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.

 

Predicted Past—5.5% IPA brewed with oats, Cascade, and Polaris. Notes of sugary parfait in a fast car with the windows down and your favorite band on loud, ripe mango cubes in place of bath water, finding your underwear drawer full of lucky charms that one time, resiny Tallahassee pine sap, plump hop teets, and, at last, a new best friend.

10oz         4                16oz         6.5            20oz         7

 

Five Ways to Cry – 4.2% Brewed with Marris Otter malt, hopped with Aurora and Hallertau Blanc, and fermented with a traditional English pub yeast. Notes of Babka during final proofing, black tea prepared while your apricot scone cools from the hearth, and grasslands of the north.

 (served on hand pump)

10oz         3.5            16oz         5                20oz         5.5

 

After the Rain—5.5% Oak fermented saison hopped with a blend of aged and fresh hops, then fermented in oak with our house mixed culture. Notes of wet granite, the pits of sour cherries, preserved lemon floating in gin, and aged English cheddar.

10oz         4                16oz         6.5            20oz         7

 

Wicked Dagger—8% Saison brewed with a touch of wheat, hopped with Opal and Saphir, and fermented with our house-foraged yeast. Notes of palm sugar, a forest lined with herbs, freshly grated nutmeg, and candied grapefruit.

10oz         5                16oz         7                20oz         7.5

 

Bottled Beer

 

Fuerald Tinferres – 6% A saison brewed with lots of fresh ginger stalks from our family farm in the late summer of 2016 and then aged in oak barrels. Available for take away and in-house consumption.

750ml  22

 

 

Food Menu

To Get You Started

Popcorn4.25

-Sweet & Spicy

-Dill & Nutritional Yeast

-Parmesan & Black Pepper

- Bacon

White Bean Dip9

Kalamata Olives, Roasted

Red Peppers, Cucumbers,

Baguette

Pickled Veggies – 6

House-Cured

Beer Battered Onion Rings - 8

Horseradish Chive Dipping Sauce

Hand-Cut Fries - 5

House Made Garlic Aioli, and Sriracha Ketchup

Olive Tapanade Bruschetta - 7

Kalamata, Fresh Herbs, Tomato on Fried Baguette.

Brussel Sprout Hash - 9

Sweet Potatoes, Fingerling Potatoes, Bacon, and Herbs.

Local Greens - 5

Beer Vinaigrette

Mac & Cheese - 9

Creamy Cheddar, Seasoned Panko Crust

Wings - 10.5

-Hot

-Garlic Parmesan

House Made Ranch

Brussels Sprout Appetizer - 7

Blue Cheese Vinaigrette, Blue Cheese Crumbles

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Sandwiches

F&M Burger - 12

Sustainably sourced, Bacon Mayo, Local Lettuce, & Tomato

House Cured Pickle.

Add Cabot Cheddar - 1.5

Grilled Cheese – 8

On White or Wheat.

Additional Items .50 each.

  1.  Caramalized Onion Jam. Roasted Red Pepper. Local Tomato.
  2. Bacon - 1

Monte Cristo Panini - 16

Black Forest Ham, Turkey Breast, Garlic Aioli, Swiss,

Topped with Mornay Sauce and a Fried Egg.

Ham, Apple, Brie Panini - 15

Black Forest Ham, Granny Smith Apple, Brie,

Honey Mustard.

Mediterranean Panini - 15

Pesto, Feta Cheese, Olive Tapanade, Roasted Red Peppers, 

Arugula, Tomato, Red Onions.

Cubano Panini - 16

Ham, Pulled Pork, Pickles, Yellow Mustard

 All sandwiches served with house-cut potato chips.

Upgrade to house-cut fries, or fresh local greens with beer vinaigrette - 1

 

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-Pub Favorites-

F&M Chili

Classic - 11          Veggie - 9

Shredded Cheddar, Cornbread.

Fish & Chips - 14

Fries and House Made Tartar Sauce

Greek Salad - 15

Feta Cheese, Local Tomato, Shaved Cucumber, Red Onion, Green Peppers.

Fresh Oregano Balsamic Vinaigrette.

Harvest Salad - 15

Butter Lettuce, Apples, Oranges, Dried Cranberries, Candied Walnuts, Blue Cheese, and a Blue Cheese Vinaigrette

Saison Mussels

Lemon, Butter Garlic - 16          Bacon, Bleu Cheese, Shallot -18

Steamed in a saison broth

Add Fries - 2

For Lunch // Dinner Reservations: 

Please call 215-542-1776

 

 

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.

Bar open at 4 p.m.

 

Friday

Kitchen open at 4 p.m.

Bar open at 4 p.m.

 

Saturday

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

Dinner begins at 4:30 p.m.

Bar open at 11:30 am

 

Sunday

Lunch 11`:30 a.m. - 3 p.m. 

Dinner begins at 4:3o p.m.

Bar open at 11:30 a.m.