Check it out!  The solar panels are up, the fireplace is being built, the patios have been poured….now…the bar is starting to go in.  We will have a 26 seat bar, with an oyster bar and a charcuterie (what is charcuterie?)  refrigerator on the far left end of it.   Six of those seats are for an “interactive area” where we hope to have our farmers, purveyors, cook book authors, local artisans come and serve a special menu around them or just have them speak.  When we are not having a special event,  they are just normal seats at the bar.

We have a full liquor license, not just beer and wine.   We plan to have an ample wine by the glass program,  as well as 60 t0 80 wines by the bottle stored at the proper temperature in our wine cellar downstairs,  and in the upstairs dual temperature wine fridge that will be built into the exterior wall of the private dining room.  We will have 14 draft lines.  Twelve of those lines will be for beer, one for a draft cocktail that will change with the seasons, and one with changing kombucha flavors.  (what is kombucha?) 

Our goal is to give the same amount of attention to the bar program, as far as knowing the farmers and distillers and knowing that they do not spray herbicides and pesticides on your drinks.   Just like the food at Woods Hill Table, our wines, beers and liquors do not need to be certified organic, but we do need to know that they are using best practices in their growing and distilling processes.

Customers at the bar will be able to order the full dinner menu.    We are still slated to be open this winter!