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

CHEESES GARDEN & SMALL PLATES

CHOICE OF THREE 15 PICKLED VEGETABLES 5 LITTLENECK CLAM TOAST 15 ALL FIVE 24 Bacon, preserved lemon chili butter, CRISPY POTATOES 7 parsley, white wine, grilled sourdough Served with seasonal accompaniments Herbs, Pecorino, aioli HUMMUS & LAFFA BREAD 12 MT TAM KALE CAESAR SALAD 8 Crisp chickpeas, soft-boiled egg, pickled vegetables, mint, Za’atar Bloomy rind, cow, Cowgirl Anchovy & roasted garlic dressing,

Creamery, Petaluma, CA Parmesan, lemon, breadcrumb Add white anchovy 2 SMOKED TROUT DIP 11 CABOT CLOTHBOUND Lemon & caper vinaigrette, Aged cheddar, cow, Cellars at Jasper CITRUS MARINATED RAW house-made potato chips Hill, Greensboro, VT SCALLOPS 4 ea. Carta di musica, grapefruit, ROASTED CARROT & SQUASH 9 ARETHUSA BLUE Calabrian chili, radish, mint Aged cheddar, date vinaigrette, Blue, cow, Arethusa Farm. arugula, cashew Bantam, CT BERKSHIRE PROSCIUTTO TARTINE 14 CRISPY PORK RIBS 12 TARENTAISE Stracciatella, basil, saba, Whey polenta, chili honey, Alpine, raw cow, Spring Brook grilled sourdough fennel pollen, herbs Farm, Reading, VT Entrée portion 24

WILLOUGHBY Washed rind, cow, Cellars at Jasper PIZZA Hill, Greensboro, VT

MARGHERITA 13 CACIO E PEPE 19 OYSTERS Tomato, fresh mozzarella, basil, Buffalo mozzarella, Caciocavallo, olive oil pecorino, garlic cream, black pepper, parsley 1/2 DOZEN 15 / DOZEN 30 PEPPERONI 14 Served with beet & cider mignonette, Tomato, pecorino, ITALIAN SAUSAGE & lemon, horseradish Caciocavallo, oregano BABY KALE 18 Ricotta cream, Caciocavallo,

SPICY 8.0 19 pecorino, honey, red onion DAISY BAY Rustico, PEI Wild boar salami, tomato, red onion MUSHROOM & SPECK 19 Caciocavallo, charred pepper sauce, Fontina, truffle pecorino, LA ST SIMON pickled jalapeño & fresno pepper Caciocavallo, leek, garlic, Shippagan, N.B Calabrian chili, thyme

CHARCUTERIE LARGE PLATES

TODAY’S SELECTION 18 BRAISED LAMB SHANK 27 White bean purée, roasted carrot, horseradish & lemon gremolata COUNTRY TERRINE Sourdough, pickled mustard seed ROASTED HALF CHICKEN 26 Oyster mushroom, butternut squash purée, roasted potato, braised kale, garlic jus CHICKEN LIVER MOUSSE Maple aspic, pistachio financier SEARED DIVER SCALLOPS 26 Fregula sarda, cauliflower purée, apple & celery salad, hazelnut vinaigrette PORK RILLETES Sourdough, fennel pollen DOUBLE CHEESEBURGER 14 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