61 N. Main St.

Our pub, our heart. Our brewery and pub is contained in a 19th century Victorian style house. Join us inside at the cozy bar for a hand pulled pint, or enjoy the sun and a saison on the lawn when the weather permits. We have a full food menu serving dinner Tuesday through Sunday and lunch on Saturday and Sunday.

Photo by Stacey Salter Moore

Photo by Stacey Salter Moore

Beer Menu

Growler fills available for all beers unless served on hand pump or otherwise noted.

Three Snakes – 8% A DIPA made with Pilsner malt and oats and hopped with Mosaic and Chinook and conditioned on some select terpenes. Notes of peach danishes, spicy nectarines, papaya smoothies, and sour gummies.

10oz - 4.5                                     16oz – 6.5                                20oz – 7

Modern Ruins— 7.6% A big boy IPA made with pils,oats and wheat, hopped with Citra, extra Citra and some Mandarina. Notes of sweet high ph orange juice, those orange circus peanuts, drippy papayas and their seeds and some kind of snow cones.

10oz – 4.5                 16oz- 6.50             20oz- 7

Cloud Flower - 4.5%. A Saison made with Deer Creek malted barley and spelt, hopped in the kettle with a generous amount of Hersbrucker then conditioned on a modest amount of Huell Melon and Mosaic. Notes of creamy vanilla lavender sugar, zebra gum, magnolia blossoms and eating pasta and fruit roll ups at the same meal.

10oz       4.5               16oz       6.5           20oz       7

Running Friend - 7% Inspired by Weizenbock but treated like a Saison. A heavily wheated , slightly dark ale, conditioned with our mixed culture. Notes of plums becoming prunes, the air of holiday baking, early tobacco experiences and enjoyable old person candy.

                                  10oz – 4.5          16oz - 6.5 20oz 7                                 

Flower Feathers -7% An IPA made with Pils, oats, wheat, spelt and hopped with Southern Passion, Simcoe and Centennial. Notes of strawberry shortcake, tangerine body scrub,where the bitter meets the sweet in a ripe asian pear and a cold jelly donut.

10oz – 4.5                  16oz- 6.5            20oz- 7 

On Cask:

Man And Bear - 3.56% A gentle dry stout. Made with Marris Otter, oats, our favorite roasted malts and Hopped with Goldings. Notes of session strength cold brew coffee, if you put raisans in brownie batter, the water you cooked the chocolate pasta in and a handfull of dried prunes.

10oz - 4 16oz- 6.5 20oz- 7

A Chosen Path– 4% A hand pulled, unblended barrel aged Saison brewed years ago with our friend Andreas Skytt Larsen of Denmark.. Notes of salty wooden sailboats, strange dry white wines, herbal grapefruits, nostalgic chewing gum, rainbow peppercorn and dried hay flowers.

10oz - 4                                 16oz - 5.5                                 20oz - 6

Steeper Dive - 2.51% A special ordinary Bitter. Brewed with Pilsner and Crystal malts and hopped with Goldings. Notes of well steaped tea, medium rare white toast, marshmallows and some old person candies.

10oz - 4 16oz - 5.5 20oz - 6

Bottled Beer

En Passant—6% Barrel aged saison conditioned with honey that we brewed with our buddies at Haymaker Meadery.

750ml—18

Paradigalla— 7% a Saison brewed with fresh and aged hops, fermented and aged in oak wine barrels and conditioned on Mandarin puree. Notes of psychedelic creamcicles, tangerine peels, old wet oak, dry orange wines, beebalm, anise hyssop and barn attic hiding places.

750ml      18 

A Town For A Bird—4.75% A small blushy Saison aged in wine barrels and conditioned with loads of Cabernet Franc pomace from Karamoor Estate. Notes of old pink grapes, wild melons, fermenting pears, tangerines, horse blankets and dark honey.

750ml            18

 

Wine

Allegro 2017 Sauvignon Blanc

Allegro 2016 Cabernet Franc

Draft Wine

Pinnacle Ridge Gruner Veltliner

Cider

Stone & Key Spy vs. Spy

 

 

Dinner Menu

—Smaller Things—

Popcorn – 4.25

-Dill & Nutritional Yeast

-Parmesan & Black Pepper

-Bacon

Brussels Sprout Appetizer - 7

Blue Cheese Vinaigrette, Blue Cheese Crumbles

 Hot Wings – 10.5

House made dipping sauce

Jamaican Jerk Wings - 12

Spicy Jerk Sauce, Sweet Mango Drizzle

Hand-Cut Fries – 5

With Garlic Aioli and Sriracha Ketchup

White Bean Dip – 9

Kalamata Olives, Roasted Red Peppers, Cucumbers, Toasted Baguette

Pulled Pork Tacos - 12

IPA Braised, Refried Cuban Black Beans, Pico de Gallo

Blistered Shishito Peppers - 10

With Spicy Aji Verde Dipping Sauce

—Bigger Things—

F&M Burger – 15

Sustainably sourced, bacon mayo, local lettuce & tomato, house cured pickle

F&M Veggie Burger - 18

Impossible Burger Patty, Lettuce, Tomato, Onion

Add Vegan Cheese - 1

Fish & Chips – 15

Fries and House made Tartar Sauce

Caprese Sandwich - 11

Fresh Mozz, Heirloom Tomato, Fresh Basil, Balsamic Reduction

Saison Mussels – 16

Lemon, Garlic, Herb Steamed in Saison Broth

Add Fries – 2

Cabot Grilled Cheese – 8

On brioche or Wheat

Bacon -1

Roasted Red Peppers, Tomato - .50 each

Lunch Menu

White Bean Dip – 9

Local Cucumber & Kalamata Olives, House-Roasted Red Pepper, with Grilled Baguette.

Hot Wings – 10.5

Served with celery and blue cheese dressing

Jamaican Jerk Wings - 12

Spicy Jerk Sauce, Sweet Mango Drizzle

* ‘Adam Bomb’ B.L.T. – 11

Applewood Smoked Bacon, Bacon Mayo, Local Lettuce and Tomato.

Cabot Grilled Cheese – 8

Served on brioche or wheat

*Egg Sandwich - 10

2 Scrambled Eggs, Bacon, Cabot Cheddar, Toasted Brioche Bun.

*F&M Burger – 15

Cabot Cheddar, Bacon Mayo, Brioche Bun.

F&M Veggie Burger – 18

Impossible Burger Patty, Lettuce, Tomato, Onion

Add Vegan Cheddar - 1

Classic Caesar Salad - 13

 House-Made Croutons, House Caesar Dressing, Crispy Anchovy Garnish

 

 

 

 

HAPPY HOUR at FOREST & MAIN

Tuesday - Friday  5 - 7 PM

$1 off all 16 oz and 20 oz BEERS

 

DAILY HOURS

Monday - Closed

 

Tuesday to Thursday

 Kitchen open at 4 p.m.-9 p.m.

Bar open at 4 p.m.-11 p.m.

 

Friday

Kitchen open 4 p.m.-10 p.m.

Bar open at 4 p.m.-12 a.m.

 

Saturday

Lunch 11:30 a.m. - 3 p.m.

Dinner 4:30 p.m.-10 p.m.

Bar open at 11:30 am-12 a.m.

 

Sunday

Lunch 11`:30 a.m. - 3 p.m. 

Dinner 4:3o p.m.-8 p.m.

Bar open at 11:30 a.m.-9