Dinner
Small Plates
Soup of the Day
Cup 4. - Bowl 5.5
Black Bean Chili
Cup 4. - Bowl 5.5
Roasted Almonds 5.
House Olives 5.
7.
Spanish Nibble
A grilled sweet pepper is sprinkled with smoked
pimentino infused Fleur del Sel and served
with a small Manchego almond salad.
7.
10.
Grilled Quail
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.
10.
9.
Beet Terrine
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.
9.
10.
Naked Garlic
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.
10.
12.
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.
12.
9.
Stuffed Poblano
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.
9.
8.
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.
8.
15.
Winds Charcuterie Plate
A selection of Winds kitchen’s patés and terrines,
including imported and domestic cured meats,
pickles and house condiments.
15.
14.
Cheese Service
Today’s selection of artisan cheeses is accompanied
by a Medjool date and quince paste.
14.
5.
House Salad
Balsamic Vinaigrette, Sesame Miso, Lemon Gorgonzola, Roasted Pear Vinaigrette
5.
9.
Caesar Salad
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.
9.
10.
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.”
10.
10.
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.
10.
Large Plates
25.
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.
25.
25.
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.
25.
20.
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.
20.
28 .
Acqua Pazza
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.
28 .
26.
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.
26.
26.
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!
26.
20.
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.
20.
15.
Greek Burger*
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)
15.