Butcher and the Brewer encourages a sense of community through public house seating, progressive dining, and shared plates. Our farmhouse-inspired menu draws on house-made ingredients, ethnic flavors, and local products. On draft, we feature a range of innovative takes on traditional beers, straight from our custom on-site brewery. Cheers!
Butcher and the Brewer works diligently with local farmers to source “Good Meat.” Good Meat comes from animals that are pasture raised and humanely treated without the use of antibiotics or hormones. This choice adds significantly to the cost of our operation, however we feel strongly that the support of our local farmers and the well being of the animals far out weigh the additional expense.
Butcher : Josh Sampsell | Brewer : John McGroarty
Executive Chef: Jerry Rush | General Manager : Nikki Johnson
Oysters on the 1/2 Shell
East Coast (MA)
East Coast (VA)
West Coast (WA)
West Coast (WA)
House made charcuterie
Cured salami, allspice, chili, peppercorn
Cascade hops, fennel, corriander, garlic
Beef ribeye w/ bbq spice
Local pork, coriander, white pepper
Pork, pistachio, peppered bacon
Cheeses from the Market
Cow: triple-creme, buttery flavor and texture
Sheep: firm, buttery texture, creamy with a slight piquancy
Cow: semi-soft, washed rind, smear ripened, mild and fruity
Cow: twist on well aged white cheddar, sweeter, hints of pineapple
Cow: creamy, layers of full flavor
Bar bites and starter plates
butcher’s blend of aged ribeye, brisket and chuck. pimento cheese, spicy mayo, house pickles, brioche bun
Crispy potatoes, smoked paprika aioli
pasture raised chicken, buffalo rub, whipped blue cheese, chili vinaigrette
butcher’s blend of beef with pork fat, whole grain mustard aioli, house-made ketchup
house ground chorizo, butchers bacon, manchego cheese, piquillo pepper sauce
Blue cheese, miso vinaigrette, sesame
butcher’s chorizo, piquillo pepper, pickled shallots, Lake Erie Creamery goat cheese
capers, shallots, herbs, crispy bread
black chili oil, peppadews, burnt pickled onions, lemon aioli
Hearth Baked in Woodstone Oven
spicy Italian sausage, charred broccolini, mozzarella
mashed potato, caramelized onions, mozzarella, cheddar, creme fraiche
shittake and oyster mushrooms, goat cheese, leeks, mozzarella, thyme
smoked bacon, local egg, mozzarella, black pepper, sage
Meats from Northeast Ohio farms
New Creation Farms pork, house-made kimchi, buttermilk dressing, hand pulled naan bread
crispy bacon, farm egg bearnaise, fried egg, apple cider reduction, basil oil, brioche
roasted chicken breast, chicken merguez sausage, romesco, charred scallion salsa verde
pasture raised lamb, jerk sauce, mango chutney, chili oil
hand chopped local beef, capers, egg yolk, horsey sauce, crispybread
local pork, jalapeno, potato puree, burnt pickled onions, onion jus
Fresh seafood specials
whipped celery root, golden raisins, pistachios, capers, apples
poached lobster, celery seed mayo, micro celery, yukon gold potato chips, toasted brioche bun
Nuoc chom, shaved veggies, fried shallots, herbs
fresh Carolina shrimp, cheddar grits, smoked pork shoulder, scallion, poached egg
bacon lardons, maytag blue cheese, hefeweizen, baguette
A selection of seasonal veggies
whipped goat cheese and pistachios
tuscan kale, romaine hearts, house caesar dressing, pickled egg, croutons, parmesan
Cleveland Tofu with chili soy sauce, scallions
spicy curry mayo, black olive aioli
Four-cheese sauce and brown butter bread crumbs
local feta, fried almonds, red wine vinaigrette
BEING LOCAL AND SEASONAL, OUR MENU ITEMS, PRICING, AND AVAILABILITY ARE SUBJECT TO CHANGE WITHOUT NOTICE.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-bourne illness.