Give us a call to find out what our soup of the day is!

Topped with pecans, goat cheese, and horseradish vinaigrette.

Served with caper-mayonnaise & house ketchup.

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 fried thing in the world.

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.

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

Chilled rice noodles, a goodly portion of crunchy, thinly-sliced vegetables, 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 nuoc cham if that suits you better.

Leafy greens, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with grilled bread.

Chili-Lime grilled chicken over a bed of crisp romaine tossed in creamy poblano-buttermilk dressing. Served with chilled black beans, and a garden full of grilled corn, zucchini, and tomatoes. Finished with fried tortilla strips, queso fresco, and candied jalapeno pico de gallo. This is the creation of Emily, one of our line cooks, who has been inspired by the bounty from her own summer garden.

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

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 prime USDA 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.

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

A meatless, whole grain, nut and vegetable burger grilled to a crispy brown, nestled in a buttered, toasted DLM golden hamburger bun, slathered with mustard-mayonnaise and topped with lettuce and juicy, marinated roma tomato slices, Just say the word and we’ll substitute olive oil and vegan-naise for the butter and mayo to make it vegan.

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.

Our signature grilled cheese, served with fries or vinaigrette-dressed greens. Choose between: white cheddar, emmentaler swiss, or gruyere.

Red wine is brushed on the inside of the bread, with delicious results.

Grilled local sweet corn, cotija cheese, lime, jalapeno, red sweet pepper, cilantro and white cheddar.

Sweet, salty and altogether divine.

Italians batter and fry thin slices of lemon, peel and all, and they are so delicious! Hot and crispy, they make a chicken sandwich sing, toasted sub roll is spread with homemade mayonnaise mixed with our special olive spread, then filled with grilled chicken, roasted tomatoes, fresh baby spinach leaves and the freshly-fried lemon slices. Served with fries or vinaigrette-dressed greens.

We feel as though herbivores shouldn’t miss out on such a fantastic sandwich, so we developed a vegan version! Portobello mushrooms are roasted and placed on the grilled bread with mushroom pate, pickled daikon, jalapenos, fresh cilantro, and spicy vegan mayonnaise. Even if you’re a meat-eater, this is still a great choice! Served with fries or vinaigrette dressed greens.

Sliced, coated in breadcrumbs and fried to golden brown, green tomatoes soften and sweeten with cooking and become a special treat. Here they are teamed with smoky Nueske’s bacon, a slathering of whipped goat cheese, lettuce and caper mayo to make a great spring to summer sandwich. Served with fries or vinaigrette-dressed greens.

Vegan and gluten-free just the way it comes. This sandwich is inspired by my kid-in-law, Nyx, who hails from California where they would enjoy a similar sandwich from ToGo’s Restaurant. Gluten free bread is grilled and smeared with vegan cashew ricotta and hummous and then layered with cucumbers, roasted red pepper, tomato, pepperoncini, and a light drizzle of balsamic vinegar.

We love koftas, the flavorful Middle Eastern oval-shaped meatballs. Made from lamb mixed with panko breadcrumbs and egg, then seasoned with onion, garlic, parsley and mint to create the juiciest koftas in the land. Tucked into warm pita bread with cucumber, lettuce, marinated tomato and pickled red onions, the sandwich is drizzled with yogurt sauce spiked with lemon, all making one heck of a lunch! Served with fries or vinaigrette-dressed greens.

A delicious version of this Southern supper dish, organic black-eyed peas are simmered with onion, cooking greens and some snappy spices, then ladled over hot rice and garnished with roasted garlic oil, chopped tomato, scallion and grated white cheddar. Choose jasmine or brown rice. Served with cornbread. Ask for our house pepper vinegar on the side!

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. So good. Served with toast.

Give us a call to find out what our soup of the day is!

Slow Roasted Beets topped with pecans, goat cheese, and horseradish vinaigrette.

Served with caper-mayonnaise & house ketchup.

This time off year we are awash with all the local produce that Ohio has to offer! Our friends at Peach Mountain Organics and Patchwork Gardens are stocking us with bushels of tomatoes, cucumbers, and peppers and we have turned them into Shirazi Salad, a Persian dish that combines the aforementioned veggies with lime juice, olive oil, sumac and herbs from our garden. Served atop our creamy hummus alongside warm pita bread.

In the tradition of the iconic Spinach Artichoke Dip, we’ve made a delectable collard greens and chili crunch cheese spread that’s full of spice and flavor! Cream cheese, yogurt, cheddar and Parmigiano-Reggiano is mixed with braised, chopped collard greens and our housemade spicy chili crunch. We slather it on grilled bread, pop it in the oven till hot, then whisk it to your table. Nothing is better with beer.

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 fried thing in the world.

An unlikely combination, I thought when I saw this dish on the menu at The Girl and the Goat in Chicago. But I think Stephanie Izard is a genius, so I ordered it. And now it’s on our menu, thanks to her sharing the recipe. I love shishitos. The peppers are mild, but every dozen or so, you get a slightly hot one. It’s like Russian Roulette, but it’s fun to get zinged. We grill the shishitos, then slather them with a miso and parmesan dressing, broil them with more parm and a showering of sesame seeds. The results are surprising and delicious! Watch out for the zinger!

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 grilled bread.

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, 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 nuoc cham if that suits you better.

A meatless, whole grain, nut and vegetable burger grilled to a crispy brown, nestled in a buttered, toasted DLM golden hamburger bun, slathered with mustard-mayonnaise and topped with lettuce and juicy, marinated roma tomato slices, Just say the word and we’ll substitute olive oil and vegan-naise for the butter and mayo to make it vegan.

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

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 prime USDA 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.

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.

We cut our prime 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 cap-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 our buttermilk mashed potatoes and fresh vegetables.

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.

Slices of pork tenderloin are gently pounded into cutlets, seasoned, and seared on the hot griddle, then plated and spooned with our version of jezebel sauce, the tastiest thing in the world. More often poured over a block of cream cheese and served with crackers, jezebel is homemade peach jam spiked with horseradish and mustard. To the jam we add a glug of heavy cream, and in a few minutes on the stove it becomes a warm and heavenly sauce for pork. Served with buttermilk mashed potatoes and fresh vegetables.

Organic tofu is marinated in a blend of turmeric, cinnamon, cumin and Aleppo chili then skewered and grilled till crispy. Served on a rice pilaf studded with snipped dried plums, toasted almonds, carrots, peas and shallots then drizzled with yogurt that’s been infused with charmoula, a North African sauce made with cilantro, parsley, paprika, garlic, cumin, olive oil, lemon juice. If you’re trying to go vegan, we can give you the charmoula with no yogurt!

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. So good. Served with toast.

A delicious version of this Southern supper dish, organic black-eyed peas are simmered with onion, cooking greens and some snappy spices, then ladled over hot rice and garnished with roasted garlic oil, chopped tomato, scallion and grated white cheddar. Choose jasmine or brown rice. Served with cornbread. Ask for our house pepper vinegar on the side!

Now that summer weather is moving in, our herb garden is exploding, which means it’s time to make chimichurri, a vibrant blend of fresh oregano and parsley mixed with olive oil and red wine vinegar. We take the Chimichurri and mix it into house made mayonnaise for a silky, zingy, herbaceous topper that goes so well with salmon. Served with fried yukon potatoes and sauteed broccolini.

Here comes summer and an excuse to make one of my favorite condiments, romesco. This classic Spanish sauce/dip is made from toasted almonds, roasted red peppers, sherry vinegar, garlic, and fried bread ground into a paste, much like a pesto, and it pairs wonderfully with sweet delicate halibut. Served on a bed of potato-vegetable hash.

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.

Dave’s signature steak butter made with his homemade Worcestershire sauce, is the perfect compliment for lean and tender beef tenderloin. The meat is grilled, rested, and when plated, spatched with a big pat of the softened butter. Served with crispy Yukon Gold potatoes and sauteed broccolini.

Trout is one of my favorite fish and it pairs so well with fresh local produce. Fresh cherry tomatoes from Patchwork Gardens and Peach Mountain Organics are mixed with a rich preserved lemon vinaigrette and herbs from our own herb garden and placed on the freshly grilled trout along with tapenade mayonnaise for a touch of richness. Perfect summer eating, served with buttermilk mashed potatoes and fresh local vegetables.

Ripe, homegrown tomatoes are barely cooked in olive oil with sliced garlic, salt and pepper. A paste-like puree of capers, anchovies, garlic, a pinch of chiles and lots of parsley is dolloped into the tomatoes. We add the pasta and a handful of basil, then toss and stir. We shower on the Parmesan and rush it to your table, and you savor the fruits of summer.

Ripe, homegrown tomatoes are barely cooked in olive oil with sliced garlic, salt and pepper. A paste-like puree of capers, anchovies, garlic, a pinch of chiles and lots of parsley is dolloped into the tomatoes. We add the shrimp, pasta and a handful of basil, then toss and stir. We shower on the Parmesan and rush it to your table, and you savor the fruits of summer.

This is the smoothest, creamiest, most delicious cheesecake you’ve ever tasted. It is not really anything like American cheesecake, and it is a little dark on top, on purpose, but trust me, if you order this dessert, you’ll be eating something heavenly. Topped with cherry-lime compote.

Moist dark chocolate cake topped with a cloud of whipped cream, chopped almonds and salty toffee sauce.

Battered and fried bananas served atop vanilla ice cream with caramel sauce, toasted pecans, and coconut.

Vanilla Bean, Chocolate, or Turkish Coffee

Vanilla-Coconut or Chocolate-Cherry.

Peaches and blackberries are packed into a crock with butter, cinnamon and a smidge of lemon juice, then topped with a layer of oat-pecan streusel and baked until brown and bubbly. Served warm with a scoop of vanilla ice cream. Served warm with a scoop of vanilla ice cream.

Something as simple as poundcake becomes more than the sum of its parts when grilled and topped with sautéed plums and a dollop of créme fraiche. Yet another way to enjoy the “fruits” of summer.

Summer nights are for smore’s. Here’s our take; no campfire required. Fudgy brownies pieces are layered with whipped marshmallow cream and a graham crumble and then finished with a toasted home-made marshmallow.