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OpenTable Reservations

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

 

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

 

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


Big Fat Watershed Wednesday is TOMORROW!
Come join us and Dave Rigo, the owner & distiller of Watershed Distillery, from 4-10
and try 8 new cocktails, each only 7 dollars!

Food
TUES-FRI: 4PM-11PM
SAT: 11AM-2PM, 5PM-11PM
SUN: 11AM-3PM

Drink

TUES-THURS: Until 11PM
FRI & SAT: Until 12:30AM
Closed Monday

Latest News
Contact
216.862.7551
2801 Bridge Ave
Cleveland, OH 44113

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