Sunday Brunch, July 5th
Wake Ups & What Nots
Brown Sugar Cinnamon Crumb Cake
Tender golden crumb, clusters of gooey brown sugar and cinnamon smear, crunchy streusel topping.
Griddled Cinnamon Roll
Served warm with buttermilk bourbon caramel and maple string icing.
Honey Apple Pie
Tart apples, local honey, lemon verbena, oat streusel, Snowville cream.
Peach Blueberry Lattice Pie
Branstool Orchards peaches, local berries, fresh sage, Snowville cream.
Chicken & Andouille Gravy and Biscuits
"Raised right" roast chicken and house smoked andouille in a peppery veloute over split and griddled "bird's head" biscuits with scrambled local yard eggs.
Red Quinoa Oatmeal
Organic red quinoa, steel cut oats, and spelt berries lightly sweetened with Ohio maple and slow cooked in coconut milk. Served with house made preserves and crème fraiche.
A wedge of warm savory pie filled with grass fed brisket braised in Great Lakes porter, new crop potatoes, spring onion, English peas, and heirloom carrots; served with soft scrambled local yard eggs and a simple salad.
Fresh Tomato Omelette
Warm hand stretched fresh mozzarella, marinated early season Highland county tomatoes, urban farmed pea shoots.
Charro beans made from Shagbark Mill pintos slow simmered with smoked pork shanks, warm corn tortillas, frizzled Copia Farm eggs, sharp Gallipolis farmstead cheese, Snowville crema, guacamole, and smoky salsa Moreno. Add chile braised heritage pork shoulder for $ 4 more...
Pork Belly & Pepper Hash (while it lasts)
Crispy house cured heritage pork belly hashed with crushed new crop potatoes, candy onion, and both hot and sweet peppers; served with crema and a crowned with a poached local yard egg.
Soft Shell Crab Benedict
A "not local but worth it" Maryland soft shell crab pan fried in lots of butter, avocado toast, andouille vinaigrette, soft Copia Farm egg, creole Hollandaise.
Stuffed French Toast
Griddled, buttermilk custard bathed slices of rich pan de mie, stuffed with honey whipped Laurel Valley Cloverton cheese and preserves made from Ohio black raspberries, lemon zest, and vanilla bean. Served with Ohio maple on the side.
This and That
Shagbark Mill organic stone ground farmstead cheese grits
With cracked peppercorn gravy or bacon braised Clarfield Farm collards.
Spring Onion "Home Fries"
Lard roasted crushed fingerlings and fresh spring onion.
Blistered fresh shishito peppers
Smoked salt, sumac, lemon
House smoked not too spicy andouille sausage
Chorizo Link Sausage
Heritage pork, traditional seasonings, gluten free.
House cured cob smoked bacon
Biscuit and Gravy
A split and griddled "bird's head" biscuit with today's gravy.
Soup, Salad, Sandwich ( After 11:00 am please )
Zucchini, summer squash, leeks, and other early summer vegetables with turanicum (an ancient Italian grain) in a rich tomato and chicken stock.
Chilled Spicy Cucumber and Avocado (vegan)
Local baby Persian cucumbers, ripe avocado, green curry, coconut milk.
Simple salad of local Folsom and Pine arugula, grated aged Laurel Valley farmstead cheese, olive oil, lemon.
Fried Mozzarella and Tomato Salad
Hand stretched mozzarella crumbed and pan fried in butter with marinated local tomatoes, baby arugula, and basil vinaigrette.
Warm hand stretched mozzarella and heirloom tomatoes on rustic country white; served with a simple salad and a cup of soup.
Country Fried Quail Biscuit
Crispy buttermilk & hot sauce brined Ohio raised quail, spicy watermelon - sriracha pepper jelly, baby greens, split and griddled biscuit.
Chile Braised Pork
Chipotle and mulato chile braised heritage pork shoulder with guacamole and a frizzled local yard egg on grilled rustic country bread.