Wednesday 28th Lunch Menu
Soup and Sandwich
Dried porcinis, Italian barley, braised beef flanken, fresh thyme and sage.
Black Walnut & Heirloom Squash
Local Blue Hubbard squash, Athens county black walnuts, sage, sherry vinegar.
San Marzano tomatoes, smoky habanero, basil whipped Cloverton.
Laurel Valley Creamery Jalapeno Country Jack on griddled country white; served with a simple salad and a cup of soup.
Goetta and Egg
Griddled Cincinnati style goetta and soft scrambled eggs with mild cheddar on rustic country white with grainy mustard.
Farmland Croque Madame
A knife and fork sandwich of pulled house smoked heritage pork shoulder layered on griddled country white with pickled red onion, sharp Laurel Valley Highlander, a fried local yard egg, and a farmhouse cheddar fondue.
Ohio proud grass fed beef, ground just for us, on griddled country white with Laurel Valley Highlander sharp cheddar, and an onion - mustard seed marmalade.
Bluescreek Farm pastured beef, ground just for us from bottom round, short rib, and brisket. Today's burger is served on a griddled sesame roll with farmstead cheese, Skillet sauce, and peppery arugula. Add a fried local yard egg for $ 1 more, or cherrywood smoked bacon for $ 2 additional...
Brunch for Lunch
Pork Belly Gravy and Biscuits
All the crispy ends of our braised pork belly rendered down in a pepper veloute with two buttermilk "bird's head" biscuits and soft scrambled eggs.
Farmstead Cheese Omelette
Laurel Valley Country Jack, served with a simple salad of Swainway Urban Farm pea sprouts.
Steak and Egg
Porcini dusted bavette steak served on a tartine of grilled pan levain and garlic - herb Cloverton; crowned with two fried local yard eggs and braised urban farmed shiitake and oyster mushrooms.
Veal Grillades and Grits
Sautéed "raised right" baby beef (rose veal) medallions finished in a rich veal demi with tomato, thyme, and bay leaf. Served over Shagbark Mill cheesy grits with a poached local yard egg.
Brisket & Brussels Hash
House smoked grass fed brisket hashed with crushed fingerlings, caramelized sweet onion, and cast iron charred brussels; served with a poached local yard egg and a mustard and horseradish pan gravy.
Jacked Up Mac (SPICY)
Cavatappi, bechemel, spicy Laurel Valley Country Jack with smoked habaneros, farmstead cheddar, Canal Junction Burr Oak, and buttered crumbs. Add house smoked grass fed beef brisket for $ 4 more...
This and That
Duck fat roasted fingerlings with rosemary and sage.
Shagbark Mill organic stone ground white cheddar & thyme grits
Cincinnati style Goetta; Ground pork cooked with sweet onion, spices, and pin oats, formed into a loaf, sliced and fried until crisp; with a side of Ohio maple.
House smoked not too spicy andouille sausage
Double smoked cherrywood bacon
Biscuit and Gravy; A split and griddled "bird's head" biscuit with today's gravy.
Today's Scones; Blueberry lemon curd or Bacon cheddar.
Warm Apple Crostata; Athens county Mutzu apples, whiskey eggnog, whipped Snowville cream.