Thursday Lunch, Oct 30th
Soup and Sandwich
Dried porcinis, orzotto Italian barley, vegetable stock, fresh thyme and sage.
Black Walnut & Heirloom Squash Bisque
Local Blue Hubbard squash, Athens county black walnuts, Snowville cream, sage.
Sloppy Bull Burger
Our proprietary custom ground beef with a sweet and spicy "butcher's sloppy joe" of grass fed brisket on a seeded roll with green tomato marmalde and a creamy slaw of local autumn cabbage.
Laurel Valley Country Jack infused with jalapeno's from Celeste's garden on griddled country white; served with a simple salad
of local greens and a cup today's soup.
Wood Grilled Lamb
Wood grilled Greene county leg of lamb on a Dan the Baker roll with onion marmalade and cumin scented yogurt.
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...
Duck Confit "PB & J"
Pulled duck leg confit on grilled country rustic bread with garlic ginger pistachio nut butter, spicy red pepper jelly, and peppery arugula.
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.
Griddled rustic country bread, warm herbed Laurel Valley Cloverton cheese, braised urban farmed cremini, lion's mane, and oyster mushrooms, pickled red onion, and a fried Holistic Acres egg.
Farmstead Cheese Omelette
Sharp Laurel Valley Creamery cheddar; served with a simple salad of Green Edge Gardens sunflower sprouts.
Root Vegetable Hash
Crushed fingerlings hashed with sweet onion, loadsa' herbs, cast iron charred brussels, buttery nut squash, carrots, celery root, and Swedes; crowned with a poached local yard egg.
Griddled sweet crepes filled with honeyed sheep's milk ricotta and served with blackberries preserved with black pepper and basil.
This and That
Warm Pork Rinds; Sea salt, Tabasco
Shagbark Mill organic stone ground white cheddar - thyme grits
Crispy pan roasted fingerlings with fresh cheddar curds and sweet onion
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
Little Pigs; Snappy little natural casing fresh pork sausages with sage.
Double smoked cherrywood bacon
House smoked not too spicy andouille sausage
Simple salad of local arugula, Canal Junction Parmesan, olive oil, lemon
Warm Apple Crostata ; Athens county Mutzu apples, five spice syrup, whipped Snowville cream.
Griddled Cinnamon Roll, served warm with brown butter caramel, and maple string icing.
Brown Sugar Cinnamon Crumb Cake; Tender golden crumb, clusters of gooey brown sugar and cinnamon smear, crunchy streusel topping.
Dan the Baker Pies; Sour Cherry Streusel, Black Bottom Oat, or Pumpkin Struesel; with whipped Snowville cream.