*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