a pureed blend of kalamata olives, roasted garlic and fresh basil with house-made focaccia (Vegan or Vegetarian, with the added chevre)

classic hummus, drizzled with Extra Virgin olive oil and served with sumac-spiced red onions and pita (Vegan)

fried Silver Queen Farm Kennebec potato puffs with pecorino cheese and served with smoked buttermilk ranch dressing *Vegetarian

local organic greens with dried cherries, candied pumpkin seeds, and your choice of house made dressing. (Vegan, GF)

cornmeal-battered smoked house-made maple juniper sausage served with Hector pepper mayo

house cut french-fries, topped with Yancy Fancy cheese curds and smoked pork gravy

house-cut French fries, topped with Yancy Fancy cheese curds and our vegan gravy du jour (Vegan without the cheese curds)

lightly smoked, with New York State cheddar and pecorino cheeses, topped with crispy shallots (Vegetarian, unless you make a Jimmer)

grilled, house-made maple juniper sausage over garlic mashed potatoes, finished with Dijon thyme cream sauce *GF

choice of smoked maple tamari tofu or falafel with local organic greens, sesame pickles, cashews and ginger miso dressing in a spinach wrap, served with a side of fries and a pickle (Vegan)

cornmeal crusted fried catfish on a sesame seed roll with Hector pepper mayo and local organic greens, served with a side of fries and a pickle

6-oz. local pasture raised beef grilled to your specifications with New York state cheddar, organic greens and roasted garlic mayo on a sesame seed bun, served with a side of fries and a pickle

4-oz. locally raised pork, slow smoked and marinated in tangy Signori barbeque sauce topped with dill coleslaw and served on a sesame seed bun with a side of fries and a pickle

local feta, seasonal quinoa salad, hummus and Marcona almonds, with pita bread and a tzatziki yogurt sauce (Vegetarian; can be made Vegan without feta and yogurt sauce; sub GF crackers for pita)

6 oz. smoked maple tamari Ithaca Soy tofu in a Korean Barbeque sauce served with local seasonal organic vegetables and coconut sticky rice, garnished with house-made sesame pickles (Vegan, GF)

7-oz. cornmeal crusted fried catfish with smoked tomato coulis served with beans and greens and fresh dill coleslaw

6-oz. of locally raised pork, slow smoked and marinated in tangy Signori barbeque sauce, served with fresh dill coleslaw, cornbread and smoked honey butter

4-oz. of slow smoked pork barbeque in a tangy Signori barbeque sauce and 4-oz. of cornmeal crusted fried catfish served with smoked tomato coulis, fresh dill coleslaw, cornbread and smoked honey butter

Ithaca soy tofu, smoked with local maple syrup and tamari, served with ginger miso dressing and house-made sesame pickles (Vegan, GF)

made in house with chickpeas, parsley, cilantro, Indian spices, served with sesame tahini dressing (Vegan)

fried and served with smoked tomato coulis

made with local cornmeal and honey (Vegetarian)

fresh cabbage and dill with a creamy slaw dressing (Vegetarian and GF)

local black beans, black eye peas, hominy, smoked tomato juice with braised local organic greens (Vegan and GF)

local organic greens, dried cherries and candied pumpkin seeds with your choice of dressing (Vegan, GF)

seasonal quinoa tabouleh grain salad (Vegan, GF)

freshly cut local Kennebec potatoes with kosher salt, served with ketchup and Hector pepper mayo (Vegetarian)

6-oz. seasonal local vegetable sauteed in olive oil (Vegan, GF)

Hector pepper mayo (vegetarian, GF)

Scooter's hot sauce (vegan, GF)

(vegan, GF)

Signori barbeque sauce (vegan, GF)

roasted root vegetable gravy (Vegan)

4 oz. cornmeal crusted catfish “fingers” with tartar sauce, served with fresh fruit

NYS Cuba cheddar on house made white bread, served with fresh fruit

organic peanut butter and raspberry jam on house made white bread, served with fresh fruit

6 oz. of mac and cheese, with New York State cheddar and pecorino cheeses, served with fresh fruit

in an almond butter crust, finished with caramel sauce and candied pepitas

cardamom poached red bartlett pears over baked meringue, topped with whipped cream

served with local raspberry purée