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
Spicy Shaved Salad with Shrimp, Queso Fresco and Toasted Chile Vinaigrette 12.95
It starts with Ben’s housemade Salsa Macha, a thick puree of oil-toasted ancho, guajillo and chipotle chiles along with garlic, sunflower seeds, lime juice and honey. Make a vinaigrette from it, then toss long matchsticks of zucchini and sweet potato in the dressing. Add poached shrimp and house-made queso fresco, finishing with bright green cilantro salt. Warm and spicy on the tongue, savory, crunchy, toasty and sweet in a vegetal way, the salad is piled high and garnished with toasted peanuts and a shower of fresh herbs.
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 Bread with Cheese Fondue and Asparagus 9.95
Fondue and asparagus are paired in the springtime all through the Alpine regions of Europe, especially Germany, Switzerland and France. The traditional fondue made with cave-aged Gruyere cheese and white wine is ladled over the grill-toasted bread and strewn with thinly sliced raw asparagus. The richness of the cheese, the crunch of the bread and the sweet snap of the asparagus makes a delightful combination.
Crab Spaghetti 22.00 | 12.95 half
Hot spaghetti tossed with a goodly amount of crab meat, lots of lemon, a splash of cream and a liberal sprinkling of fresh herbs is just what to order when you want shellfish and lots of flavor, but nothing heavy.
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.
Alaskan Halibut with Salmoriglio and Parmesan-Spinach Rice 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 steamy jasmine rice tossed in a skillet with handfuls of Parmesan and fresh spinach leaves.
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 with Asparagus Sauce 28.00
Early summer flavors are showcased in this salmon preparation, with a dusting of fennel spice before the sear, and a bright green sauce of pureed asparagus to garnish. The fish is plated on a wide bowl of lemony orzo pasta tossed with a handful of fresh herbs and lots of asparagus and Parmesan cheese
Chicken Thighs en Confit with Leeks and Local Mushrooms 25.00
A French term, but don’t be scared, it’s not fancy, it’s delicious! All-natural boneless chicken thighs are cooked confit-style (kon-FEE), submerged in sunflower oil with sprigs of rosemary and whole garlic cloves and left to slow-roast in the oven at about 200 degrees for hours, until the chicken is tender and super flavorful. Meanwhile, leeks and local oyster mushrooms are stewed with garlic and white wine, enriched with a smidge of cream, and served with the chicken and small roasted potatoes, both given a final crisping in the oven when your order comes in. Sauteed broccolini accompanies.
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.
Spring Vegetable Risotto 22.00
Tender spears of asparagus, earthy mushrooms, braised leeks and artichokes all summon thoughts of early spring, and make a fine risotto. Made to order, the creamy rice is nudged along with white wine and savory mushroom stock, then finished with fresh herbs, Parmigiano Reggiano cheese and a faint drizzle of roasted garlic oil. Dave can make a lip-smacking vegan version too.
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.
*Beef Tenderloin with Charred Scallion Bearnaise Sauce 34.00
Seasoned and seared to your liking on a hot iron griddle, cloaked in a rich silky bearnaise sauce punched up with freshly ground black pepper and rough-chopped scallions charred on the grill, this steak preparation is one of our favorites, so simple but so good. Served with buttermilk mashed potatoes and sauteed broccolini.
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.