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.

Becoming Zero – 4.77% A Pale Ale made with Pils, oats, spelt and wheat, hopped enthusiastically with Citra and Centennial. Notes of citrus garden chores, carbonic maceration, pschedelic white wine, sugary honeydew and that good ol’ Talahassee pine sap.

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

A Lot To Say— 5.33% A Saison made with barley and malted with raw spelt from Deer Creek Malthouse, Saaz and Strisselspalt, fermented with our foraged yeast, conditioned with our mixed culture and coriander, chamomile and lemongrass from Tooth of the Lion and Philadelphia wildflower honey. Notes of lavender lemonade, freaky zebra gum, whiffs of baking spices, dried herbs, floral honey, white pepper, Maine vacations and the Saison joi de vivre..

10oz – 4                  16oz- 6.50             20oz- 7

Banjo 5%. A refreshing Saison brewed with barley and corn from Deer Creek Malt and loads of cucumbers from 3 Springs Fruit Farm.Notes of sexy shampoo commercials, super ripe honeydew, Saison chewing gum, floral peppercorns and a lightness of the heart.

10oz       4               16oz       6.5           20oz       7

Mind Suspenders - 4.69% A Pale ale made with Pils, oats, wheat and as much Mosaic as weighs a small child. Notes of psychedelic orange peels, blueberry sherbert, laffy taffy salesmen and pineapple upside down cake.

                                  10oz – 4          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 pearand a cold jelly donut.

10oz – 4                  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

Talk About Thumbs– 3.6% A dark mild brewed with Maris Otter and a fine pallet of medium and dark malts. Hopped thoughtfully with Saaz and 69. Notes of chocolate pasta, mild apricots, a pear pie, and an attentive, empty mind.

10oz - 3.5                                 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 - 3.5 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 

Biere de Mars—6.75% This special Spring Farmhouse Ale was brewed with lots of German Munich and Pilsner malts, and then hopped exclusively with very much French Strippelspalt. Fermented and conditioned on the cooler side with our Fall 2018 foraged yeast. Notes of rustic well-cooked bread, floral pear blossoms, some kind of cool licorice, currants, and another time.

750ml            16

 

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, Sauteed Shitake Mushroom. Lettuce, Tomato, Onion

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 Sourdough or Wheat

Bacon -1

Roasted Red Peppers, Tomato, Onion Jam - .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 sourdough 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, Shitake Mushroom, 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