Our Coffee

We make our coffee with fresh single-origin beans and delicious BlackCat espresso blend.

Coffee, like fruit and vegetables, is seasonal, and most coffee producing countries have only one harvest season each year. Our coffee roaster, Intelligentsia, works directly with the farmers to ensure we get the coffee to you at its freshest and most delicious. In fact, our coffee beans are roasted just a few days before we grind them up to make your drinks. At Ost, our coffee menu includes:

French press coffee
Americano
Espresso
Macchiato
Cortado
Cappuccino
Latte
Mocha

Not to take away from the freshness, we serve fresh & local Battenkill Valley Creamery milk, rated #1 highest quality milk in NY state!

We also serve:
Hot Chocolate
Chai Latte
Variety of organic loose-leaf teas

Our Pastries

Our traditional Central and Eastern European pastries come from local bakeries:

Strudel (Apple - Cheese - Poppy Seed)
Baklava
Hamantaschen
Rugelach
Almond Horns
Walnut Rolls

We also serve breakfast “Viennoiserie”:
Croissants
Pain au Chocolate
Danishes
Cannelle

Our Wines

All our wines come from the former “Austro-Hungarian Empire” region, covering mainly grape varieties from Austria, Hungary, Northern Italy and occasionally the Balkans. While the dominant white wine grape is the green Veltliner, the wine regions of Burgenland, Tokay, and Moravia yield some of the finest wines varieties in the world, including Blaufrankisch, Zweigelt, St. Laurent, Riesling, Muller-Thurgau, Tokay, and others.

Our menu changes frequently – below is a sample of our current and past wines:

Whites

Gruner Veltliner, Forstreiter, Kremstal, Niederosterreich, 2008
Gruner Veltliner, T26, Tegernseerhof, Wachau, Niederosterreich, 2008
Gelber Muskateller, Strauss, South Styria, Steierland, 2008
Sekt, Gruner Veltliner, Steininger, Kamptal, Niederosterreich, 2007

Reds

Blaufrankisch, Weninger, Niederosterreich, 2007
Burgeland Red, Michlits, 2007
St. Laurent, Reserve, Forstreiter, Kremstal, Niederosterreich, 2005

Our Plates

Our meat & cheese plates are hearty and delicious, incorporating flavors of Central & Eastern Europe via the extended territories of the former Austro-Hungarian empire. Sample selection includes:

Cheese

Edwin’s Muenster, Scharzenberg, Austria
Raw cow's milk. At full strength the aroma of porcini mushrooms while the flavor evokes truffled pate and caramelized onion
Gorgonzola Mountain, Lombardia, Italy
Pasteurized cow. Rind is moist, sticky, interior is dense and soft with a balance of spicy, earthy, sweet flavors
Salva Cremasco, Lombardia, Italy
Raw cow. Earthy natural rind, interior is finely textured, similar to havarti, with a peppery, garlicky flavor reminiscent of cured pork

Meats

Speck, Alto Adige, Italy
Pork. Salt- and cold-smoked cured ham, made from deboned hind leg of a pig. Spiced, dried, smoked, and aged for five months
Pick Hungarian Salami, Szeged, Hungary
Pork. Using a traditional process and recipe of Mangalitsa “curly-hair hog” pork and spices. It is then cured in cold air and smoked slowly. Firm textured with a strong, pungent flavor
Spicy Beef Saucisson, Larchemont Charcuterie
Beef. All natural spicy salami made with naturally occurring nitrate extracted from vegetables during the curing process