Uncategorized Scott on 28 Aug 2009 11:47 am
New food on tap
The newest addition to the Three Penny Taproom team is our friend, Brett Champlain, who joins us to provide our customers with exciting new foods to pair with our already exciting beers. Brett has recently worked at two of NYC’s most distinguished restaurants, The John Dory and The Spotted Pig. He brings with him a wealth of talent, and a deep commitment to use as many local products as possible. Now when you come in for a nice glass of beer, you can ask for a slice of the pressed Rabbit to go with it…. sweet!
on 02 Sep 2009 at 10:39 am # litlfrog
I’ve been wondering about this place since it opened. You’ve got pressed rabbit?! I’d love to see the menu here–would that be possible?
on 04 Sep 2009 at 8:55 am # patricia m lasek
Hi Scott. Sounds like you guys are doing great. The pressed rabbit sounds delicious. Shane & I are looking forward to visiting you this fall. Our love to you & Jenn. Patty
on 08 Sep 2009 at 1:41 pm # ny-vt
This is so exciting. Coming from NYC where the Spotted Pig was one of my favorites I am really looking forward to coming in. What could be better than great food in a lower key location with great beer. Any chance a menu will go up?
on 12 Oct 2009 at 10:29 am # Wes
Yeah, we’re working on getting the menu up on our website, just as we have our taplist. Hopefully that’ll be happening over the next week or so.
on 13 Nov 2009 at 7:57 pm # Sylvia
sample menu, early November:
FAVORITES
marinated duck hearts VT
warm calf’s kidney VT
calf’s heart w/ root beer & celeriac VT
COLD CUTS
cured fat back NYC
sopressata NY
SIDES
jerusalem artichoke VT
raw kale & landoff VT
CHEESE
landoff, cow’s milk VT
ALSO
olives ITA
pickled egg VT
pretzels w/ mustard
THANKS
Tangletown, Red Hen, Applecheek, Jasper Hill, LePage
CHEF
Brett Champlain