Our Scratch Kitchen

Features seasonally inspired New American cuisine with northern country influences. The menu utilizes locally sourced ingredients with a large selection of vegetable dishes. Chef Christopher Wall will be featuring New England flavors and will utilize approachable nose to tail cooking.

Snack & Share | Sweets & Cheeses | Salads & Vegetables | Entrees | Sunday Brunch | Kids

Fried Chicken & Beer Pancakes

Smokey bacon & real maple syrup 15

8oz. Steak Burger

Grass fed Angus, smoked cheddar, French soup onions, country fries, special sauce 16

Braised Goat Pappardelle

Slow braised local goat ragu, snow peas, goat cheese 18

Steak & Hasselback Potatoes

Grass fed Angus shoulder tender, potato & arugula salad, salsa verde 24

Braised Crispy Pork Belly

Heritage Pork, brown sugar cure, house baked beans, tamarind glaze, winter radish salad 16

Striped Seabass

Parsnip caponata, dates, capers, Stout Oak Farms parsnips, roasted red pepper sauce 23

Shrimp & Bacon Grits

Roasted garlic sauce, Grafton Cheddar, stone ground grits 18

Grilled Pork Tenderloin Taco Feast

Caramelized onions, sour cream, cucumber pico, tortilla basket 18

Veggie Burger

Beets, mushrooms, sweet potato noodles, rice & lentil patty, yogurt sauce, tomato jam, country fries, special sauce 16

Snack & Share | Sweets & Cheeses | Salads & Vegetables | Entrees | Sunday Brunch | Kids

Click here to learn more about our Executive Chef, Chris Wall. You can also follow us on social media for updates on weekly specials, event dinners and more.

Sawbelly Brewing's head brewer Brian in a cloud of dust from grain being cracked