Saturday Brunch, October 3rd
Wake Ups & What Nots
Brown Sugar Cinnamon Crumb Cake
Tender golden crumb, clusters of gooey brown sugar and cinnamon smear, crunchy streusel topping.
Griddled Cinnamon Roll
Served warm with buttermilk caramel and maple string icing.
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.
Sweet Potato Pie
A lovely pie of local sweet potatoes with warm spices and vanilla whipped Snowville cream.
Maple Bourbon Chocolate Pecan Pie
Ohio maple glazed pecans, Tom's Foolery bourbon, chocolate ganache, Snowville cream.
Griddled Biscuit or Country Bread
Split and griddled biscuit or rustic country white, with Black Radish Creamery preserves.
Duck & Andouille Gravy and Biscuits
Pulled duck leg confit and house smoke andouille in a peppery veloute with two split and griddled "bird's head" biscuits with scrambled local yard eggs.
Mild farmstead cheese folded into a omelette with braised urban farmed Swainway oyster mushrooms.
Vegetarian Shagbark Mill organic black turtle beans slow simmered with green chilies and tomato conserva, warm non GMO corn tortillas, frizzled Copia Farm eggs, Laurel Valley Creamery jalapeno Jack, Snowville crema, guacamole, and smoky salsa rojo. Add smoked heritage pork shoulder for $ 4.00 more...
A wedge of warm savory pie filled with end of season zucchini, caramelized sweet onion, goat cheese, and touches of fresh thyme; served with soft scrambled eggs and a simple salad.
Cuts of Bluescreek Farm goat shoulder braised in a spicy curry with fresh ginger and turmeric, sumac, tomato, and aleppo pepper. Served over a whole grain porridge with a poached local yard egg.
A house made brat patty with mustard seed and caraway on little baguette toasts with a poached local yard egg, beer and grainy mustard Hollandaise, and house pickled peppers.
Griddled sweet crepes filled with honeyed sheep's milk ricotta and served with award winning Black Radish Creamery "King B" preserves made with Ohio black raspberries, organic vanilla, and candied lemon zest.
This and That
Biscuit and Gravy
A split and griddled "bird's head" biscuit with today's gravy.
Shagbark Mill organic stone ground jalapeno Jack grits
Pan roasted fingerlings, Folsom & Pine black kale, house cured Spanish chorizo.
Pan seared brined and smoked boneless pork loin chops.
House smoked not too spicy andouille sausage
Honey cured "Steak Cut" dry rub bacon
French Country lamb sausage
Bluescreek Farm lamb spiced with port peppercorn, French tarragon, hibiscus, vanilla, and orange zest.
Soup, Salad, Sandwich ( After 11:00 am please )
Pumpkin Black Bean
Local pie pumpkin, Shagbark Mill black beans, end of season plum tomatoes, toasted pepitas, pumpkinseed oil.
Local San Marzano tomatoes, smoky habanero, buttermilk blue cheese.
Simple salad of local Folsom and Pine arugula, grated aged Laurel Valley farmstead cheese, olive oil, lemon.
Laurel Valley Creamery jalapeno Jack on rustic country white; served with a simple salad and a cup of soup.
Seared house made bratwurst patty on rustic country bread with grainy mustard and a slaw of local kale and apples.
Fried Green Tomato BLT
Cornmeal dusted fried green tomatoes on thick slices of rustic country bread with dry rub bacon, a fried local yard egg, ooo-eee! sauce, and local lettuces.