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.

More Than Light – 6% A lightly funky, subtly tart dank farmhouse ale. Made by blending some mature barrel aged black saison, some fresh dark saison, and a touch of ripe blonde big boy ale. Notes of cherry and grape leather, brettanomyces, whole wheat toast, rainbow pepper, some kind of custard, and herbal hops.

10oz       3.5           16oz       6               20oz       6.50

Fake Rock Salesman – 8.7%  An IPA hopped with Polaris and Hallertauer Blanc. Notes of psychedelic sap, fermented apricots, sourdough croissants and hops of a future passed

10oz       4.50        16oz       7

Guest Ghost – 4.75% Saphir hopped saison. Notes of ethereal pasta water, drying wild herbs, aromatic pepper flowers, mixed dried fruit snacks and mythical wild pilsners.

10oz       3.50        16oz       5.5           20oz       6

Wooden Saint – 5.5% A fun little saison brewed with Pilsner wheat and oats, and dry-hooped with aged hops and fresh Styrian General. Rustic notes of ethereal oak, dried wild herbs, herbal kids’ medicine, juicy gum, and odd stone fruits.

10oz       3.50        16oz       5.5           20oz       6

My Charming Acquaintance – 6.5% An IPA made with lots of Citra hops, pilsner malt, and oats. Notes of creamy peach kiddie food, Zebra bubble gum, apricot jam, sweet orange soda, and where the piecrust meets the fruit

10oz       4               16oz       6.5           20oz       7

On Cask:

 

Diamond Sweater – 4.3% A British style Mild Ale, brewed with Maris Otter and hopped with Saaz. Notes of citrus marmalade, toffee candies, dried wild herbs, light roast chocolate, and warm brown bread.

10oz       3.5           16oz       5.5           20oz       6

Closer to Nothing – 3.8% Stout brewed with beautifully roasted malt, and lightly hopped with Styrian Aurora. Notes of ground coffee, sweet tree bark, black and white cookies, chocolate cereal in lactose-free milk.

10oz       3.5           16oz       5.5           20oz       6

Harletsu – 4% A British style Bitter made with German and British mal and a lot of Brambling Cross hops. Notes of old time cream, pounder cans, ripe dough, black currants, hints of bubblegum, marmalade, and someone else eating oranges in the room.

10oz       3.5           16oz       5.5           20oz       6

 

 

Bottled Beer

Arutam — 6.5% A light saison fermented in puncheons and then aged in Marius barrels from 2017 with the peaches, plums, and cherries. This beer has been conditioning in the bottle since February 2018 to achieve maximum delightfulness. Arutam contains trace notes of the following: soft stone fruits, jetty sea spray, delicate funk, tamarind soda, rainbow things, and well-conditioned oak.

750ml              $20

Soft Night— 9% a dark, spiced saison that we brewed in collaboration with our friends from Fermentary Form. Fermented in our puncheons, then conditioned on mandarin puree, chamomile, coriander, orange peel, and dark sugar candy.

750ml      18 

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

 

 

Wine

Stone & Key Chateau Harris, Bordeaux style blend

Stone & Key Chardonnay

Cider

Kurant Arose

 

 

Dinner Menu

—Smaller Things—

Popcorn – 4.25

-Dill & Nutritional Yeast

-Parmesan & Black Pepper

-Bacon

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

 Gritty Wings – 11

Hot Sauce, Honey, Garlic, Black Pepper, Parmesan

 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

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—

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

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.

Brussels Sprout Tacos – 12

Refried white beans, Mexican slaw

Hot Wings – 10.5

Served with celery and blue cheese dressing

Gritty Wings – 11

Hot Sauce, Honey, Garlic, Black Pepper, Parmesan

* ‘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.

*French Burger – 17

Mushrooms, caramelized onions, Swiss cheese, fried egg.

Mac & Cheese  -9  //

Additional Items - .50*Jalapenos, Tomatoes, Roasted Red Peppers* *Bacon – 1

 

 

 

 

 

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 p.m.