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STARTERS, SOUP AND SALAD

111 FRIES 6 V
Rosemary, romano, malt vinegar aioli

DEVILED EGGS 8 GF
Bacon onion jam, pickled jalapeno, smoked paprika, crispy leeks

KIMCHI RICE BALLS 8 V VEO
House kimchi, sushi rice, togarashi, tempura, wasabi mayo

STUFFED PEPPERS 12 GF
Moroccan lamb, curry sauce, Poblano peppers, cashew crumbs

CHIAQUILES 10 GF
Shagbark corn tortilla, pulled smoked chipotle chicken, salsa verde, chihuahua cheese

VEGETABLE FLAT BREAD 13 V VEO
Tomatoes, zucchini, basil, red onion, roasted mushroom, stracciatella

111 AHI TUNA* 11 GFO
Napa cabbage kim chi, wasabi mayo, ginger soy Vinaigrette, chinese black rice, cilantro

SOFT PRETZEL 10 V
Giant Bavarian style pretzel, everything seasoning, smoked gouda cheese sauce, siracha mustard sauce

CHEESE PLATE 16 V GFO
Assorted local and imported cheeses, house accompaniments, crackers

111 TOMATO BASIL SOUP 5 V
Basil pesto, croutons (add bacon 1)

111 SALAD 5 GF
Baby arugula, shaved parmesan, bacon, caramelized shallot vinaigrette

CAESAR SALAD 8 GFO
Heart of romaine, crouton, parmesan, house Caesar dressing

HEIRLOOM TOMATO SALAD 10 V VEO GF
Burrata, balsamic, basil gel, olive oil

$1 off any soup or salad with entrée purchase. Add to any salad… Chicken 7, Ahi Tuna 9, Salmon 12

PASTA

SEAFOOD NEWBERG PASTA 25
Scampi, scallops, lobster, sherry cream sauce, parsley fettuccini

111 LOBSTER MAC 2.0 12/21
Cavatappi, parmesan-fontina cream, truffle, sweet corn, toasted crumbs, chives, shaved parm

SCAMPI* 22
Fresh Ohio made Buccatini, white wine, garlic, chili flacke, herbs, locatelli romano

AGNOLOTTI 22
Housemade truffle-goat cheese-lemon agnolotti, asparagus, peas, morels, short rib, demi, pea shoots

CHIPOTLE CHICKEN AND ANDOUILLE 19
Fresh Ohio made Garganelli, Cajun cream peppers, onions zucchini, tomatoes

VEGAN PUNTTANESCA PASTA 17 V
Cavatappi, castelvetrano olives, capers, white wine, house marinara, vegan mozzarella

ENTREES

SALMON* 22
Zucchini, asparagus, peppers, tomato, orzo, lemon herb vin

RED SNAPPER* 25 GF
Zucchini, peppers, carrots, bamboo rice, green onion, coconut curry sauce, cilantro

SCALLOPS 28 GF
Sweet corn-bacon risotto, piquillo pepper coulis, pea shoots

FILET OF BEEF* 26
Twin Beef tenderloin medallions, tomato and spinach cous cous, zucchini, Roasted mushrooms, demi

BAHN MI BOWL* 19 GFO
Go-chu-jang, katsu pork, bamboo rice, 6 min egg, do chua, green onion, sambal, cilantro

CHICKEN“PARMESAN” 21 GFO
Tomato-parmesan risotto, Gerber airline breast, fried burrata, housemade marinara, crispy basil

CHICKEN AND WAFFLES 17
Ricotta waffle, brined-buttermilk fried chicken, tobasco butter, pickled jalapeno, bourbon maple

FISH TACOS* 16
Cajun Dusted barramundi, apple cabbage slaw, piquillo coulis, chipotle mayo, flour tortilla

111 BURGER* 16 (ADD EGG FOR 1)
House blend beef, smoked gouda, house pickles, arugula-tomato-onion

May substitute chicken or housemade salmon burger at no charge
111 Burger and Fish Tacos are served with choice of 111 side salad or side of 111 fries

SIDES

ASPARAGUS 7, ZUCCHINI 5, BAMBOO RICE 5, TOMATO PARMESAN RISOTTO 8

DESSERT

SALTED CARAMEL CHEESECAKE 7.5
Pink Himalayan salt, chocolate whipped cream, peanut brittle

BERRY BEIGNETS 7
Trio of warm Berry Beignets, lemon-ginger-turmeric sorbet

S’MORES ICE CREAM SANDWICH 6
Marshmallow ice cream, triple chocolate cookie, graham cracker crumbs

ICE CREAM TASTING (PICK 3) 6.5 GF
Vegan Berry, Coffee, Vanilla, Seasonal

PORT

(PRICE IS PER 3OZ POUR)

Heitz Cellars Ink Grade 10
Made from ancient Portuguese varietals on the estate in Napa showing a rich full body and balanced sweetness. Multiple vintage blending achieves deep, dark berry flavors and smooth notes of honey.

Porto Kopke 20 year old Tawny 17
Blended from 15-35 year old wines, butterscotch, maple syrup, honey and oak aromas. Complex on the palate with notes of caramel, almonds, dried fig merge with hints of citrus fruit and walnut on the sweet finish.

W&J Grahams 10 year old Tawny 9
Sweet floral aromas and red raspberry fruit tones. Zesty and plush on the palate showing creamy vanilla, raspberry and cocoa powder.

COFFEE
We source our coffee from Top of The Mountain Coffee. Owners Steve and Laura Ross, dry and roast their beans locally and follow strict guidelines to maintain their various certifications. All the beans they bring in are from Honduras and are shade and mountain grown, from a single plantation. Their coffee helps to fund their mission work and most of the proceeds they make go back to helping the people they serve in Honduras.

Coffee 2

Espresso Single-2; Double-3.5

Keoke Coffee 7
Brandy/Kahlua/Creme de Cacao/Whipped Cream

B-52 Coffee 9
Baileys/Grand Marnier/Kahlua/Whipped Cream

Irish Coffee 9
Tullamore Dew/Brown Sugar/Whipped Creamev

We take great pride in crafting each dish with very specific combinations of flavors and textures, we ask that you please refrain from requesting substitutions unless for specific food allergies or dietary restrictions.
Guests with known food allergies should alert their server. We thank you for trusting our culinary experience

Let us host your next event or other catering needs. Book our party room today.
Ask your server for further details.

Executive Chef: Anthony Scolaro GM: Meghan O’Donnell

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

GF = Gluten Free Friendly
GFO = Can be made Gluten Free upon request
V = Vegetarian (we can create vegan dishes)

Guests with known food allergies should alert their server prior to ordering.
20% gratuity will be added to parties of 8 or more

111 MARGARITA 7
Milagro Silver Tequila/Cointreau/Tres Agave/House-made Sour -Try It “Anthony Style” With Jalapeno!

BARDSTOWN 11
Elijah Craig 12yr/Domaine de Canton/Lemon Juice/Angostura/St. Hilaire Brut

THE SYCAMORE 11
Larceny/Domaine de Canton/Nonino Amaro/Orange Bitters

43 AND COUNTING 8
Peloton de la Muete Mezcal/Milagro Silver/Licor 43/Simple Syrup/Lemon Juice

PAPER PLANE 11
Elijah Craig 12yr/Aperol/Nonino Amaro/Lemon Juice

ANCHO GUSTO 9
Peloton de la Muerte Mezcal/ Ancho Reyes/Bitter Truth Apricot Liquor/Lime/Simple Syrup

SMOKY PALOMA 8
Peloton de la Muerte Mezcal/Tres Agave/Lime Juice/Grapefruit

BEES KNEES 8
Beefeater/Lemon Juice/Honey Syrup

THE BROWN DERBY 8
Elijah Craig/Fresh Grapefruit/Honey Syrup

HOUSE WHITE= STIMSON CHARDONNAY 6

RIESLING-DR. LOOSEN “GREY SLATE” (MOSEL, GERMANY) 7
Beautifully structured, showcasing pineapple, white peach, and green apple aromas and flavors with a bright and lively finish.

PINOT GRIGIO-PERTICO VIGNETI DELLE DOLOMITI (ALTO ADIGE, ITALY) 8
Light green hues with a radiant straw-yellow color. Striking aromas of pear and apples carry on the palate with a smooth, lingering mineral finish.

SAUVIGNON BLANC-ORCHARD LANE (MARLBOROGH, NZ) 8
Instantly appealing on the nose showing ripe peaches, passionfruit, floral and lemongrass. The palate delivers lush fruit intensity, enhanced by a juicy mouthfeel and bright acidity with a lengthy, refreshing finish.

PICPOUL DE PINET-DOMAINE LA CROIX GRATIOT (LANGUEDOC, FRANCE 8
100% Piquepoul Blanc translates to “lip stinger” referring to the grapes naturally bright acidity. Aromatic nose of white flowers and fresh melon. Pear, white peach, tropical notes and mineral round out the palate.

ROSE-ELK COVE VINEYARDS (WILLAMETTE VALLEY, OREGON 8
Hand harvested Pinot Noir grapes from estate vineyards shows a vibrant sunset color in the glass. Aromas of sweet cherry, strawberry, rose petals and orange zest. A juice palate of tart cherry, pear, honeydew melon, and a zippy lime peel finish.

PROSECCO-GRAN PASSIONE (VENETO, ITALY) 9
100% Glera grown in the chalky soils of Treviso. Yellow flowers, peach, apple and pear aromas carry through on the palate as well as a crisp minerally, creamy finish.

BUBBLES-SAINT HILAIRE BRUT (BLANQUETTE DE LIMOUX LANGUEDOC, FRANCE) 9
In 1531 the Benedictine Monks of the Abbey of Saint Hilaire began, making it the oldest sparkling wine in France. Attractive yeasty aroma and luscious creamy texture, highlighting crisp citrus and apple flavors.

CHARDONNAY-GROTH VINEYARDS (OAKVILLE, NAPA) 12
100% Estate Chardonnay selected from the Hillview Vineyards for a harmonious wine singing aromas of bright lime, citrus, tropical fruit playing off the yeast, wet-stones and hints of caramel. Eight months of “surlie” aging adds to the creaminess and richness, lingering on the finish.

HOUSE RED = STIMSON CABERNET/MERLOT BLEND 6

WASHINGTON STATE RED BLEND-KIONA ESTATE CUVEE (COLUMBIA VALLEY, CA) 8
Two Estate vineyards in the Columbia Valley and Four Estate vineyards from Red Mountain AVA highlight a blend of Cabernet Sauvignon 38% Merlot 37% Syrah 21% and Mourvedre 4% for a wine loaded with red and black cherry and berry fruits, hints of pepper and baking spice, light oak and a smooth finish.

MERLOT-HANAIALI’I (NAPA, CA) 9
A partnership with two historic Napa Valley families and a 5 time Grammy nominee, Amy Hanaiali’I. Showcasing a Cabernet drinkers style Merlot, spicy aromas and rich flavors of plum, cherry, cocoa and vanilla. Made to impress the experienced Oenophile and suit the palate of the casual wine drinker.

PINOT NOIR-ELIZABETH ROSE (YOUNTVILLE, NAPA) 9
100% Pinot Noir from the Block House Vineyard in Yountville. Certified Organic. Ripe strawberry, cherry, red raspberry, morel mushroom, forest floor carry the wine throughout, rounded by light oak for a spicy finish and pinch of smoke.

MONASTRELL-BODEGAS JUAN GILL (JUMILLA, SPAIN) 8
Explosive aromas of ripe currant, red raspberry and hints of smokiness. Rich, powerful and viscous on the tongue, crème de cassis, black currant are silky and juice. A long spicy finish with toasty French oak subtleties.

CABERNET SAUVIGNON-OBERON (NAPA, CA) 12
A Napa Cabernet from the Tim Mondavi family of wines that is smooth and beautiful. Deep colors, supple silky tannins and vibrant black cherry, candied blackberry and spices. A hint of coffee and dark chocolate create a lingering and delightful finish.

GRENACHE-JOEL GOTT “SHATTER” (MAURY, FRANCE) 10
100% Grenache from over 60-year-old hillside vines, highlighting aromas of candied cherry, leather and vanilla. The palate has loads of ripe cherry and bramble fruit and undertones of earth, spice and vanillin oak.

RED BLEND-PRISONER RED (NAPA, CA) 17
An interesting blend incorporating Zinfandel, Cabernet Sauvignon, Syrah, Petite Sirah and Charbono that features enticing aromas of Bing cherry, dark chocolate, clove and roasted fig. Persistent flavors of ripe raspberry, boysenberry, pomegranate and vanilla linger harmoniously for a smooth and luscious finish.

*This glass pour is from a Coravin System*

PRIVATE DINING ROOM
Please contact Meghan O’Donnell to arrange your event at 330-952-1122 or email at pender@111bistro.com

Rates
(Includes 3 hours of room rental, $20/hr additional)
Friday and Saturday Evenings $100
Monday-Thursday Evenings $50
Monday-Sunday Daytime $50
Sunday Evenings – Call for availability

*Food and Beverage Minimum May Apply*

*Sales tax and 20% gratuity will be added to food and beverage charges
*Linen tablecloths available upon request for an additional charge
Existing In House Napkins for no additional charge
*All Prices subject to change*

GF=Gluten Free GFO=Can be made Gluten Free on request V=Vegetarian VEO=Vegan Optional
(We can create vegan dishes)

**This is a basic outline of our offerings for private dining. We are willing and able to customize your experience based on your needs.**

Items and Conduct Not Permitted in Private Dining Room
Confetti or Glitter
Tape on painted walls
Nails, staples or push pins
Excessively loud music
Outside Food or Alcohol

*Under the guidelines of our State Liquor License, all alcoholic beverages must be purchased through One Eleven Bistro.
*Guests may not consume their own alcoholic beverages on the premises*

Under the guidelines of the Ohio Health Department No outside food is permitted
with the exception of specialty cakes

Outside cakes subject to fee of $2 per person
Includes: cutting and service of cakes, use of plates, utensils and napkins

BRUNCH SELECTIONS
All plated options will be served as stated below, substitutions not permitted upon ordering

PLATED BRUNCH
(Groups of 25 or Less Only)
Limit of 2 options

Crab Cake Benedict-Lump crab, poached egg, fried pork belly, hollandaise, arugula $16

111 Breakfast-3 scrambled eggs, potato hash, bacon, English muffin $9

Steak and Eggs-2 eggs over easy, potato hash, English muffin $14

Biscuits & Gravy-House made maple sausage-chorizo gravy, 2 eggs over easy, potato hash $13

Pancakes-Seasonal flavor, berry syrup, honey butter $10

French Toast-Seasonal crust, cinnamon syrup $12

111 Burger-House blend beef, smoked gouda, house pickle, arugula-tomato-onion with fries $16

BLT-Bacon, arugula, tomato, multigrain bread, mayo $15

111 Salad-Arugula, bacon, shaved parmesan, caramelized shallot vinaigrette $8

Caesar Salad-Baby romaine, house Caesar dressing, parmesan, croutons $8
*Add to Salad Chicken 7, Ahi Tuna 9, Salmon 12*

BRUNCH BUFFETS
(minimum 20 people)
Choice of 3 breakfast items, 2 lunch items, and 1 pastry
Buffets start at $20 per person

Breakfast Items
Scrambled Eggs
Bacon
Sausage
Mixed Fruit
Potato Hash
Pancakes
French Toast
Biscuits and Gravy Add $2

Lunch Items
111 Salad
Tomato Basil Soup
Caesar Salad
Seasonal Soup
Cavatappi with red sauce, parmesan cream, or pesto
Lobster Mac Add $4
Margherita Flatbread

Pastries
Coffee Cake
Mini Muffins
English Muffins

LUNCH SELECTIONS
All plated options will be served as stated below, substitutions not permitted upon ordering

PLATED LUNCHES
(Groups of 25 or Less Only)
Limit of 2 options

SANDWICHES
Sandwiches served with 111 Fries

111 Burger-Smoked gouda, house pickles, arugula-tomato-onion $16
*Sub Grilled Chicken*

BLT-Bacon, arugula, tomato, multigrain bread, mayo $15

Chicken Salad-Grilled chicken, arugula, tomato, brioche $15

Seasonal Sandwich MP

SALADS
(proteins can be changed and priced accordingly)

111 Salad-Baby arugula, shaved parmesan, bacon, caramelized shallot vinaigrette $8 GF

Caesar Salad-Baby romaine, house Caesar dressing, parmesan, croutons $8 **

Garden Salad- Cucumber, tomato, red onion, carrot $9

Seasonal Salad MP
*Add Chicken 7, Ahi Tuna 9, Salmon 12*

PICK 2 COMBOS
$15
½ Sandwich: BLT, Chicken Salad, Seasonal Selection
Soup or ½ Salad: 111 Salad, Garden Salad, Tomato Basil Soup, Seasonal Selection

LUNCH BUFFETS
(minimum 20 people)
All buffets include choice of one soup and one salad.
Choice of two entrees, one starch, one vegetable, and one dessert
Buffets start at $22 per person

Soup and salad options
111 tomato basil soup
Seasonal soup
111 Salad
Caesar Salad

Entrees
Chicken parmesan- tomatoes, basil, and parmesan
Teriyaki chicken stir-fry- mixed vegetables, teriyaki sauce
Sliced herb brined pork loin- rosemary demi-glace
Grilled chicken breast- apple cranberry salsa, balsamic
Seared Faroe Island Salmon- mustard cream sauce add $3 per person
111 lobster mac- add $4 per person

Starches
Cavatappi with red sauce, parmesan cream, or pesto
Roasted Yukon potatoes
Garlic mashed yukons
Chinese Black Rice pilaf

Vegetables
Roasted vegetable medley
Seasonal vegetable medley
Green beans
Grilled asparagus add $2 per person

* Dessert Tray Options Available*

APPETIZER SELECTIONS
Pick 2 options $8 per person
Pick 3 options $11 per person
Pick 4 options $14 per person

Tandoori Chicken satay GF
Bacon and beer Brat Bites GF
Margherita flatbread V
Chicken flatbread
Edamame Potstickers V
Chicken Teriyaki Potstickers
Pork Potstickers
Mac and Cheese Bites V
Fried Ravioli
Goat cheese and cranberry pesto bites
Arancini V
Pretzel Bites V
Coconut Shrimp
Hush Puppies V
Deviled Eggs GF

APPETIZER PLATTERS
Serves 20 people
Vegetable Tray- Assortment of seasonal vegetables, Naan bread, Hummus, Seasonal Dip $60
Bruschetta Tray- Traditional tomato, crostini $50
Cheese Tray- Smoked gouda, swiss, fontina, specialty, crackers $75

DESSERT TRAYS
Serves 20 people
Chocolate Lovers-Cookies, Brownies, Eclairs $75
Cheesecake-Plain, Mocha, Strawberry, Chocolate $85
Assorted-Cookies, Brownies, Cheesecake, Lemon Bars $80

DINNER SELECTIONS
Plated Dinners
(Groups of 25 or Less Only)
Includes choice of one dinner starter and one dessert
Maximum of 2 Selections

PLATED DINNER STARTERS
111 tomato basil soup
Seasonal soup
111 salad
Caesar salad

PLATED DINNER ENTREES
Chicken Picatta- Cavatappi pasta, lemon butter caper sauce, roasted vegetable medley $24
Chicken Marsala- Seared chicken, marsala cream sauce, mushrooms, Fettuccini, tomato basil salsa $24
Herb Grilled Chicken-Yukon mashed potatoes, seasonal vegetable, apple cranberry salsa, jus GF $26
Grilled herbed Faroe Island Salmon- Roasted Yukon, green beans, mustard cream sauce GF $27
Seared scallops- Herb marinated, sweet corn risotto, green beans, tomato salsa GF $32
Grilled Pork loin chops- Rosemary risotto, roasted vegetable medley, rosemary demi-glace GF $26
111 Lobster Mac- Cavatappi, parmesan fontina cream, truffle, chive, toasted crumbs, parmesan $27
Pasta Primavera- Seasonal vegetables, marsala cream, shaved parmesan V $22
Seared Filet Mignon-Garlic Yukon mashed, sautéed mushrooms, seasonal vegetables, Demi-glace GF $39
Grilled Hanger Steak- caramelized onion risotto, green beans, house made steak sauce $36
Surf and Turf- Petit filet with red wine demi and house-made crab cakes with ravigote sauce, garlic Yukon mashed potatoes, seasonal vegetables $45

PLATED DINNER DESSERTS
Salted Caramel Cheesecake- chocolate crème, peanut brittle, pink Himalayan salt
Brownie Sundae- vanilla ice cream, house-made brownies, whipped cream, chocolate sauce
Seasonal MP

DINNER BUFFETS
(Minimum 20 people)
All buffets include plated 111 salad
Choice of two entrée selections, one starch, one vegetable
All Buffets start at $25 per person

Dinner Buffet Entrées
Chicken Marsala- marsala cream
Chicken Picatta- white wine, lemon, capers
Grilled Brined Chicken- apple cranberry salsa
Grilled Pork Loin chops- Rosemary demi
Seared Pork Tenderloin- Maple glazed
Herb Salmon- Herb Marinated, mustard cream add $1 per person
Teriyaki Salmon- Teriyaki glazed add $1 per person
111 Lobster Mac- add $2 per person
Pasta Primavera- seasonal vegetables, oven roasted tomatoes, marsala cream, parmesan
Seared Beef Tenderloin- Red wine demi add $11 per person

Starch
Add $4 per person for an additional choice
Herb Roasted Yukons
Garlic Mashed Yukons
Cavatappi Pasta with pesto sauce
Caramelized onion risotto or Rosemary risotto add $1 per person
Cavatappi Pasta with parmesan and fontina cream

Vegetables
Add $4 per person for an additional choice
Green Beans
Roasted vegetable medley
Seasonal vegetable medley
Grilled asparagus add $2 per person
Roasted rainbow carrots

*Dessert Try Options Available*

BAR AND BEVERAGE SELECTIONS
Cash Bar
Each guest will incur the cost of his or her own drinks

Consumption Bar
Price will be determined by the number and types of beverages consumed

We can limit bar selections based on your party’s needs.
Some Options Include:
Beer (Draft & Bottles) and Wine (Glass Pours) Only
House Wine and Bottled Beer Only
Beer, Wine and Well Liquor Only
Drink Tickets

CATERING REQUEST FORM

Please fill out the following form with your catering requests.

GF = Gluten Free Friendly
GFO = Can be made Gluten Free upon request
V = Vegetarian (we can create vegan dishes)

Guests with known food allergies should alert their server prior to ordering.
20% gratuity will be added to parties of 8 or more