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

starters

claybread red pepper aioli, garlic aioli, parmesan  7

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

chickpea fritters broccoli-dried cherry salad, cabbage slaw, cilantro, plum amba sauce  14  gf/vg

pei mussels* tomato, fennel, shallot, garlic, lemon, croustades  16

cod brandade croquettes garlic aioli, frisee, pickled red onion  14

marinated castelvetrano olives orange zest, fennel, herbs, garlic  8 gf/vg

dill pickles garlic, chilies, spices  6

fried dill pickles smoky russian dressing, caraway, buttermilk blue cheese  9

grilled moondancer oysters roasted red pepper butter, parmesan, arugula, lemon  24 gf

crispy chicken livers sautéed spinach, bacon, cherry syrup 14

 

farmstead cheese and artisanal meats

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

three village summit goat’s milk, cow’s milk, aged 12 mos.

black radish creamery raclette cow’s milk, sharp

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

old forge dairy aged italian clothbound, cow’s milk, 11 mos

mackenzie creamery chevre goat’s milk

canal junction black swamp gouda cow’s milk

na*kyrsie pepperoni pork, spices, aged

na*kyrsie coppa pork, spices, aged

 

salad and soup

iceberg wedge  buttermilk blue, red onion, tomatoes  10 gf

vegan mesclun salad persimmon vinaigrette, ginger gold apple, poached anjou pear, pecans  12 gf/vg

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

karen’s caesar*  housemade focaccia croutons and parmesan reggiano  13

vegan seasonal soup daily preparation  7

 

pizza

mushroom pizza gruyere cheese, caramelized onions, parsley 17

fontina and arugula tomato ragout, mozzarella, parmesan, ricotta 17

 

entrees

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

florida whole pompano* kalettes, lemon vinaigrette, peanuts, korean chili aioli, fresno chilies, cilantro, scallions  38 gf

angus ribeye* rainbow farms carrots, cipollini onions, herbed butter, red wine jus  49 gf

local beef and pork meatballs* carrot cavatelli, brussels sprouts, cipollini onions, ricotta cheese, roomano gouda, jus  29

pacific lingcod* herbed parisian gnocchi, kale, hedgehog mushrooms, celery root puree, poached egg, warm frisee  33

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

quince glazed new creations farm chicken roasted garlic polenta, broccoli raab, walnuts, blue cheese  31 gf

painted hills hanger steak* candy striped beets, spinach and gruyere twice baked potatoes, red wine jus  31 gf

new england scallops* pork belly confit, rutabaga puree, trumpet mushrooms, potato pave, mustard seed  39 gf

jamison farms braised lamb shank braised endive, pearled barley, pistachios, ohio honey, feta  34

vegan roasted butternut squash basmati rice, millet, pinenuts, chesnut cream, fresh fig, verde sauce, pomegranate molasses, cilantro  22 gf/vg

new creations farm pork chop* potato lyonnaise, brussels sprouts, mostarda, pork jus  34 gf

 

sides

rainbow farms carrots kalettes, almonds, pomegranate molasses, braised cipollini onions  8 gf/vg

fresh cut french fries garlic, fine herbs  6 gf/vg

spinach sautéed with shallots  6 gf/vg

crispy spätzle killbuck valley mushrooms, herbs  7

brussels sprouts bacon, roasted grapes, goat cheese, preserved-lemon gremolata  8 gf

polenta hedgehog mushrooms, walnuts, roomano gouda, basil 8 gf

 

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.
10.16.19