Menu for June
Dinner
Small Plates
Roasted Almonds 3.
House Olives 3.
House Salad
Dressings – balsamic vinaigrette, sesame miso, lemon Gorgonzola or blue cheese 5.
Caesar Salad
Romaine lettuce, Manchego cheese, house made croutons and plump white 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 is 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.
Shaved Salad with Belletoille Toast
Thinly sliced raw asparagus, fennel and mushrooms lightly dressed with lemon and olive oil, served with a thick piece of grilled sourdough bread that has been lightly warmed with creamy Belletoille drizzled with truffle oil. 9.
Soup of the Day cup 4. bowl 5.
Black Bean Chili cup 4. bowl 5.
Spanish Nibble
Spanish Tortilla with Whiskey Sauce. – This delightful but simple dish was such a hit at our Spanish dinner this year, Kim has brought it back for a lovely, pre-meal snack. Perfect with Manzanilla Sherry or a glass of sparkling wine. 5.
Cheese Service
Several artisan cheeses are accompanied by medjool dates and quince paste. 9. per person
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 oil. Absolutely sublime. 5.
Stuffed Calamari
Tender calamari is filled with a light breadcrumb stuffing, full of fresh herbs and garlic. The calamari is quickly sautéed in olive oil and garnished with lemon, tapenade, Fresno chiles and Italian orange oil. 9.
Julia Child’s Chicken and Spinach Terrine
A light, warm weather pâté with a nip of Cognac. A thick slice is cut and served with a crunchy salad of celery, walnuts and tiny cubes of gruyere, and cornichons. 9.
Italian Spidini with Bagna Cauda
Skewered sourdough bread and fresh mozzarella cheese are brushed with olive oil and browned until it is melted and crispy. Served on a bed of roasted grape tomatoes and drizzled with hot bagna cauda – a sauce of anchovy, garlic, lemon and olive oil. 9.
Winds Shrimp Cocktail
I love fresh horseradish and there’s nothing better with horseradish than juicy domestic shrimp. Here we combine Latin flavors of chipotle, lime, and cilantro with shrimp and avocado and serve it on top of creamy horseradish panna cotta. 10.
Savory Moroccan Lamb Pastries
This finger food is truly addictive. Ground lamb seasoned with North African spices is wrapped in phyllo dough and crisped in the oven. Served with Moroccan inspired carrot pine nut salad. 9.
Large Plates
Austrian Rhubarb Halibut
Inspired by Bouley’s restaurant in New York, fresh halibut is served with rösti potatoes, drizzled with fresh rhubarb sauce and garnished with fennel confit. 24.
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. 23.
Italian Roast Pork
This flavorful antibiotic and hormone free bone-in loin is coated with garlic, white pepper, fennel and coriander, roasted whole and sliced to order between the bones. One large chop is splashed with pan juices and served with risi bisi, a springtime risotto of peas and herbs. 16.
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. 22.
Early Summer Risotto
Carnaroli rice from Italy perfectly showcases early summer vegetables. Fresh morels and English peas will be its staples along with the first of this year’s asparagus and fresh herbs. The vegetable ingredients will change daily, please ask your server. 18.
Grilled Beef Tenderloin à la River Cafe
Hand cut beef is smeared with thyme, black pepper and coarse salt, grilled to order and set atop local arugula dressed with lemon, extra virgin olive oil and curls of shaved Parmesan. Served with carrot flecked mashed potatoes. 25.
Sides
Risi Bisi 4.
Lime Bacon Sweet Potatoes 4.
Carrot Flecked Mashed Potatoes 4.