APPETIZERS

Hot Peppers in Oil
– 9 –

Old-school Hungarian hot peppers in oil, served with crusty bread for dipping and artisan house-made crackers 

 

 

Shrimp Cocktail
– 12 –

Lemon-kissed large shrimp, served with PAI’s signature cocktail sauce, celery oil, and fresh squeezed lemon juice

 

 

Warm Crab Dip
– 12 –

Lump crab meat combined with cheese, herbs, shallots, and spices. Served with house-made crackers and crusty bread 

 

 

Warm Brie with Fig Jam
– 14 –

Imported brie cheese wheel, oven baked and topped with sweet fig jam. Served with house made crackers and crusty bread

 

 

Blackened Ahi Tuna Bites
– 12 –

4 oz. Pan Seared, slightly spicy sushi grade tuna. Served with sweet Szechuan dipping sauce

 

 

Pub Board
– 17 –

Locally sourced meats from Badurik’s Butcher Block, domestic and imported cheeses, old world beet and horseradish sauce, house hot peppers and crusty bread

SALADS

Peter Allen Inn Salad

HALF – 5.5   WHOLE – 10

Baby romaine wedges sprinkled with bacon lardons, shaved fontina cheese, sliced grape tomatoes, and pickled blueberries, topped off with our signature bleu cheese dressing 

 

 

Golden Raisin and Candied Walnut Salad

HALF – 5.5   WHOLE – 10

Mixed field greens studded with golden raisins, house-made candied walnuts, and feta cheese, drizzled with house-made raspberry balsamic dressing

 

 

Peter Allen Inn Dinner Salad

HALF – 4   WHOLE – 7

Romaine lettuce, house-made croutons, Parmesan cheese, with your choice of dressing.

 

 

Classic Caesar Salad

HALF – 5   WHOLE – 8

Romaine lettuce, house-made croutons, Parmesan cheese, and our cracked black pepper Caesar dressing

 

 

Salad Toppers

Grilled Chicken Breast  6

Salmon  12

Steak  12

Heritage Hill Burger Patty  6

Crumbled Bleu Cheese  1.25

 

 

 

DRESSING CHOICES

Ranch, Bleu Cheese, Peter Allen Inn Italian, Raspberry Balsamic, Caesar

HERBIVOROUS/VEGETARIAN

 

 

A Study of Mac and Cheese
– 13 –

Al dente orecchiette pasta combined with local cheese blend, heavy cream and our chef’s secret ingredients, topped with truffled breadcrumbs and lightly baked. Served with our house salad 

 

 

Charred Broccoli Aglio Olio
– 15 –

Orecchiette pasta, fire-roasted grape tomatoes, roasted garlic olive oil, fresh garlic, white wine, and char-grilled broccoli florets, topped with shaved Pecorino Romano. Served with our house salad 

 

 

Cauliflower Steak
– 15 –

Grilled and marinated thick-cut cauliflower steak, toasted tri-colored quinoa, and roasted sweet potato. Served with our house salad 

 

 

Stuffed Portobello
– 16 –

Creamy wild rice, Red Basket mixed greens, and our house five-cheese blend stuffed in a large portobello cap, set atop herbed sorghum. Served with our house salad 

FOWL

 

 

 

Chicken and Dumplings
– 14 –

Braised all-natural white meat chicken in an ultra-creamy sauce with celery, carrots, and onions, simmered with select herbs and spices atop egg spaetzle dumplings. Served with our house salad

 

 

 

 

Hiram’s Chicken
– 16 –

Thinly pounded chicken cutlets lightly breaded and swimming in our garlic pan sauce, topped with grilled asparagus spears. Served with our house salad

SEAFOOD

 

 

Old Charleston Shrimp and Grits
– 19 –

Applewood-smoked bacon and andouille sausage with garlic, sweet peppers, and Spanish onions, cooked in our house-made shrimp stock and served with large shrimp atop a mound of cheddar-infused stone-ground grits . Served with our house salad 

 

 

Whiskey Maple-Glazed Cedar Plank Salmon
– 26.5 –

Local maple syrup and barrel-aged whiskey glaze painted wild caught salmon fillet roasted on a cedar plank set atop seasoned wild rice with flash fried house green beans. Served with our house salad

 

 

 

Mojito Mahi Mahi
– 26 –

Wild caught Mahi loin marinated in dark rum, fresh lime juice, herbs, and spices, then grilled and perched on a bed of tri-colored quinoa mixed with celery, shredded carrots, sweet onions, and lime zest, topped with sweet mango salsa. Served with our house salad

 

 

Ahi Tuna
– 19 –

Wild caught sushi grade Ahi Tuna seared rare and paired with matcha green tea sticky rice, house-glazed green beans, wasabi, and pickled ginger. Served with our house salad 

 

 

Mediterranean Mahi
– 
26 –

Wild caught Mahi with fresh baby spinach, olive oil, sweet onion, grape tomatoes, and Kalamata olives, over wild rice pilaf. Served with our house salad

HERITAGE HILL BEEF

Cottage Pie
– 15 –

Heritage Hill ground beef, onion, carrot, celery, house-made beef stock, tomato paste, and house-smashed potatoes, then baked to a golden-brown perfection. Served with our house salad

 

 

 

 

PAI Meatloaf
– 18.5 –

Heritage Hill ground beef blended with Walnut Hill Farm’s silvo-pastured ground pork and pasture-raised ground lamb, combined with a secret blend of herbs and spices, topped with Applewood-smoked bacon and served with our house smashed potatoes, then splashed with roasted onion-tomato sauce. Served with our house salad

 

 

 

 

Pride of Kinsman Pot Roast
– 16 –

Slow braised Heritage Hill beef chuck with celery, carrot, and Spanish onion, in house-made beef gravy, served with our house-smashed potatoes. Served with our house salad 

 

 

 

 

Heritage Hill Burger
– 16 –

Half pound signature ground beef topped with Chef Tank’s toasted pecan bacon jam and Manchego cheese on a toasted brioche bun. Served with French fries.

GRILL

All of our Beef Selections are Ohio Proud. Served with a Salad & Choice of Starch

 

 

Bone-In Ribeye
– 30 –

Prime Ribeye steak cooked to your liking, served with your choice of starch, and house blistered green beans 

 

 

 

 

New York Strip
– 28 –

Prime Strip steak cooked to your liking, served with your choice of starch, and blistered green beans

 

 

 

 

Kinsman Filet
– 6 oz. 22 –
– 8 oz. 24 –

Sirloin cooked to your liking, served with your choice of starch, and blistered green beans

 

 

 

 

Cowboy Cut Porkchop
– 21 –

All natural Long-Bone Porkchop cooked to your liking, served with your choice of starch, and blistered green beans 

 

 

Filet Mignon
– 8 oz. 32 –

Local Prime beef tenderloin cooked to your liking, served with your choice of starch, and asparagus

Grill entrées come with a
choice of the following:

Vegetable Du Jour (ask your sever)

House Green Beans

Creamed Spinach

Fresh cut French Fries

House Smashed Potatoes

Sweet Waffle Fries

Creamy Wild Rice

Smashed Cauliflower 

Available after 5 pm

Baked Potato

Baked Sweet Potato

 

 

 

 

Available upon request

Macaroni and Cheese   

Cup of Soup

 

 

 

 

Steak/Chop Toppers

Sautéed Portobello mushrooms with butter and herbs   6

Candied shitake mushrooms   3

Burgundy caramelized onions   3

Palermo crust     3
(breadcrumbs, garlic, thyme, caper,
and a touch of anchovy)

Broiled bleu cheese   3

McKenzie goat cheese   5

Port-Demi Glaze   3
(house-made beef demi glaze with Port Wine Reduction) 

Horseradish Cream   3
(ground extra-hot horseradish, crème fraiche, wine vinegar, and shallot, served cold)

Fresh Horseradish Garlic Butter, or House Steak Sauce by request    3

BURGERS

All Burgers are made from local Heritage Hill beef. A signature blend of Sirloin, Short Rib and Brisket

 

 

Heritage Hill Burger
– 16 –

Half-pound signature ground beef topped with Chef Tank’s toasted pecan bacon jam and manchego cheese on a toasted brioche bun. Served with French fries.

 

 

 

Patty Melt
– 
15 –

Grilled marble rye, Guggisberg baby Swiss, Middlefield Original’s cheddar, caramelized Spanish onion, with an 8 oz. patty. Served with French fries.

 

 

 

Candied Bacon Burger
18 –

Half-pound burger patty topped with Walnut Hill silvo-pastured shoulder bacon coated in black pepper and brown sugar, with melted manchego cheese on a brioche bun. Served with French fries. 

 

 

 

Cheese Burger
– 12 –

Choice of cheese
American, manchego, Swiss, cheddar, or bleu cheese. Served with French fries.

Pizza

12-inch Thick Chicago-Style
– 13 –

 

 

Toppings
– 2/each –

Applewood-smoked bacon

Black olives

Pepperoni

House-made hot peppers in oil

House-made sausage

Sautéed baby Portobello mushrooms

Sweet peppers

Sweet onions

Grape tomatoes

Spinach

Kalamata olives

Pepperoncini peppers

Prosciutto 

Specialty Pizzas

 

 

 

Contadina
– 18 –

Applewood-smoked bacon, fresh asparagus, Portobello mushrooms, mozzarella, and Parmesan cheeses

 

 

Prosciutto Portobello
– 17 –

Pecorino Romano, mozzarella, sautéed Portobello mushrooms, and thin-shaved imported prosciutto

 

 

 

White Hot
– 15 –

Roasted garlic olive oil, house-made hot peppers in oil, grape tomatoes, mozzarella cheese, and Pecorino Romano 

 

 

Greek
– 18 –

Roasted garlic olive oil, fresh spinach, Kalamata olives, sautéed onions, pepperoncini peppers, grape tomatoes, feta cheese, and a touch of mozzarella  

FRESH. CREATIVE. DELICIOUS.

Treat yourself to delicious, farm-to-table fare, premium cocktails, craft beer and a cultivated wine list. Join us for lunch, afternoon tea or an elegant chef’s dinner experience.

 

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