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The Black Door Tavern

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The Black Door Tavern

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A Spirited History

Prohibition took its toll on rural America, though a few aspiring "entrepreneurs" kept the distilling economy going. Our building housed contraband liquor and was raided by the local sheriff's department in 1927. Homeowner John Whittene was charged with possession of alcohol and received a fine of $1000. 


Today what was once known as "the brick house" is now home to Black Door Tavern. The tavern features an upstairs cocktail bar, and chef led scratch kitchen.  


Kitchen Hours:

Fri - Sat 4:00-9:00PM

Sun 1:00-5:00PM


Cocktail Bar Hours:

Sun- Thurs 1:00-5:00PM

Fri - Sat 4:00-9:00PM

Menu

Small plates

New England clam chowder

12

fennel seed crackers

Root beer braised golden beets

13

boursin cheese + sarsaparilla reduction 

Fried perogies

13

ricotta cheese filling + bourbon apple sauce + onions + crème fraiche + poppyseed

Bacon wrapped dates

14

chorizo stuffed + maple agrodolce + arugula 

Devilishly deviled eggs

16

spicy smoked jalapeno yolk + smoked salmon + salmon roe + adobo pickled egg + cilantro + crema

Smoked potatoes

11

 dill + scallion + garlic² aioli + black garlic vinaigrette  

Onion dip

12

"everything" potato chips 

Crispy shrimp

13

sundried tomatoes + olives + garlic + pesto + preserved lemon aioli 

Breads & spreads

14

carrot -tomato hummus + crunchy peas + roti + sumac

Crab dip

17

blue corn tortilla chips

Cobb salad

15

romaine + radicchio + arugula +egg + blue cheese + smoked cheddar + oven dried tomatoes + bacon + avocado ranch

Marinated Olives

10

assorted greek & italian olives

Cheese board

16

 seasonal marmalade + dried fruit + house- made crackers + nuts


Larger Plates

Chicken paillard

21

preserved lemon -cous cous + squah + harissa

Tofu chorizo

19

pickled radish + avocado + ranchero sauce + cilantro- lime rice + crema

Shrimp & grits

25

ham + shiitake + black eyed peas + ham hock jus

Pork belly lettuce wraps

17

ponzu cucumbers + carrots + green siracha sauce + hoisin + butter crunch lettuce 

Wild mushroom risotto

23

mushroom demi + mushroom confit + truffle oil

Double beef injection burger

24

beef belly pastrami + burger sauce + gruyere + cheese whiz + pickles + brioche-pretzel bun + "loaded" chips


Sweet plates

Milk & cookies

10

chocolate chip pretzel cookies + vanilla infused milk

Oatmeal pear microwave cake

9

+ coconut caramel

House- made ice cream or sorbet

4

We ask that parties making reservations for 9 or more place a credit card on file. If your party decides to cancel, please notify 24+ hours prior to your reservation to avoid a  $15 per person fee. 

Chef Chris di liSi

  Chris grew up in Northeast Ohio. He graduated from Notre Dame-Cathedral Latin, then attended Bowling Green State University, as a criminology major. Upon graduation he decided to follow his true passion for cooking and attended Western Culinary Institute, in Portland Oregon, where he graduated with honors.

  Chris returned home as an intern for the esteemed Union Club, in Cleveland. Learning his craft and French technique from their seasoned staff. Chris then moved on to the DiRoNA award winning restaurant, The Inn at Turner’s Mill. He was both Sous Chef and Pastry chef of the iconic restaurant. He learned farm to table principles, combined with scratch cooking in a seasonally changing menu environment. He jumped at the opportunity to re-open the landmark Cleveland restaurant, Pier W. As Executive Sous Chef he helped reboot the restaurant and oversee a huge staff with a heavy seafood emphasis.

  Chris moved onto to another DiRoNA, 4 Diamond award winning restaurant, Baricelli Inn. Having the opportunity to lead the kitchen with Chef Paul Minnillo, at his top-notch restaurant Where he learned fine dining at its highest level. Chris became partners with Chef Paul at Flour where they focused on Southern Italian cuisine, all from scratch and pizza. Finally, Chris used all his experience to open his own venture, The Willeyville in the new East Bank of the Flats. Where he focused on a seasonally changing menu with American flavors. 

   Chris is eager to use his experience to handcraft a small plate experience for you at Black Door Tavern. 

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Black Door Tavern

6202 South River Road West, Geneva, Ohio 44041, United States

(440)466-6604

Hours

Kitchen Hours:

Fri - Sat 4:00-9:00PM

Sun 1:00-5:00PM


Cocktail Bar Hours:

Sun- Thurs 1:00-5:00PM

Fri - Sat 4:00-9:00PM

Copyright © 2023 The Black Door Tavern - All Rights Reserved.

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