The Sycamore could open as early as the end of this month-but while we wait for the newest German Village bar/restaurant from the owner of Harvest Pizzeria, we've got a first look at what will be on the menu.

Construction inside The Sycamore (262 E. Sycamore St.) is well underway (owner Chris Crader of Harvest Pizzeria says they'll open this fall, optimistically hoping for the end of this month). Wood-paneling has been stripped to reveal exposed brick walls, tin ceiling tiles have been refinished to a silvery sheen, and there is now a kitchen, albeit a tight one. "We're going to have to like each other," jokes The Sycamore chef and co-owner Bradley Balch of the barely 300-square-foot kitchen that he says will turn out fresh, updated bar food with ingredients sourced as local as possible.

As the crew puts on the finishing touches to the former German Village dive bar, Balch (who's run kitchens around town, including Tucci's, Barrio and Elevator Brewing Co.-where he first met Crader), is nearly ready to go with his menu. While a few dishes are subject to change, Balch says, he will offer small plates, tacos, sandwiches, salads, entrees and desserts six nights a week (they'll be closed on Sunday). The Sycamore will also offer a small brunch menu of roughly five items on Saturdays starting at 11 a.m.

Here's a sneak peek at a few items on the menu (with a header that reads Serving simple, yet unexpected great food… New American with global influence… Organic and local as often as possible…):

Small plates

-Charcuterie & Cheese –daily selection of three cured meats and artisanal cheeses, honeycomb, marcona almonds, macerated figs, grill bread, sweet pickles, stone ground mustard, beet jam, $7 per person

-Ahi tuna poke, pickled red onion, avocado, crisp lotus root, shiso peppers, $15

-Grilled Amish chicken wings- charred arbol chili rub, piri piri sauce, "Yellow House" blue cheese dip, $9

Soup/salad

-Curried sweet potato bisque-sour golden raisins, candied Ohio bacon, $6

-Watercress-orange, shaved fennel, pistachio, strawberry-chive vinaigrette, "Kokoborrego" headwaters tome, $8

-Quinoa & Romesco, with spicy horseradish micro greens, pumpkin seeds, pepquino, $7

Tacos (corn tortillas, granished with radish, lime, cabbage, avocado, jalapeno)

-Sunfish- arbol chili rub, mizzuna sprouts, toasted garlic crema; grilled onion, $11

-Wild mushroom- pickled corn, "blue jacket" dairy goat cheese; pea tendrils, $8

-Al pastor- braised ohio pork belly, tamari soy pinto beans; caramelized pineapple, $9

Sandwiches (served with fresh house cut fries, malt vinegar aioli, zesty pickle)

-"Cooper Farms" turkey burger, with romesco, pickled red onion, "Lucky Penny" feta, romaine, brioche bun, $11

-"Big Shaggy" Bison burger, with "Intergration Acres" goat milk gouda, charred tomato ketchup, red onion, romaine, brioche bun, $13

-Quinoa & Chickpea burger, stone ground mustard, house pickles, arugula, heirloom tomatoes, $10

Large plates

-Ohio lake trout, with olive oil poached shrimp, blistered haricot verts, petite fingerling potatoes, preserved lemon-caper pan sauce, $23

-"Big Shaggy" Bison NY Strip, with chimichurri, house fries, kona sea salt, roasted cippolini onion, malt vinegar aioli, $27

-Harold's BBQ Amish chicken, with tobacco + worschestire brine, whipped Yukon gold potatoes, caramelized Brussels sprouts, corn shoot slaw, $19

Desserts (all $8)

-Gala apple crisp, with spiced granola, Johnson's triple vanilla bean, watershed bourbon caramel

-Banana cream tartlette, with ginger snap crust, caramelized banana, liquid valrhona "manjari," vanilla cream

-Triple Chocolate silk pie, with Oreo hazelnut crust, milk chocolate custard, bittersweet chocolate ganache, sour orange raspberries