Our menuS change regularly to reflect the freshest available ingredients from local producers and farms.
DINNER
THURSDAY – SUNDAY
4:30 P.M. – 10 P.M.
SNACKS
$8
Marinated olives, orange, fennel pollen
$8
$8
Kunik, cocoa nib crackers, quince jam or cheese board
$8
$8
House-made ricotta on sourdough, orange blossom honey, sesame seeds
$8
$8
Pastrami cured deviled eggs
$8
VEGETABLES
$12
Kale caesar salad, pecorino, sourdough breadcrumbs, lemon
$12
$12
Roasted and grilled beets, goat yogurt, dill, pistachios
$12
$12
Chopped salad, castelvetrano olives, chickpeas
$12
$12
Local tomato salad, cucumber, stracciatella, trout roe
$12
$12
Hummus with laffa bread and pickled vegetables
$12
SEAFOOD & MEAT
$18
Raw oysters
$18
$18
Shrimp toast with crispy garlic and calabrian chili butter
$18
$18
Beef tartare
$18
$18
American ham plate
$18
$18
Grange burger
$18
$18
Erbe Verde chicken schnitzel, seasonal vegetables, charred lemon
$18
$24
24oz dry aged ribeye
$24
PIZZA
$6
Carbonara
$6
$6
Puttanesca
$6
$6
Margherita
$6
6
Pepperoni
6
Spicy—6
BRUNCH
SATURDAY – SUNDAY
9:30 A.M. – 2:30 P.M.
MAINS
$12
Selection of pastries
$12
$8
Yogurt, granola, seasonal fruit
$8
$8
Local pork sausage breakfast sandwich, biscuit, calabrian aioli, farm egg
$8
$11
Smoked trout, capers, red onion, pickled beets, rye crisps
$11
$12
Sourdough pancakes, cultured butter, local maple syrup
$12
$8
Bacon egg and cheese on potato bun
$8
$15
Grange burger
$15
$13
Hummus
$13
$9
Kale caesar
$9
$12
Grilled cheese and tomato soup
$12
$9
Breakfast pizza
$9
$9
Margherita pizza
$9
SIDES
$4
Bacon
$4
$4
Sausage
$4
$4.5
Toast
$4.5
$2
Farm Egg
$2
DRINKS
WITH BOOZE
$9
Spritz
$9
$9
Bloody Mary
$9
$9
Spritz
$9
$9
Bloody Mary
$9
$9
Mimosa
$9
$9
Michelada
$9
$9
Greyhound
$9
DRINKS
WITHOUT BOOZE
$5
Pourover coffee
$5
$9
French press coffee
$9
$4
Iced coffee
$4
$4
Organic orange juice
$4
$2
Tea
$2
APRÈS SKI
THURSDAY – SUNDAY
4:30 P.M. – 7:30 P.M.
FOOD
$8
Fondue
$8
$8
Soft Pretzels
$8
$8
Grilled Boudin Blanc with apple mustard
$8
$8
Steamed mussel toast with cider, crème fraiche, and sourdough bread
$8
$8
Beef tartare, chips, mustard, horseradish
$8
DRINK
$12
Hot Chocolate with whiskey and chartruse
$12
$11
Hot toddy
$11
$10
Spiced mulled cider
$10
DRINKS
Cactus Wine — 10
100% blue agave tequila stirred with sun-brewed peyote tea and honey liqueur. Served in a highball glass.
Mule Skinner — 9
Kentucky bourbon stirred with housemade blackberry liqueur. Served in a lowball glass with ginger garnish.
Classic Sazerac — 11
Bitters muddled with a sugar cube and mixed with rye whiskey. Served with a lemon twist in an absinthe-washed lowball glass.
Champagne Flip — 13
Champagne poured over a shaken mixture of brandy, orange liqueur, cream, sugar, and egg yolk. Served with a pinch of nutmeg in a champagne flute.
Sherry Sangaree — 10
Sherry shaken with honey liqueur. Served in a cordial glass with an orange twist and a pinch of nutmeg.
Snake Oil — 11
Gin and absinthe muddled with mint and sugar. Served in a highball glass with a spritz of lime juice.
Merlot — 12
Viñedo Mirlo. Apalta, Chile 2012. Dry. Full body. Velvety tannins. Blackberry and plum notes.
Pinot Noir — 13
Red Rabbit. Wairarapa, New Zealand 2013. Dry. Medium body. Light tannins. Strawberry and cherry notes.
Chianti — 12
Fiasco di Paradiso. Siena, Italy 2011. Bone dry. Full body. Light tannins. Tart cherry and violet notes.
Pinot Grigio — 13
Nebula. Willamette Valley, Oregon 2012. Bone Dry. Full body. Very light tannins. Pear and pepper notes.
Sauvignon Blanc — 12
Château Faurier. La Vallée Loire, France 2011. Dry. Medium Body. Very light tannins. Nettle and elderflower notes.
Chardonnay — 13
Gemsbok. Stellenbosch, South Africa 2013. Dry. Light Body. Very light tannins. Citrus and lilac notes.