Friday Lunch, Oct. 24th
Soup and Sandwich
Dried porcinis, orzotto Italian barley, vegetable stock, fresh thyme and sage.
Jerk Pumpkin Bisque
Local pie pumpkin, jerk spice, coconut milk.
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 your
choice of soup.
Wood Grilled Lamb
Wood grilled Greene county leg of lamb on a Dan ther Baker roll with onion marmalade and cumin scented yogurt.
Egg on a Roll
Soft scrambled eggs with two year cheddar, crispy pork belly, caper mayo, and peppery arugula on a griddled roll with pan roasted fingerlings.
Ohio proud grass fed beef, ground just for us, on griddled country white with Laurel Valley Gruyere, sherry maple onions, and grainy mustard.
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...
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.
Brunch for Lunch
Heritage Pork Sausage Biscuits and Gravy
Whole hog heritage pork sausage with sage, apple, and maple in a cream gravy over two griddled "bird's head" biscuits with soft scrambled eggs.
Farmstead Cheese Omelette
Sharp Laurel Valley Creamery cheddar; served with a simple salad of Green Edge Gardens sunflower sprouts.
Autumn Sausage Omelette
Whole hog sausage with sage, apple, and Ohio maple, candy onion, roasted Dangling Carrot sweet potatoes, and mild cheddar; garneed with pork cracklin's.
Roast Pork Poutine
Pan roasted fingerling potatoes and Laurel Valley cheddar curds with pulled slow roasted fresh pork ham in an herby gravy.
Bangers and Mash
Irish sausage made from lean pork butt and traditionally seasoned with sage, ginger, and mace; served over buttery mash with an onion and ale gravy.
This and That
Shagbark Mill organic stone ground white cheddar - thyme grits
Warm Pork Rinds with Sea salt, Tabasco
Pan roasted local brussels, crispy pork belly, sherry maple gastrique
Crispy pan roasted fingerlings with fresh cheddar curds and sweet onion
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.
Dan the Baker Pies; Sour Cherry Streusel, Black Bottom Oat, or Pumpkin Struesel; with whipped Snowville cream.