We source over 60% of our menu from local producers.

At the heart of it all, Maine Grains mills the flour that we use in our pretzels, spaetzle, buns, flammkuchen thin crust, and our desserts.

Couldn’t do it without ‘em! We’re owned and operated by the Miller’s Table, who also bakes our soft pretzels, spelt brownies, pretzel shortbread, and delicious fresh bread.

The Good Crust are masters of the dough, using Maine Grains flour to make our soft buns and flammkuchen thin crust.

The Sausage Kitchen in Lisbon, ME gives our wurst plate, snappy dogs, and bratwursts that hearty, German flavor.

Nationally recognized cheesemaker Amy Rowbottom makes the ricotta for our creamy beer cheese and the aged cheddar that grounds our dessert plate.

Liquid gold. We wouldn’t feel right serving our bratwursts, pretzels, and snappy dogs without this tangy goodness.

Morse’s Sauerkraut makes this fermented German staple featured in our reuben, bratwurst, and snappy dog. And it’s good for your gut.

Fox Family Farm uses russet potatoes from Aroostook county to make the perfect crunchy side to go along with our sandwiches, dogs, and beers.

The Skowhegan Farmer’s Market offers an abundance of fresh produce, maple products, eggs, meat, and more, with produce from their vendors keeping our salad and pickled veggies fresh and local.

A local favorite, Gifford’s ice cream makes our root beer float or brownie sundae the best way to end your meal.

Emily Eckhardt is the genius behind these unique ice cream sammies that are a hit for kids and adults alike.

Bixby satisfies your sweet tooth with the bourbon-infused chocolate on our dessert board. A natural complement to Crooked Face Creamery’s aged cheddar.