Housemade Soup with cornbread cup 4.95 | bowl 6.95
Slow-roasted Red Beets with horseradish, pecans and crumbled goat cheese 7.95
Cone of hot, crisp Garlic Frites with two dipping sauces 6.95
House Green Salad 8.95 | half 5.95
Cut romaine, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast
choice of housemade dressings:
- Mustard-Caper vinaigrette
- Sesame-Lime vinaigrette
- French blue cheese vinaigrette
- Miso Ranch
- grilled angus beef 7.00
- seared salmon fillet 7.00
- grilled Lark Burger patty 6.00
- grilled Meadow Burger patty 5.00
- grilled chicken breast 5.00
- raw or grilled tofu 4.00
- smoky Nueske’s bacon and cherry tomato 5.00
- crumbled French feta and good olives 3.00
Chopped Salad 12.95
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.
Caesar Salad 10.95 | half 6.95
Crunchy romaine, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.
Vietnamese Noodle Salad 9.95
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 angus steak 15.95
with grilled chicken or tofu 13.95
*Our specials are subject to change without notice, due to demand. We try to always keep this page up to date.*
Seasonal Dinner Specials
Whipped Feta and Beet-Walnut Spread with Warm Pita 9.95
Two delicious spreads we developed for Summer Restaurant Week, and we can’t stop thinking about them. Creamy whipped feta garnished with good olive oil goes with warm pita like nobody’s business, and you will love this beet spread, textured with toasted walnuts and punched up with lemon and roasted garlic. Together they make a delightful pair!
Check with you Server for any additional at the moment specials
Check with your server for any additional at the moment specials
Hummus with Roasted Local Cherry Tomatoes and Olive “Gravel” 8.95
A hummus for Summer, strewn with local cherry tomatoes and a black olive, caper, fennel seed, olive oil mixture, lovingly referred to as gravel. Served with warm pita bread.
Homemade Boursin with Local Tomato and Pickles 8.95
Grilled bread never had it this good. Layered with creamy, herby boursin, sliced Patchwork Gardens tomatoes with thinly sliced pickles made from Peach Mountain Organics cucumbers. Enjoy summer while it lasts!
Masa-crusted Halibut with Green Chile-Pepita Pesto 34.00
A thick fillet of fresh halibut is dredged in a masa harina-cornmeal mixture, then pan-seared and served with a to-die-for pesto-ish sauce of roasted green chiles and pumpkin seeds spiked with cilantro and fresh-squeezed lime juice. The toasty tortilla flavor and the taste-plosion of the mild but flavorful salsa verde go wonderfully on a steaming mound of rice sautéed with zucchini and yellow squash cubes and spinach leaves.
Check with your server for any additional “at the moment” fish and seafood specials
Bone In Duroc Pork Rib Chop with Plum Vinaigrette and Roasted Shallots 29.00
A superior-quality pork chop with true pork flavor, paired with Ohio plums turned into a fruit-forward, almost neon-bright vinaigrette. Garnished with slivers of roasted shallot and served with buttermilk mashed potatoes and fresh vegetables.
Fettucine Puttanesca with Shrimp 13/23.00
First, we make salsa cruda, nothing but ripe homegrown tomatoes barely cooked in olive oil with sliced garlic, salt and pepper. Then we make a paste-like puree with olive oil, garlic, anchovies, capers, a pinch of chiles and lots of parsley. We ladle the tomato cruda into a pan and add a dollop of the puree. Add the shrimp, pasta, and a handful of basil leaves, then toss and stir. We shower on the Parmesan and rush it to your table, and you savor the best moment for tomatoes in Ohio.
Excellent without Shrimp as well 10.00 / 18.00
Grilled Hanger Steak with Worcestershire Butter 29.00
The beef is rubbed with coarse salt and pepper, grilled, sliced and slathered with a spoonful of a steak butter made with Ben’s homemade Worcestershire sauce. It goes with beef and butter in a most heavenly way. Dave likes the Worcestershire so much, he sips it on its own. Maybe that is too much information. The steak is served with sautéed broccolini and crispy little yukon gold potatoes.
Seared Salmon with Pinot Noir-Blackberry Butter 29.00
With the weather beginning to cool down, thoughts turn to the Pacific Northwest and glasses of Pinot Noir, with thick fillets of salmon to accompany the wine. Here we make a butter flavored with Pinot and the big, fall blackberries you can get for just a few weeks right now. The fish is slathered with the butter and served with crispy Yukon Gold potatoes and sauteed broccolini.
Yogurt Marinated Middle Eastern Chicken Thighs 26.00
A big hit during summer restaurant week. Boneless chicken thighs are marinated in yogurt and spices, then grilled crispy and juicy! Served with a crispy rice cake, studded with mint and scallion and topped with thinly sliced cucumber and zucchini dressed in an herb coulis. Comes with sauteed broccolini.
Seared Garlic Chicken with Goat Cheese, Capers, Spinach and Lima Beans 23.00
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.
*Pork Tenderloin with Jezebel Sauce 24.00
Juicy pork 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 all-natural Midwestern-raised pork is the best we can get. Served with mashed potatoes and fresh vegetables.
Summer Vegetable Jambalaya 21.00
This big-flavored vegetarian dish features a parade of homegrown vegetables, including tomatoes, corn, green beans, eggplant, summer squash and peppers along with mushrooms, smoky sauteed tofu, lots of fresh herbs and our housemade dirty spice. The juicy, garlicky, steaming rice and vegetables are piled in a big bowl and garnished with a fried okra fritter. Dig in!
Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes 22.00
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.
*Prime Strip Steak 36.00
Superior quality strip steak is many chefs’ favorite cut of beef, with its effusive marbling and beautiful texture. What better treat for the holidays, rubbed with porcini mushroom powder, smoky paprika, coarse salt and pepper and crusted to perfection on a hot iron griddle? Served with buttermilk mashed potatoes and sautéed shredded brussels sprouts.
Spaghetti Carbonara 19.00
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.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of
food borne illness, especially if you have certain medical conditions.