Sunday Brunch, March 29th
Wake Ups and What Nots
Brown Sugar Cinnamon Crumb Cake
Tender golden crumb, clusters of gooey brown sugar and cinnamon smear, crunchy streusel topping.
Pecan Pie Croissant
Sweet and nutty, European style all butter laminated dough; split and twice baked with pecan pastry cream, finished with Snowville cream and toasted pecans.
Warm Apple Crostata
Wintered over Cherry Orchards Mutzu apples, whiskey eggnog, whipped Snowville cream.
Griddled Cinnamon Roll
Served warm with fried apples, goat's milk caramel, and maple string icing.
Lemon Chantilly Bar
Lemon curd, shortbread crust, chantilly cream.
Griddled Biscuit or Country Bread
Split and griddled buttermilk biscuit or rustic country white, served with Black Radish Creamery preserves.
Smoked Chicken and Andouille Gravy and Biscuits
House smoked Ohio Pasture Proud chicken and not too spicy andouille in a peppery veloute over "bird's head" buttermilk biscuits and soft scrambled eggs.
Urban Egg Sandwich
Soft scrambled eggs with mild white cheddar on grilled rustic country white with a pork belly - jalapeno marmalade; served with a petite salad of Folsom and Pine arugula.
Slow simmered Shagbark Mill pintos, warm corn tortillas made from Shagbark Mill non GMO corn, frizzled Holistic Acres eggs, nutty Kokoberrogo sheep's milk cheese, tangy crema, and salsa rojo. Add house smoked Ohio heritage pork shoulder for $ 4 more...
Farmstead Cheese Omelette
Warm, hand stretched mozzarella made from fresh curd and tomato marmalade made from last season's harvest; served with a simple salad of dressed Swainway Urban Farm pea shoots.
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.
Savannah "Surf & Turf"
A house smoked boneless heritage pork loin chop seared on cast iron with "not local but worth it" gulf white shrimp finished in a smoked bacon and andouille étouffée. Served over Shagbark Mill organic yellow corn grits with white cheddar.
Griddled sweet crepes filled with honey whipped Laurel Valley Cloverton and served with Black Radish Creamery's award winning "King B" black raspberry preserves made with Ohio berries from last season's harvest, candied lemon peel, and a hint of vanilla.
This and That
Biscuit and Gravy; A split and griddled "bird's head" biscuit with today's gravy.
Shagbark Mill organic stone ground white cheddar gritsl Add braised urban farmed mushrooms for $2.00 more OR rich lamb gravy for $1.00 additional...
Sweet Potato and Chorizo Hash; House made pork chorizo, Athens county sweet potatoes, sweet onion and peppers.
Duck fat roasted potatoes, fresh herbs.
House cured dry rub bacon.
Lamb Bangers; Traditionally seasoned Irish sausage made from Bluescreek Farm lamb.
House smoked not too spicy andouille sausage.
Soup and Salad (available at 11 a.m.)
Shagbark MIll Black Bean (vegetarian)
Athens county black turtle beans, sofrito, slow roasted tomato conserva, home brewed amber ale.
Red lentils, apple, sweet potato, roasted Ohio Pasture Proud chicken, house made curry, crème fraiche.
Simple salad of local Folsom and Pine arugula, grated aged Laurel Valley farmstead cheese, olive oil, lemon.
Shaved brussels salad, red onion, Athens county black walnuts, Kokoborrego sheepsmilk cheese.
Roasted local beets, beet greens, red quinoa, Lucky Penny feta, sherry maple vinaigrette.
Between Bread (after 11 a.m. please)
Herbed Laurel Valley Cloverton and Middlefield goat cheddar on griddled country white; served with a simple salad and a cup of soup.
Pan Seared Salmon
Pan seared "not local but worth it" sustainably raised fresh Faroe Islands salmon served open faced on rustic country bread with kimichi cucumbers and pickled ginger aioli.
Spanish style duck meatballs in a red chile mole on a grilled Dan the Baker baguette with goat's milk cotija and toasted pepitas.
Consuming raw or undercooked eggs, meat, poultry, seafood, or shellfish MAY increase your risk of food borne illness.