fire food and drink dinner menu featuring local and artisanal ingredients prepared by our professionally trained culinary team.

starters

claybread red pepper, garlic aioli, parmesan 7

stuffed banana peppers spicy italian sausage, tomato ragout, parmesan 14

chickpea fritters broccoli, pickled turnips, tahini, strawberry amba sauce 14  gf/vg

pei mussels* tomato, fennel, shallot, garlic, lemon, croustades 15

warm castelvetrano olives garlic, kumquats, almonds 8 gf/vg

crispy chicken livers sauteed spinach, house made bacon, cherry syrup 14

 

farmstead cheese and artisanal meats

pick three 15     big board 40
includes croustades, nuts, berries, jam

three village cascadita spanish garottxa-style, aged goat’s milk, 12 mos.

mackenzie creamery chevre goat’s milk

marchant manor henley triple cream, cow’s milk, bloomy rind

old forge dairy alpine cow’s milk, 11 mos

mayfield creamery bloomfield camembert style, bloomy rind, cow’s milk

black radish creamery buckhorn aged cow’s milk

canal junction black swamp gouda natural rind, aged cow’s milk, 4-6 mos

na*kyrsie speck pork, spices, aged

 

salad and soup

buttermilk bleu iceberg wedge  red onion, tomatoes  10 gf

strawberry and sugar snap peas baby beets, pea tendrils, kale, pistachios, yogurt, feta, basil, rhubarb-honey vinaigrette 11 gf

mushroom arugula* braised leek vinaigrette, hazelnuts, parmesan 11 gf

karen’s caesar*  housemade focaccia croutons and parmesan reggiano 12

chef’s garden mesclun sherry vinaigrette, shaved radishes 7

vegan seasonal soup daily preparation  7

 

pizza

mushroom pizza gruyere,caramelized onions, herbs 17

fontina and arugula tomato ragout, parmesan, ricotta 17

 

entrees

crispy duck confit killbuck valley mushrooms, späetzle, braised cabbage, spinach, red wine jus  29

whole tandoor roasted rainbow trout local tomatoes, crispy yukon potatoes, fried amish egg, pickled red onion, lemon-dill schmear, rye toast  33

painted hills hanger steak* potato dauphins, blue cheese, red onion jam, red wine jus 31

angus ribeye* foie gras butter, watercress, red wine jus 41 gf

pacific swordfish* farro risotto, green peas, saffron coulis, chermoula, crème fraiche  35

miller farms grass fed burger* seeded housemade bun, tomato relish, mustard aioli, cheddar 16

new creation farms roasted chicken marble potatoes, aji verde sauce, avocado, crispy hominy, mole  31

tandoor new creation farm pork chop* cheddar grits, asparagus, fried egg, crumbled pine nuts 34

painted hills beef and pork meatballs creamy harissa sauce, mejadra rice, green peas, kale, currants, almonds, dill, herbed crème fraiche  29

vegan cauliflower steak quinoa, sugar snap peas, sunchoke masala sauce, pickled carrots, almonds, cilantro 21 gf/vg

fish stew* scallops, lingcod, manilla clams, mussels, fennel, leeks, provencal herb butter sauce, artichoke gribiche, croustade 39

 

sides

dauphine potatoes green goddess, feta  8

fresh cut french fries garlic, fine herbs  6

spinach sautéed with shallots  6 gf/vg

asparagus cashew queso, almonds, pepita salsasita, guajillo oil 7

crispy spätzle killbuck valley mushrooms, herbs  7

mejadra rice peas, spinach, currants, almonds, red pepper coulis   8

 

add a fried egg to anything  3

we support local farms, local businesses and use local meats whenever possible.
we use only sustainable seafood.
many ingredients are not listed on the menu; please let us know if you have any dietary restrictions.
*the state of ohio requires us to inform you that consuming undercooked meat, fish, oysters and eggs may pose a risk to your health.
7.6.19