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Dinner Menu

________________ CRAFT ALE HOUSE ____________________


*** STARTERS ***

BUTTERMILK TENDERS 
Buttermilk-marinated chicken lightly breaded and fried crisp. Tossed in house-made sauce, choice of:  Harrissa chili, Bourbon BBQ or Honey Chipotle  8                             

HAND-CUT FRIES
Rosemary garlic sprinkle, remoulade dipping sauce 6  

FRIED CAULIFLOWER
Flash-fried purple, white, and green cauliflower; rosemary garlic sour cream sauce   8

CREAMY SPINACH DIP
Fresh spinach, cheese sauce, smoked chili peppers, garlic toasted baguette   8

ARTISAN CHEESE PLATE               
Daily selection of Artisanal cheeses; served with seasonal accompaniments   14

FUNKY FARMHOUSE MUSSELS
Saison Farmhouse Ale, leeks, bacon, blue cheese, garlic, and wilted spinach; served with garlic bread   14

    

*** SOUPS ***

RED PEPPER & CHORIZO
Red pepper and chorizo puree; Marcona almond garnish  5

SOUP OF THE DAY -
Chef’s selection, fresh-made daily   5


*** SALADS ***

SHAVED KALE SALAD
Broad Wing Farm Kale, seasonal vegetables and white Balsamic vinaigrette  11

ARUGULA SALAD 
Red Delicious apples, Fourme D’Ambert blue cheese, candied walnuts, baby Arugula, Belgian Endive and walnut vinaigrette     12

GEM LETTUCE CAESAR  
Fried Haloumi cheese croutons, Grana Padano cheese, baby Gem lettuce and Caesar dressing   11

Grilled chicken on any salad, add $4


*** HEARTY FARE ***

GRASS –FED PUB BURGER
Local all natural grass-fed beef, house-ground and char-grilled; served with lettuce and tomato, hand-cut fries or a salad   12 
           
TOPPINGS: .50 per topping          
American    Provolone       Blue          Cheddar       Pepper jack      Cajun spice       Caramelized onions         Mushrooms       Bacon $ 1           

FISH & CHIPS
Fresh caught beer-battered cod, hand-cut fries and our house-made 
remoulade sauce   14

ROASTED PORK SANDWICH
Pork slow-roasted with garlic, herbs and beer;  shredded and topped with roasted red peppers and provolone on an Italian long roll, beer jus for dipping with hand-cut fries or salad   10          Add roasted hot peppers   $1

CHICKEN POT PIE
Tender white meat chicken with mushrooms, carrots, onions and savory herbs in a creamy sauce, buttery crust topping; served with a side salad    10

GRILLED SAUSAGE TRIO
Wild Boar, Venison with cherries and Duck Armagnac sausages grilled and served with seasonal accompaniments   16


*** ENTRÉES ***  

SEARED SCALLOPS       
Pan-seared scallops, fried rice, charred green onion and Bok Choy, white miso glaze   26

PAN-ROASTED BAVETTE STEAK
Beef Bavette roasted medium rare, King oyster mushrooms, sautéed Escarole, potato puree, pickled Cipollini onions and beef jus  24

WILD MUSHROOM RISOTTO
Local wild mushrooms, Arborio rice, green onions, truffle oil, Parmesan and Mascarpone cheeses   17

GRILLED PORK
Flat- Iron pork steak, charred persimmon, pine nut “risotto”, roasted parsley root, apple rosemary puree and pork jus   23

MONKFISH “OSSO  BUCCO”
Fresh-caught Monkfish bacon-wrapped “osso bucco” style, pan-seared, and served with warmed Mediterranean salad of caper berries, boquerones, piquillo peppers, green olives and marjoram; confit hot-house tomato and Port Kalamata olive puree  25

BRAISED LAMB SHANK
Slow-cooked bone-in shank, bulger wheat, lamb gravy with braised vegetables; celery root puree garnish   27

No substitutions please, thank you

*** DESSERTS ***
Made fresh daily. Please ask your server for today’s selection

* Our beer bread is made daily on premises using Sly Fox Brewery’s spent grain.


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***   The menu changes every few weeks as items come into and out of season.

***   Sorry, we do not take reservations and can only accomodate parties of up to 6 adults

*** During busy periods, we kindly ask that our customers who are seated at tables be considerate of those who are waiting to be seated by moving to the bar or lounge area when finished dining. Thank you.