Menu for May
Dinner
Small Plates
Roasted Almonds 3.
House Olives 3.
House Salad
Dressings – balsamic vinaigrette, yogurt herb, sesame miso, lemon Gorgonzola or blue cheese 5.
Caesar Salad
Romaine lettuce, Manchego cheese, homemade croutons and plump Spanish anchovies with the traditional garlic and lemon dressing. What could be better you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers. 8.
Totally Taurus Salad
What do you do when your favorite Taurus requests something with fresh mozzarella for her birthday brunch? Since Miss Melissa’s a salad freak, I composed this early spring salad of marinated ciliegini, roasted grape tomatoes, speck ham (think smoky prosciutto) and toss it all with plenty of watercress and arugula. 8.
Soup of the Day cup 4. bowl 5.
Black Bean Chili cup 4. bowl 5.
Cheese Service
Several artisan cheeses hand cut at the table accompanied by medjool dates and quince paste. 8. per person
Provencal Egg
Hard cooked egg halved and topped with garlic aioli, house-cured sardine and roasted red pepper on a bed of spinach dressed with lemon oil and served with toasted almonds. A great starter with a glass of Cava. 3.
Asparagus Aillade
Asparagus is one of the vegetables Ohio really does well. Here it gets a simple treatment ala Zuni Café in San Francisco. Fresh asparagus is roasted and topped with aillade, a mixture of hazelnuts, orange zest, garlic and olive. Absolutely sublime. 4.5
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, pickles and house condiments. 12.
Seared Sea Scallops with Ginger Lemongrass Beurre Noisette
Beurre Noisette is one of those classic French sauces any chef worth their toque know how to make. Here we’ve given it an Asian treatment with ginger, lemongrass and lime juice. Served with a julienne of snow peas, diced beets and house-made orange salt. 11.
Crispy Fried Artichokes
Long stemmed Italian artichokes are breadcrumbed and fried until deliciously crispy. Spring inspired creamy watercress sauce for dipping. 8.
Salmon with Black Pasta
It’s been twenty years since MK and I had this dish in a little Italian restaurant in Boston and while it may seem dated the combination is still oh so sexy. Grilled organic salmon is set atop squid ink linguine tossed with luxurious lemon cream. 12.
Pork Meatballs in Chipotle Sauce
Pork meatballs are simmered in a spicy tomatillo-chipotle sauce. Served with warm flour tortillas and plenty of sauce for dipping. 9.
Large Plates
Choose soup or house salad – make it Totally Taurus Salad or Caesar add 6.
Chive Crêpe stuffed with Local Asparagus
Tender lemon chive crêpes are stuffed with organic asparagus and creamy house-made ricotta then crisped in the oven and drizzled with Italian fig vinegar. 20.
Austrian Rhubarb Halibut
Inspired by Bouley’s restaurant in New York, fresh halibut is crusted with rosti potatoes, drizzled with fresh rhubarb sauce and garnished with fennel confit. 25.
Parisian Steamed Salmon
Steaming salmon results in a silky, sexy texture. Set atop leeks stewed in butter then garnished with a spring ragout of morels and fresh peas. Served with carrot flecked mashed potatoes. 25.
Grilled Duck Breast
La Belle Farms magret duck breast is dry rubbed with shallots, bay leaves and coriander, brushed with a mix of Riesling and honey and grilled. Served with lime and bacon infused mashed sweet potatoes. 24.
Lamb Chop and Loin
Hand cut chop and juicy lamb loin are grilled medium with a dollop of tapenade and drizzled with fresh mint oil. Served with a flageolet bean gratin. 25.
Sides
Carrot Flecked Mashed Potatoes. 4.
Mashed Sweet Potatoes 4.
Flageolet Bean Gratin 4.