Sweet potato, maple syrup, caramelized black mission figs
Paired with Buckeye ‘Ho Ho Ho Magic Dubbel’ (8.2% ABV, Belgian Style Dubbel)
‘Christmas seasonal brew from Buckeye that utilizes a different yeast strain from year to year. Earthy fruit and soft toffee notes in nose. Effervescent, yet soft mouthfeel. Sweet, figgy, dark/tropical fruit. Deceptive strength. Black Cherry. Faint clove background. The Trappist yeast strain developed a much fruitier and drinkable version this year. Fermented at 82 degrees F, Dark Candi Sugar. Originally called ‘Ho Ho Ho Magic Tincture.’
 
Gravlax - salt, pepper and dill cured salmon
Paired with Buckeye ‘Heidi’ (5.0% ABV, German Style Pilsener)
‘Heidi is Buckeye’s interpretation of a German Pilsener. Soft, Bready, grainy, noble hop aroma. Hop character present from start to finish. Very clean. Grainy bitter finish. Fermented with Bavarian Lager Yeast at 52 degrees F.’
 
Smoked pork chop stuffed with hazelnuts and prunes over a potato pancake
Paired with Buckeye ‘Harvest Lager’ (7.0% ABV, German Smoked Munich)
‘Harvest is a wild combination of German malts; some smoked. The kitchen sink of Lagers. Smokey, malty, slight sulfur nose. Sweet, mildly chewy, with a lingering hop finish’
 
Cioppino with fresh fennel, clams, spicy sausage, and monkfish
Paired with Buckeye ‘Aquarius’ (9.7% ABV, Imperial/Double IPA)
‘Huge hop nose of pine, grapefruit, and apricot. Alcohol. A touch of Honey malt. Sticky, hop resin from start to finish. Big. Lasting Summit and Amarillo hop profile.’

Duck au Poivre with fresh cherry glaze
Paired with Buckeye ‘ ZATEK’ (9.3% ABV, American Style Barleywine)
‘Brewed in 2008. Toffee, oak, vanilla, alcohol, and malt aroma. The first beer Buckeye ever named after a patron; Chris Zatek. The first 22oz bottle Buckeye ever silk-screened. Aggressive, powerful, warming. The Badass of the lineup.’
 
Crème brûlée (First Dessert Course)
Paired with Buckeye ‘ Cyclops’ (9.0% ABV, English Style Old Ale)
‘Brewed in 2008. Smooth notes of vanilla, caramel, lots of beautiful English hops. Noticeably strong and dry even after 1 1/2 years. Buckeye’s interpretation of an English Old Ale.’
 
Cappuccino brownie (Second Dessert Course)
Paired with Buckeye ‘ Mammoth Stout’ (7.2% ABV, Foreign Style Stout w/Oats)
‘Roasted and Chocolate malts, oats. The oats give the Mammoth a creamy mouthfeel with a lasting sweetness. Disillusioning. Strong. Fermented with ‘London’ ale yeast for authenticity.’
 
+++BONUS BEER+++
Buckeye ‘Aquarium’ (Belgian Style Lambic, brewed in 2002)
‘We’ll let you decide what it tastes like! Thank You for your business’

CORNED BEEF HASH AND EGGS Made in house, served with three eggs any style and toast, 8 BISCUITS AND GRAVY Fresh buttermilk biscuits and sage sausage gravy, 6

GRAINS Tassajara-style whole wheat pancakes, 5 Custard dipped Challah French toast, 5   with caramelized bananas and pecans, 7

EGGS (all egg dishes served with potatoes and toast) GREEK OMELET Gyro meat, feta, spinach, and tomatoes, 7 THE McKREIGER! Chef’s Choice sage sausage patties, scrambled eggs, and cheddar cheese on a English muffin, with potatoes (no toast), 6 Three eggs, 5   with meat, 7 Breakfast burrito with scrambled eggs, pepper jack cheese, tomato, and avocado, 6 Chicken Chorizo and scrambled eggs, 6   with cheese, 7 Cheese omelet, 6 Tuscan omelet with balsamic onions, bacon, roasted peppers, and herb goat cheese, 8 Veggie omelet with mushrooms, tomatoes, onion, and spinach, 6   with cheese, 7 BBQ omelet with pulled pork, mustard BBQ sauce, and pepper jack cheese, 7 Santa Fe omelet with chorizo, tomato, avocado, and pepper jack cheese, 7 Western omelet with onions, peppers, ham, and cheddar, 7 Cottage ham and cheese omelet, 7

MEATS Cottage ham* Andouille sausage* Sage sausage patty* Grilled German bologna* Applewood smoked bacon *Chef’s Choice Meat, Berea, OH

JUICE Orange Cranberry V-8