Chef-owned · Farm to fork

The Seasonal Menu at 63 Corks in Strasburg, Ohio

The seasonal menu at 63 Corks Strasburg is built around one principle: nature sets the schedule. Executive Chef Nathan Kelly draws on Appalachian heritage and Carolina roots to shape a modern American cuisine menu that shifts with every Northeast Ohio season. Nothing here comes from a big-box distributor. Every plate traces back to partners like Boltz Family Farms, Next Door Harvest, and Miller's Mushrooms and Onions, with house-made butter, pasta, cheese, and ice cream rounding out the scratch kitchen from top to bottom. Whether you are weighing the Appalachian Wagyu Beef Cheeks, the Smoked Maple Seared Hudson Valley Duck Breast, or one of the reserved Ohio Wagyu and Prime Blend steaks, this is a farm to table menu Ohio diners travel from Canton, Cleveland, and Pittsburgh to experience. The "Beginnings" starters set the tone with dishes like the Carolina Squash Blossom with blue crab and the Ohio Hot "Fall" Calamari, while the "Supper" mains and Ohio's Finest Cut steaks carry the full weight of the chef's seasonal offerings, built for a long, unhurried evening.

Our menus evolve throughout the year to reflect the seasons, ingredient availability, and the creative inspiration of our chefs. We focus on fresh, thoughtfully prepared dishes and drinks that highlight what is at its best right now. Browse a sample of our current offerings below, keeping in mind that selections may change as ingredients and seasonal availability shift.

To Begin

Beginnings

Jar of creamy dessert topped with cherry tomatoes on a wooden board, with bread in the background

main course

Supper

Plated broccolini and rice with sauce on a white dish in a restaurant setting

From the Grill

Ohio's Finest Cut Steaks

All steaks are Ultra High Quality, high-end, Ohio Wagyu & Prime Blend Grade beef. They are hormone & antibiotic-free. Accompanied by a choice of Side, Vegetable & One Sauce. "Please Allow Additional Time for Medium Well or Well Done"

  • A La Carte Sides: Smoked Whipped Potatoes | Sweet Potato Frites | Roasted Parm & Herb Fingerlings | Gnocchi & Parmesan Cream
  • Vegetable: Grilled Asparagus | Baby Roasted Carrots | Millers Mushrooms & Onions
  • Sauces: Red-Eye Demi Glace | House 63 Sauce | Apricot Whiskey Agrodolce
  • Enhancements: Buttered Lobster $20.00 | Jumbo Scallops $28.00 | Torched Blue Cheese $7.00
Custard dessert topped with strawberries and wafer on a white plate with a napkin

To Finish

Dessert

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. especially if you have a medical condition

GF - Gluten Free