Brick & Barrel Gastropub

Sweet Grass Dairy raw cows milk cheeses, Joyce Farms Cured Gloucestershire Old Spot Heritage breed, and whiskey cured salami and house-prepped charcuterie.

Bone marrow gravy, cheese curds, and house-cut fries. Your choice of style.

Tomato jam, mustard aioli, and pickle.

Feta yogurt, island fire, and carrot-celery quick pickle.

Nest of crispy potato, frisee and arugula salad, and truffle chive vinaigrette.

Seasoned nuts, mustard vinaigrette.

Roasted Gratitude Garden hen of the wood, jupiter rice, herb puree, and cashew cream.

Mixed fall greens, pomegranate, spiced nuts, and green goddess dressing.

Warm bacon, pickled red onion, and Point Reyes blue cheese.

Avocado wasabi puree garnished with crunchy bits and sweet grass lil' moo ranch dip, salted radish, spicy cauliflower, cucumber, baby carrot, and green onion.

Sweetgrass Greenhill (double cream soft ripened) furikake, yuzu marmalade, black garlic molasses, and Gratitude Garden oyster mushrooms.

Chef's special. Served with house-cut fries. *Limited availability each night.

Grilled, butter and Japanese mayo, yuzu wasabi.

Fresh slaw, goujuchang aioli, and bread and butter pickles. Served with house-cut fries.

Bacon jam, north country bacon, and goat cheese. Served with house-cut fries.

Crispy sun-choke, parsnip apple puree, candied hazelnut gremolate, and brown butter vinaigrette.

Garlic soy marinated ribeye filet, aji verde, house cut fries, roasted peppers, red onion, tomato, and black garlic.

Kartoffelklobe, rotkraut, and grilled lemon.

Pastrami brined, smoked and cooked for (24 hr.), pan-roasted fingerling and carrots, red cabbage, pickles, and house made mustard. Serves (2) people.

Sauteed kale, Gratitude Garden mushrooms, and cream sauce.

Grilled teres major, Gratitude Farms oyster mushrooms, mafaldine egg noddle, and jus.

Mexican wild-caught shrimp, jasmine rice, and crispy vegetables.

Seared, green onion boxty, dill creme fraiche sauce, Pappy Van Winkle stave smoked trout roe.

Beer-battered haddock fillet, house-cut french fries, and tartar sauce.

Served with bacon and mustard vinaigrette.

Smoked, barrel-aged maple, and espelette.