Thursday Lunch, March 5th
Soup and Sandwich (after 11 a.m. please)
Creamy Mushroom Barley
Dried porcinis, Italian barley, Snowville cream, fresh thyme and sage.
Black Bean Chili
Grass fed chuck and sirloin spiced with chipotle, cumin, and cinnamon, Shagbark Mill black turtle beans.
Herbed Laurel Valley Cloverton and Middlefield goat cheddar 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, Laurel Valley Jersey Drover, a fried local yard egg, and a farmhouse cheddar fondue.
"Fire Down Below" Fried Chicken
House hot sauce brined Ohio Pasture Proud boneless breast on a grilled baguette with cob smoked ham, peach butter, and smoked habanero pimento cheese.
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
Smoked Chicken & Andouille Gravy and Biscuits
House smoked Ohio Pasture Pride chicken and not too spicy andouille in a peppery veloute over "bird's head" buttermilk biscuits and soft scrambled eggs.
Slow stewed Shagbark Mill pintos with house smoked heritage pork, warm Koki's corn tortillas, frizzled Holistic Acres eggs, nutty Kokoberrogo sheep's milk cheese, tangy crema, and cilantro - pumpkin seed salsa.
Farmstead Cheese Omelette
Soft buttery taleggio like Kokoborrego Gilead and Laurel Valley Country Jack, served with a simple salad of Green Edge Garden sunflower sprouts.
Huey, Louie, Andouille Omelette
Pulled duck leg confit and house smoked andouille folded into an omelette with roasted organic Green Edge Gardens sweet potatoes, caramelized onion, sweet peppers, and Laurel Valley Country Jack.
A tartine of griddled rustic country white with garlic and herb Cloverton cheese, braised urban farmed shiitakes, pickled red onion, and a fried Holistic Acres egg.
Shrimp and Grits
Sautéed "not local but worth it" Gulf white shrimp finished in a smoked bacon and andouille étouffée; served over Shagbark Mill coarse ground white chedddar grits.
This and That
Duck fat roasted fingerlings and brussels with crispy pork belly and maple sherry gastrique.
Roasted wintered over baby carrots with citrus and tarragon
Shagbark Mill organic stone ground white cheddar grits with jalapeno and dried Amish sweet corn.
Biscuit and Gravy; A split and griddled "bird's head" biscuit with today's gravy.
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
Simple salad of local Folsom and Pine arugula, grated aged Laurel Valley farmstead cheese, olive oil, lemon.