61 N. Main St.

 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.

A Sliver of a Planet – 4.25% Saison brewed with mostly pilsner malt and some oats and spelt. Notes of cool oolong tea, citrus, and white pepper.

10oz       3.5           16oz       5.5           20oz       6


Rememberies  - 3.5% A draft export mild made with Maris Otter and Midnight Wheats hopped solely with Saaz. Comforting notes of warm oven bread, roasted nuts, dried cooking herbs, ripe pears and summer apples.

                                                            10oz    3.5    16oz     5.5    20oz     6


Universal Hairdo - 5.5% Saison brewed with oats and spelt, hopped with Saphir, Saaz, and Aurora. Naturally carbonated and enhanced with Grains of Paradise. Notes of grapefruit marmalade, vineyard conditions, and freshly shaken gimlet.

                                                            10oz    3.5    16oz     5.5    20oz     6


Solaire – 5% Bright and crisp saison. Fermented with this year’s foraged yeast culture. Notes of tropical fruit, spicy hops, and rustic charm.

10oz       4               16oz       6.5           20oz       7


Night Friend – 7.75% DIPA brewed with lots of oats, heavily hopped with Mosaic and Chinook. Super fruity notes of ripe papaya, creamy tangerines, almond pastries, and apricot preserves.

10oz       4               16oz       6.5           20oz       7


On Cask:


Drome Time – 3.1% A baby oatmeal stout served on hand pump. Notes of baker’s chocolate, liquor, toffee, Heath bars, and liquorice. Finishes ethereally dry and herbally hoppy.

10oz       3.5           16oz       5.5           20oz       6


Swim Serve - 5.5% A site-specific IPA brewed with Citra and Chinook and served via the
hand pump.

                                                            10oz    4    16oz     6.5    20oz     7


Friend Uncle – 4% A British style bitter served on the hand pump, and brewed with Maris Otter, Crystal, and a pinch of Chocolate. Hopped with Saphir, Opal, and Aurora. Notes of toasted raisin bread, marmalade, herbal citrus oils, oak, and chocolate bitters.

10oz 3.5 16oz 5.5 20oz 6



Bottled Beer


Vader Seizoen— 9% saison aged in oak for roughly two years, during which time were added spontaneously fermenting Sauvignon grape juice and alfalfa honey.

750ml      20

It’s Happening Again— 5% a grisette brewed with Zac from Kent Falls Brewing using a blend of aged and fresh Saphir hops.

750ml            16




Karamoor Merlot

Karamoor Sauvingon Blanc


Kurant Bees



Food Menu

—Smaller Things—

Popcorn – 4.25

-Dill & Nutritional Yeast

-Parmesan & Black Pepper


Brussels Sprout Appetizer - 7

Blue Cheese Vinaigrette, Blue Cheese Crumbles

Poutine - 10

House Cut Fries, Cheese Curds, Beef Gravy made with Stout

Mac & Cheese - 9

Creamy Cheddar, Seasoned Panko Crust

Cheese Plate - 16

Pierre Robert, Cabot, Manchego, Taleggio  

 Hot Wings – 10.5

House made dipping sauce

Hand-Cut Fries – 5

With Garlic Aioli and Sriracha Ketchup

White Bean Dip – 9

Kalamata Olives, Roasted Red Peppers, Cucumbers, Toasted Baguette

Tortitsa - 8

Four Shrimp, Melted Jack Cheese, Avacado Crema, Pickled Jalapeño  

Pulled Pork Tacos - 12

IPA Braised, Refried Cuban Black Beans, Pico de Gallo

Brussels Sprout Tacos- 12

Chipotle Aioli, Mexican Slaw, Refried White Bean

—Bigger Things—

Steak Frites – 22

12 oz. New York Strip, Tarragon Cream Peppercorn Demi Sauce, House Cut Fries

F&M Burger – 15

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

French Burger - 17

Chanterelle Mushrooms, Carmelized Onion, Swiss Cheese, Fried Egg

Fish & Chips – 15

Fries and House made Tartar Sauce

Chicken Sandwich - 16

Honey Mustard, Cabot Cheddar, Bacon, Brioche

Coconut Curry Mussels – 17

Ginger, Lemongrass, Basil, Coconut Milk in a Saison broth.

Add Fries – 2

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







Tuesday - Friday  5 - 7 PM

$1 off all 16 oz and 20 oz BEERS



Monday - Closed


Tuesday to Thursday

 Kitchen open at 4 p.m.-9 p.m.

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



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

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



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.



Lunch 11`:30 a.m. - 3 p.m. 

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

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