*consuming raw or undercooked meat, seafood, or eggs may increase your risk f foodborne illness;

we do not have a 100% gluten free kitchen due to space limitations*

 

substantials Tea Hills chicken leg confit gf 22 root vegetable ratatouille, braised cabbage, red wine jus chargrilled NY strip steak gf 30 red flannel hash, local lettuces, pickled onion, horseradish vinaigrette harissa rubbed verlasso salmon gf 25 roasted radish, granny smith apple, herb tahini, lemon drop chili oil lamb shank confit gf 28 bbq baked chick peas, mustard onions, oyster mushroom slaw, cranberry molasses just braised beet “bourgignon” v, gf 19 poached carrots, roasted shallot, lentils, cashew “crème fraiche”, beet gravy ohio beef burger 15 middlefield cheddar, smoked onion jam, bread and butter pickles, bibb lettuce, mustard aioli, coriander fries

     

                           

                                                       

shareables

pickle board v, gf 6 seasonal house ferments local cheese board vg 16 Kokoborrego tomme (c), Yellowhouse Pleasant Street (s), Turkeyfoot gouda (g), Yellowhouse Guilford (s), LEC chevre (g) charcuterie board half 19/full 30 house cured meats, Na’Kyrsie salumi, mustards, pickles Emily’s bread + spread vg 7 cultured butter, seasonal jam, house made schmear smalls curried root vegetable bisque gf, v 7 apple + leek chutney soup du jour 7 mushroom beignets 8 goat cheese creme fraiche winter squash + kohlrabi salad vg, gf 10 LEC goat cheese, Spice Acres kale, pickled apple, black pepper pecans, champagne vinaigrette crispy pork belly 9 Tonkatsu Sauce, Kimchee, Citrus, Herbs Killbuck Valley mushroom flatbread vg 10 caramelized onion, local gouda, garlic jam, sherry reduction apple + Na’Kyrsie salami flatbread 11 garlic jam, Wooster Pike blue, balsamic, arugula parsnip agnolotti vg 11 walnut cream, egg yolk “parmesan”, saba, sage polenta chickpea fries 8 spicy remoulade, herbs roasted hakuri turnips vg 9 spicy maple glaze, crispy tome, orange zest, chives

Chef’s Tasting Menu A curated taste of our menu highlighting the

seasonal bounty of Spice Acres. Available Friday and Saturday evening only.

$60/person + $25 wine pairings

**All guests at table must select tasting menu

Owner/Chef - Ben Bebenroth Chef de Cuisine - Adam Stafford

General Manager – Caroline Dillabaugh Farm Manager - Andrea Heim  

v = vegan vg = vegetarian gf = gluten free

GARLIC+ ASPARAGUS

BROCCOLI,CAULIFLOWERS+ SCALLIONS

GOURDS + SQUASH CABBAGES, LETTUCE,BEANS + BOC CHOYS

COVER CROP

BEE HIVES

RASPBERRIES+ GOOSEBERRIES

STARTS

HOPS

FLOWERS+ HERBS

GINGER + FIGS

TOMATOES, PEPPERS,EGGPLANTS + BASIL

PERMACULTUREFIELD WHITE BARN

PACK HOUSE

FIGS

ROOTS+ BABY GREENS

LAYING HENS

M A PM A P

R I V E R V I E W R O A D

CV

NP

EQ

UE

S T R I A N T R A I L50

0 100 200 500FEET

ST 2014E

MUSHROOM BEDS

ASPARAGUS

GROWINGSUSTAINABLY

IN THECUYAHOGA VALLEY

NATIONAL PARK

!omOUR FARM TO

YOUR PLATE