Campo Bravo Plata, Cointreau, Triple Lime Agave Syrup, Orange, Lime, Salt

Wild Turkey 101 Rye, Averna, Angostura Bitters, Black Walnut Bitters

George Dickel Rye, Cocchi Vermouth, Dolin Dry, Angostura Bitters, Angostura Orange Bitters

Bacardi Superior Rum, Lime, Grapefruit, Luxardo Maraschino Liqueur

Tanqueray Ten Gin, Lime-Basil Simple Syrup, Lime

Wild Turkey 101, Demerara, Angostura Bitters, Angostura Orange Bitters

Ketel One Vodka, Cointreau, Lime, Simple Syrup, Cranberry Nectar

George Dickel Rye, Antica Vermouth, Angostura Bitters, Angostura Orange Bitters, Orange Flame

Watershed Four Peel Gin, Lemon-Thyme Simple Syrup, Lemon

Watershed Four Peel Gin, Belle of Dayton Vodka, Lillet Blanc, Lemon Bitters

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.

Creamy hummus topped with roasted mashed sweet potato, bright lemon yogurt, crispy fried garlic bits, za’atar, and a few scattered chili crunch chickpeas.

Roasted delicata squash rings piled atop a bright tahini sauce & roasted and shaved brussels sprouts and finished with a sprinkling of dukkah, a warm blend of nuts, spices, and seeds, and drizzled with pomegranate molasses.

Slices of Good Hands Bread co’s seeded, whole-grain bread are grilled and slathered with a dill-infused cream cheese, then topped with smoked salmon, pickled red onion and fried capers.

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.

Superior-quality chicken thighs brined in housemade pickle juice, soaked in buttermilk, then dredged in well-seasoned flour and fried till crispy. Finish it off with housemade hot honey & local pickled peppers. Served with buttermilk mashed potatoes and fresh vegetables.

Our housemade Italian chicken sausage is the best tasting, and best textured chicken sausage I’ve ever had. We showcase it in this flavorful pasta dish by grinding it fine and tossing it with cavatappi, fresh mustard greens, and a light-handed dollop of cream reduced with vermouth, capers, and a smidge of Dijon. Garnished with parmesan and toasted breadcrumbs.

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.

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.

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.

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 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.

Creamy risotto made with vegetable stock, Parmigiano Reggiano, and patience. We then add roasted cubes of squash, greens, mushrooms from Guided By Mushrooms, and finish it with a frizzle of fried sweet potato. A big-flavored vegetarian dish but if you’re vegan, we can leave out the cheese & butter!

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!

Norwegian Atlantic salmon is seared with a dusting of our house fennel spice, placed on a pilaf of farro, studded with autumn produce, then topped with a drizzle of sage oil & silky, rich beurre blanc infused with the flavor of local apples.

Branzino is best when it’s grilled skin-on until it becomes crispy and crackly. We sprinkle it with flakey salt and then drizzle it with preserved lemon vinaigrette and plate it with broccolini and yukon potatoes.

Brown or White Rice.

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 pistachios and kadayif.

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

Vanilla Bean, Chocolate, or Turkish Coffee

Vanilla-Coconut or Chocolate-Cherry.

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

Housemade candied pecans swirled into maple ice cream made from Ohio maple syrup. Served with a ginger snap cookie.

Chunks of local apples are cut and packed into a crock with butter, sugar and cinnamon, then topped with a layer of oat-pecan streusel and baked until brown and bubbly. Served warm with a scoop of vanilla ice cream.

The classic French dessert, mixed with the American obsession with pumpkin spice, made with pumpkins from our friends at Patchwork Gardens.

A tender cake that gets its delicious flavor from local organic sweet potatoes and warm fall spices (think ginger bread) topped with a scoop of vanilla ice cream and a homemade gooey pecan toffee sauce.

Apples, Carrots, Cheddar Cubes, & Crackers