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