consuming raw or undercooked meat, seafood, or eggs may increase your risk of foodborne illness; we do not have a 100% gluten free kitchen due to space limitations

dixie benedict 12 crispy pork belly, hot sauce hollandaise, biscuit, sunny eggs, smash browns smoked verlasso salmon benedict 13 house made english muffin, dill hollandaise, poached eggs, smash browns tea hills chicken + waffle 12 cheddar cheese waffle, crispy free range chicken, smoked onion jam, spicy maple syrup, side salad roasted kbv mushroom hash vg, gf 12 fried egg, peppers, fingerling potatoes, hot sauce, parmesan add smoked brisket {3} kale + quinoa bowl vg, gf 11 soft eggs, roasted veggies, sunflower seed dukkah, tamari, pickled onion shagbark seed mill polenta vg, gf 11 winter squash, shitake mushrooms, poached eggs, feta, herbs spice acres breakfast 12 bacon or sausage, eggs, biscuit, smash browns half spice acres breakfast (for kids) 8

                                 

     

                 

seasonal fruit beignets 6 honey + goat cheese crème fraiche biscuits + gravy 7 mushroom truffle gravy add sausage {3} biscuits + pickles 10 biscuits, jam, pickles, bacon winter squash salad 8 local lettuces, black pepper pecan, LEC chevre, pickled apple, champagne vinaigrette seasonal monkey bread 3 orange glaze, candied pecan

beginnings

dee jay’s bacon 4 housemade sausage 4 mushroom gravy 4 seasonal fruit 5 smash browns 4 fried egg 2 biscuit + jam 2 housemade english muffin 4 side salad 5 cheesy polenta 5

sides

squash + goat cheese crepes 10 crème fraiche, powdered sugar caroline’s oatmeal 9 steel cut oats, coconut, apple, sorghum, candied pecan ricotta waffle 8 apple citrus compote, ohio maple syrup, cinnamon sugar  

sweet savory

Owner/Chef - Ben Bebenroth Chef de Cuisine - Adam Stafford

General Manager – Caroline Dillabaugh Farm Manager - Andrea Heim

5800 Detroit Ave. Cleveland, OH  

1-28-18

consuming raw or undercooked meat, seafood, or eggs may increase your risk of foodborne illness; we do not have a 100% gluten free kitchen due to space limitations

 

cocktails  

Mimosa 9

cava, orange juice

~sub daily press juice {2}

Spice-y Mary 9

vodka, tomato, house hot sauce,

seasonal ferments

The Wild Ones Stir 12

rum, fernet branca menta, cream,

cold brew coffee, dry curacao

Bridge Burner 10

blended scotch, rye whiskey, lemon, cynar

Italian Grandma 11

Campari, gran marnier, lemon, cranberry

TO SHARE

Crowd Pleaser 34

bottle of champage + carafe of orange juice

beer

BOTTLES + CANS

6

Jackie O’s Java the Stout 6.5% 7 5 8 7

North High Stardust to Stardust DIPA 8.8% 8 7

Ommegang Pale Sour Ale 6.9% 8

Miller High Life 4.6% 3

Blake’s Blood Orange Cranberry Cider 4.5% 6

Spice Acres Pale Ale (500ml) 6.7% 12

Stone Xocoveza Stout 8.1% 9

8

DRAUGHT BEER

Starcut Pulsar Cider 5.7% 7

North Coast Scrimsha Pilsner 5.3% 7

Thirsty Dog Irish Setter Red Ale 5.9% 7

Anderson Valley G&T Gose 4.7% 7

Rogue 7 Hop IPA 7.7% 8

Founder’s Imperial Breakfast Stout 8.3% 8

Victory Home Grown Lager 4.8% 7

 

                                   7  

 

wine

 SPARKLING

L’Encert Cava, Valencia Spain NV 8/30

Bisol Jeio Prosecco Brut Rose, Italy ’15 9/34

Canella DOCG Prosecco, Italy ’15 9/34

WHITE

Rocco Sveva Rose, Veneto Italy ’16 10/38

Mirabello Pint Grigio, Italy ’15 7/29

Hess “Shirtail Ranches Sauvignon Blanc ‘16 8/30

Domaine Ferrandiere Viognier, France ’14 10/38

Drouhin Vaudon Chardonnay, Chablis FR ‘14 13/50

Vila Nova Vihno Verde, Portugal ’15 7/29

Scott Family Estate Chardonnay, Monteray ’14 12/49

Jean Baptiste Gunderloch Riesling, Germany ’15 11/34

RED

Eloan Pinot Noit, Oregon ’15 12/46

Cosimi Oltre Terra Rossa, Rosso Toscana,

Sangiovese Grosso Montalcino, Italy ‘13 13/50

Saved Red Blend, Oakville, California ’13 10/38

Clos La Coutale Malbec, Cahors, France ’13 9/34

Château Billeron Bouquey, Bordeaux ‘11 13/50

Wines of Substance by Charles Smith,

Cabernet Sauvignon, Washington ‘14 12/46