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
Soft Shell Crab with Thai Garlic Butter Sauce 12.95
Now’s your once-a-year chance to dig into a fresh Maryland soft shell crab—these are Jumbos. Dredged in panko crumbs, quickly deep-fried and drizzled with a silky sauce made of butter, garlic, ginger and Sriracha sauce, this crab is about as crunchy-yummy-oh-my-goodness as you can get. Served on a mound of slaw splashed with sesame-lime vinaigrette. 12.95
–Or have one of these crunchy crabs with any two sides as a main course 22.00
—Add another crab to either the app or the entrée 12.00
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.
Hummus with Pea Pods, Asparagus and Lemon Oil 8.95
A hummus for springtime, piled with raw, thinly sliced pea pods and asparagus, drizzled with lemon oil, sprinkled with pumpkin seeds and served with warm pita bread.
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 raw asparagus, sliced very thin like scallions. The richness of the cheese, the crunch of the bread and the sweet snap of the asparagus makes a delightful combination.
Fresh Alaskan Halibut with Ginger Butter Sauce 34.00
Silky, meaty Alaskan halibut is back in season! A thick fillet pairs perfectly with a flavorful French white butter sauce, which we bend Asian by spiking it with ginger and a drop of Japanese rice vinegar. Served with steamy jasmine rice and stir-fried bok choy and shiitake mushrooms, this is one of our favorite preparations for this fabulous fish.
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.
Crab Spaghetti 12.95 half | 23.00 full
Hot spaghetti tossed with a goodly amount of crab, lots of lemon, a splash of cream and a liberal sprinkling of fresh herbs is just what the doctor ordered when you want flavor, but nothing heavy.
Duroc Pork Rib Chop Piccata 29.00
Our very own Chef Aaron Braun won the Ohio State Pork Cooking Competition in Columbus this year, so what better time than to showcase this superior-quality piece of pork, with one of the greatest pan sauces of all time. Piccata is a classic Italian preparation, an elixir from heaven of white wine, lemon, capers, butter and mushrooms. It’s a stunning match for a thick, superior-quality pork chop, especially when served with buttermilk mashed potatoes and fresh vegetables.
Grilled Hanger Steak with Worcestershire Butter 29.00
The beef is rubbed with coarse salt and pepper, grilled, sliced and slathered with a spoonful of a steak butter made with Ben’s homemade Worcestershire sauce. It goes with beef and butter in a most heavenly way. Dave likes the Worcestershire so much, he sips it on its own. Maybe that is too much information. The steak is served with sautéed broccolini and crispy little yukon gold potatoes.
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.
Roast Chicken Thighs with Jamaican Sweet Spices 28.00
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.
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.