Cup 4. - Bowl 5.5

Cup 4. - Bowl 5.5

Simplicity is grilled bread rubbed with Peach Mountain garlic 
topped with ripe tomato salad, drizzled with fresh green
 olive olive and a sprinkling of ricotta salata.

Skewered shrimp is marinated in garlic oil then lightly charred 
to order. Accompanied by a bright and sweet watermelon
 cucumber salsa and sprinkled with fresh mint, basil and Urfa chili.

Five fritters are served on a smear of Peach Mountain garlicscape pesto. Absolutely sublime.

Three New Zealand lamb chops are seared until medium rare and drizzled with a Mediterranean inspired sauce of rosemary,
 garlic, fresh lavender and olive oil.

Three tacos are stuffed with tender pork shoulder braised with tomatillos, Anaheim, jalapeño and chipotle chilis. Topped with cheddar, lime slaw, avocado and a spicy red sauce.

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.

First of the season figs, stuffed with fresh goat cheese and 
wrapped with Nueske’s bacon rubbed with cumin, black
 pepper and brown sugar. Broiled to tasty perfection until 
the bacon crisps, the goat cheese melts and the figs 
caramelize and drizzled with Italian saba, a velvety syrup 
made from cooked grape must aged in wood barrels.

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.

Our version features the first of the season local tomatoes and 
basil, along with a spicy tomato vinaigrette, fresh mozzarella, 
a sprinkling of J.Q.Dickinson salt and loads of farmer|
 herbs. Let’s get this summer party started!

August is the best month…the best month for produce, the 
best month for vacation, and the best month for a birthday 
(the 13th, if you’re interested). This new salad juxtaposes the two sides of theLeo personality...the love of extravagance and a guilty conscience of moderation. Dig into local greens, local green 
beans, pickled carrots and Parmesan all on a smear of 
creamy house made whipped ricotta with fresh basil 
vinaigrette. Garnished with crispy 
fried garbanzo beans.

Authentic ratatouille is a blend of vegetables and 
herbs that presents the flavors of garlic, basil and Mediterranean vegetables in all their splendor. 
This French staple is folded into crepes, napped with 
a red wine tomato sauce, drizzled with basil oil and garnished with mild goat cheese and tapenade.

Meaty halibut is sprinkled with smoked paprika and 
cumin, then seared in a hot pan with cherry tomatoes 
from our local farmers.The just-bursting tomatoes and
 the crispy fish are set on a pool of cool cucumber 
sauce. Served with fragrant saffron rice.

Set atop a luscious creamy corn and smoky bacon 
ragout and drizzled with tangy green herb sauce.

A brined, antibiotic free pork chop is grilled and 
served with tart brandied cherries. Accompanied 
by creamy corn risotto. I know, not traditional,
 but oh so delicious.

Ok Ohioans, this is our dish. In this preparation, a 
walleye fillet is dipped in a buttermilk marinade, 
rolled in cornmeal and pan-fried. Served with 
warm corn salad and a creamy beet sauce.

Locally raised ground beef from Orion Organics is 
flavored with parsley and shallots. Served on a
 brioche bun with tomato jam, creamy citrus
 slaw, Blue Jacket Silver Lake Chèvre
 Boursin and herbed fries.