Clock shadow creamery cheddar curds, hand-battered in Belgian blonde ale.

Double-fried Belgian style, choice of 2 sauces.

Jumbo wings, achiote rub, aioli, slaw.

Belgian style frites, brisket, pulled pork, scallion, fresh clock shadow creamery curds, Barbeque gravy.

Apple cider, bacon, shallots.

Basil, arugula, balsamic vinaigrette.

Shaved fennel, cherry tomatoes, goat cheese, pepitas, green goddess dressing, drizzled with papita oil.

Mixed greens, market veg, chickpea, preserved lemonand oregano vinaigrette.

Amber ale, hook's 1 year cheddar, hop oil.

Pickled, roasted and fresh market veg, chive creme fraiche, pimento cheese, seasonal hummus, potter's crackers.

Boar, polish, Italian, merguez and accompaniments, buns.

3 or 5 cheeses, dried cherries, nuts, preserves, honey, market vegetables, bread, potter's crackers.

3 or 5 meats, preserves, market vegetables, giardiniera, bread.

Two or 3 cheeses, two, or 3 meats, dried cherries, market veg, nuts, preserves, honey, bread, potter's crackers.

Sauerkraut, shaved cabbage, brown mustard.

Diced onion, yellow mustard, sweet relish, sport pepper.

Tzatziki sauce, yellow onion, tomato.

Grilled peppers, grilled onions.

Arugula, cherry tomato, balsamic drizzle.

Potato, celery, shallot, pickled green garlic, mayo, pepper.

Chickpea, tomato, onion, jalapeno, cilantro, lime.

Cabbage, carrot, scallion, house Barbeque, mayo.

Cavatelli, asparagus, arugula, basil, pine nuts, white beans, EVOO, balsamic vinegar.

Pickled jicama, red pepper, scallions, hummus, spinach, vinaigrette, on a hoagie roll.

Rushing waters smoked trout spread and pieces, pickled onionand cucumber, dill creme fraiche, fresh herbs, open face on sourdough rye.

Salami, prosciutto, soppressata, provolone, lettuce, tomato, Italian vinaigrette, on a hoagie roll.

Ham, blueberry-jalapeno chutney, nordic creamery cultured butter, swiss, micro greens, on a hoagie roll.

Local house-smoked shoulder, Ipa Barbeque sauce, slaw on a brioche bun.

Pulled pork, brisket, smoked wings, frites and pickles.

Highland spring farm beef, 'nduja artisans' nduja, malt vinegar aioli, provolone, garden to be microgreens, on a brioche bun.

Hook's 1 year cheddar, roth dill horseradish havarti, apple, red onion mayo on honey white.

Local house-smoked, dry-rubbed brisket, giardiniera, on a brioche bun.