Wednesday Dinner, Oct 1st
Soup and Sandwich
Cream of Tomato with Peppered Bacon
Double smoked bacon, local tomatoes, Snowville cream.
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.
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...
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.