Menu for March-April
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.
Thank the Goddess
Is it wrong to crave the summer in March? Is it wrong to want California when you live in Ohio? We try to get closer…crunchy romaine dressed with green goddess dressing, avocado, sweet grape tomatoes, sunflower sprouts and hard boiled egg. Be kind to yourself. Winter in Ohio can last a long time. 8.
Our Favorite Salad
Young, fresh goat cheese from Blue Jacket dairy is dredged in toasted breadcrumbs and warmed in the oven with a dollop of tapenade. Set atop a mound of dark greens, roasted tomatoes, fresh herbs and dressed with a proper French vinaigrette. 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 local honeycomb. 9. per person
Garlic Soup
This Spanish inspired soup is one of our most requested dishes. Pounds of sweet roasted garlic are pureed with cream and stock. The aromatic soup is garnished with a grilled crouton topped with Idiazábal and silken roasted red peppers. 8.
French Nibble Mushrooms Cooked Like Escargot
Earthy portabello mushrooms are diced and quickly sautéed Burgundian style with butter, garlic and lemon juice. Served with a Pinot Noir reduction 4.
Fresh Artichokes Remoulade
Fresh artichokes are steamed then grilled with fruity extra virgin olive oil and fleur de sel. Served with Remoulade, it’s a classic and yes, you do have to get your fingers messy. 9.
Lima Beans and Mussels with Spanish Spices
Fresh P.E.I. mussels are steamed and tossed with wood-smoked Spanish pimento, fresh mint, lima beans and scallions to make an earthy, warm salad. 9.
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.
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 salmon is set atop squid ink linguine tossed with luxurious lemon cream. 12.
Large Plates
Seared Skate with Warm Mushroom Vinaigrette
I love skate. Its dense meaty texture makes it perfect for sautéing. The crispy skate is set on a bed of Cope’s dried corn ragout and drizzled with warm mushroom vinaigrette. 22.
Charmoula Portabello with Vegetable Tagine and Apricot Vinaigrette
This Northern African-inspired stew is perfect for these still cool evenings. An assortment of winter vegetables are cooked with sweet and savory spices. Served with a Charmoula roasted portabello and spiced couscous. 15.
Sauteed Wild Striped Bass with Spiced Foamed Butter
Kim invented this intriguing fish dish for a luncheon with Milla Handley of Handley Cellars. The result is a succulent fish with hints of warm spices and citrus. 22.
Grilled Lamb Steak
Delicious, flavorful lamb leg is cut across the bone and marinated in Greek yogurt and herbs. The lamb steak is cooked to medium and drizzled with a delicious vinaigrette made with fresh mint, sherry vinegar, honey and extra virgin olive oil. Served with a a pilaf of cauliflower, dates and rice. 18.
Braised Duck Leg with Roasted Grapes
I love all our duck dishes, but I’m especially fond of the way Kim prepares duck legs. This dish straddles the seasons…part winter, part spring. A juicy Hudson Valley duck leg is marinated in wine and herbs and braised until meltingly tender. Served with tangy roasted red grapes and French lentils enriched with cream and smoky bacon. 17.
Grilled Prime Sirloin
This beautiful steak has a beefy flavor that reminds me of the steak I had as a kid. Rubbed with bay, white and black peppercorn, it’s grilled medium, served with Alan Ducasse’s onion jam flavored with coriander and lemon peel and confit yukon potatoes. 23.
Sides
Confit Yukon 4.
French Lentils 4.
Cauliflower Pilaf 4.
Spiced Couscous 4.
Cope’s Corn Ragout 4.
Coconut Black Rice 4.