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
Deep-fried Deviled Eggs 7.95
This is an appetizer from last summer, and we’ve had a lot of requests, so here they are! Local organic eggs are cooked, split, seasoned and battered, fried to a crispy golden brown and plated on a swath of mayonnaisey-mustardy deviled egg sauce. Hot and crispy, new but familiar, a Midwestern classic kicked up just a little bit.
Fried Green Tomatoes with Chow-chow 8.95
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.
Grilled Vegetables on Polenta Fries with Charred Scallion Mayo 9.95
Local vegetables are really coming on strong now, and what better way to showcase them but to throw them on the grill, chop them roughly and scoop them over some crispy 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.
Provolone-Mozzarella Cheese Toast with Local Tomato and Basil 8.95
Grilled bread gets a thick shower of what Liz calls 50/50—her hand-shredded mixture of half Mozzarella and half Provolone–and emerges from the oven melty and bubbly, then is topped with sliced homegrown tomato and torn basil leaves. A drizzle of good olive oil and pinch of crushed fennel seeds finishes this savory, summery appetizer, perfect with a glass of wine
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
Fried New England Haddock 26.00
Haddock from Maine rolled in Panko breadcrumbs and fried is ultra-crispy, moist and scrumptious. The hot fried fish is piled with a quick toss-together of local cherry tomatoes and herb leaves, and drizzled with a lemon sauce so good, your eyebrows will shoot up at first bite. The fresh and the fried make for very pleasing contrasts in texture and temperature. Served with crispy Yukon potatoes and sauteed broccolini.
Herb-crusted Alaskan Halibut with Butter-braised Oyster Mushrooms 34.00
Fresh Alaskan halibut dredged in fresh herbs and grilled is a great way to eat this silky, meaty fish. Paired with local oyster mushrooms braised to release their juices with butter and a little garlic, it is a savory supper indeed, served with buttermilk mashed potatoes and sautéed broccolini.
Grilled Hanger Steak with Worcestershire Butter 28.00
Juicy with a very meaty flavor, this delicious cut is perfect for summer eating. The beef is rubbed with spices, grilled, sliced and slathered with a spoonful of a steak butter made with Worcestershire Sauce. It goes with beef and butter in a most heavenly way. The steak is served with fresh vegetables and crispy little Yukon Gold Potatoes.
Seared Salmon Nicoise 28.00
The classic Nicoise (nee-Swahz) dish from the city of Nice on the Mediterranean coast of France is usually a chilled salad, done with fresh tuna. We re-imagine the dish with a beautifully seared salmon fillet, and hot components to make it a dinner entrée. Accompanied by fried potatoes, green beans, tomato wedges and olives, the salmon is garnished with sauce gribiche (gree-Beesh), a rustic, chopped mixture of hard-boiled eggs, herbs, cornichons and capers, all stirred up with a bit of mustard, vinegar and olive oil. The perfect summer supper!
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.
Smoked Portabello Mushroom with Polenta 22.00
This was the big hit of our Restaurant Week menu! Big portabellos are smoked in-house over hickory, then plated on cheese polenta with long-stewed local collard greens. The whole thing is ladled with juicy, garlic-braised homegrown tomatoes and topped with crunchy, batter-fried onions for a summer dinner full of bold, seasonal textures and flavors.
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.