Spring Jam & Gin and a Black Tai Affair. Don't mind if I do! https://t.co/v3kMqjkoQb12 hours 20 min ago
New small plate on our spring menu! Seared scallops with a risotto cake and lemon basil pesto.… https://t.co/urApudcRpk20 hours 49 min ago
New salad today! Orange-ginger turkey grain bowl. Lots of great, healthy ingredients and can… https://t.co/pF4u73gIN61 day 19 hours ago
New Thursday! This adobo black beans, cumin sweet potatoes, fresh guacamole,… https://t.co/1lj4Ajihuq3 days 1 hour ago





Spring Craft Cocktail Menu

Jam & Gin scratch made seasonal jam, Tanqueray, lime juice, soda water

Royal Mimm  Grand Marnier, Dibon Cava Brut, fresh orange juice

Mexican Grapefruit Milagro, Cointreau, jalapeno simple syrup, citrus sorbet

Smokin’ Mary Tito’s Vodka, chipotle pepper spiced bloody mix, house made pickles

Haute Couture Whiskey cherry infused Buffalo Trace, blood orange, bitters, sugar

Fountain of Youth Tito's Vodka, St Germain, Dibon Cava, lemon, mint

Flaming Florence  Equal parts Bombay Sapphire, Formula Antica, Campari, bruleed orange rind

Three Layovers a dram of whisk(e)y from Japan, United States, Scotland

Black Tai Affair  house spiced rum, Goslings, Cointreau, amaretto, lime, orange




Wines available by glass and bottle

La Fiera Pinot Grigio 
Satellite Sauvignon Blanc 
Guntrum Riesling  
Margarett's Chardonnay

Oro Bello Chardonnay
Canaletto Pinot Noir
Raza Malbec
Margarett's Merlot
Michael Sullberg Cabernet Sauvignon 

Dibon Cava Brut Reserve 


Beer Menu, local and regional

Jacks Abby “House”
von Trapp “Vienna Lager”
Newburyport Plum Island Belgian White

Spencer Brewery “Trappist Ale”
Henniker Miles and Miles Pale Ale

Maine Beer Co. “Peeper” or “Mo”
Lord Hobo “Glorious” Pale Ale
Henniker “Hopslinger”
Black Hog "Ginga Ninja"
Lord Hobo “Boomsauce” IPA
Kelsen “Battle Axe” IPA
Black Dog "Granola" Brown Ale

The Shed “Mountain Ale” Brown Ale
Jack's Abbey "Smoke and Dagger" Porter
Black Hog "Coffee Milk Stout"

The Vault
Rare treats, you’ll have to ask…


Monday 11am-3pm, Tues-Saturday 11-8pm, Sunday 8am-2:30pm