*The menu sometimes changes daily with seasonal availablity of ingredients.

Spring Dinner Menu

Snacks

Truffle Maple Brussels Sprouts - Flash Fried Cauliflower - Marinated Olives 6 each Todays Cheese Plate currant olive jam, spiced nuts, crackers 6 each
Seasonal Oysters chilled or Rockefeller 3 each 6/15 (limited availability)
Broiled Scallops creamy cognac, bacon, spinach & bleu 12

Flatbread

Crab creamy cognac, spinach, bacon, parm & bleu 12 Cauliflower red onion, olive & arugula w/citrus 10

Soup & Salad

Smoked Potato Soup malt vinegar, buttermilk, potato croutons 10
Butternut Squash Soup red apple & red curry 9
Baby Beet Salad radish, feta whip, blueberry, poppy seed, pistachio 11
Sarah’s Wedge creamy bleu, bacon, crispy onion, French dressing 8
Mesclun creamy red wine vinaigrette, pecan, parm, soft herbs 9

Pasta

Fettuccini, baby beets, radish sprout pesto, feta cream, pickled onion, pistachio 17
Pappardelle, smoked mushroom, almond & roasted garlic, peppered goat whip, sherry vinegar 19
Linguine Prince Edward Island mussels, sorrel cream, leeks, black pepper 18

Mains

Scallops risotto, honey mustard, lime, cilantro, white chocolate & cherry 26
Halibut clams, potato, sorrel aioli, tomato & fennel, celery leaf 32
Ohio Rib eye baby vegetables & A-2 sauce 32
Rack of Lamb pea risotto, pickled yogurt & spiced pistachios 32
Duroc Pork Chop Brussels sprout, apple & caramel onions 24
Bistro Burger smoked cheddar, caramelized onion, apple mayo w/fries & pickle 15

Executive Chef- Jesse Harris
Necessary Details: Corkage Fee $20.00 20% Gratuity for parties of 8 or more & the Chef’s Table Caution: Consuming raw or under cooked foods may increase your risk of food borne illnesses.

Dinner

Lunch