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
Broiled Belletoile Cheese with Pears and Rosemary Nuts 8.95
Fall weather is the time for melty cheese on grilled bread and a glass of wine before dinner. Here we use rich, ripe Belletoile triple crème, lay it out on grilled farmhouse bread, sprinkle it with diced fresh pear and broil it till toasty and bubbly. A sprinkle of toasted sweet/salty nuts tossed with fresh rosemary add crunch and herbal savor.
Roasted Dumpling Squash with Spicy Honey and Kale/Brussels Sprout Salad 10.95
Roasted dumpling squash, tender as can be, is scooped out of its shell and drizzled with spicy honey. A salad of ultra-shredded kale and brussels sprouts is assembled with tons of Parmigiano Reggiano and toasted almonds, dressed with a lemon mustard vinaigrette and piled atop the warm squash. The layers of sweet, savory, salty, spicy, crunchy and soft give a seasonal boost to the palate, as well as to the soul.
Korean-style Barbecued Hog Wings 6.95
If you saw the recent article in the Dayton Daily News, you know of Chef Aaron Braun’s passion for pork. Each “wing” is a section of pork shank cut to be clever, but man are they good. Re-named a hog wing, it is a thick 2 oz. chunk of pork around a single bone. Smoked in house and fried, then tossed in a spicy-ish Korean BBQ sauce, these tasty pig morsels pull easily away from the bone with flavor to spare. Two are served with kimchi mayo and a fresh Asian-style slaw.
It’s a small appetizer with just two hog wings, so if you want another wing or two, the price is 2.50 each.
Beef and Basil Springrolls 8.95
We opened with this appetizer 14 years ago, and now it is back by popular demand. Highly seasoned ground meat is a Southeast Asian cornerstone, and this is a delicious, addictive preparation of it. Ground Angus 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.
Lamb Osso Bucco with Herbs, Garlic and Polenta 34.00
Superior-quality cross-cut lamb shanks are slow-roasted with handfuls of thyme and rosemary, garlic cloves, white wine, vegetables and whole spices for three hours, emerging from the oven deep brown, juicy and fork tender, with roasting juices that will make you swoon. Two pieces are served with the slightly reduced pan juices, a sprinkling of gremolata, fresh vegetables and to-die-for cheese polenta.
Cider-glazed Duroc Pork Rib Chop with Spice-Pickled Apple 29.00
A tender, juicy chop is seared and glazed, then served with a melt-in-your-mouth butternut squash gratin and shredded brussels sprouts sautéed with butter and pecans. Best of all is the garnish—rings of local apple pickled pink in red wine vinegar, sugar, cinnamon stick, allspice and bay leaf. Remember those beet-red spiced apple rings of your childhood? These ain’t those. But this dish is a delicious meld of layers of flavor perfect for the season.
Bucatini with Calabrian Spice Paste, Sausage, Rapini and Fresh Cheese 12.00-22.00
Bucatini, the long and tubular pasta, is a current favorite among the cooks right now. Hot bucatini tossed with a spicy paste made with tomato, dried chiles, eggplant, mushrooms and wine is earthy and delicious, and when you add in Brauny’s homemade sausage as well as lots of green rapini and fresh, crumbly homemade cheese, well, you’ve got a bold and delicious plate of pasta that packs some heat.
12.00 half / 22.00
Bacon-wrapped Mahimahi with Poblano Cream 29.00
One of my favorite fish from my days cooking in Key West, meaty, delicious Mahimahi matches very well with bold flavors like bacon and mild chiles. Here the fillet is wrapped in a strip of Nueske’s bacon, then seared on the griddle and sauced with a little cream reduced with house flame-roasted poblano peppers. The cream is not really spicy but full of that addictive roasted green chile flavor–so good. Served with rice sautéed with spinach, peppers and broccolini.
Pecan-crusted Trout with Lemon Butter Sauce 28.00
Pan-fried trout dredged in toasted, crushed pecans mixed with a little whole wheat flour is a Southern favorite, and one of our favorite ways to fix this popular fish. Drizzled with a butter sauce flavored with fresh lemon juice and zest and served with buttermilk mashed potatoes and fresh vegetables.
Grilled Hanger Steak with Arugula and Balsamic Cream 29.00
I learned this recipe from friends who have a villa in Florence. Grill the beef, rest it, slice it, set it, juices dripping, on a mound of arugula next to crispy sauteed potatoes and drizzle it with a little cream reduced with good stock and balsamic vinegar. Very Florentine, and one of our most popular hanger steak preparations!
Seared Salmon with Oyster Mushrooms and Pinot Noir Butter Sauce 29.00
When I think of Fall, I think of mushrooms and Pinot Noir. The iconic fish of the Pacific Northwest, Salmon, is the perfect match for both. Seared on the iron griddle, the fish is bathed in an Oregon Pinot Noir-based butter sauce full of delicately-braised oyster mushrooms. Accompanied by crispy Yukon Gold potatoes and sautéed broccolini.
Chicken Thighs with Roasted Garlic Pan Sauce 25.00
The thighs are flavorful, crisp-skinned and tender, but the sauce makes the dish. It has a creamy texture (but no dairy), is silky-smooth, and tastes so roasty-rich, you will want to lick the bowl. Accompanied by crispy little Yukon gold potatoes and sautéed broccolini, this is exactly what I want for dinner.
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.
Gong Bao Tofu 20.00
One of our most popular vegetable entrees. Thanks to the special buzzy, numb-ish effect of authentic Sichuan peppercorns, I crave this for dinner like nothing else. Cubed tofu is stir-fried with the amazing peppercorns, a couple of dried red chiles, ginger, garlic and scallions till golden brown. Then you throw in a couple of handfuls of mushrooms, broccolini, local peppers and baby bok choy and keep it jumping in the pan. Swirl in just a little sauce made with vinegar, soy, sugar and sesame oil and then toss in some roasted peanuts. Swoosh onto a plate with a mound of steaming brown rice and rush it to the table. If you don’t like spicy we can tone it down or leave it out. If you do, you’re in for a treat.
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.
*Strip Steak with Haystack Onions, Rosemary and Herb Butter 34.00
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 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.