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 8.95
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 14.95
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
Seasonal Dinner Specials
Beef and Basil Springrolls 7.95
Spicy, highly seasoned ground meat is a Southeast Asian cornerstone, and this is a delicious, addictive preparation of it. Angus ground chuck is browned and seasoned with a slew of Asian flavors, including soy sauce, orange zest, lots of fresh basil and mint, garlic, ginger, peanuts and chiles. The juicy filling is rolled and fried into long crispy cigars and served with a bright, spicy/sweet chile sauce..
Samosa Fritters 6.95
A very savory fritter based on a traditional samosa, but much lighter and crispier. Potato, onion and chickpeas are super-charged with the flavors of Indian spices, ginger, garlic, and serrano chile, then rolled in Panko and fried to create the best bite, especially with beer, ever. Three golf-ball sized fritters are served with a coriander chutney-spiked yogurt for dipping.
Crab Rangoon Toast 11.95
Based on everybody’s favorite Chinese restaurant snack, sesame toast is slathered with a crab and cream cheese mixture, then broiled to bubbly and topped with Brauny’s homemade sweet and sour sauce and a frizzle of fried wonton strands. 11.95
Pan-fried Walleye 28.00
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.
Chicken Marbella 22.95
This dish, wildly popular in the 70s and 80s, is more than worth a re-visit. Superior quality chicken thighs are roasted with capers, olives and prunes, along with a stellar supporting cast including garlic, vinegar, oregano, wine and brown sugar. The sweet-briny result has become a favorite of the holiday table. I’ve seen this dish referred to as “boomer cuisine.” Well, I’m happy to claim it. Served with the pan juices and a quinoa-rice pilaf tossed with carrots, celery, onion and lots of spinach leaves.
First-of-the-Season Alaskan Halibut with Salmoriglio and Spinach Risotto 34.00
Silky, meaty fresh Alaskan halibut is a perfect match for the classic sauce called Salmoriglio, an olive oil and herb sauce from Sicily. This version comes from Marcella Hazan, who adds her own Venetian influences of fresh thyme, mustard and butter for a sauce that goes wonderfully with fish. Plated alongside a creamy risotto made with handfuls of Parmesan and fresh spinach leaves.
Grilled Hanger Steak with Charred Scallion Hollandaise Sauce 26.95
I love hollandaise sauce. Especially when it is ramped up with lots of fresh lemon juice, a big dash of hot sauce, and chopped scallions that have been cooked to charred goodness on the grill. THIS is a sauce born to go with beef. The meat is seasoned with coarse salt and a grinding of pepper, grilled, rested and sliced, then a cloak of this heavenly sauce takes it to new heights. Served with pan-roasted yellow potatoes and broccolini.
Red Wine and Onion-Braised Beef Brisket with Horseradish 26.95
Beef brisket roasted slowly in onions that take on flavor and melt into the juices is the kind of supper that warms you from the inside out. Minced fresh horseradish, lemon zest and parsley is a delicious variation on traditional gremolata, brightening up the long-cooked meet with a jolt of freshness. Crispy Yukon potatoes, roasted carrots and asparagus and plenty of the to-die for juices accompany.
Everything-crusted Salmon with Tzatziki Sauce 24.95
We took the “everything” garlic seeds and salt you customarily find on a bagel and dredge 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, roasted carrots and asparagus.
Pickle-brined Fried Chicken Thighs with Hot Honey and Pickled Peppers 18.95
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 18.95
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 21.95
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.
Broken Enchiladas, Early California-style 17.95
Fresh corn tortillas are torn into strips and softened in a hot skillet with grilled vegetables, including peppers, onions, zucchini and cauliflower. Ladled with a spicy tomato-serrano sauce, the skillet is showered with grated cheese, the lid is clamped down tight and the ingredients meld together into an enchilada-like dish of rustic, earthy flavors. Finished with a handful of toasted almonds, raisins and olives, all produced in abundance in the vineyards and orchards of old California, this is West Coast soul food.
Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes 16.95
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 28.95
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 17.95
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.