Our Menu

Thinly sliced heritage beets with whipped chèvre, candied walnuts, and aged sherry vinaigrette

Wild foraged hen-of-the-woods and chanterelles with truffle butter, sourdough crisps, and microgreens

Three hand-rolled croquettes with grain mustard aioli and pickled red onion

Creamy burrata with late-season tomatoes, basil oil, and flaky sea salt on grilled focaccia

Lemon brown butter, fingerling potatoes, braised leeks, and caper berries. Sustainably sourced from Mad River

48-hour braised beef short rib with root vegetable purée, bone marrow jus, and gremolata

Whole-roasted cauliflower with romesco sauce, toasted almonds, and golden raisins

Double-cut Berkshire pork with apple-bourbon glaze, sweet potato gratin, and charred broccolini

Fresh pasta with slow-cooked lamb ragù, pecorino, and fresh herbs. Gluten-free pasta available

Warm chocolate cake with salted caramel center, crème fraîche, and cocoa nib tuile

Spiced apple and pear crumble with bourbon vanilla ice cream and toasted oats

Three Ohio cheeses with honeycomb, spiced nuts, and house-made fig preserve

Ohio bourbon, demerara, orange peel, Angostura bitters

Hendrick's gin, fresh cucumber, elderflower, lime

Aperol, prosecco, apple cider, rosemary sprig

Four seasonal pours selected by our sommelier, paired to the current menu