International Women’s Day Menu

March 6th and 7th 2026

Women’s Collaboration Beer

Yellow Springs Brewery, MadTree and Esoteric Collaboration 

Mother, Sage, Maiden Brut IPA

14 oz  7.

Wine Specials

Parés Baltà Brut Cava

This organic Cava is organic, biodynamic has become one of my favorites. Crafted by two sisters-in-law, this is one of the most pristine and precious Cava you’ll ever taste.
Bottle 45.     Glass  12.

Pret a Boire Rosé 2025 Napa Valley 

If you don’t know who Heidi Barrett she’s the queen bee of Napa winemaking. Made in a southern French style, the wine is a blend of 70% Grenache and 30% Syrah. It’s certainly not a poolside quaffer. This rosé is extremely limited and we are thrilled to make this wine available tonight.

Bottle 80.      Quartino 29.    Glass  20.    

Pinot Grigio Friuli D.O.C. Ramato 2024 Fantinel Sun Goddess  

Wine partnerships with movie stars and entertainers can be a slippery slope. This is certainly not the case with this beautiful wine from Mary J. Blige’s new Sun Goddess label. She produces a Ramato style Pinot Grigio that’s rich, complex, copper colored wine is full of stone fruit flavors and finishes with a mineral laden zing.

Bottle  45.     Quartino  17.75     Glass  12.

Selby Winery 2023 Pinot Noir

Susan Selby visits Yellow Springs periodically and we are always thrilled to taste the latest vintages. Her wines
are elegant, understated and classy... just like her. This Pinot Noir is made in a Burgundian style with fresh
 cherry fruit and a lush,floral finish.

Bottle  60.     Quartino  22.25   Glass  15. 

Small Plates

Mussels ala Ms. Crews

Our fantastic Chef Kate came up with delicious dish that combines mussels steamed in white wine with celery, onion, fresh thyme and lots of black pepper. Spicy just like our chef. Grilled bread served to soak up all that deliciousness.

Inspired by Patricia Wells

12.

Chickpea Panisse with Harissa Aioli

These delicious fried chickpea snacks are served with warm spice harissa aioli and a small herb salad.

Inspired by Ruth Rogers and Rose Gray of River Cafe 

12.

Large Plate

Roasted Cod with Two Sauces

Wild caught cod is roasted and set atop a rich, savory tomato sauce and a black olive sauce based on
Lulu’s tapenade. Served with fennel confit.

Inspired by Lulu Peyraud of Domaine Tempier

36.

“Bubble, bubble

Toil and trouble

Fire burns and cauldrons bubble.

We Hex your empire to make it fall.

When you take on one of us you take on  us all!

— Mary Daley