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.
Andouille Gravy and Biscuits
House smoked andouille in a spicy cream gravy over "bird's head" buttermilk biscuits and soft scrambled eggs.
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.
Mustard and ale braised beef brisket with beef fat roasted potatoes, Hungarian goat horn peppers, sweet onion, and mild cheddar; served with house pickled
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
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.
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