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consuming raw or undercooked meat, seafood, or eggs may increase your risk of foodborne illness; we do not have a 100% gluten free kitchen due to space limitations
dixie benedict 12 crispy pork belly, hot sauce hollandaise, biscuit, sunny eggs, smash browns smoked verlasso salmon benedict 13 house made english muffin, dill hollandaise, poached eggs, smash browns tea hills chicken + waffle 12 cheddar cheese waffle, crispy free range chicken, smoked onion jam, spicy maple syrup, side salad roasted kbv mushroom hash vg, gf 12 fried egg, peppers, fingerling potatoes, hot sauce, parmesan add smoked brisket {3} kale + quinoa bowl vg, gf 11 soft eggs, roasted veggies, sunflower seed dukkah, tamari, pickled onion shagbark seed mill polenta vg, gf 11 winter squash, shitake mushrooms, poached eggs, feta, herbs spice acres breakfast 12 bacon or sausage, eggs, biscuit, smash browns half spice acres breakfast (for kids) 8
seasonal fruit beignets 6 honey + goat cheese crème fraiche biscuits + gravy 7 mushroom truffle gravy add sausage {3} biscuits + pickles 10 biscuits, jam, pickles, bacon winter squash salad 8 local lettuces, black pepper pecan, LEC chevre, pickled apple, champagne vinaigrette seasonal monkey bread 3 orange glaze, candied pecan
beginnings
dee jay’s bacon 4 housemade sausage 4 mushroom gravy 4 seasonal fruit 5 smash browns 4 fried egg 2 biscuit + jam 2 housemade english muffin 4 side salad 5 cheesy polenta 5
sides
squash + goat cheese crepes 10 crème fraiche, powdered sugar caroline’s oatmeal 9 steel cut oats, coconut, apple, sorghum, candied pecan ricotta waffle 8 apple citrus compote, ohio maple syrup, cinnamon sugar
sweet savory
Owner/Chef - Ben Bebenroth Chef de Cuisine - Adam Stafford
General Manager – Caroline Dillabaugh Farm Manager - Andrea Heim
5800 Detroit Ave. Cleveland, OH
1-28-18
consuming raw or undercooked meat, seafood, or eggs may increase your risk of foodborne illness; we do not have a 100% gluten free kitchen due to space limitations
cocktails
Mimosa 9
cava, orange juice
~sub daily press juice {2}
Spice-y Mary 9
vodka, tomato, house hot sauce,
seasonal ferments
The Wild Ones Stir 12
rum, fernet branca menta, cream,
cold brew coffee, dry curacao
Bridge Burner 10
blended scotch, rye whiskey, lemon, cynar
Italian Grandma 11
Campari, gran marnier, lemon, cranberry
TO SHARE
Crowd Pleaser 34
bottle of champage + carafe of orange juice
beer
BOTTLES + CANS
6
Jackie O’s Java the Stout 6.5% 7 5 8 7
North High Stardust to Stardust DIPA 8.8% 8 7
Ommegang Pale Sour Ale 6.9% 8
Miller High Life 4.6% 3
Blake’s Blood Orange Cranberry Cider 4.5% 6
Spice Acres Pale Ale (500ml) 6.7% 12
Stone Xocoveza Stout 8.1% 9
8
DRAUGHT BEER
Starcut Pulsar Cider 5.7% 7
North Coast Scrimsha Pilsner 5.3% 7
Thirsty Dog Irish Setter Red Ale 5.9% 7
Anderson Valley G&T Gose 4.7% 7
Rogue 7 Hop IPA 7.7% 8
Founder’s Imperial Breakfast Stout 8.3% 8
Victory Home Grown Lager 4.8% 7
7
wine
SPARKLING
L’Encert Cava, Valencia Spain NV 8/30
Bisol Jeio Prosecco Brut Rose, Italy ’15 9/34
Canella DOCG Prosecco, Italy ’15 9/34
WHITE
Rocco Sveva Rose, Veneto Italy ’16 10/38
Mirabello Pint Grigio, Italy ’15 7/29
Hess “Shirtail Ranches Sauvignon Blanc ‘16 8/30
Domaine Ferrandiere Viognier, France ’14 10/38
Drouhin Vaudon Chardonnay, Chablis FR ‘14 13/50
Vila Nova Vihno Verde, Portugal ’15 7/29
Scott Family Estate Chardonnay, Monteray ’14 12/49
Jean Baptiste Gunderloch Riesling, Germany ’15 11/34
RED
Eloan Pinot Noit, Oregon ’15 12/46
Cosimi Oltre Terra Rossa, Rosso Toscana,
Sangiovese Grosso Montalcino, Italy ‘13 13/50
Saved Red Blend, Oakville, California ’13 10/38
Clos La Coutale Malbec, Cahors, France ’13 9/34
Château Billeron Bouquey, Bordeaux ‘11 13/50
Wines of Substance by Charles Smith,
Cabernet Sauvignon, Washington ‘14 12/46