Next Menu Drops August 13th! Check out all our upcoming events Click Here

    • Our Menu

    Dinner Menu

    GF – Gluten Free Friendly | GFO – Gluten Free Friendly Optional | V – Vegetarian | VE – Vegan | VEO – Vegan Optional
    20% Gratuity will be added to parties of 8 or more | $2.50 per person for outside dessert | $7.00 if entrée is split by the kitchen
    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
    The following major food allergens are used as ingredients: milk, egg, fish, shellfish, tree nuts, wheat, and soy.

    Starters

    Pork Belly 16 thai chili-gochujang glaze, sweet corn panna cotta, bok choy slaw
    Calamari 17 ½ lb domestic rings, house dredge, banana pepper, garlic, smokey tomato sauce
    Polpetta 15 chef’s homage to family, beef-veal-pork meatballs, romano, herbs, sunday gravy
    Scallop Ceviche 17 baby patagonian scallops, grapefruit, lime, pomegranate, shallot, tajin tortillas GFO
    111 Ahi Tuna* (GFO) 16 Black rice, cleveland kimchi, ginger soy vinaigrette, wasabi mayo, scallion, sesame .
    111 Tomato Basil Soup 11 Basil pesto, crouton.
    111 Salad (GF) 11 Baby arugula, shaved parmesan, crumbled bacon, caramelized shallot vinaigrette.
    Caprese Flatbread 19 heirlooms, pesto, burrata, red onion, balsamic reduction, olive oil, basil / V / add proscuitto +5
    Stuffed Peppadew Poppers 16 truffle goat cheese stuffed peppadews, proscuitto wrapped, balsamic reduction / GF
    111 Fries (V) 9 Rosemary, pecorino romano, malt vinegar aioli.

    Entrees

    Wagyu Flank Steak 46 8oz, roasted fingerlings, mustardy fried brussels, juniper demi glace
    Chili Garlic Soba 22 crispy cleveland tofu, bok choy, carrot, shiitake, scallion, black garlic, furikake
    Eggplant Parmesan 25 roasted red pepper sauce, burrata, bucatini-tomatoes-eggplant, basil, romano / V
    Salmon 32 8oz Norwegian, almond cous cous, morrocan corn-avocado-peppers, ginger-apricot glaze
    Pork Tenderloin 25 guajillo chili brine, elotes grits, tomatillo salsa, cilantro, pickled radish, queso fresco GF
    Walleye 35 10oz, pistachio cornmeal dusted, dijon cream, french beans, roasted fingerlings, crushed pistachio / GF
    Lamb Shank 30 cider braised, creamy lemon-apple-brussel-ricotta gnocchi, braising jus
    Lobster Mac 30 fontina-gruyere cream, sweet corn, white wine, cavatappi, truffle, chive, gremolata
    Chicken and Waffles 25 house ricotta waffle, bourbon maple, pickled jalapeno, tobasco butter / add nashville hot +3
    111 Burger* 23 ½ lb wagyu blend, arugula - red onion - tomato, smoked gouda, house pickle, egg bun.

    Desserts

    Key Lime Pound Cake 13 coconut caramel, whipped cream, coconut-graham cracker crumble
    Peach Cobbler 13 maple bourbon ice cream, streusel, honey pecans, roasted peaches
    Chocolate Cherries Jubilee GF 13 chocolate meringue, cherries, amaretto creme anglaise