Toast

Toast Cleveland Dinner Menu

Our kitchen turns out seasonal dishes made from scratch, sourced from nearby small farms. Menu key: veg = vegetarian, v = vegan, gf = gluten free, n = nut allergy, s = sesame allergy.

Small Plates to Share

• Fried Brussels Sprouts — 11. Veg, GF or V available, S. Deep-fried Brussels sprouts with sambal aioli, soy caramel drizzle, toasted sesame seeds and chives.
• Apple Salad — 13. Veg, GF, V, S. Fresh local apples from Rittman Orchards, local lettuce mix, toasted pepitas, dried cranberries and a maple-tahini vinaigrette.
• Buffalo Cauliflower — 10. Veg, available V or GF. Tempura batter, buffalo sauce, bleu cheese dip.
• Frites — 8. GF, veg, available V. Fresh-cut Idaho potato fries with tomato jam and aioli.
• Pickle Plate — 7. V, GF, veg. An assortment of four housemade pickled vegetables.

Cheese & Charcuterie Boards

• Small Board — 19. Choose any three from our charcuteries and cheeses, served with crostini and housemade accoutrements.
• Big Board — 36. All six options from our charcuteries and cheeses, served with crostini and housemade accoutrements.

Charcuterie

• Housemade pork terrine (contains gluten) — 8
• “Dodge City” Salami — 10
• Stagberry Salami — 8

Charcuterie available nut free.

Cheese

• Taleggio — 9
• Moody Bleu — 9
• Gouda — 8

Cheese is veg and available nut free.

Main Dishes

• Salmon Special — 34. GF, S. A 7oz Verlasso salmon fillet, pan-seared and crusted in everything bagel seasoning, served over cream cheese mashed potatoes and garnished with fried Brussels sprouts.
• Pork and Beans — 26. GF. Braised then deep-fried pork belly slices served atop tomato and white wine braised cannellini beans, drizzled with a maple-garlic gastrique and garnished with chives.
• Asparagus Risotto — Half 13 / Whole 25. Veg and GF, available V. Arborio rice simmered with roasted asparagus, vegetable stock and an asparagus cream, topped with parsley, lemon zest and grated pecorino sardo.
• Spring Pasta — Half 15 / Whole 29. Handmade fettuccine tossed in a Cleveland stadium mustard cream sauce with beer-poached kielbasa and caramelized onions, garnished with crispy fried sauerkraut and chives. A Cleveland Guardians inspired spring pasta dish!
• Roasted Turkey Sandwich — 13. Sundried tomato aioli, pickled red onion, lettuce and swiss cheese on sourdough.
• Brisket Burger — 13. Available GF (on lettuce). Raclette cheese, tomato jam, lettuce, pickles.
• Rice & Bean Burger — 13. Veg, available V and GF (on lettuce). Housemade patty, vegan southwest aioli, lettuce, pickles, housemade brioche.
• Butcher’s Cut — market price. Locally sourced steak or chop served with seasonal accompaniments.

Let your server know about any allergies or dietary needs. Parties of six or more have a 20% gratuity added. *Eating raw or undercooked meats, poultry, seafood, shellfish or eggs may raise your risk of foodborne illness.

Visit & Order

We're open Wednesday through Saturday, 4–11pm, and Sunday, 11am–3pm. Happy Hour runs Wednesday–Saturday, 4–7pm.

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