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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 CASELLA'S BERKSHIRE PROSCIUTTO 14 ALL FIVE 24 CRISPY POTATOES 7 Pear, parmesan, radicchio, Served with seasonal accompaniments Herbs, Pecorino, aioli walnuts, saba

SMOKED TROUT DIP 11 CAMEMBERT KALE CAESAR SALAD 7 Lemon & caper vinaigrette, Bloomy rind, cow, Arethusa Farm, Anchovy & roasted garlic dressing, house-made potato chips Litchfield, CT Parmesan, lemon, breadcrumb 2 Add white anchovy ROASTED BEET & LABNEH 12 TWO SISTERS ISABELLA Crispy farro, radish, Thorpe's citrus, Aged gouda, cow, Two Sisters CITRUS MARINATED RAW preserved lemon vinaigrette Creamery, Netherlands SCALLOPS 4 ea. Carta di musica, grapefruit, ROASTED CARROT & SQUASH 9 BAYLEY HAZEN BLUE Calabrian chili, radish, mint Aged cheddar, date vinaigrette, Blue, raw cow, Cellars at Jasper arugula, cashew Hill, Greensboro, VT HUMMUS & LAFFA BREAD 11 Crisp chickpeas, soft-boiled egg, CRISPY PORK RIBS 12 pickled vegetables, mint, Za’atar TARENTAISE Whey polenta, chili honey, Add smoked brisket 4 Washed rind, raw cow, Spring fennel pollen, herbs Brook Farm, Reading, VT Entrée portion 24 KUNIK Bloomy rind, cow & goat, Nettle PIZZA Meadow Farm, Warrensburg, NY

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, BRUSSELS SPROUTS & lemon, horseradish Caciocavallo, oregano PANCETTA 18 Caciocavallo, pecorino, ricotta,

SPICY 7.0 19 Calabrian chili, garlic, red onion RASPBERRY POINT Prince Edward Island Charcuterie, Caciocavallo, fresh MUSHROOM & SPECK 19 mozzarella, pecorino, garlic cream, Fontina, truffle pecorino, CUPID'S CHOICE red onion, chili honey Caciocavallo, leek, garlic, Prince Edward Island Calabrian chili, thyme

CHARCUTERIE LARGE PLATES

TODAY’S SELECTION 18 BRAISED BEEF SHORT RIB 29 Celeriac purée, root vegetable hash, Bayley Hazen Blue cheese COUNTRY TERRINE Pistachio, 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 'NDUJA Sourdough, beet cured egg 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