MENU

  • Sauteed Asparagus
    Black Garlic & Pecan Crumble/Cured Egg Yolk/Lemon Aioli
    12
  • Smoked Shrimp Spread
    Charred Corn/Celery/Piquillo Pepper/Brown Butter Ritz
    13
  • Lamb Belly Meatballs
    Homemade Arrabiata/Sharp Provolone/Toasted Baguette
    14
  • Cured Chicken Wings
    Rotating Sauce du Jour
    14
  • Fried Cauliflower
    Curry Yogurt/Carrot Mango Hot Sauce/Golden Raisin/Pickled Red Onion/Sunflower Seed
    12
  • Smoke Kissed Clams & Mussels
    Chorizo/Lager/Coconut Milk/Toasted Baguette
    19
  • Fried Fingerlings
    Black Garlic Horsey/Rosemary/Roasted Garlic
    8
  • Blistered Shishitos
    Sesame Yuzu Aioli/Black Sea Salt
    9
  • Chef’s Soup du Jour
    8
  • Wedge
    Ohio Greenhouse Iceberg/Fried Pork Belly/Marinated Heirloom Tomato/Pickled Red Onion/Smoked Cured Egg Yolk/Bleu French
    12
  • Warm Peach & Heirloom Tomato Burrata
    Arugula/Shaved Fennel/Brown Butter Vinaigrette/Grilled Ciabatta
    13
  • Beef Ribs (Feeds 2-3, Limited Availability)
    Seasonal Accoutrement
    55
  • Double Bone-In Heritage Pork Chop
    Cowboy Beans/Roasted Heirloom Carrots/Tomatillo & Hatch Chile Relish
    34
  • Caramelized U-8 Scallops
    Poblano & Crab Creamed Corn/Pickled Blueberry/Green Sofritto
    45
  • Seasonal Catch
    Spiced Chickpea & Kale/Sweet Chili Coconut Gazpacho
    MP
  • Asparagus Ravioli
    Brown Butter & Wild Mushroom/Ricotta Salata
    23
  • Butcher’s Cut
    Esquites/Piquillo Pepper Sauce
    MP
  • The Burger (Limited Availability)
    ½ lb Chuck/Red Onion/Tomato/Gruyere/Secret Sauce/Crispy Fingerlings/House Catsup
    19
  • Seasonal Housemade Dessert
    9

Due to the exceptional quality of ingredients and daily preparation based on reservations, we politely decline substitutions & modifications. Our plates will be brought to the table when they are ready. Thank you.



Head Chef Hunter Toth

Chef Kevin Lanning
Chef Jason Bostick
Chef Keith McNeil