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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

CAULIFLOWER SALAD
Pistachio Vinaigrette, House Made Ricotta

FINGERLING POTATOES
Truffle, Parmesan, Fennel

CORNED CHICKEN LIVERS
Beet Mustard, Caraway, Pickled Shallot

ROASTED OHIO CARROTS
Fennel, House Yogurt, Crispy Quinoa

SAUTEED COLLARD SHOOTS
Pickled Serrano Relish, Anchovy, Radish Top Pesto

PRINCE EDWARD ISLAND MUSSELS
Fennel Broth, Roasted Tomato, Rouille Toast

WARM BEET SALAD
Dandelion Harissa, Pistachio, Fennel, Leek Ash Creme Fraiche, Parmesan
 

MAINS

FETTUCCINE
Bolognese, Herbs, Parmesan

MUSHROOM AGNOLOTTI
Mushroom, Leeks, Swiss Chard, Parmesan

ROASTED TROUT
Root Vegetable Latke, Sunchoke, Sauteed Greens

SKIRT STEAK
Charred Onion Farro, Roasted Sweet Potato, Sauteed Greens, Poblano, Chimichurri

BRAISED SHORT RIBS
Braised Root Vegetables, Potato, Savoy Cabbage and Pickled Apple Slaw

BLACK PIG BURGER
Shallot Jam, Mushroom Duxelles, Brie, Aioli

ROASTED CHICKEN
Leg Roulade, Celery Root Bread Pudding, Pickled Cabbage, Pea Shoots, Mushroom Gastrique

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: CAULIFLOWER SALAD
Pistachio Vinaigrette, House Made Ricotta

2ND COURSE: CHOICE OF MAIN
Ask your server about daily options.

3RD COURSE: CHOCOLATE & RYE
Cremeux, Shortbread, Cookie, Grapefruit Whipped Cream

3 COURSE PASTA TASTING

1ST COURSE: CAPPELLACCI DEI BRIGANTI
Apple, Smoked Foie Gras Brodo

2ND COURSE: SQUID INK AGNOLOTTI
Smoked Trout Stuffed, Bottarga, Chili, Herbs

3RD COURSE: PAPPARDELLE
Bolognese, Herbs, 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
Hummus, Chickpeas, Dandelion Greens, Smoked Pear Mustard

PORK MEATBALLS
Fregola Sarda, Dried Cranberry, Bacon, Herbs

PORK TENDERLOIN
Sunchoke Puree, Mixed Grains, Braised Kale, Herb Demi Glace

BRAISED PORK COLLAR
Pinto Beans, Bacon, Rhubarb, Spinach, Yellow Beet Mustard, Roasted Beets, Beet Demi-Glace

HERITAGE PORK CHOP
Herb Spaetzle, Braised Cabbage, Roasted Carrot, 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