Our Menu

Vegetarian Carrot Ginger Soup with Pickled Beets, Mint, & Yogurt. (No corn, soy, or gluten)

With horseradish, pecans and crumbled goat cheese.

With two dipping sauces.

Good, coarsely - ground beef seasoned with red wine, minced onion, coarse salt and fresh rosemary, all of which enhance and juicify the burger. The alcohol is totally cooked out before wine meets beef. Served on a buttered, DLM golden hamburger bun with white cheddar, mustard-mayo and lettuce.

A meatless, whole grain, nut and vegetable burger grilled to a crispy brown, nestled in a buttered, toasted kaiser roll, slathered with mustard-mayonnaise and topped with lettuce and juicy, marinated roma tomato slices, This burger is vegan, and though some of the accompaniments listed are not, just say the word and we’ll substitute olive oil and vegan-naise for the butter and mayo.

Superior quality hardwood - smoked turkey is hand - sliced for this sandwich, griddled on DLM rye bread with real Swiss Gruyere and crunchy cole slaw made with Russian dressing.

A quarter pound of thinly sliced New York strip is laid on a hot griddle, and when nice and browned up, covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted sub roll and spoon on our housemade horseradish cream and pile on the fried onion straws. Simple, tender, tasty.

A big, meaty portabello mushroom roasted with garlic, coarse salt and olive oil, DLM New York Rye, true Gruyere cheese, grilled onions and house - made mustard - mayo combine for a big, juicy sandwich - and you won’t be missing the meat.

A New England haddock filet is seasoned, seared and served on grilled farmhouse bread piled with slaw and spread with caper mayonnaise.

Leafy greens, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast.

Leafy greens, classic anchovy dressing, homemade croutons and roasted tomato garnish.

Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of leafy greens and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast.

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 cashews. Served with the chile / lime juice / fish sauce condiment called nuoc cham. Ask for vegetarian "Nuoc Cham" or even non-spicy.

Our silky-smooth hummus is topped with this ultra-flavorful mix of mushrooms and onions, cooked so slow they melt into each other with great results. Seasoned with garlic, parsley, cumin, a pinch of sumac and a smack of lemon, it’s the perfect appetizer for the season. Served with warm pita.

Who doesn’t love a classic appetizer? Our take includes imported long-stem Canadian artichokes that are marinated in sunflower oil and spices, as well as Valbresso French feta, and Parmigiana Reggiano. Topped with a sprinkle of breadcrumbs, broiled until brown and bubbly, and then served with baked pita.

Based on your favorite Chinese restaurant snack, toasts are slathered with a crab and cream cheese mixture, then broiled to bubbly and topped with homemade sweet and sour sauce and a frizzle of fried wonton strands.

This Japanese shredded vegetable pancake is full of flavor, we inherited this dish from Wiley, who learned it years ago from a brilliant Japanese cook who was the original chef of The Winds. Zesty with fresh ginger, we top the okonomiyaki with crispy seared pork belly and sauce it with spicy mayo and homemade tonkatsu sauce.

A few years ago, I had a pasta with poblano Bolognese at a little restaurant in the West Village in NYC. It did not fulfill what I envisioned when I ordered it. Fast forward to a few weeks ago, we obtained the recipe for the dish and thought if we just added more poblano…It fell short again. I said to Dave, “let’s just make it what we want it to be and forget New York.” So instead of mirepoix, he did a sofrito bulging with poblano peppers. He used beef instead of pork. No carrots, no nutmeg, no tomato! We did add the requisite garlic, onion, celery and a titch of cream. The result is absolutely delicious—a meat-heavy sauce with big, bold flavor and the zip and mild heat of our beloved poblano peppers. Topped with a handful of Parmesan cheese, we love it—and we hope you do too!

Sablefish, also known as Black Cod, has a flaky white flesh that, because of a high fat content, is also luscious and buttery. So much so that it is often referred to as Butterfish. We top it with zingy remoulade and pair it with a vegetarian version of jambalaya and a good sprinkling of our smoky "dirty spice" - a house made spice blend akin to blackening spice.

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.

Fresh out of Northern Lake Erie, walleye 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 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.

Salmon Chowder with roasted green tomato salsa. Contains corn and dairy, no chicken stock, soy or gluten

Topped with pecans, goat cheese, and horseradish vinaigrette.

Served with caper-mayonnaise & house ketchup.

Leafy greens, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast.

Leafy greens, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with warm toast.

Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of leafy greens and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast.

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 cashews. Served with the chile / lime juice / fish sauce condiment called "Nuoc Cham". Ask for vegetarian nuoc cham or even non-spicy.

Good, coarsely - ground beef seasoned with red wine, minced onion, coarse salt and fresh rosemary, all of which enhance and juicify the burger. The alcohol is totally cooked out before wine meets beef. Served on a buttered, DLM golden hamburger bun with white cheddar, mustard - mayo and lettuce.

A meatless, whole grain, nut and vegetable burger grilled to a crispy brown, nestled in a buttered, toasted kaiser roll, slathered with mustard-mayonnaise and topped with lettuce and juicy, marinated roma tomato slices, This burger is vegan, and though some of the accompaniments listed are not, just say the word and we’ll substitute olive oil and vegan-naise for the butter and mayo.

A New England haddock filet is seasoned, seared and served on grilled farmhouse bread piled with slaw and spread with caper mayonnaise.

A quarter pound of thinly sliced New York strip is laid on a hot griddle, and when nice and browned up, covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted sub roll and spoon on our housemade horseradish cream and pile on the fried onion straws. Simple, tender, tasty.

I learned this recipe from friends who have a villa in Florence. Grill the beef, let it rest, then place on a mound of arugula next to crispy potatoes, broccolini, and drizzle it with a little cream reduced with good stock and balsamic vinegar. Very Florentine, and one of our most popular steak preparations!

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. Served with our buttermilk mashed potatoes and fresh vegetables.

Superior quality bone-in chicken thighs are a different eating experience entirely, and wait till you taste them. We smear them with three kinds of mustard, give them a breadcrumb crust and roast them with white wine and good stock until they get super-crisp on top and yield meltingly to the fork. Served with their roasting juices, Yukon gold potatoes and fresh vegetables.

Boneless, skin - on 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.

It’s back, and better than ever. Slices of pork tenderloin are gently pounded into cutlets, salt and peppered, and seared on the hot griddle, then plated and spooned with our version of Jezebel sauce, the tastiest thing in the world. In Texas, Jezebel is peach jam spiked with horseradish and mustard. They pour it over a block of cream cheese and serve it with crackers. Here we add a glug of heavy cream to our homemade fresh peach jezebel, and in a few minutes on the stove it becomes a warm and heavenly sauce for pork. Served with our buttermilk mashed potatoes and fresh vegetables.

Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, liberally accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese. Served with warm toast.

An 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 sweet pepper, broccolini, and peas, along with sauteed organic tofu. Served with steaming jasmine rice.

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.