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


claybread red pepper, garlic aioli, parmesan 7

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

chickpea fritters broccoli-date salad, red slaw, pineappple amba sauce 14  gf/vg

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

warm assorted olives garlic garlic, calabrian chiles, herbs, olive oil 8 gf/vg

dr. katz pickles dill, garlic, chile 5 / jar 8 gf/vg

salmon croquettes garlic aioli, watercress, apple 12

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

farmstead cheese and artisanal meats

pick three 15     big board 35
includes croustades, nuts, berries, jam

mayfield road creamery bloomfield  cow’s milk, camembert style

mackenzie creamery chevre goat’s milk

three village blaak goat & cow’s milk, semi hard, 3 mos

old forge dairy alpine cow’s milk, 11 mos

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

black radish charlie’s legend cow’s milk, cloth-bound cheddar, 6 mos

nakyrsie coppa pork, spices, aged

nakyrsie genoa salami pork, spices, garlic


salad and soup

buttermilk bleu iceberg wedge  red onion, tomatoes  10 gf

belgian endive and candy stripe beets root spinach, radicchio, fennel, preserved orange vinaigrette, tarragon, tofu labneh, za’atar spices 11 gf/vg

mushroom arugula* braised leek vin, hazel nuts, parmesan 11 gf

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

vegan seasonal soup daily preparation  7

split pea soup crispy pork belly, french green lentils, croutons, sour cream 12


mushroom pizza gruyere,caramelized onions, herbs 17

fontina and arugula tomato ragout, parmesan, ricotta 17

roasted chicken pizza rosemary, fingerling potatoes, spinach, cipollini onions, cascadita cheese  17


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

whole rainbow trout golden raisins, toasted almonds, beurre blanc, quatre epices   26 gf

painted hills hanger steak* crispy potatoes, shallot, queso, mint chimichurri 31gf

angus ribeye* tarragon butter, red wine jus 41 gf

bruce gore wild coho salmon* french green lentils, cauliflower, chickpeas, horseradish cream, capers, lime vinaigrette  35 gf

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

new creation farms chicken tomato-masala sauce, paneer, raita, sticky rice, jalapeno, cilantro, chickpea fried onions   27 gf

tandoor new creation farm pork chop* roasted quince, goat cheese polenta, brussels sprouts, jus 34

painted hills beef and pork meatballs eggplant, spinach, israeli cous cous risotto, bechamel, locally made feta, smokey red pepper aioli 29

line caught pacific lingcod* rosti potato, creamy kale, meyer lemon, warm frisee salad, dijon 31 gf

vegan cauliflower steak sunchoke masala sauce, organic quinoa, almond, chickpeas, guajillo oil, cilantro 21 gf/vg

new england sea scallops* hedgehog mushrooms, cauliflower puree, bacon, shaved brussels sprouts, grapefruit, plum lucky sorrel 39 gf



roasted brussels sprouts capers, grapefruit, chimichurri  8 gf/vg

fresh cut french fries garlic, fine herbs  6

hasselback potatoes fontina fondue, house made ham, cascadita cheese, fine herbs  9 gf

spinach sautéed with shallots  6 gf/vg

ricotta fritters red pepper aioli, feta 8

crispy späetzle killbuck valley mushrooms, herbs  7

israeli cous cous risotto eggplant, spinach, feta  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.