Dinner Menu2019-01-10T18:27:10+00:00
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 14

chickpea fritters broccoli, almonds, fig, cranberry amba  14  gf/vg

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

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

dr. katz pickles classic spears 5 / jar to take home 8 gf/vg

crispy chicken livers bacon, cherry syrup, spinach, aioli 14

farmstead cheese and artisanal meats

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

hull’s trace  2 months aged, cow’s milk

mackenzie creamery chevre goat’s milk

black radish 6 month cow’s milk cheddar

3 village cascadita aged goat’s milk

kokoborrego owl creek sheep’s milk tomme

marchant manor henley triple cream cow’s milk

nakyrsie coppa dry-cured, spiced pork

nakyrsie genoa salami pork, spices, garlic

 

salad and soup

buttermilk bleu iceberg wedge  red onion, tomatoes  9 gf

local apple salad mizuna, spinach, quinoa, persimmon vinaigrette, grapes, celery root, walnuts 10 gf/vg

mushroom arugula* braised leek vin, hazel nuts, parmesan 9 gf

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

seasonal soup daily preparation  7

pizza

mushroom and gruyere caramelized onions & herbs 17

fontina and arugula tomato ragout, kale, sherry vinaigrette 17

butternut squash pizza sausage, sage, garlicky kale, cascadita cheese  17

entrees

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

whole rainbow trout tahini cream, pickled beets, pistachio, vadouvan spices   26 gf

painted hills hanger steak* queso fritters, black beans, spinach, rojo sauce 31 

angus ribeye* tarragon butter, red wine jus 41 gf

bruce gore wild coho salmon* french green lentils, roasted cauliflower, kalettes, chickpeas, horseradish cream, capers, lemon beurre blanc, dijon-lime vinaigrette  35 gf

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

jamison lamb shank masala tomato-masala sauce, paneer, dal, chile oil, raita, sticky rice, jalapeno   32

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

painted hills beef and pork meatballs butternut squash puree, israeli couscous risotto, kale, green olives, feta 29

chanterelle stuffed zucchini roasted red pepper, eggplant, foxtail millet, provencal mint pistou, almonds  21 gf/vg

new england sea scallops* crispy polenta, bacon, brussels sprout leaves, braised leeks, celery root puree  39

coq au vin new creation farms chicken, mushrooms, carrots, rutabaga puree, herbs de provence  26 gf

sides

brussels sprouts arch city swiss, speck, fines herbs,pickled beets  8 gf

fresh cut french fries garlic, herbs  6

yukon potato puree rutabaga, extra virgin olive oil, goat cheeses  7 gf

spinach sautéed with shallots  6 gf/vg

ricotta fritters red pepper aioli, feta 8

crispy späetzle killbuck valley mushrooms, herbs  7

 

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.
1.10.19