Skillet 
       Rustic. Urban. Food.
 
Ingredient Driven, Comfort Food with an Edge.

 

The harvest and season drives and varies our menu daily.  

 

 


The harvest and season drives and varies our menu daily.  

Open Dinner first Wednesday of the Month for "Meat and Three" Skillet style

5:30pm


Thursday Lunch, Oct 30th  

Soup and Sandwich 

Mushroom Barley

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.

 

Griddled Cheese

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.


Skillet Burger

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.


Mushroom Toast

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.


Cheese Blintzes

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

maple.

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


Desserts

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.