Our menu is written each week around what's ready in the fields and orchards we work with across Licking and Knox counties. Prices and availability shift with the harvest — what you see below reflects our current seasonal offerings. Ask your server about tonight's specials and any changes from the printed card.
Starters
Chicken Liver Mousse
Silky house-made mousse with pickled red onion jam, grain mustard, and grilled sourdough from our morning bake
$13
Corn and Crab Bisque
Sweet roasted corn purée with Blue Crab, a thread of crème fraîche, and chives from the kitchen garden
$15
Crispy Pork Belly
Heritage pork belly with a cider-apple glaze, shaved fennel, and pickled Fresno pepper
$16
Wild Mushroom Crostini
A tumble of hen-of-the-woods, oyster, and shiitake mushrooms on grilled bread, with aged Gouda and fresh thyme
$13
Heirloom Tomato & Burrata Seasonal
Thick slices of vine-ripe heirlooms from Lynd Fruit Farm, torn burrata, Calabrian chili oil, and flaky sea salt
$15
Mains
Pan-Seared Duck Breast
Maple Leaf Farms duck breast with a reduction of sour cherry and red wine, parsnip purée, roasted radicchio, and a duck-fat potato cake
$36
Grilled Ohio Trout
Whole-butterflied Rainbow trout from Mad River Fish, served with brown butter, capers, wilted Swiss chard, and lemon
$32
Braised Short Rib
Low-and-slow braised bone-in short rib, potato gratin, roasted bone marrow, and a red wine and shallot jus
$38
Roasted Half Chicken
Pasture-raised half bird from Snowville Creamery's neighbor farms, with confit garlic pan sauce, roasted fingerlings, and summer herb salad
$29
House-Made Tagliatelle
Hand-cut pasta tossed with slow-braised pork shoulder ragù, pecorino, and fresh basil
$26
Seared Scallops
Three dry-pack scallops with sweet corn succotash, crispy pancetta, and a lemon-herb emulsion
$35
Roasted Cauliflower Steak V
A whole roasted cross-section of cauliflower with golden raisin–caper relish, toasted almonds, harissa yogurt, and pomegranate
$24
Grilled Bavette Steak
Eight-ounce hanger steak from Wolf Creek Farm, chimichurri, charred broccolini, and hand-cut fries
$34
Desserts
Brown Butter Apple Tart
Thin-crusted tart with caramelized Ohio apples, vanilla bean pastry cream, and a drizzle of sorghum
$11
Dark Chocolate Pot de Crème
Rich, barely-set bittersweet chocolate custard with salted caramel and house-made honeycomb
$10
Honey Panna Cotta
Silky cream set with local wildflower honey from Honeyrun Farm, topped with macerated strawberries and crushed shortbread
$10
Seasonal Cheese Board
Three Ohio-sourced cheeses with house-made fig jam, marcona almonds, and fruit-and-nut crackers — selections change weekly
$18
Drinks
Craft Cocktails
The Millstone
Middle West Spirits OYO Bourbon, sorghum syrup, orange bitters, and a smoked rosemary sprig
$14
Field Notes
Watershed Gin, elderflower liquëur, cucumber, fresh lime, and a float of dry sparkling wine
$13
Cider House Rules
Copper & Kings brandy, house-made spiced apple shrub, sweet vermouth, and a dash of Angostura
$13
Late Harvest
Reposado tequila, roasted pear purée, honey syrup, fresh lemon, and a cardamom-salt rim
$14
The Bramble Walk
Cathead Honeysuckle vodka, blackberry shrub, lemon juice, and fresh thyme
$12
Wine by the Glass
Sauvignon Blanc
Spottswoode “Lyndenhurst,” Napa Valley — crisp and mineral with grapefruit and bay laurel
$16
Pinot Noir
A to Z Wineworks, Willamette Valley — red cherry, soft tannins, earthy finish
$14
Chardonnay
Domaine Weinbach Cuvée Théo, Alsace — stone fruit, light oak, long and savory
$17
Cabernet Franc
Niagara Escarpment, Ontario — roasted red pepper, blackcurrant, medium-bodied with a lifted finish
$15
Non-Alcoholic
Harvest Shrub Soda
House-made apple cider vinegar shrub, ginger, and blackberry, topped with sparkling water
$7
Lemon Verbena Lemonade
Fresh-pressed lemon with house verbena simple syrup and a pinch of fleur de sel
$6
Spiced Cold Brew
Ohio-sourced cold brew from Coffee Shack Roasters, orange zest, and a dash of cardamom cream
$6
Our menu is a living document. We rewrite it each Tuesday in response to what our farmers are harvesting, what's at peak ripeness, and what the season is asking us to cook. Dishes may differ from what's listed here — we promise you won't be disappointed by the substitution.
Reserve Your Table
We recommend booking at least a week in advance for Friday and Saturday dinners. Weeknights often have same-day availability.
Book a Table