Our in-house kitchen is open whenever the taproom is open.
Prepared fresh daily with locally sourced ingredients from neighboring community farms. Meats are slow-smoked onsite with local hardwood in our offset barrel smoker.
SMALL BITES
Dry-Hopped Pickle Flight • 6
Four rotating varieties of our Dry-Hopped Pickles. Ⓥ Ⓖ
Timberyard Pub Cheese • 7
Vermont Sharp Cheddar whipped with our House Ale, topped with Smoked paprika & scallions. Served with whole grain crackers and Dry Hopped Pickles. (v)
Fresh Goat Cheese Spread • 7
Fresh goat cheese whipped with our Wild Apple Ale, topped with cranberry pepper jelly from St. Joseph’s Abbey in Spencer, MA. Served with whole grain crackers and Dry Hopped Pickles. (v)
Ed’s Spread & Stuffed Grape Leaves • 8
Weekly variety of spread from Ed Hyder’s Mediterranean Marketplace in Worcester, MA. Served with warm pita and stuffed grape leaves. (v)
Soft Pretzel • 8
Fresh baked soft pretzels from Crust Artisan Bakeshop in Worcester, MA. Served with homemade mustard, House Ale cheese sauce, and Dry Hopped Pickles. (v)
Smoked Wings • 10
Eight (8) bone-in chicken wings, brined and slow smoked over a wood fire, tossed in our house dry rub, served with a side of house-made blue cheese dressing.
SOMETHING MORE
Cashew Noodles • 10
A cold salad of buckwheat soba noodles tossed with coconut cashew sauce and a variety of fresh organic veggies & greens from Free Living Farm in Brookfield, MA. Topped with basil, mint, and fresh lime. Ⓥ
Smoked Local Sausage Sandwich • 12
Rotating weekly variety of smoked sausage from Stillman’s Quality Meats in Hardwick, MA. Served with your choice of side salad or kettle-cooked chips.
The Notorious P.I.G. • 13
Slow-smoked, dry rubbed local pork from Stillman’s Farm in Hardwick, MA. Served on a brioche bun topped with honey mustard BBQ, Dry Hopped Pickles, House Ale cheese sauce, and shredded lettuce. Served with your choice of side salad or kettle-cooked chips.
Smoked Brisket Dip • 14
Smoked local beef brisket from Stillman’s Farm in Hardwick MA. Served on a fresh-baked sub roll with pickled onions and roasted poblano peppers. Drizzled with white BBQ sauce and served with a side of au jus. Served with your choice of side salad or kettle-cooked chips.
CHEF’S SPECIALS
Check the chalkboard for today’s specials!