The Local Sixty-Three

Apples, goat cheese, honey, arugula, crostini, balsamic glaze (VG)

Baked Camembert cheese, tomatoes, garlic, honey, Herbs, spiced nuts, crostini

Handmade beef stock, assorted onions, sourdough toast, our secret cheese blend, served in a bowl.

garlic confit, garlic oil, seasonal spread

Sepe Farm lamb, potatoes, carrots, onions, Guinness broth, crostini - served in a cup.

Pork belly roulade, Hungry Reaper greens, watermelon radish, ginger-pickled celery, balsamic glaze (GF) (Dairy-Free)

Cucumber, jalapeno, pineapple, onion, honey, lime, tortilla chips (Gluten Free) (Vegetarian) (Spicy)

Marinated golden beets, whipped ricotta, honey, candied walnuts, Hungry Reaper greens, herbs (GF) (VG)

Romaine, shaved parmesan, croutons, Caesar dressing (Vegetarian)

Golden Beet Salad Marinated golden beets, candied walnuts, toasted pepitas, Hungry Reaper greens, tahini vinaigrette (GF) (V)

Mixed greens, cucumber, radish, goat cheese, croutons, lemon Dijon vinaigrette (Vegetarian)

Braised brisket, house pickles/pickled onion relish, 1000 Island, birria dip, French loaf

Grilled chicken breast, arugula, lemon mayo, pastry

Grilled chicken breast, bacon, hot honey, candied jalapenos, arugula, seasoned mayo, Sourdough

Smoked pork, ham, mustard, pickles, Swiss cheese, French loaf

Buttermilk fried chicken, Ryan's BBQ, pickled onion, cole slaw, brioche bun.

Kalenauskas Farm beef, cheddar, lettuce, pickles, lemon mayo, brioche bun*

Sautéed mushroom medley, arugula, kimchi, French loaf (V)

To the Gills shrimp, aromatic veg, Cajun cream sauce, jasmine rice

Grilled chicken, sautéed mushrooms, angel hair, white wine cream sauce

Panko breaded fried chicken breast, roasted peppers, garlic confit, grated Parmesan, lemon Dijon greens

Fried tofu, peppers, onions, celery, jasmine rice, ginger soy glaze (Vegan) (Gluten-Free)

Kalenauskas Farm ground beef, egg noodles, beef & onion cream sauce, parsley.

Kimchi, scallions, celery, Gochujang paste, sunny-side up egg (Gluten-Free) (Spicy)

Indian-inspired braised lamb, carrots, potatoes, garlic flatbread, herbed rice

Braised Sepe Farms Lamb, Guinness stew, carrots, potatoes, puff pastry.

Bacon, truffle cheese sauce, shell pasta, seasoned buttered crumb

To the Gills Select variety fish of the week, veggie rice, lemon Dijon greens (GF) (Fish pictured is Branzino - changes weekly!)

Hand cut, thick cottage fries (Gluten-Free) (Vegetarian)

Pan-roasted Hungry Reaper carrots, garlic, butter, carrot greens (Gluten-Free)

Green cabbage, carrot, seasoned mayo. Gluten Free and Vegetarian.

Shell pasta, three cheese bechamel (Vegetarian)

Buttered noodles (Vegetarian)

Single patty, cheddar cheese, brioche bun*

Chicken thigh tenders, lettuce

Hand cut, thick cottage fries (Gluten-Free) (Vegetarian)

Cheddar, toasted house milk bread

Puff pastry, red apple compote, cinnamon sugar, vanilla whip (vegetarian)

Basque cheesecake pieces, raspberry preserve, vanilla whip, candied walnuts (Vegetarian)

Family recipe, maple sugar, vanilla frosting

Dark chocolate mousse, strawberry coulis, raspberry meringue cookie. (GF)

Specialty cookie of the Week (Changes Weekly) (May Contain Nuts)

Coconut milk, cinnamon, allspice, clove, pom & orange-soaked golden raisins (Vegan)

Sunday. 5/31. 2PM. Enjoy four wines from the Alsace region of France, picked by owner Lauren & our friend and fellow beverage nerd James Maleck! These wines will be paired with four local cheeses sourced from our bestest monger Kate from New Curds on the Block, and will be accompanied by seasonal spreads, sauces & snacks. We eat, we drink, and we nerd out about food and beverages. Treat yourself to a lovely Spring afternoon - we can't wait!

Sunday, June 7th, 4PM. Join us for our fifth meeting of the Local Bottle Club! We've chosen an Irish Whisky as the feature this month, and it is a single-pot still DREAM. Your $30 ticket gets you a 1.5 oz pour of Redbreast, Lustau Edition (from their Iberian Collection,) a perfectly paired small plate, and a stamp in your very own liquor passport. Lauren will highlight tasting notes and share history of the distillery, and typically we all hang out and enjoy more drinks in a warm, friendly atmosphere.