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
Israeli-style Hummous with roasted eggplant, chickpeas, olive oil, za’atar, warm pita 7.95
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
- creamy lemon
- 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
Okra Fritters 7.95
This will be gone in about 2 seconds so get it while you can. We got one nice-sized bag of super-fresh-picked okra from Doug at Peach Mountain Organic Farm. The pods are dipped in a light batter, fried to shattering crispness and served with a zippy chow-chow mayonnaise for dipping. They are good!
Broiled Belletoile Cheese with Pears and Rosemary Nuts 8.95
Fall weather is the time for melty cheese on grilled bread and a glass of wine before dinner. Here we use rich, ripe Belletoile triple crème, lay it out on grilled farmhouse bread, sprinkle it with diced fresh pear and broil it till toasty and bubbly. A sprinkle of toasted sweet/salty nuts tossed with fresh rosemary add crunch and herbal savor.
Roasted Delicata Squash with Toasted Almond Vinaigrette, Arugula and Parmesan 9.95
Delicious delicata squash is all over the farmer’s markets right now, but poof, it will be gone by the end of the year. Here the rings of squash are roasted and plated with a lemony, toasted almond dressing, garnished with arugula and given a snow shower of Parmesan cheese. Great texture, seasonality and flavor here—get it while you can!
Fettucine Puttanesca, Our Way 18.00+
Our way means fresh and seasonal. 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. Stir and reduce a little bit to concentrate the flavors. Add the pasta and a handful of basil leaves, then toss and stir. Voila, one of the best expressions of the season! We shower on the Parmesan and rush it to your table, and you savor the best month of the year for tomatoes in Ohio.
Our Way 10.00 half / 18.00 Add Shrimp 13.00 half / 23.00
Trout Saltimbocca 26.00
Saltimbocca is a classic Italian veal dish, but trout makes a great saltimbocca too. Two trout fillets are wrapped in a see-through slice of Speck, a wonderful mildly-smoked salt-cured ham from the Italian Alps. Between the speck and the trout we tuck a leaf of fresh sage. The fish is seared on the hot griddle, and the ham crisps into a delicious sheath around the juicy trout. A splash of lemon vinaigrette adds brightness and the sage perfumes from its hiding place and you’ll swoon. Served with buttermilk mashed potatoes and fresh vegetables.
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 roasted butternut squash cubes and spinach leaves.
Grilled Hanger Steak with Romesco 28.00
Hanger steak goes well with bold flavors, especially romesco, the national sauce of Spain. Romesco is amazing —charred red peppers simmered in sherry vinegar, crusty bread fried in olive oil, dark-roasted almonds—these are all combined with garlic and tomatoes to make a piquant, bright orange, rustic sauce that sings when spooned on beef. Served with broccolini and crispy Yukon Gold potatoes.
Seared Salmon with Oyster Mushrooms and Pinot Noir Butter Sauce 29.00
When I think of Fall, I think of mushrooms and Pinot Noir. The iconic fish of the Pacific Northwest, Salmon, is the perfect match for both. Seared on the iron griddle, the fish is bathed in an Oregon Pinot Noir-based butter sauce full of delicately-braised oyster mushrooms. Accompanied by crispy Yukon Gold potatoes and sautéed broccolini.
Roast Chicken Thighs with Jamaican Sweet Spices 25.00
Our biggest selling chicken preparation. 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.
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.
Gong Bao Tofu 20.00
One of our most popular vegetable entrees. Thanks to the special buzzy, numb-ish effect of authentic Sichuan peppercorns, I crave this for dinner like nothing else. Cubed tofu is stir-fried with the amazing peppercorns, a couple of dried red chiles, ginger, garlic and scallions till golden brown. Then you throw in a couple of handfuls of mushrooms, broccolini, local peppers and baby bok choy and keep it jumping in the pan. Swirl in just a little sauce made with vinegar, soy, sugar and sesame oil and then toss in some roasted peanuts. Swoosh onto a plate with a mound of steaming brown rice and rush it to the table. If you don’t like spicy we can tone it down or leave it out. If you do, you’re in for a treat.
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.
*Strip Steak with Haystack Onions, Rosemary and Herb Butter 34.00
We cut our 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, black pepper and rosemary, then grilled and served the way James Beard liked it—with a dollop of herbed butter and a tangle of crispy fried onions. Accompanied by buttermilk mashed potatoes and fresh vegetables.
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.