Menus
Brunch
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Applewood Smoked Bacon
Thick-cut and slow-smoked over real applewood, this legendary bacon delivers an irresistable balance of savory and smoky with a hint of sweetness. (GF)
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Breakfast Potatoes
Crispy golden potatoes roasted with fresh herbs, garlic, and a pinch of sea salt. (GF)
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French Fries
Crisp, golden French fries, hand-cut and lightly seasoned for the perfect balance of crunch and flavor. (GF)
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Chef's Soft Scrambled Eggs
Creamy scrambled eggs made with local farm-fresh eggs from Everett Farms, enriched with mascarpone cheese and sprinkled with fresh chives. (GF, Vegetarian)
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Fruit Parfait
Fresh seasonal fruit, whipped vanilla yogurt, finished with a crunchy house granola and lavender honey. (GF, Vegetarian)
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Açaí Bowl
Frozen banana, strawberries, and wild blueberries blended into a smooth, refreshing base, topped with house-made cinnamon maple granola, toasted coconut chips, and a generous drizzle of creamy peanut butter. Served with fresh seasonal berries. (Vegetarian, GF)
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Cinnamon Roll
Fluffy, sweet dough, gooey cinnamon filling, finished with a brown butter glaze. (Vegetarian)
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Tart 33
A delicate pastry filled with whipped lemon ricotta and topped with a vibrant medley of fresh berries. Bright, creamy, and the right amount of sweet. (Vegetarian)
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Prime Brisket Burger
A rich blend of brisket and chuck, grilled to perfection and stacked with peppery arugula, smoked Gouda, house-made pickles, and a savory sun-dried tomato bacon jam. Served on a toasted bun with a side of fries. (GF available)
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Belgian Waffle
A crispy Belgian waffle with caramelized pearl sugar topped with fresh seasonal berries, vanilla chantilly, and a drizzle of local maple syrup. (Vegetarian)
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Black Angus Steak & Eggs
Seared Angus strip aged to our specifications and paired with local farm-fresh eggs cooked to your preference. Served with breakfast potatoes and a light chive hollandaise.
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Biscuits & Gravy
Our house-baked flaky herb biscuit smothered in bold Cajun chicken gravy with an egg, any way you like it.
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Smoked Salmon Benedict
Delicate cold-smoked Norwegian salmon layered over toasted brioche, crowned with two perfectly poached eggs and a drizzle of velvety hollandaise and fresh chives. Served with a side of breakfast potatoes.
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Summer Crunch Salad
A vibrant medley of power greens, strawberries, radishes, and peak-season vegetables, tossed in a bright sweet chili vinaigrette. Finished with toasted sunflower seeds for crunch and creamy feta for balance. Add Grilled Chicken or Salmon. (GF, Vegan upon request)
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Breakfast Sandwich
Our signature flaky herb biscuit stacked with organic Maker's Meadow breakfast sausage, a silky over-easy egg, melty pepper jack, and a tangy chimichurri mayo. Served with a side of breakfast potatoes.
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Orange Custard French Toast
Brioche soaked in a fragrant orange chai custard, griddled to golden perfection and topped with vanilla bean Chantilly cream, candied orange peel, and a pour of rich Ohio maple syrup. (Vegetarian)
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Smashed Avocado Toast
Thick-cut sourdough, golden and crisp, piled high with creamy avocado, a hint of crushed chili heat, and a savory sprinkle of everything bagel seasoning. (Vegan) Option to add bacon & eggs any style.
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Chicken & Waffles
Crispy, corn flake crusted chicken - tender, juicy, and free-roaming - set atop a golden Belgian waffle studded with pearl sugar. Served with hot honey butter and a pour of small-batch local maple syrup.
Dinner
Salads & Starters
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French Baguette
Old-world French bread crafted with just four ingredients. Served warm with whipped cultured butter from regional creamery partners.
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P.E.I. Mussels
Prince Edward Island mussels in a smoky broth of andouille sausage, sweet peppadew peppers, and green onion; with garlic toast. GF Optional.
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Smoked Salmon Raviolo
A hand-folded raviolo filled with sweet pea ricotta and smoked salmon, finished in a dill–parmesan cream, topped with a parmesan crisp.
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Wagyu Steak Tartare
Hand-cut Wagyu beef with dijon vinaigrette, shallot, capers, and cornichons; finished with confit egg yolk and truffle potato crisps.
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Roasted Beet & Burrata
Mixed herb–roasted beets over local greens with creamy burrata, rosemary balsamic, cold-pressed olive oil, and smoked salt. Vegetarian, GF.
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Black Kale Caesar Salad
Organic black kale, aged parmesan, pickled red onion, and sourdough croutons with creamy house Caesar. Vegetarian.
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Summer Crunch Salad
Greens, shaved radish, strawberries, carrots, brussels sprouts, and toasted sunflower seeds with sweet chili vinaigrette. Vegetarian, GF, Vegan Optional.
Signatures
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Pan-Roasted Halibut
Crisp-seared halibut in heirloom tomato acqua pazza over black pepper basil fettuccine; served with garlic crostini.
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Filet Mignon
Center-cut filet, butter-poached parsnip–potato purée, roasted asparagus, finished with warm lobster béarnaise. GF.
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Half Amish Chicken
asture-raised Amish chicken, slow-roasted with fresh lemon, garlic, and garden herbs. Served over a seasonal onion sauté with natural pan jus.
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Verdure Lasagna
Layers of organic roasted seasonal vegetables, whipped house ricotta, blistered tomatoes, and fresh ohio herbs. Vegetarian.
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Australian Lamb Chops
Seared lamb with pistachio–mint pesto, served with toasted couscous salad and a melange of roasted vegetables.
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Brisket Burger
Brisket-chuck blend, arugula, smoked gouda, house pickles, and sun-dried tomato bacon jam on a toasted bun. Served with frites. GF bun available.
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Mushroom & Tofu Ragout
Slow-braised wild mushrooms and tofu in a smoked pepper coulis with julienned vegetables and wilted super greens. Vegan, GF.
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Prime 32 oz Ribeye Tomahawk
Bone-in, locally sourced prime ribeye, dry-aged and flame-seared, topped with Himalayan pink salt. Served with chimichurri, house sauce, and potato haystack.
Sides
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Anna Potatoes with Truffle
Layered Yukon gold potatoes, truffle oil, and local garden herbs.
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Sautéed Wild Mushrooms
Locally foraged mushrooms, sautéed with local herbs and Ohio butter.
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Toasted Couscous
Pearled couscous tossed with seasonal roasted vegetables and citrus-herb vinaigrette.
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Frites
Yukon gold potatoes, fried in 100% organic beef tallow for unparalleled depth of flavor.
Sweets
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Cheesecake
Vanilla bean cheese custard, ultra-thick feuilletine and graham cracker crust, chantilly, raspberry coulis.
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Affogato
A shot of rich espresso poured over creamy vanilla bean gelato, finished with a drizzle of caramel.
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Seasonal Crème Brûlée
A classic French custard with a seasonal twist — delicately infused with rotating flavors that highlight the best of the moment. Topped with a perfectly torched sugar crust for that signature crackle.
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Flourless Valrhona Chocolate Torte
A rich, velvety torte made with premium Valrhona chocolate, offering an indulgent, deep cocoa flavor in every bite. Finished with a warm caramel drizzle and a dollop of house-made Chantilly cream. Naturally GF.
Served Fridays & Saturdays, 9pm-12am
Four Cheese Pizza
A rich blend of mozzarella, provolone, Gruyère, and pecorino Romano melted to perfection on our signature brick-oven crust, finished with fresh micro basil for a vibrant, aromatic touch.
Hot Honey Pepperoni
Crispy pepperoni and sweet peppadew peppers on our signature brick-oven crust, finished with a drizzle of house-made hot honey. Sweet, spicy, and irresistibly bold.
Wild Mushroom & Garlic Spinach
Brick-oven pizza topped with a creamy white sauce, a medley of wild mushrooms, sautéed garlic spinach, crumbled feta, and a sprinkle of fresh herbs. Earthy, savory, and cooked to perfection.