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, napa cabbage slaw, local peach, cilantro, mint, tamarillo amba sauce  14  gf/vg

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

warm castelvetrano olives marinated ohio peppers, garlic, lemon zest  8 gf/vg

dill pickles garlic, chilies, spices  6

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

wood grilled oysters basil-garlic butter, fresh lemon, red pepper  23 gf

crispy chicken livers sautéed 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 summit goat’s milk, cow’s milk, aged 12 mos.

black radish creamery buckhorn cow’s milk, sharp

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

old forge dairy cheddar clothbound, cow’s milk, 11 mos

mackenzie creamery chevre goat’s milk

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

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

na*kyrsie pepperoni pork, spices, aged

 

salad and soup

iceberg wedge  buttermilk blue, red onion, tomatoes  10 gf

mesclun salad red plums, raspberries, candied pecans, hibiscus, sunflower seeds, blackberry balsamic vinaigrette  11 gf/vg

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

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

lolla rossa artisan cherry tomatoes, almonds, parsley, roasted red pepper vinaigrette  11 gf/vg

vegan seasonal soup daily preparation  7

 

pizza

mushroom pizza gruyere cheese, caramelized onions, parsley 17

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

heirloom tomato and salami pizza nate’s soppresata, basil pesto, aged cascadita cheese 17

 

entrees

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

whole idaho rainbow trout* heirloom tomato toast, lemon-dill schmear, crispy potatoes, local fried egg, pickled red onion, green goddess sauce  34

angue ribeye* italian flat beans, local eggplant, artisan tomatoes, roasted garlic butter, red wine jus  49 gf

local beef and pork meatballs* sunchoke hummus, halloumi, cauliflower cous cous, pistachios, pickled turnips, lebneh, cilantro  29

pacific sole* fingerling puree, bacon, sweet corn and local bean succotash, fine herbs, basil pesto, lemon-caper beurre blanc  33 gf

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

grilled new creations farm jerk chicken jamacian spices, short grain rice, pickled cucumbers, roasted red pepper-lemon sauce, herb salad  31 gf

painted hills hanger steak* twice baked yukon potatoes with spinach and gruyere, local onions, killbuck valley mushrooms, red wine jus  31 gf

barramundi* green summer posole, sticky rice, peanuts, ohio peach, watermelon radish, cilantro  32 gf

summer cavatelli local zucchini, squash blossoms, chanterelle mushrooms, kale, lemon, basil, cascadita cheese  21

vegan cauliflower steak coconut creamed corn, urad dal, red quinoa, shiitake mushrooms, cherry tomatoes, thai basil puree, cashews, cilantro  22 gf/vg

new creations farm pork chop* grilled rittman orchards peach, ricotta, sautéed spinach, pork jus  34 gf

 

sides

local italian flat beans roasted eggplant, artisan tomatoes, sunchoke puree, lemon  7 gf

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

spinach sautéed with shallots  6 gf/vg

crispy spätzle killbuck valley mushrooms, herbs  7

herb pasted cous cous cauliflower, pistachios, almonds, currents, arugula, cilantro  7 vg

ohio sweet corn succotash local beans, cumin, guajillo oil, basil  6 gf/vg

 

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.
8.17.19