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


Saturday Brunch, Sept 20th 

Things to Start or to Finish

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 brown butter caramel and maple string icing.


Almond, Pistachio, or Chocolate Croissant

Europeon style, all butter; split and twice baked with pastry cream or filled with bittersweet chocolate ganache.


Dan the Baker pies

Sour cherry streusel, Black bottom oat pie, or Ohio sweet corn - raspberry custard; all with whipped Snowville cream.


Weekender Plates

Andouille Gravy and Biscuits

House smoked andouille in a spicy cream gravy over "bird's head" buttermilk biscuits and soft scrambled eggs.


Huevos Rancheros

Slow stewed Shagbark Mill pintos with house smoked heritage pork shoulder, warm corn tortillas, two frizzled Holistic Acres eggs, Kokoborrego sheepsmilk

cheese, and green tomato salsa.


Farmstead Cheese Omelette

Creamy Laurel Valley raw milk Cora, two year cheddar, and a simple salad of Green Edge Gardens sunflower sprouts. 


Brisket Omelette

Mustard and ale braised beef brisket with beef fat roasted potatoes, Hungarian goat horn peppers, sweet onion, and mild cheddar; served with house pickled

peppers.


Tomato Tart

Local heirloom tomato and Gruyere tart served with soft scrambled eggs and a simple salad.


Shrimp and Grits

Sautéed sustainably raised blue foot shrimp finished in a smoked pork belly and andouille étouffée; served over Shagbark Mill coarse ground white chedddar

grits.


Cheese Blintzes

Griddled sweet crepes filled with honeyed sheep's milk ricotta and served with macerated NW Ohio sour cherries.


Soup and Sandwich (after 11 a.m. please)

Black Eyed Pea with Smoked Pork

Rustic Tomato Basil; Local tomatoes, sweet onion, leeks, and basil.


Griddled Cheese

Fresh jalapeno infused Laurel Valley Creamery Country Jack and sliced local tomatoes on griddled brioche; served with a simple salad of local greens and

your choice of soup.


Farmland Croque Madame

A knife and fork sandwich of pulled house smoked heritage pork shoulder layered on griddled brioche with quick pickled peppers, Laurel Valley Creamery

Cora, a fried local yard egg, and a sharp farmhouse cheddar fondue.


This and That

Biscuit and Gravy; A split and griddled "bird's head"  biscuit with today's gravy.

Crispy pan roasted fingerlings with fresh cheddar curds and sweet onion

Sautéed French beans with shallots and marconas

Double smoked cherrywood bacon

Irish Bangers; Made from lean pork butt and traditionally seasoned with sage, ginger, and mace; gluten - free.

Lamb Sausage; Pastured Ohio lamb, fresh mint, rosemary, lemon pepper. 

House smoked not too spicy andouille sausage

Simple salad of local arugula, Canal Junction Parmesan, olive oil, lemon