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


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, pineapple amba sauce  14  gf/vg

pei mussels* tomato, fennel, shallot, garlic, lemon, croustades  17

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

dill pickles garlic, chilies, spices  6

fried dill pickles smoky russian dressing, caraway, feta  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

old forge dairy farmstead swiss beechwood aged, cow’s milk

black radish creamery charlie’s legend cow’s milk, sharp

marchant manor elmstead ash triple cream cow’s milk, bloomy, vegetable ash rind

mackenzie creamery chevre goat’s milk

canal junction charloe washed rind, cow’s milk, 60 days

old brooklyn cheese company revere hartzler’s cow’s milk, cave aged, nutty, sweet, 6 mos.

na*kyrsie soppressata pork, spices, aged

na*kyrsie genoa salami pork, spices, aged


salad and soup

iceberg wedge  buttermilk blue, red onion, tomatoes  10 gf

vegan endive salad persimmon vinaigrette, local root spinach, tatsoi, fennel, shaved carrot, mint, blackberries  13 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

local butternut squash soup quince caramel, vanilla cream, bacon, brioche croutons, arugula  11



mushroom pizza gruyere cheese, caramelized onions, parsley 17

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



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

tandoor rainbow trout* broccoli rabb, buerre blanc, candied peanuts, korean chili aioli, fresno chilies, cilantro, scallions  34 gf

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

local beef and pork meatballs* israeli cous cous, brussels sprouts, cipollini onions, ricotta cheese, fresh herbs, jus  29

pacific lingcod* herbed parisian gnocchi, kale, chanterelle mushrooms, celery root puree, poached egg, warm frisee  34

miller farms grass fed burger* seeded housemade bun, lettuce, kumato tomato, mustard aioli, chimichurri, cheddar, dill pickle  16

wood roasted new creations farm chicken roasted garlic polenta, broccoli raab, lemon buerre blanc, walnuts, local goat cheese  28 gf

painted hills hanger steak* candy striped beets, spinach and gruyere twice baked potatoes, yukon potato puree, red wine jus  34 gf

bruce gore coho salmon* chickpeas, cauliflower, rutabaga curry, butternut squash, black sesame, fresno chilies, cilantro  37 gf

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



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 pinenuts, grapes, preserved-lemon gremolata  8 gf/vg

polenta hedgehog mushrooms, walnuts, parmesean, 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.