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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

KOHLRABI SALAD
Herbs, Curried Pepitas, Green Goddess

FINGERLING POTATOES
Truffle, Parmesan, Fennel

CORNED CHICKEN LIVERS
Beet Mustard, Caraway, Pickled Shallot

ROASTED OHIO CARROTS
Fennel, House Yogurt, Crispy Quinoa

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

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

MAINS

FETTUCCINE
Braised Lamb Ragu, Kale, Parmesan

MUSHROOM AGNOLOTTI
Mushroom, Leeks, Swiss Chard, Parmesan

FAROE ISLAND SALMON
Lentils, Peas, Shitake, Arugula

HANGER STEAK
Masa Cake, Broccoli, Poblano, Ancho Demi, Poblano Crema

BRAISED SHORT RIBS
Charred Eggplant Puree, Cauliflower, Yellow Squash, Ohio Tomato Agro Dolce

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

ROASTED CHICKEN
Pickled Cabbage, Carrot & Apple Slaw, Radish, Scallion, Miso Glaze

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: KOHLRABI SALAD
Herbs, Curried Pepitas, Green Goddess

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

3RD COURSE: MISO BUTTERSCOTCH PUDDING
Nikka Japanese Whiskey, Vanilla Whipped Cream, Caramelized Date

3 COURSE PASTA TASTING

1ST COURSE: CAPPELLACCI DEI BRIGANTI
Smoked Carrot Veloute, Toasted Walnuts, Pickled Carrot

2ND COURSE: SEMOLINA CAVATELLI
Olive Puttanesca, Tomato, Parmesan

3RD COURSE: PAPPARDELLE
Braised Lamb Ragu, Kale, 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 Apple Mustard

PORK MEATBALLS
Fregola Sarda, Zucchini, Yellow Squash, Bacon, Red Pepper Cream

PORK TENDERLOIN
Braised Leeks, English Pea, Bacon

BRAISED PORK COLLAR
Barley, Mushroom, Sugar Snap Peas, Orange Glaze

HERITAGE PORK CHOP
Chickpeas, Roasted Cauliflower, Olive, Roasted Red Pepper, Yogurt, Cucumber, Dill

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