Crafted at Boone Tavern

with house-made pimento cheese and house-made preserves

with crafted ale-8 bbq sauce

with mild green tomato chow-chow

serves 6 to 8 people

serves 1 to 2 people

lemon, thyme, honey, topped with tomatoes & served with crostini

tri-colored layered beets, whipped ricotta, toasted pepitas, radish, orange supremes, arugula, citrus vinaigrette

traditional caesar salad, creamy caesar dressing

classic chicken broth soup with fluffy dumplings

arugula, parmesan, fried capers, smoked bourbon paprika and citrus vinaigrette

changes daily, please call for today's selection

local sourced baby greens and lettuce, tomato, cucumber, radish, carrots, and choice of dressing

Berea College farm beef, local American cheese, lettuce, tomato, onion and house-made pickles on a Berea College farm store bun

7 year tillamook cheddar bechamel add vegan collard greens or pork belly burnt ends for an additional fee

house battered haddock, jojo fries and cajun tartar sauce

jackfruit, rice, black eye peas, sweet bell peppers, purple kale and pickled red onions

chef's daily choice cut beef please call for today's selection

mustard caper beurre blanc, swiss chard, fingerling potatoes in a scallion pesto

whey brined crispy chicken breast, garlic roasted haricots verts, mashed potatoes and hot honey compound butter

berea college farm pork sausage gravy over buttermilk biscuits

choice of bacon, berea college pork sausage, ham, tomatoes, mushrooms, peppers, onions, cheddar jack, swiss, feta, or american cheese, breakfast potatoes and toast

two farm-fresh eggs your style, breakfast potatoes, toast, and choice of applewood smoked bacon, berea college pork sausage, or turkey sausage

low-fat vanilla yogurt, granola, honey and seasonal berries