Dinner
Menu items are subject to change.
TO START
BREAD WITH HOUSE CULTURED BUTTER – 8
Sixteen Bricks demi baguette, house cultured butter, sea salt
BEER CHEESE – 10
Sixteen Bricks sourdough, Ohio sharp cheddar, Cincy Light
SHRIMP SALAD ON TOAST – 18
Blue Oven English muffin, chilled white shrimp, remoulade, chili oil
BEEF TARTARE “PIZZA” – 17
pepperoni, pickled shallot, green olive, anchovy, Urban Stead street cheddar
ROASTED SHISHITOS – 16
ranch-style creme fraiche, grilled cucumber, rye
PASTA
RICOTTA GNOCCHI – 26
chicken, rosemary, goat cheese, breadcrumb
MEZZI RIGATONI – 24
grilled corn, cherry tomato, pancetta, parmesan
ENTREE
FRIED CHICKEN – 36
Miller Amish half bird, sauce Perigueux, potatoes robuchon, oyster mushroom
SHORT RIB – 34
grits, Ale-8 jus, grilled asparagus, shishito paste
BEER CHEESE BURGER – 22
beef-bacon blend, Ohio cheddar, turmeric pickles, miso mayo
SALMON AU POIVRE – 36
peppercorn cream, herb & potato chip salad, sunchoke
SEASONAL
CHILLED ASPARAGUS – 14
aged gouda, prosciutto jam, chervil
SPRING PEAS – 16
lettuce, buttermilk, pickled red onion, avocado, walnut
BEETS & HERBS – 16
horseradish dressing, Urban Stead Tomme D’Evanston, market herb salad