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