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SERVED DINNER 4:30 - 9 p.m. (10 p.m. Fri. & Sat.)

CHEESES GARDEN & SMALL PLATES

CHOICE OF THREE 15 SOURDOUGH BREAD 5 CHILLED CUCUMBER SOUP 7 CHOICE OF FIVE 23 House-cultured butter, sea salt, Yogurt, lemon, chili oil, mint Served with seasonal accompaniments spring radishes CITRUS MARINATED RAW PLATE OF PICKLES 5 SCALLOPS 4 ea. CROTTINA Carta di musica, grapefruit, Bloomy rind, goat, Blue Ledge Farm, LITTLE GEM CAESAR SALAD 7 Calabrian chili, radish, mint Salisbury, VT Anchovy & roasted garlic dressing, Parmesan, lemon, breadcrumbs HUMMUS & LAFFA BREAD 10 CABOT CLOTHBOUND Add white anchovies 2 Crisp chickpeas, soft-boiled egg, Aged cheddar, cow, Cabot/Jasper pickled vegetables, mint, Za’atar Hill, Greensboro, VT SUMMER VEGETABLE PANZANELLA SALAD 9 WOOD ROASTED SHISHITO BLUE D’AUVERGNE Tomato, radish, corn, greens, PEPPERS 9 Blue, cow, Auvergne, France garlic croutons, whipped goat cheese, Cashew tahini, ras el hanout, squash, chive vinaigrette paprika oil MOLITERNO AL TARTUFO Black Truffle , raw sheep, CRISPY POTATOES 7 HEIRLOOM TOMATO AND Di Bruno Bros., Sardinia, Italy Herbs, Pecorino, aioli STRACCIATELLA TARTINE 11 Sourdough toast, sherry vinegar, basil DORSET Washed rind, raw cow, Consider Bardwell Farm, Pawlet, VT PIZZA

MARGHERITA 13 SAUSAGE & PEAS 17 OYSTERS Tomato, , basil , spring onion, allepo pepper, lemon, garlic PEPPERONI 14 1/2 DOZEN 15 / DOZEN 30 Tomato, Pecorino, , HEIRLOOM TOMATO AND Served with white beet mignonette, oregano RICOTTA 17 lemon, horseradish Fresh mozzarella, garlic, basil, olive oil THE MAX MACKISSOCK SPICY 3.2 16 ROASTED CORN AND LOCAL BEAUSOLEIL Tomato, Caciocavallo, mozzarella, FENNEL 17 New Brunswick red onion, Calabrian chili, pepperoni, Caciocavallo, Pecorino, onion, garlic, Castelvetrano olives, fermented garlic honey, fennel pollen, CHUNU chili honey lemon, Calabrian chili Smith Island Bay, VA

CHARCUTERIE LARGE PLATES

TODAY’S SELECTION 17 CONFIT CHICKEN AND CLAMS 25 Chorizo, spanish fideo, saffron-tomato broth, sherry aioli, herbs

LARDO PAN-SEARED HALIBUT 25 Garlic sourdough, fennel pollen Lentil salad, yogurt, caper salsa, lemon, string bean

CHICKEN LIVER MOUSSE ROASTED 14OZ BONE-IN PORK CHOP 26 Maple aspic, pistachio financier Roasted potatoes, sunchokes, & scallions, farm egg, red wine

CRISPY PORK TROTTER DOUBLE CHEESEBURGER 14 Beer Mustard American cheese, pickles, onion, Calabrian chili aioli, crispy potatoes

FARMS & PURVEYORS THE GRANGE COMMUNITY KITCHEN

The Grange is proud to work with local farms 22 Main St., Hamburg, NY 14075 | 716 • 648 • 0022 whenever possible, including: Root Down Farm, Erba Verde Farms, Plato Dale Farms, Thorpe’s Organic Family Farm, Follow us on Facebook & Instagram and Providence Creek Farm @thegrangecommunitykitchen