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
Seasonal Dinner Specials
Grilled Vegetables on Polenta Fries with Charred Scallion Mayo 9.95
Local vegetables are the beginning to come in now, and what better way to showcase them but to throw them on the grill, chop them roughly and scoop them over some crisp polenta sticks straight out of the fryer. Drizzle a little homemade mayo mixed with green onions charred on the grille and you’ve got summer eating at its best.
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.
Spanakopita Cheese Toast 8.95
Fresh spinach slow-cooked with onions, garlic, olive oil, fresh dill and good feta is piled on toast with a layer of provolone cheese for a melty, Greek-ish, thoroughly delicious appetizer that begs for a cold glass of Rose or beer. 9.95
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 and green onion and lemon. Add buttermilk mashed potatoes and fresh vegetables and you’ve got Midwestern eating at its best.
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 Worcestershire Butter 28.00
Juicy with a 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 an incredible, barrel-aged Worcestershire sauce that tastes like none other you’ve had. We discovered it at DLM. They sell it under their name. Go get some! 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 with Miso-Lime Sauce 24.95
Salmon takes to Asian flavors beautifully, and a thick, seared filet splashed with this bright miso sauce spiked with fresh lime and ginger is perfect for this time of the year. Topped with seasonal herbs and served with made-to order vegetable fried rice, you’re in for a very satisfying summertime dish.
Roast Chicken thighs with Jamaican Sweet Spices 19.95
I learned this recipe from a Cuban cook when I spent a season cooking in Key West. I felt like I had found my 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 19.95
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 22.95
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.
Thai Coconut Summer Curry with Tofu and Vegetables 18.95
A quick, aromatic Thai-style curry flavored with fresh basil and coconut milk and chock full of vegetables including broccolini, red peppers, zucchini and green beans, along with sauteed firm organic tofu.Served with steaming jasmine rice.
Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes 17.95
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 32.0
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.