Brassica Kitchen + Cafe Menu

our famous brussels, fried & dressed in maple umeboshi (maple & salted plum ferment) miso, lemon, & chili oil. contains: nightshade, stone fruit, & soy

potato, mushroom, endive, & parmesan gluten free, safe for celiac

our lovely and beautiful koji risotto with parmesan shoyu, and more parmesan! gluten free & celiac safe

ginger chutney & brown butter marshmallow gluten free, safe for celiac; lactose free (contains brown butter)

with black apple & massaman contains: gluten, dairy, & PEANUTS

with liason, basil, & sourdough contains gluten & dairy

with fresh & fermented veg, chili jam, & bubu arare contains: allium, soy, egg, sesame

Our beautiful fried chicken stacked between homemade brioche with pickled green tomato and honey. *CAN BE VEGETARIAN WITH TOFU! ALLERGENS: dairy, gluten, allium

12oz hot coffee with a shot of espresso

20oz cold brew

20oz iced latte! choose your milk...wisely!

contains: gluten, dairy, sesame, pepita

fried egg, veggie sausage, pickled tomato, aioli, & greens on house made brioche. Contains: dairy, allium, egg, nightshade, gluten, soy CAN NOT BE GLUTEN FREE!

with mole verde, egg jam, sweet potato & red onion GLUTEN FREE, NUT FREE contains: dairy, sesame

salty butter & good maple add a side of cheesy eggs, if ya want! contains: gluten, dairy, egg

cheddar, & arugula, with sourdough toast contains: gluten, dairy can be gf

with herb gravy & fried chicken or fried tofu! contains: gluten, dairy

brown butter, mushrooms, bearnaise GF, can be dairy free

gluten, dairy, nightshade, allium, stone fruit. can do SOS. solo waffle separate button.

Our beautiful fried chicken stacked between homemade brioche with pickled green tomato and honey. *CAN BE VEGETARIAN WITH TOFU! ALLERGENS: dairy, gluten, allium

contains: soy

Rob & Kendra Knapik purchased a 50-acre farm in Grand Isle, Vermont in 2018–choosing to leave their backgrounds in science & medicine, respectively. The land they purchased is home to the oldest and largest single planting of vines in all of Vermont, which they now farm with a huge focus on regeneration and respect for the land. During growing season, they live on the vineyard with their 3 children, and practice organic and biodynamic methods to grow their grapes. After harvest, the wine is made in their basement winery in Stowe. Ardea is 100% La Crescent, a white hybrid from the University of Minnesota; released to the market in 2002, and since planted all over the country in areas like New York, and Vermont, Wisconsin, Ohio, Oregon, and more!

Alex started Subject to Change as a “canvas for exploring time and place in Northern California.” With a strong focus on building better agricultural practices, Alex draws huge inspiration from the land, and works with growers directly to help them farm as responsibly as possible. In turn, he aims to make wines that reflect each unique winegrower, and vineyard, making almost exclusively single-vineyard wines. Chill Pill is 100% Chenin Blanc from Deanda Vineyard in Redwood Valley. These vines date back to the ‘60s, and were grafted onto Carignan rootstock. The Redwood Valley allows for cool Pacific air to funnel through, which allows the 7 acres of grapes here to ripen slowly into more refined and complex fruit for winemaking. No additions in the vineyard, or cellar; direct pressed, fermented in stainless steel, and aged in neutral oak for 7 months.

Xose Sebio is located on 2 hectares in Ribeiro, in Galicia. He first started his winemaking journey in 2008, by befriending some of the older winemakers and growers in his region, who allowed him to work off their historic plots to make his first vintages. Eventually, he started buying his own land, and now farms 2 hectares. He makes some wines from his own properties, and also continues to source from the neighboring vineyards and winegrowers he’s always worked with. For this particular wine, he uses grapes from his own properties–a blend of 45% Albarino, 45% Treixadura–and 10% a field blend of several other varietals sourced from his friends around Galicia (including some impressive 100-year old vines). The grapes are hand-harvested, whole cluster direct pressed, and fermented and aged 8 months in foudre. The grapes are fermented by plot, and when blended create a beautifully balanced and elegant white wine, perfect for sipping with friends, or food--or both!

They’re baaack! It’s 3rd generation winemakers Fausto & Cinzia of Cellario, located in Piedmont, in the Langhe. The duo farms nearly 30 hectares, spread out over 5 plots, with a true devotion to indigenous Piedmontese varietals, and a fierce desire to upkeep traditional practices in both the farms & cellar. This lil cutie is 100% Moscato, hand harvested, direct pressed, and fermented in stainless steel. An off dry expression of Moscato that can go with dinner & dessert alike!

Martha Stoumen is a first generation winemaker in northern California, who set out to answer the question, “What does California taste like?” After working harvests around the world for 8 years, she began her own label in 2014 in Sebastopol, where Mediterranean grapes grow exceptionally well. In her internships, she spent significantly more time working in the vineyards than the cellar, and as such, she views farming as an integral part of her winemaking process. When it comes to the wines themselves, she believes in doing things “the right way, even if it is not the easy or cool way.” Post Flirtation Orange is 100% Vermentino from a certified organic and biodynamic vineyard, all destemmed, foot crushed, and fermented on the skins for 3 days in stainless steel. It is then pressed to neutral barriques, where it stays for 2 years, finishing fermentation and aging. A perfect orange if you’re trying to hang on to summer just a *little* longer!

After a brief career working in fashion in Milan, Giorgia Salierno returned home to Tuscany to start a new path. She cut her teeth at the “School of Marcucci,” working harvest with Danilo Marcucci, who sang her praises and admired her focus and true passion for natural wine farming. 2021 saw Giorgia rent a small vineyard in Cortona with just a few varietals–Trebbiano, Malvasia, and Sangiovese. The vines needed much work and attention, which she was eager to give, and as harvest drew near, she prepared to make her very first vintage. She names all her wines after influential women: this is Vivienne (for Vivienne Westwood), a 50/50 blend of Trebbiano and Malvasia from a single hectare of 30 year old vines. The grapes are cofermented with 15 days of skin contact, and aged 6 months in stainless steel; bottled unfined, unfiltered, and with minimal so2.

From Joel Burt and Eric Wareheim (yes *that* Eric Wareheim!) comes a favorite rose! Joel and Eric are in Mendocino, sourcing from excellent organic vineyards in the surrounding areas. They call this “California Table Wine,” and source their grapes from four different reputable Cali vineyards for this fun blend–Love Ranch, Larry Venturi Vineyards, Silvaspoons, and Sanford and Benedict. This particular blend is Grenache Noir, Grenache Blanc, Viognier, Marsanne, and Vermentino. The grapes are separated into three tanks (each with a different varietal blend), and undergo 10 days of carbonic maceration before getting pumped over for 2 days, and then pressed to stainless steel for fermentation. They say this is their freshest vintage of Superbloom yet!

Manolis Garalis is a 3rd generation farmer in Lemnos. His desire to see his grapes turned into the highest quality wines lead him to open his own winery in 2006, releasing his first vintage in 2007. He works with Lemnos’s indigenous Limnio, the world’s oldest referenced grape (mentioned by Aristotle, Homer, and other ancient Greek philosophers), and Muscat of Alexandria, farming 5 hectares of volcanic soil organically. Roseus is 94% Muscat of Alexandria and 6% Limnio, hand harvested and spontaneously fermented with brief skin maceration in stainless steel. After fermentation, the wine matures 3 months (also in stainless), and 1 month in bottle before release.

We love Max Rose! Max is originally from Massachusetts, where he worked for one of our wine distributors for awhile, before eventually moving to VT to start his own winemaking journey. For Max, apple & grape coferments are the name of the game! He says, “what we do here is quite simple: take quality fruit, stomp on it, let it ferment of its own accord, and then put the juice somewhere to age until it’s good and ready…our wines are bottled avec schmutz.” This wine is super fun! It is a blend of every single grape they worked with in 2022, topped with some cider, and aged in qvevri for 18 months! This wine was born when a few lots of grapes got “real weird, real fast” due to a trucking issue. Max and the team refused to throw them away, and instead decided to test how their qvevri might work to smooth things out–and with great success! This is fun and vibrant and exciting–and we’d expect nothing less from Max.

Wine-importer extraordinaire Tess Bryant & her partner, multi-generational winemaker Niccolo Cotturi, run this delightful little winery on Washington's San Juan islands, working with all sorts of fruits, apples, & hybrid grapes! They note that with climate change & the major issues of monoculture farming, wines like theirs are based in sustainability & climate justice. Tess focuses heavily on the labor aspect of the wineries she works with. She and Niccolo started Piquenique together in 2019. This is “a very limited run of wine made from summer apples, yellow plums and yellow peaches. Meant to capture the last gasp of summer. The peaches come from two trees on our friend Deirdre’s property, and add a layer of richness and light tropicality to the aroma. This is the most aromatically overt wine so far from 2022, yet at the same time remarkably delicate given the headiness of the fruits that went into it."

Korean rice beer that drinks like a mango lassi. Smooth, creamy, and 6% ABV - try me for dessert OR with fried chicken! :)

They’re baaack! It’s 3rd generation winemakers Fausto & Cinzia of Cellario, located in Piedmont, in the Langhe. The duo farms nearly 30 hectares, spread out over 5 plots, with a true devotion to indigenous Piedmontese varietals, and a fierce desire to upkeep traditional practices in both the farms & cellar. This lil cutie is 100% Moscato, hand harvested, direct pressed, and fermented in stainless steel. An off dry expression of Moscato that can go with dinner & dessert alike!

Xose Sebio is located on 2 hectares in Ribeiro, in Galicia. He first started his winemaking journey in 2008, by befriending some of the older winemakers and growers in his region, who allowed him to work off their historic plots to make his first vintages. Eventually, he started buying his own land, and now farms 2 hectares. He makes some wines from his own properties, and also continues to source from the neighboring vineyards and winegrowers he’s always worked with. For this particular wine, he uses grapes from his own properties–a blend of 45% Albarino, 45% Treixadura–and 10% a field blend of several other varietals sourced from his friends around Galicia (including some impressive 100-year old vines). The grapes are hand-harvested, whole cluster direct pressed, and fermented and aged 8 months in foudre. The grapes are fermented by plot, and when blended create a beautifully balanced and elegant white wine, perfect for sipping with friends, or food--or both!

Rob & Kendra Knapik purchased a 50-acre farm in Grand Isle, Vermont in 2018–choosing to leave their backgrounds in science & medicine, respectively. The land they purchased is home to the oldest and largest single planting of vines in all of Vermont, which they now farm with a huge focus on regeneration and respect for the land. During growing season, they live on the vineyard with their 3 children, and practice organic and biodynamic methods to grow their grapes. After harvest, the wine is made in their basement winery in Stowe. Ardea is 100% La Crescent, a white hybrid from the University of Minnesota; released to the market in 2002, and since planted all over the country in areas like New York, and Vermont, Wisconsin, Ohio, Oregon, and more!

Alex started Subject to Change as a “canvas for exploring time and place in Northern California.” With a strong focus on building better agricultural practices, Alex draws huge inspiration from the land, and works with growers directly to help them farm as responsibly as possible. In turn, he aims to make wines that reflect each unique winegrower, and vineyard, making almost exclusively single-vineyard wines. Chill Pill is 100% Chenin Blanc from Deanda Vineyard in Redwood Valley. These vines date back to the ‘60s, and were grafted onto Carignan rootstock. The Redwood Valley allows for cool Pacific air to funnel through, which allows the 7 acres of grapes here to ripen slowly into more refined and complex fruit for winemaking. No additions in the vineyard, or cellar; direct pressed, fermented in stainless steel, and aged in neutral oak for 7 months.

Martha Stoumen is a first generation winemaker in northern California, who set out to answer the question, “What does California taste like?” After working harvests around the world for 8 years, she began her own label in 2014 in Sebastopol, where Mediterranean grapes grow exceptionally well. In her internships, she spent significantly more time working in the vineyards than the cellar, and as such, she views farming as an integral part of her winemaking process. When it comes to the wines themselves, she believes in doing things “the right way, even if it is not the easy or cool way.” Post Flirtation Orange is 100% Vermentino from a certified organic and biodynamic vineyard, all destemmed, foot crushed, and fermented on the skins for 3 days in stainless steel. It is then pressed to neutral barriques, where it stays for 2 years, finishing fermentation and aging. A perfect orange if you’re trying to hang on to summer just a *little* longer!

After a brief career working in fashion in Milan, Giorgia Salierno returned home to Tuscany to start a new path. She cut her teeth at the “School of Marcucci,” working harvest with Danilo Marcucci, who sang her praises and admired her focus and true passion for natural wine farming. 2021 saw Giorgia rent a small vineyard in Cortona with just a few varietals–Trebbiano, Malvasia, and Sangiovese. The vines needed much work and attention, which she was eager to give, and as harvest drew near, she prepared to make her very first vintage. She names all her wines after influential women: this is Vivienne (for Vivienne Westwood), a 50/50 blend of Trebbiano and Malvasia from a single hectare of 30 year old vines. The grapes are cofermented with 15 days of skin contact, and aged 6 months in stainless steel; bottled unfined, unfiltered, and with minimal so2.

From Joel Burt and Eric Wareheim (yes *that* Eric Wareheim!) comes a favorite rose! Joel and Eric are in Mendocino, sourcing from excellent organic vineyards in the surrounding areas. They call this “California Table Wine,” and source their grapes from four different reputable Cali vineyards for this fun blend–Love Ranch, Larry Venturi Vineyards, Silvaspoons, and Sanford and Benedict. This particular blend is Grenache Noir, Grenache Blanc, Viognier, Marsanne, and Vermentino. The grapes are separated into three tanks (each with a different varietal blend), and undergo 10 days of carbonic maceration before getting pumped over for 2 days, and then pressed to stainless steel for fermentation. They say this is their freshest vintage of Superbloom yet!

Manolis Garalis is a 3rd generation farmer in Lemnos. His desire to see his grapes turned into the highest quality wines lead him to open his own winery in 2006, releasing his first vintage in 2007. He works with Lemnos’s indigenous Limnio, the world’s oldest referenced grape (mentioned by Aristotle, Homer, and other ancient Greek philosophers), and Muscat of Alexandria, farming 5 hectares of volcanic soil organically. Roseus is 94% Muscat of Alexandria and 6% Limnio, hand harvested and spontaneously fermented with brief skin maceration in stainless steel. After fermentation, the wine matures 3 months (also in stainless), and 1 month in bottle before release.

Located just outside of bordeaux, in cahors, fabien seems like he's just having fun... and not letting any rules cramp his style. fabien's 22 hectare farm high in the slopes of cahors has been tended for 6 generations by the family, with fabien taking over in 2006 when his family was considering selling the farm. he helped convert to organics and eventually biodynamics, keeping intervention super minimal in the cellar. For this fun friend, Fabien is doing what Fabien does best. This is 100% Malbec (also called Cot), from vines an average of about 25 years old, hand harvested, and destemmed, and fermented and aged 6 months in stainless steel, bottled unfined & unfiltered.

Gernot and Heike started their winery in 1990 with a single hectare of vines, and a focus on making killer Blaufrankisch. They have since expanded to grow several native Austrian grapes across several properties around Neusiedlersee, and gained biodynamic certification in 2006, citing that biodynamic practices are most healthful for the grapes, and the folks that grow them. Their reds tend to undergo lighter macerations, and all their wines age on the lees in used barrels, always left unfined and unfiltered. Naked Red is a blend of Blaufrankisch, St. Laurent, and Rotburger–all hand-harvested in late September and early October–fermented in a mix of stainless steel and wooden vats, and aged just over a year in used barrels.

It’s our good bud, Evan Lewandowski back in the house!!! Evan’s story is super fun: he actually got his start working for Christian Binner in Alsace, before returning to his home in Utah to start his own project. At first, Evan would source grapes from California, start his wines there, and then drive the active ferments back to Utah in a Uhaul to finish and bottle them at home in Utah! He is now more firmly situated in California, and sources from a number of reputable sustainable vineyards in the area, including Fox Hill, Testa, Rorick Heritage Vineyards, and more! Since the beginning, Evan has made absolutely crushable, delicious, food friendly, and FUN wines. Feints is a 10 day carbonic coferment of Arneis, Dolcetto, Nebbiolo, and Barbera! A light and approachable fall red!

Christine and Joel Menard are located in the Coteaux du Layon AOC in the Loire Valley of France, and have been making natural wine there for over thirty years. They practice biodynamics on their 13 hectare property, where they farm a small handful of Loire varietals. They have always worked naturally, without the addition of sugar, artificial yeasts, or chemicals; creating vibrant, lively Loire Valley wines. Menard le Rouge is a fun blend of nearly all of the grapes they work with: Cab Sauv, Gamay, Groslot (Grolleau), and Chenin Blanc! The grapes are hand harvested, and layered by type into the tank in whole clusters. Unfined, unfiltered. Serious fun.

Wine-importer extraordinaire Tess Bryant & her partner, multi-generational winemaker Niccolo Cotturi, run this delightful little winery on Washington's San Juan islands, working with all sorts of fruits, apples, & hybrid grapes! They note that with climate change & the major issues of monoculture farming, wines like theirs are based in sustainability & climate justice. Tess focuses heavily on the labor aspect of the wineries she works with. She and Niccolo started Piquenique together in 2019. This is “a very limited run of wine made from summer apples, yellow plums and yellow peaches. Meant to capture the last gasp of summer. The peaches come from two trees on our friend Deirdre’s property, and add a layer of richness and light tropicality to the aroma. This is the most aromatically overt wine so far from 2022, yet at the same time remarkably delicate given the headiness of the fruits that went into it."

We love Max Rose! Max is originally from Massachusetts, where he worked for one of our wine distributors for awhile, before eventually moving to VT to start his own winemaking journey. For Max, apple & grape coferments are the name of the game! He says, “what we do here is quite simple: take quality fruit, stomp on it, let it ferment of its own accord, and then put the juice somewhere to age until it’s good and ready…our wines are bottled avec schmutz.” This wine is super fun! It is a blend of every single grape they worked with in 2022, topped with some cider, and aged in qvevri for 18 months! This wine was born when a few lots of grapes got “real weird, real fast” due to a trucking issue. Max and the team refused to throw them away, and instead decided to test how their qvevri might work to smooth things out–and with great success! This is fun and vibrant and exciting–and we’d expect nothing less from Max.

Korean rice beer that drinks like a mango lassi. Smooth, creamy, and 6% ABV - try me for dessert OR with fried chicken! :)