Our menu changes regularly and seasonal offerings may be subject to availability.
This menu is meant to be a representative approximation of our current selections.
SNACKS & SHARES
HOUSE-MADE CHARCUTERIE
Mustard, Black Pig Pickles
ARTISAN CHEESES
Apple, Honey, Nuts
SMALL PLATES
POACHED APPLE SALAD
Hazelnut Vinaigrette, Herbs, Fried Lentils, House Made Ricotta
FINGERLING POTATOES
Truffle, Parmesan, Fennel
CORNED CHICKEN LIVERS
Beet Mustard, Caraway, Pickled Shallot, Frisee
OHIO BEEF TARTARE
Harissa, Pickled Sunchokes, Sunchoke Chips, House Crackers
WARM BEET SALAD
Harissa, Pistachio, Fennel, Leek Ash Creme Fraiche, Parmesan
PRINCE EDWARD ISLAND MUSSELS
Fennel Broth, Roasted Tomato, Rouille Toast
MAINS
FETTUCCINE BOLOGNESE
Ohio Lamb, Tomato, Herbs, Parmesan
MUSHROOM AGNOLOTTI
Mushroom, Leeks, Swiss Chard, Parmesan
ROASTED HALF CHICKEN
Parsnip Puree, Charred Cabbage, Chimichurri, Pears, Horseradish
HANGER STEAK
Masa Cake, Broccoli, Poblano, Ancho Demi, Poblano Crema
BRAISED SHORT RIBS
Stewed Yellow-Eyed Peas, Avocado and Green Tomato Salsa, Radish
BLACK PIG BURGER
Shallot Jam, Mushroom Duxelles, Brie, Aioli
BAJA SEA BASS
Whey and Masa Braised White Beans, Green Cabbage, Seabean and Radish Salad
SEARED SCALLOPS
Celery Root Hash Brown, Tarragon Dressed Greens, Fried Capers
TASTING MENUS
Please note that these selections change frequently and are especially subject to availability, as some items might not be offered elsewhere on our menu. See our in-house menu for the most up-to-date 'Tasting Menus' offerings.
3 COURSE TASTING
1ST COURSE: POACHED APPLE SALAD
Hazelnut Vinaigrette, Herbs, Fried Lentils, House Made Ricotta
2ND COURSE: CHOICE OF MAIN
Ask your server about daily options.
3RD COURSE: VANILLA PANNA COTTA
Apple Cider Gelee, Cinnamon Biscotti
3 COURSE PASTA TASTING
1ST COURSE: CACCIO E PEPE
Leek Ash Spaghetti, Black Pepper, Pecorino Cheese
2ND COURSE: FENNEL FARFALLE
Fennel Cream, Meatballs, Parmesan
3RD COURSE: SEMOLINA CAVATELLI
Beef Heart Ragu, Chestnut, Luxardo, Parmesan
OHIO PORK
The Black Pig proudly served pork raised on small family farms in Ohio.
CHILI CHEESE PORK RINDS
Fresno Chili Hot Sauce, Parmesan
PORK BELLY
Spelt Dumplings, Grain Mustard Cream, Beet Glaze
BERBERE SPICED MEATBALLS
Freekah and Chickpea Salad, Cranberry, Preserved Lemon, Cucumber Dressing
PORK TENDERLOIN
Broccoli Salad, Cheddar Gnocchi, Bacon, Coffee Agro Dolce
BRAISED PORK COLLAR
Rosemary Creamed Brussels Sprouts, Poached Apple, Toasted Hazelnuts, Orange Glaze
BERKSHIRE PORK CHOP
Parsnip, Barley, and Mushroom Pot Pie, Demi Glace
FOOD
FRUIT SALAD
Compressed Watermelon, Blueberry, Chili Vinaigrette, Bacon, Feta
HOUSE-MADE CHARCUTERIE
Mustard, Black Pig Pickles
ARTISAN CHEESE
Apple, Honey, Nuts
CORNED CHICKEN LIVERS
Beet Mustard, Shallot, Frisee
FREE RANGE TOAD IN A HOLE
Egg, Toast, Brie, Black Truffle
HERB OMELETTE
Brie, Dressed Greens
SEASONAL OMELETTE
Changes Daily, Served with Dressed Greens
BRAISED PORK BELLY
Potatoes, Roasted Carrots, Fried Egg
TWO EGGS
Bruleed Bacon, Potatoes, Toast
GREEK YOGURT
House-Made Granola, Rittman's Orchard Fruit
FRENCH TOAST
"Bananas Foster," Bruleed Bacon, Maple Syrup
BLACK PIG BENEDICT
Pate, English Muffin, Eggs, Hollandaise
SHORT RIB HASH
Roasted Pepper Relish, Black Garlic Aioli, Eggs
BLACK PIG BURGER
Shallot Jam, Mushroom Duxelles, Brie Aioli
HOUSE-MADE SAUSAGE
Two Eggs, Potatoes, Hollandaise
COCKTAILS
HOUSE BLOODY MARY
Watershed Vodka, Bloody Mix, Black Pig Pickles
MIMOMSA
Prosecco, Orange Juice
CHEF'S COFFEE
Averna, Bailey's, Chartreuse Cream
COFFEE COLA
Cold Brew Coffee, Dolin Genepy, Pedro Ximenez Sherry, Fernet
GIN & JUICE
Stiegl Grapefruit Radler & a Shot of Change
SIDES
TOAST WITH TRUFFLE BUTTER
FINGERLING POTATOES
SAUSAGE
BRULEED BACON