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 coming to a peak now, and what better way to showcase them but to throw them on the grill, chop them roughly and scoop them over some crisp ploenta sticks straight out of the fryer. Drizzle a little homemade mayo mixed with green onions charred on the grill and you’ve got summer eating at its best.
Spinach, Apple and Bacon Salad 9.95
As summer rolls into fall in Ohio, you get spinach and apples coming at the same time. Ed Hill brings us apples down from orchards on Lake Erie, and we pair them with spinach leaves, Braun’s homemade raisins, bacon, our bar nuts, and shavings of sharp cheddar, all dressed with warm bacon vinaigrette. Perfect for the season.
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.
White Peach and Tomato Cheese Toast 10.95
Wedges of local white peaches and tomatoes are tumbled over a piece of grilled bread spread thickly with Belletoile triple creme cheese for the ultimate Ohio summer cheese toast. Drizzled with olive oil and showered with torn basil, I mean, really, ain’t summer in these parts grand?
Fettuccine Puttanesca with Gulf Shrimp
This flavorful pasta contains an all-star cast of umami ingredients–capers, olives, anchovies, garlic and chili flakes, along with local tomatoes and a goodly amount of good gulf shrimp. The result is a briny, bold-flavored, shrimp-studded mound of fettuccine, showered with Parmesan cheese and deeply satisfying. App Size 11.95 Full Order 22.95
Trout with Herb Salad, Tomatoes and Black Olive Mayonnaise 26.00
A fresh trout fillet is grilled and piled with fresh herbs and homegrown cherry tomatoes dressed with lemon juice and olive oil, garnished with a squiggled of homemade mayonnaise flavored with pureed black olives and served with mashed potatoes and fresh vegetables.
Alaskan Halibut with Vegetable Hash and Choron Sauce 34.00
Meaty Halibut and Choron Sauce, a variation on Bearnaise enriched with fresh tomato, are a match made in heaven, especially this time of the year. Set the fish atop a light-textured, skillet-crisped vegetable hash made with baby Yukon potatoes, and as many summer vegetables as you can get, and you’ve got the height of the season supper.
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.
Blackened Salmon with Shrimp-Corn Butter 26.95
Salmon takes well to a blackening spice mix with smoky elements, pleasingly assertive with spice and salt. Mellow these strong flavors with the comparative sweetness of shrimp and corn bound in butter and we think it’s a winner. So 80’s, so good. Served with crispy yellow potatoes and fresh vegetables.
Spiced Yogurt Chicken with Crispy Rice Cake 21.95
Yogurt delivers flavor like nothing else, plus it makes chicken tender and tangy. Boneless thigh and breast are marinated in paprika, cumin, cinnamon and yogurt, then cooked under a griddle weight until juicy and burnished. Meanwhile a jasmine rice cake flecked with herbs and scallions is browned and crisped in a hot pan. Chicken and rice are served with broccolini and garnished with cucumber and zucchini pickled in a spicy green elixir made of whizzed-up cilantro, parsley and lime zapped with a bit of garlic and serrano chile. You see where all this is leading to–flavor!
Seared Garlic Chicken with Goat Cheese, Capers, Spinach and Lima Beans 21.95
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.
Summer Vegetable Jambalaya 18.95
This big-flavored vegetarian dish features a parade of homegrown vegetables, including tomatoes, corn, green beans, eggplant, summer squash and peppers along with mushrooms, smoky tofu, lots of fresh herbs and our house made dirty spice. The juicy, garlicky, steaming rice and vegetables are piled in a big bowl and garnished with a fried okra fritter.
Ricotta Tacos with Green Chiles, Capers and Spicy Tomatoes 18.95
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 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 18.95
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.