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Deviled Eggs (V)
$7 - 10
Crème fraîche, Japanese mayonnaise, mustard, champagne vinegar, cayenne and chives. $7
With King Salmon roe $10
Foto Credit: The Hive
Hummus (VG, N)
$9
With house-made pita bread and seasonal grilled vegetables.
Kale Salad (V, N)
$9
Chopped Tuscan kale with pickled chili, Fourme D’Ambert blue cheese, honey-mustard walnut vinaigrette and house-made croutons.
Foto Credit: The Hive
Seasonal Salad (V)
$
Mediterranean Toast (VG, N)
$11
Grilled eggplant, chickpeas, cucumbers, tomatoes and Serrano chilies on a bed of Romesco sauce.
Foto Credit: The Hive
Honey Apple Cider Chicken Wings
$12
Fourme D’Ambert blue cheese, crème fraîche and herb dipping sauce. Choice of mild or spicy.
Foto Credit: The Hive
House Made Honey Ricotta (V)
$12
Battenkill Valley Creamery blend topped with seasonal fruit compote. Served with sourdough bread.
Foto Credit: The Hive
Macaroni & Cheese (V)
$13
Shell pasta baked in blend of Compte Saint Antoine, Weinkase Lagrein, High Plains cheddar and parmigiano in a béchamel sauce.
Add bacon 3.00
Foto Credit: The Hive
Burrata (V)
$18
Warm burrata, pizzutello tomato confit, grilled seasonal fruit, fresh basil. Served with grilled bread and balsamic.
Foto Credit: The Hive
Black Wagyu Tartare
$18
Egg yolk, fresh mint, cornichons, chives and a hint of truffle oil. Served with toasted focaccia.
Foto Credit: The Hive
Scallops
$19
Pan seared scallops, celery root purée, roasted corn panzanella salad, bacon vinaigrette, herb oil.
Foto Credit: The Hive
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