The Black Pig Cleveland

The Black Pig | Summer 2015

Appetizers

ROASTED BEET ROOT | Herb yogurt, mustard greens, herb flowers, truffle, horseradish v.g
GRILLED PEACH SALAD | Fennel, mixed greens, fried lentils, orange vinaigrette, fresh cheese. v.g
HEIRLOOM TOMATO | Compressed watermelon, tomato sorbet, herb and buttermilk soup. g
HOUSE MADE CHARCUTERIE SELECTION | Mustard, Black Pig pickles.
ARTISAN CHEESE | Honey, honey-roasted nuts, Ohio fruit. v.g
ROASTED BABY CARROTS | Carrot puree, shaved carrots, frisee. v.g
CORNED CHICKEN LIVERS | Beet mustard, frisee, shallot, caraway.
BERKSHIRE PORK BELLY | Heirloom tomato, toasted bread, tarragon, caperberry, yogurt.
SHISHITO PEPPERS | Anchovy, parmesan.
PRINCE EDWARD ISLAND MUSSELS | Fennel broth, roasted tomatoes, rouille toast.
MARINATED MUSHROOMS | Poached egg, frisee, sherry vinaigrette, coriander. v
CRIPSY FINGERLING POTATOES | Truffle, roasted fennel aioli, fennel greens. v.g

Pasta

SPAGHETTI | Summer squash, mushroom, beet top pesto. v
SWEET CORN AGNOLOTTI | Cornmeal and sweet corn stuffed pasta, corn puree, scallion, parmesan. v
FETTUCCINE | Lamb bolognese, herbs, parmesan.
SQUID INK PAPPARDELLE | Calamari, rock shrimp, chili vinaigrette, herbs.

Entrees

BERKSHIRE PORK | Ohio pinto beans, braised cabbage, dill, Dijon mustard, horseradish. g
BRAISED PORK COLLAR | Lentil, radicchio, peach, fennel, beet demi-glace. g
PAN-SEARED SALMON | Fregola sarda, corn, fennel.
ROASTED HALF CHICKEN | Summer vegetable and fresh cheese terrine, herb vinaigrette. g
NEW CREATIONS PORK CHOP | Sweet corn, pickled green beans, herb demi. g
STEAK | Petite Filet, yogurt romesco, cauliflower, spring onion, bok choy. g
BRAISED SHORT RIBS | Potato croquette, pepper puree, heirloom beans, shishito peppers.
BLACK PIG BURGER | Shallot jam, mushroom duxelles, brie, aioli.
BANH ME | Chicken liver mousse, pork pate, pork belly, vegetable slaw.

5 Course Chef’s Tasting

45 per guest. Entire table must participate.

Brunch

ROASTED BEET ROOT | Herb yogurt, mustard greens, herb flowers, truffle, horseradish. v.g
MARINATED MUSHROOMS | Poached egg, frisee, sherry vinaigrette, coriander. v
HOUSE MADE CHARCUTERIE | Mustard, Black Pig pickles.
BERKSHIRE PORK BELLY | Strawberry-glazed, grain salad, beet, turnip. g
CRISPY FINGERLING POTATOES | Truffle, roasted fennel aioli, fennel greens. v.g
FREE RANGE TOAD IN A HOLE | Egg, toast, fromager d’affinois, black truffle. v
CORNED CHICKEN LIVERSC | Beet mustard, frisee, shallot, caraway.
PRINCE EDWARD ISLAND MUSSELS | Fennel broth, roasted tomatoes, rouille toast.
SEASONAL OMELETTE | Changes daily.
HERB OMELETTE Herb | Fromager d’affinois, dressed greens. v.g
TWO EGGS | Bruleed bacon, potatoes, toast.
GREEK YOGURT | House made granola, Rittman Orchard apples. v.g
HOUSE MADE SAUSAGE | Crispy potatoes, eggs, hollandaise. g
FRENCH TOAST | “Bananas Foster,” bruleed bacon, maple syrup.
BLACK PIG BENEDICT | Pate, English muffin, eggs, hollandaise.
SHORT RIB HASH | Roasted pepper relish, roasted fennel aioli, eggs. g
BLACK PIG BURGER | Shallot jam, mushroom duxelles, fromager d’afinois, aioli.
BANH MI | Chicken liver mousse, pork pate, pork belly, vegetable slaw.V ~ Vegetarian | G ~ Gluten Free

Cocktails

Corrida

Yellow Chartreuse, Mezcal, Luxardo, Lime

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Shiso Sour

Gin, Ohio Strawberry, Shiso Vinegar, Cardamaro, Cardamom, Orange

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Chartreuse Swizzle

Chartreuse, Pineapple, Lime, Falernum, Rum

White Sangria

White Wine, White Peach, St. Germain, Orange Curacao, Lemon

Lilly Rose

Titos Vodka, Apple Jack, Lemon, Grenadine

Black Pig Gin & Tonic

Watershed Four Peel Gin, Chamomile Infused Carpano Bianco, Chartreuse, Old City Soda Co. Tonic

Gentleman and Ladies

Bonal, St Germain, Mezcal, Hellfire Bitters

Pimms Cup

Pimm’s No. 1, Ginger Beer, Sparkling, Lemon, Cucumber, Mint

Columbus Hustla’

Watershed Bourbon Barrel Aged Gin, Lillet, Antica Vermouth

Black Lightning

Johnnie Walker Black, Luxardo, Benedictine, Lemon

Flower Sour

Gin, St. Germain, Lemon, Grapefruit, Sparkling Wine

Specialino

Bulleit Bourbon, Dolin Dry, Pierre Ferrand, Aperol

Todd Punch

Watershed Bourbon, Hennessy, Ohio Mulberry, Citrus

Sunshine

Mt. Gay Rum, Lillet, Lemon, Cassis

Bridge Ave Byrrh

Old Overholt Rye, Byrrh Grand Quinquina, Angostura

Uncle Val’s Fizz

Uncle Val’s Gin, Lemon, Coriander, Egg White

Beer

21st Amendment Hop Crisis IPA
Boulevard Brewing Tank 7
Boulevard Brewing Calling IPA
Brooklyn Lager
Brooklyn Summer Ale
Crispin English Cider
Deshutes Chainbreaker Wheat IPA
Deshutes Fresh Squeezed IPA
Dogfish Head Festina Peche
Fat Heads Bumbleberry Ale
Fat Heads Head Hunter IPA
Goose Island Gillian Belgian Farmhouse Ale 765ml
Goose Island Madame Rose 2012
Great Lakes Lake Erie Monster IPA
Jolly Pumpkin Bam Biere
Left Hand Nitro Milk Stout
New Belgium Snapshot
Scrimshaw Pilsner
Scrumpy’s Orchard Gate Gold Cider
Stiegl Grapefruit Radler
Stiegl Pils
Stone Saison
Two Brothers Ebel’s Weiss
Unibroue Blanche De Chambly
Victory Brewing Sour Monkey 750ml

Wines by the Glass

White | Sparkling | Rose

‘12 Cava, Naveran Brut, Spain
’14 Rose, Cabotieres, France
’13 Godello, Avancia, Cuvee de O, Spain
’13 Grave Bianco, Albus, Italy
’14 Sauvignon Blanc, Ch. La Graviere, France
’08 Riesling, Fritz’s, Germany
’13 Chardonnay, Dom. Moutard Bourgogne, France
’13 Chenin Blanc, BadenHorst, South Africa

Red

’10 Malbec, La Espera Reserva, Argentina
’13 Cab Franc, l’Ardoise Anjou, France
‘12 Cabernet Sauvignon, 30 Degrees, California
’12 Cotes du Rhone, Andre Brunel, France
’12 Syrah, Francois Villard, France
’11 Tempranillo, Vina Otano, Crianza, Spain
’11 Carmenere, Chono Reserva, Chile
’13 Pinot Noir, Commuter Cuvee, Oregon

The Black Pig offers European-inspired New American cuisine in Cleveland’s premier neighborhood for dining and nightlife, Ohio City. Our regular menu changes and locally-sourced, seasonal ingredients reflect Chef Michael Nowak’s 15 years of experience and classic training at the New England Culinary Institute in Montpelier, Vermont. The skill level of our staff allows for flexibility and creativity when it comes to all of our menu items, including those that cater to vegetarian and gluten-free guests. Our full bar specializes in hand-crafted house cocktails, as well as your favorite classics, alongside an extensive wine selection and the finest craft beers available.

We are available for private parties. For more information contact us at blackpigcle@gmail.com.

Michael Nowak | Owner/Chef

Michael focuses on ingredient-driven, European-inspired cuisine. His classic training at the New England Culinary Institute in Montpelier, Vermont is reflected by his daily menu changes, locally-sourced ingredients and over 15 years of experience. He currently resides with his wife, Karrie and children, Payson, Oliver, and Colette.

The Black Pig Reservations

The Black Pig | Summer 2015

Cocktails

Beer

Wines by the Glass

Michael Nowak | Owner/Chef

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