Mango yogurt, Hoof Hearted Brewing spent grain granola, melon, berries, and lemon chips.

A stack of five pancakes, with macerated berries, Ohio maple syrup, and house-made whipped cream.

Ohio proud 6 oz. strip steak, with two eggs, hash browns, chimichurri sauce, and grilled baguette.

The market sausage, smoked thick cut bacon, hash browns, and two eggs, with choice of toast — sourdough or wheat.

Herb baked leoncini ham, with arugula, english muffins, two poached eggs, grilled asparagus, & an herb hollandaise.

Ohio proud pork belly and two eggs, stewed northern white beans and herbs, served with potato lace, garnished with microgreens.

Roasted sweet potato, peppers, onions, fried tofu, potato lace, cashew cream, and served with a simple salad.

With hash browns and sourdough or wheat toast.

Peppers, onions, sweet potatoes, and two poached eggs, served with bourbon BBQ sauce.

Bacon, a sunny side up eggs, lettuce, tomato, and roasted garlic aioli, on sourdough bread.

Mixed greens, heirloom tomato, Bulgarian feta, red onion, and cucumber tossed in a simple balsamic vinaigrette.

With spinach, mixed greens, arugula, haricot vert, zesty dijon vinaigrette, one soft boiled egg, and toast points.

Chorizo, peppers and onions, potatoes, scrambled eggs, queso fresco, enchilada sauce, and served with a simple salad.

Chorizo gravy, cheddar and thyme scones, with two sunny side up eggs.

A blend of olives imported from southern France with cornichon and pearl onions marinated in a basil and garlic olive oil with toasted baguette.

A traditional Lebanese spread of feta, tomato, jalapeno, red onion, and parsley served with crostinis.

Red and golden beet chips, with a spicy, vegan, cashew aioli.

A blend of cauliflower, broccoli, and carrots sauteed in olive oil, garlic, and white wine.

Mixed greens, heirloom tomato, red onion, and cucumber tossed in a simple balsamic vinaigrette.

Chefs selection, changes daily. Please contact the restaurant for today's selection.

Served with caper berries, cornichon, house made onion marmalade, almonds, quince paste, and whole grain mustard with toasted baguette.

Soft camembert, with fig gastrique, spicy roasted walnuts, arugula hop-vin, & garlic-herb crostinis.

Cavatappi mixed with a sharp cheddar sauce and topped with breadcrumbs and Parmesan.

Organic Shagbark corn grits with pan seared shrimp topped with a Cajun sausage & tomato sauce.

Daisyfield pork, with house-made bourbon BBQ sauce, and jalapeno peppers.

Uno: Ohio Proud braised pork belly topped roasted corn, onion, and lime topped with a chimi-churri sauce. Dos: seared mahi topped with shaved radish, onion, and tomato with cilantro cream sauce. Tres: Ohio Proud marinated beef tips topped with shaved carrots, onion, and cilantro with an ancho chile salsa.

Crispy fried tofu with a stir fry salad of carrot, snow peas, onion, and jalapeno with a ginger vinaigrette.

Mushroom and goat cheese risotto, panko crusted and deep fried, served with house spicy pesto, and pickled onions.

Jerk rubbed chicken, with a smoked bleu cheese cream, and a spicy salsa.

Tempura battered broccoli, carrot, and cauliflower tossed in a General Tso’s sauce.

Arugula, spinach, baby beets, turnips, blistered red onion, manchego cheese, and a charred onion horseradish vinaigrette.

With Yoder Farms butternut squash, red peppers, shallots, arugula, brussels sprouts, goat cheese, topped with toasted pumpkin seeds, and a sour green apple and celery vinaigrette.

Arcadian mixed greens, roasted heirloom carrots, Yoder Farms spaghetti squash, shaved radish, shaved Parmesan, and an herb vinaigrette.

Golden beets, shaved almonds, and feta, over arcadian mixed greens, with an herb and onion vinaigrette.

Arcadian mixed greens, arugula, shaved Brussels & cabbage, cauliflower, smoked blue cheese, and crushed almonds, with a spiced apple vinaigrette.

Mixed greens, heirloom tomato, Bulgarian feta, red onion, and cucumber tossed in a balsamic vinaigrette.

A house made salmon patty with spinach, caramelized onions, and sliced tomato with a dill aioli.

Tempura fried chicken breast, tossed in house General Tso’s sauce, with cabbage and broccoli slaw, and cilantro sour cream.

Locally raised bison with house made boursin cheese, pancetta, and mixed greens.

With avocado, smoked thick cut bacon, lettuce, tomato, and garlic aioli on toasted sourdough.

House made falafel patty with parsley, onion, lettuce, tomato, pickled turnips and tahini sauce served in a pita.

Two Ohio-proud beef patties dusted in a house coffee rub, topped with cheddar cheese served with house made pickles, fried onions, bacon, lettuce, tomato, and a Watershed Bourbon Barbeque Sauce.

A blend of brisket, short rib, and chuck with lettuce, tomato, cheddar, and pickled onion with ancho aoili on a brioche bun.

Ohio city pasta walnut pappardelle, with spicy pesto, roasted heirloom tomatoes, toasted pine nuts, and parmigiano-reggiano.

Salsa verde grilled chicken, with 24 hour brined steak fries, and a grilled lemon.

Served with a roasted root medley, a hard cider beurre blanc, and garnished with fried leeks.

Ohio proud flank steak, with a pumpkin, chili, and sage butter, served with glazed heirloom carrots, and roasted fingerlings.

Apple cider braised, with bourbon soaked cherries, apples, onions, and served a top a velvety parsnip puree and braised kale, with garlic and red wine.

Riesling and malbec poached pears served with wine reductions, mascarpone, sprinkled with a pistachio brittle.

With house-made peanut butter icing, coated in chocolate ganache, served with cherry compote.

"Your Just Desserts" local artisanal cheesecake, served with chef's coulis of the day.