on a big Marty roll

Italian meats, pickled red onions, pickled campari tomatoes, shredded lettuce, dressed in dukes and Italian dressing on a hoagie

greens, apple, candied walnuts, vt goat cheese and white balsamic vinaigrette

chopped romaine, caesar dressing, lots of parm, croutons, lemon zest and choice of fried or grilled chicken

Chopped romaine, chopped burger patty with American cheese, pickled Campari tomatoes, chopped white onion, b&b pickles, dressed in housemade Russian dressing

Mixed greens, seasonal vegetables, our housemade white balsamic vinaigrette

Mushrooms, brown butter, chili flake, sage, Parmesan, fried egg

12oz prime new York strip, house cut fries, sauce du jour

Roasted cabbage “steak”, house cut fries, vegan gravy (vegan)

Panko crusted chicken, house red sauce, cheese, side of mixed greens

Oyster pearl mushrooms, ricotta gnocchi, cream sauce

Capellini, Alfredo sauce, Fried chicken cutlet

Vanilla vodka, Gifford cafe du Honduras, Grady’s new orleads style cold-brew

Vanilla vodka, matcha, Antica Torino vermouth di Bianco, Hana Makgeolli Takju

nearly frozen vodka, served neat

“Hot dog water”, a touch of vermouth, vodka

Gin, vermouth, vodka, and a lemon twist

Vodka, Lychi-Li liqueur, Lychee

Vodka, Limoncello, Triplesec, lemon juice, sugar rim

Vodka, Cranberry, Triplesec, Lime

Pizza gin, not vegan

Gin, vermouth, peperoncini

Forthave spirits red aperitivo, Prosecco, and orange bitters

Limoncello, Prosecco

Elderflower Liquer, Prosecco

Orange juice, Prosecco

Neeley’s Wormwood absinthe Verte supérieure moonshine, Prosecco

Ezra brooks whiskey, bitters, demerera, orange peel, on a big rock

Fort Hamilton double barrel rye whiskey, sweet vermouth, bitters, and a good cherry

White rum, Bianco vermouth, angostura bitters, a good cherry

Blanco tequila, triple sec, lime, agave, mixed and milked washed to clarify

Gin (or Mezcal), Forthave spirits red aperitivo, sweet vermouth

Forthave spirits red aperitivo, Frederik Kollective vermouth

Sweet vermouth, manzanilla sherry

Antico Torino vermouth di Torino Bianco, orange liqueur, a dash of absinthe

ABRUZZO, Italy - A “table white” that is crisp and laser fresh. Tasting of honey pear, a touch of oak, lemon grapefruit, a touch of funk and a good bit of minerality. A delightful blend of pecorino (the grape) and trebbiano.

Bordeaux, France - Spontaneously fremented with indigenous yeasts in concrete tanks, primarily certified organic Merlot from Bordeaux's right bank. Notes of blackberries, dark cherries, and violets with hints of cocoa and fresh thyme. Vibrant minerality, medium tannins.

Veneto, Italy - Traditional Prosecco with bright notes of flora, apple, pear, and orchard fruits.

Österreich, Austria - A lovely sparkling rose we affectionately call “the cow wine.” Biodynamically farmed with cows playing a big part. A blend of Pinot noir, Zweigelt, and Blaufränkisch fermented using the ancestral method. Notes of strawberry, red currant and subtle floral notes. A certified patio pounder.

Magog, Québec, Canada - A blend of Frontenac Noir, Gris, and Blanc in a semi-carbonic ferment, which is then blended with 120 day skin-contact fermentation of La Cresent. Light bubbles, notes of strawberry and sour cherry. Goes really well with a hamburger.

Marlborough, New Zealand - 47% Gruner Vetliner, 31% Chardonnay, 21% Sauvignon Blanc, 1% Pinot Gris. A light and refreshing blend, certified organic and made exclusively with estate grown fruit.

Rias Baixas, Spain - 100% Albariño, notes of lemon zest, melon, nectarine and green apple with a mild salinity. Complex and engaging.

Magog, Québec, Canada - An aromatic and expressive skin-contact wine that’s a blend of La Cresent, Reisling, Hibernal, and Brianna. The La Cresent (50%) is pressed and levied with 90 days of skin maceration, with the rest of the grapes being direct press juice, all mixed together and naturally fermented. Unfined & unfiltered.

Pantelleria, Sicily, Italy - Longtime natural wine producer Gabrio Bini has tended his vineyard at the base of an Ancient volcano for a few decades now and gained a cult following to a certain respect. Grapes are entirely hand picked. 7 months on skins in terracotta buried in the vineyard. Aromas of citrus and sea breeze, with a palate seasoned with pith, zest, salt and brine. Unfiltered & Unfined.

Pantelleria, Sicily, Italy - From a small parcel of vines that are over 100 years old, made in a similar fashion to the Zibibbo. The wine is a little more compact, framing complex notes of orange, blossom, and minerals. A wine with a profound sense of place.

Sicily, Italy - 13 hours of skin maceration makes this wine straddle the line between white and orange wines, a good intro to the genre. Notes of ripe peach, apricot, and pineapple layered with a touch of minerality. Medium bodied, subtle tannins.

Sicily, Italy - Made with indigenous catarratto grapes macerated with the skins to obtain a lovely orange hue. Notes of apricot, dried fruit, and aromatic herbs. Fresh & pleasant.

Loire Valley, France - a blend of Grenache, Syrah, and Mourvèdre creates a well layered wine with notes of boysenberry, plum and sage. Natural, organic, vegan, and sulfite free.

Rhône, France - A lovely blend of Grenache and Syrah. The Grenache brings warmth and a generous amount of fruit, while Syrah adds structure and spice, creating a nice, rich, intense profile.

Ribera del Duero, Spain - A full bodied red with notes of dark stone fruits and currant.

Cahors, Loire Valley, France - Malbec, Merlot, Valdiguié, and Juraçon Noir, which leads to the interesting name the wine has been graces with. The Cahors AOC does not recognize Juraçon Noir as something typically used in wines within the appellation. Thus, the wine is labeled with the lowest tier of French wines which is ‘Vin de France.’ The winemaker in response has labeled his wine in response. A soft, ‘juicy’ wine with notes of red apple, plum, cherry, and a bit of earth. Doesn’t mind a light chill.

Burgundy, France - 100% pinot noir, notes of red cherries and rose petals. Medium bodied with silky tannins and a mineral-driven acidity.

Paso Robles, California - 100% cabernet sauvignon, sustainable and organically farmed. Aromas of black cherry, vanilla, and fresh blueberries with a palate of light oak and raspberries. Medium bodied with a long, elegant finish.

Pantelleria, Sicily, Italy - The last of the wines rounding out Gabrio Bini’s Trio of introductory wines. Made from a roughly equal blend of Catarratto and Pignatello grapes, which spend seven months on skins in terracotta amphorae buried in the vineyard. Bright cherry in the glass, offering aromatics and refreshing flavors of blood orange, minerals, and spice.

Brooklyn, NY - Their signature brew and an ideal introduction to traditionally made Korean Makgeolli. Well known for its creamy body and a full spectrum of flavors from a wild fermented brew. Starting with a strong melon-like character of fermented rice, followed by the brightness of the natural wild yeast that balances well with the naturally occurring lactic acids and rice sediment.

Queens, NY - 5.2%

Brooklyn, NY - 7%

Hudson, NY - 6%

Cooperstown, NY - 5.2%

Burlington, VT - 5.5%

Middletown, NY - 8%

Queens, NY - 7.1%

Hudson, NY - 7%

Brooklyn, NY - 6.5%

Queensbury, NY - 5%

Milwaukee, WI - 4.2%

Somewhere, Continental US - 4.1%

Comes in peach tea, iced tea, iced tea&lemonade, and raspberry tea flavors - 4.5%