Dinner Menu


Grilled Summer Vegetables on Crispy Polenta “Fries” with Charred Scallion Mayo

Local vegetables are coming fast and furious now, and what better way to showcase them but to throw them on the grill, chop them roughly and scoop them over some crisp hot polenta sticks straight out of the fryer. Drizzle a little homemade mayo mixed with green onions charred on the grill and you’ve got summer eating at its best. 8.95 

Grilled Shrimp and Watermelon

Hot on cold, savory and sweet–the contrasts when putting these two ingredients together make it a fabulous summertime combination. Dusted with a smoky, spicy salt, garnished with a little crumbled feta and chiffonade fresh mint, grilled shrimp on watermelon is a fresh, contemporary pairing that we can’t get enough of. 9.95


Fried Green Tomatoes with Chow-chow

Sliced, coated in breadcrumbs and fried till crisp and golden brown, green tomatoes soften and sweeten with cooking and are many people’s favorite treat. The hot tomatoes are dolloped with a lively remoulade and served with homemade chow-chow, a chopped, mustardy relish full of cabbage, peppers, onions and chopped green tomato that goes with every summer thing in the world. 7.95

Pork Belly and Pineapple Tacos

Braised pork belly is succulent with juicy meat and yes, fat, making it perfect with fresh sliced, sweet/acidic pineapple. Put both in a warm, soft corn tortilla, add some shredded cabbage for crunch and a line of mayo flavored with locally-created HouseMade Sriracha hot sauce, and the taco trucks in L.A. got nothing on Dayton. Two tacos for 9.95



Housemade Soup with cornbread


Slow-roasted Red Beets

with horseradish, pecans and crumbled goat cheese…….$6.95

Garlic Frites

Cone of hot, crisp Garlic Frites with two dipping sauces…….$5.95


House Green Salad

Cut romaine, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast. Your choice of Mustard-Caper Vinaigrette, Sesame-Lime Vinaigrette, Creamy Lemon, French Blue Cheese Vinagrette
Grilled angus beef…….add $6.00
Seared salmon fillet …….add $6.00
Grilled chicken breast…….add $4.00
Raw or grilled tofu…….add $3.00
Crisp Nueske’s bacon and chopped tomato…….add $4.00
Slice of French feta and olives…….add $3.00

Vietnamese Noodle Salad

Chilled rice noodles, a goodly portion of crunchy, thinly-sliced vegetables, hot grilled chicken, steak or tofu and a showering of mint, basil, cilantro and peanuts. Served with the chile/lime juice/fish sauce condiment called nuoc cham. Ask for vegetarian nuoc cham or even non-spicy nuoc cham if that suits you better.
with Grilled Chicken or Tofu…….$11.95
with Grilled Angus Steak…….$13.95

Chopped Salad

Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of chopped romaine and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast……..$12.95

Caesar Salad

Crunchy romaine, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.


Crab Spaghetti

Hot spaghetti tossed with a quarter pound of crab claw meat, lots of lemon, a splash of cream and a liberal sprinkling of fresh herbs is just what the doctor ordered when you want flavor, but nothing heavy. A Summertime favorite. App Size 9.95 Full Order 17.95

Fried Haddock with Chile, Lime and Scallion Vinaigrette

This is a riff on the refreshing Southeast Asian tradition of hot fried fish with a lively, spicy, herbal vinaigrette. Carrots, scallions and aromatics like white peppercorns, ginger and star anise combine with the zing of lime-infused vinegar and oil to sauce our crispy breadcrumb-fried haddock, served with sesame rice and pan-roasted broccolini. This dish makes me realize why fish and chips are so good. A Summertime supper if there ever was one. 21.95

Grilled Hanger Steak with Porcini Rub

The Italians know what to do with beef, and this preparation of meaty hanger steak is great for summer eating. The beef is rubbed with a spice mixture of coarse salt, toasted paprika, ground peppercorns, a little brown sugar and dried porcini mushrooms crushed to a powder. The mix coaxes such an incredible earthy, beefy flavor from the steak—a simple, stunning result of mushroom, salt, sugar and beef that goes perfectly with a drizzle of good olive oil, broccolini and crispy Yukon Gold potatoes 23.95

Blackened Salmon with Shrimp-Corn Butter

When considering new menu items, we often talk about what we’d like to eat at this moment in the season. Two out of three of us said we were craving blackened fish, and so, throwback to the eighties, here it is. Salmon takes well to a blackening spice mix with smoky elements, pleasingly assertive with spice and salt. Mellow these strong flavors with the comparative sweetness of shrimp and corn bound in butter, and we think it’s a winner. Served with crispy yellow potatoes and fresh vegetables. 23.95

Roast Chicken Thighs with Jamaican Sweet Spices

I learned this recipe from a Cuban cook when I spent a season cooking in Key West. I felt like I had found my food soulmate. Allspice gives this roast chicken its signature Jamaican flavor, with fresh herbs, garlic and fresh-squeezed lime and orange juices coming in for the punch. The burnished chicken emerges from the oven crisp and heady with the smell of citrus and spices, and the juices are to die for. Served with coconut rice, grilled bananas and fresh vegetables. 16.95

Seared Garlic Chicken with Goat Cheese, Capers, Spinach and Lima Beans

Juicy boneless chicken breast seared to a garlicky, crisp-skinned golden brown is paired with tender baby lima beans that have been quickly simmered with lots of fresh spinach leaves, a handful of capers and a splash of chicken stock. The limas are ladled over steaming jasmine rice and the chicken set atop the beans with a dollop of warm goat cheese and a strewing of fried garlic bits……..16.95

Pork Tenderloin with Jezebel Sauce

A truly superior-quality pork recognized by chefs all over the country, we are proud to serve our first Niman Ranch selection. Here the juicy tenderloin cutlets are seared and sauced with Jezebel, a classic Southern combination of peach preserves, mustard, horseradish and white pepper, which we hit with a shot of cream to form a silky, addictive, bold-flavored sauce that is perfect with pork. It’s not spicy, but it is lively. And the pork is amazing. Served with mashed potatoes and fresh vegetables……..19.95

Crispy Fried Tofu Cutlets with Summer Vegetable Curry

Seasoned, breadcrumbed and fried, the tofu is set hot and crunchy on a quick skillet curry made with eggplant, zucchini, peppers, tomatoes, mushrooms and spinach, amped up with ginger, garlic, mustard seed and a good splash of coconut milk. Jasmine rice and a dollop of housemade coriander-mint chutney rounds out a summer main course full of the season. 17.95

Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes

A mixture of ricotta and goat cheese with green chiles and capers is rolled in fresh corn tortillas, crisped on the griddle and sauced with tomatoes cooked down with butter, white wine and fresh serrano chiles. Served on dressed cabbage and radishes as a fresh, crunchy counterpoint along with lemon-scallion rice and creamy, smoky pinto beans….14.95

Pat LaFrieda Strip Steak with Haystack Onions, Rosemary and Herb Butter

Pat LaFrieda premium butchers provide superior quality meat from naturally-raised beef cattle to discerning chefs east of the Mississippi River. We cut the strip steaks in-house the traditional way, leaving the outer edge rimmed with a bit of the fat cap. If you would like us to trim it fat-free, just let us know.  The meat is rubbed with coarse salt, peppercorns and rosemary, then grilled and served the way James Beard liked it—with a dollop of good herbed butter and a tangled stack of crispy fried onions. Accompanied by buttermilk mashed potatoes and fresh vegetables.    28.95

Spaghetti Carbonara

Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese. So good. Served with warm toast……..14.95

Kids’ Menu

Offered to guests age 12 and under.

Grilled Cheese with Fries or Fruit…….$3.95

Grilled PB&J with Fries or Fruit…….$3.95

Organic All-Beef Hot Dog with Fries or Fruit…….$3.95

Raw or Grilled Tofu Cubes with Fries or Fruit…….$3.95

Spaghetti with Butter and Parmesan…….$3.95

Spaghetti with Tomato Sauce and Parmesan…….$3.95

Spaghetti Carbonara…….$5.95

Junior Hoppin’ John with Grated Cheddar and Cornbread…….$3.95

Grilled Chicken Breast with Fries or Fruit or Mashed Potatoes…….$5.95

Combo Plate: Sliced Fruit, Carrot Sticks, Sliced Cheddar and Crackers…….$4.95

Cut-up Fruit…….$2.95

Carrot Sticks and Cucumber Slices with Ranch Dressing…….$2.95

Apple Sauce…….$1.95