vegetables by the scoop
Our seasonal vegetables (served in portions we call scoops) are the heart of our menu and service line. Mix and match vegetables and pair them with any of our menu items to fully experience the season.
Tossed to order and freshly packaged to take away, these are hearty, delicious, and dynamic salads that make a meal all on their own.
farm egg classics
Baked into a flaky crust or without any crust at all, we combine the season’s best ingredients with whipped local eggs in quiches, frittatas, crostatas, and stratas. Pair them with scoops of vegetables.
Served between house-made and local, artisan-made breads, we’re layering vegetables every which way into a format we all know and love, but in a fashion we’re pretty sure you haven’t experienced before.
Breads crafted by extraordinary, local bakers make the perfect base to show off the season’s best ingredients. We offer a selection of toasts that are always changing. In the spring, we love ramp pesto and greens or radishes with cloverton butter. In the summer, we’ll layer peaches, goat cheese, honey, and thyme or heirloom tomatoes and basil aioli. In the fall, we serve eggplant caponata with pickled raisins, pine nuts, and arugula and in the winter, our menu may feature roasted pumpkin with onion jam.
Made with love and finished with just-right garnishes, every Little Eater soup features vegetables in one of their most comforting incarnations.
Our buttermilk cheddar biscuits loaded with Honeyrun Farm honey butter are always a good idea.
A final touch to a meal or a standalone snack, our classic chocolate chip cookie (the best around), our breakfast cookie (packed with all gluten-free ingredients), and a growing list of produce-inspired sweets are always worth it.
Make your first meal your best meal. (Until you swing back by for Little Eater lunch or dinner, of course.) Try our signature granola made with organic gluten-free oats, coconut, raisins and vanilla, and sweetened only with Ohio maple syrup.