Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
A grilled sweet pepper is sprinkled with smoked pimentino infused Fleur del Sel and served with a small Manchego almond salad.
A partially boned quail is set in a Spanish inspired marinade overnight, then grilled to perfection. Laid on a bed of arugula and drizzled with a savory Concord grape sauce.
This Austrian inspired dish is a brightly colored refreshing terrine. Bound by fresh goat cheese, thinly sliced roasted beets are layered, seasoned with horseradish, garnished with fried beet strands and drizzled with beet syrup and chive oil.
Every year we look forward to Peach Mountain’s garlic harvest. We are roasting new garlic by the head with extra virgin olive oil and fresh thyme. Sweet, spreadable and luscious, it’s served with grilled bread, an eggplant, roasted pepper and caper salad and Boursin cheese spread.
Spanish Spiced Pork Skewer
This Spanish inspired house made sausage is flavored with garlic and smoked paprika, Grilled and served with roasted tomato sauce, eggplant puree and amontillado roasted onions.
A poblano chile is roasted over an open flame, filled with a mixture of ricotta, rice, dried fruit and olives, spiced with pinches of cinnamon and cumin and garnished with both a walnut cream and a rustic roasted tomato sauce. Don’t be afraid, they have a little heat but not too much.
Miso Charred Shishitos
Peach Mountain Organics shishito peppers are charred and tossed with miso saki sauce, fresh ginger, crispy puffed black rice and local plum jam.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines, including imported and domestic cured meats, pickles and house condiments.
Today’s selection of artisan cheeses is accompanied by a Medjool date and quince paste.
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola, Roasted Pear Vinaigrette
We’ve tweaked and updated our presentation a bit and I have to admit, it’s one of the best Caesar salads around. Romaine lettuce, Manchego cheese, homemade croutons and plump white anchovies with the traditional garlic and lemon dressing.
Sexiest Salad in the World Version III
With the transition to early fall, this is the latest incarnation of one of the world’s sexiest salads and the combinations that inspire us. Thinly sliced Coppa, burrata, figs, torn basil leaves and arugula all drizzled with a grapefruit honey dressing. “As far as salads go, it’s pretty damn sexy.”
Autumn Equinox Salad
This salad really says fall. It features mixed greens, maple pepper pecans, diced Tillamook Cheddar and crisp apple slices from Peifer Orchards, all tossed with apple chutney vinaigrette.
Labelle Duck Leg and Thigh with Autumn Succotash
There’s nothing like braised duck. A juicy Hudson Valley duck leg is marinated, seared, then braised until silky and tender. Served with an autumn succotash of last of summer corn, summer squash, dried and fresh beans, I love this as much as I love Fall in Ohio.
Long Bone Duroc Pork Chop with Cider Sauce
A single cut brined pork chop is grilled and sauced with fresh cider reduction and caramelized local apples, all from Peifer Orchards. Served with roasted farmer potatoes.
Beet Tomato Risotto
The acid of the tomato balances the sweetness of the beets and, aside from how good it tastes, the risotto is a lovely jewel-like color. Drizzled with hyssop oil and garnished with fried parsley leaves.
A classic Italian dish named for its braising liquid-literally ‘crazy water’. Halibut is seared and braised in a broth of white wine, capers, tomatoes and olives. Served in a bowl with garlic sauteed escarole, torn basil, parsley leaves and grilled garlic toast.
Grilled Flat Iron Steak with Wild Mushrooms
This beefy flat iron steak is grilled medium rare, dusted with powdered forest mushrooms, sauced with wild mushroom ragout that includes, Chanterelles, Yellowfoot and Hedge Hog mushrooms. Drizzled with red wine reduction.
Swordfish with Pistachio and Pangrattata
Domestic, wild caught swordfish is grilled and plated with toasted pistachio and Pangrattata, a blend of crunchy breadcrumbs with lemon zest, fresh herbs and a little sun-dried tomato. Drizzled with lemon oil and served with a risotto cake. Wow!
Squash and Pumpkin Lasagna
A variety of locally grown squashes are roasted, scooped and mashed, layered with fresh pasta sheets and cheeses, then baked until bubbly. Drizzled with roasted shallot cream, sage oil and squash caponata.
Locally raised ground beef from Orion Organics is seasoned with chopped shallots, fresh oregano and mint. Served with feta mayo, a sun-dried tomato spread and fresh parsley salad garnish. Served with herbed fries. (Please no omissions or substitutions on this dish)