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
- 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
Oyster Mushroom Crepes 11.95
These meaty mushrooms, grown by local mushroom farmer David Sparks, are simply torn into pieces by hand, sautéed with a little garlic and thyme, splashed with cream to amplify their subtle flavor, and spooned into homemade crepes. And that, ladies and gentlemen, is all they need. Thank you, forest floor!
Spinach-Artichoke Cheese Toast 8.95
Spinach, artichokes, mustard, sharp cheddar and cream cheese—five ingredients that are more than the sum of their parts. The trick to turning a dip into a cheese toast is twice the cheddar, and holy cow, is it good. Every chain restaurant has this combo in one way or another, so we are throwing our version into the mix.
Fried Oysters 8.95 Perfect in the winter, and doubly perfect since Fat Tuesday is almost upon us! Six breadcrumb-fried oysters on a swipe of Dave’s homemade remoulade is one of the best appetizers ever. 12.95 Pro Tip: Order a glass of sparkling wine to go with!
Charred Broccoli with Baba Ghanoush, Quinoa and homemade Labneh 10.95 This salad is so closely aligned to our personal tastes here in the kitchen, and I hope you like it as much as we do. The sweetness of broccoli is accentuated with a little char on it, and here a bunch of high heat-roasted florets are tossed in a preserved lemon vinaigrette with quinoa and roasted tomato quarters, piled on a plate spread with the seasoned eggplant puree known as baba ghanoush, and topped with labneh, a house-made yogurt drained overnight until it is as thick as cheese. The flavors and textures are heaven together, hitting all the right notes for a dynamic vegetable-centric appetizer.
Fried Haddock with Shaved Vegetable Vinaigrette 26.00
This is a riff on the refreshing Southeast Asian tradition of hot fried fish with a lively, spicy, herbal vinaigrette. Carrots, scallions, radishes 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 steamed rice and sauteed broccolini. This dish makes me realize why fish and chips are so good. The moist fish with its crunchy exterior and the zing of spice and acidity is a winner.
Pan Fried Walleye 29.00
Fresh out of Canadian Lake Erie, walleye pike is Ohio’s favorite dinner fish. And no wonder—mild and sweet with a delicate texture, I can hear it sizzling in frying pans all over the state. Here the fish is rolled in cornmeal, fried crispy on the griddle and served with celery sauce, a creamy, Southern-style tartar sauce flavored with minced celery, celery seed, green onion and lemon. Add buttermilk mashed potatoes and fresh vegetables and you’ve got Midwestern eating at its best.
Duroc Pork Rib Chop with Sausage Dressing and Green Onion Gravy 29.00 With the Ohio State Pork Cooking Competition upon us, what better time than to showcase this superior-quality pork rib chop with an American flavor profile that can’t be beat. A big scoop of crusty, hot breadcrumb dressing with lots of sage and black pepper sausage is placed on top of the seared chop, and the whole thing is drenched in onion gravy. Shredded brussels sprouts accompany. Wish Chef Brauny luck in the competition—last year he got second, which took him to the Nationals in Iowa.
Cavatappi with Lamb Bolognese and Whipped Goat Cheese 26.00
Chef Aaron Braun has taken the classic Bolognese to the next level! Bolstered by castelvetrano olives and hints of orange and rosemary, this lamb version of the traditional meat-sauced pasta delivers a fantastic balance of flavor. Garnished with a dollop of whipped goat cheese and a shower of parsley, this is the perfect dish for a Spring evening!
Grilled Hanger Steak with Green Chili Hollandaise 29.00
I love hollandaise sauce. Especially when it is ramped up with lots of fresh lemon juice, a dash of Tabasco, and chopped poblano chiles that have been roasted to charred goodness over open flame. THIS is a sauce born to go with lean beef like juicy hanger steak. The meat is seasoned with coarse salt and a grinding of pepper, grilled, rested and sliced, then cloaked in this heavenly sauce. Served with crispy yellow potatoes and broccolini.
Everything-crusted Salmon with Tzatziki Sauce 28.00
We took the “everything” garlic, seeds and salt you customarily find on a bagel and dredged a thick salmon filet in it, with delicious results. Give the top a crusty sear and cloak the fish in classic Mediterranean cucumber-yogurt sauce and you’ve got what a salmon lover like me wants for dinner. Served with crispy Yukon potatoes and sauteed broccolini.
Pickle-brined Fried Chicken Thighs with Hot Honey and Pickled Peppers 26.00
Superior quality, all-natural chicken thighs are a different eating experience entirely, and wait till you taste them. Here we bone them out, brine them in our leftover homemade pickle juice, dredge them in buttermilk and flour and fry to order. Drizzled with house-made spicy honey and sprinkled with our pickled peppers, this is super-crunchy, juicy, flavorful chicken. And then some. Served with mashed potatoes 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.
Thai Coconut Curry with Tofu and Vegetables 21.00
A quick, aromatic, made-to-order Thai-style curry flavored with fresh basil and coconut milk, this lively dish is chock full of vegetables including cauliflower, spinach, red pepper, broccolini and peas, along with sautéed organic tofu. Served with steaming jasmine rice
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.