Rustic. Urban. Food.
Ingredient Driven, Comfort Food with an Edge.


The harvest and season drives and varies our menu daily.  



The harvest and season drives and varies our menu daily.  

Open Dinner first Wednesday of the Month for "Meat and Three" Skillet style


Wednesday Dinner, Oct 1st  

Soup and Sandwich 

Cream of Tomato with Peppered Bacon

Double smoked bacon, local tomatoes, Snowville cream.


Griddled Cheese

Laurel Valley Creamery sharp cheddar and house pickled peppers on griddled brioche; served with a simple salad of local greens and your choice of soup.


Skillet Burger

Bluescreek Farm pastured beef, ground just for us from bottom round, short rib, and brisket. Today's burger is served on a griddled brioche roll with farmstead cheese, Skillet sauce, and local lettuce and tomatoes. Add a fried local yard egg for $ 1 more, or cherrywood smoked bacon for $ 2 additional...


Lamb Burger

Pastured Ohio lamb on a griddled brioche roll with green tomato marmalade, herbed Laurel Valley Cloverton, and peppery arugula.



Wednesday's Originals "Meat & Three"  (served family style for two or more)

Choose your "Meat"


Sausage and Polenta

Bluescreek Farm sweet Italian sausage with fried long hots and Marconi peppers over Shagbark Mill white polenta and red gravy.


Veal Flanken Ribs

Slow braised Union county pastured veal flanken in a rich natural sauce of ruby port, aromatics, dried Ohio plums, and Marcona almonds. 


Shrimp and Grits

Sautéed "not local but worth it" Gulf white shrimp finished in a smoked pork belly and andouille étouffée; served over

Shagbark Mill coarse ground white chedddar grits.


Then, choose your "Three" (served family style)

Warm Blue Jacket Gretna grillin' cheese with pickled blueberries, Pan roasted fingerlings with Laurel Valley fresh cheddar curds and sweet onion, Shagbark Mill white cheddar grits with wood grilled lamb étouffée, Spicy braised collareds with miso - smoked hock "pot likker", Sautéed French beans with shallots and marconas.