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.

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.

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.

This will be gone in about 2 seconds so get it while you can. We were able to score okra from Doug at Peach Mountain Organic Farm. The pods are dipped in a light batter, fried to shattering crispness, and served with mayo spiked with our house-made dirty spice blend and fresh dill for dipping. They are good!

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 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.

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.

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.

A crispy plank of eggplant is placed on a mound of creamy polenta and topped with a pomodoro made from local tomatoes. This dish embodies the bounty of late-summer produce. Served with garlicky, sauteed spinach.

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.

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.

A thick fillet of fresh halibut is dredged in a masa harina, then pan-seared and served with a to-die-for pesto-ish sauce of roasted green chiles and pumpkin seeds spiked with cilantro and fresh-squeezed lime juice. The toasty tortilla flavor and the taste-plosion of the mild but flavorful salsa verde go wonderfully on a steaming mound of rice sauteed with summer vegetables.

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!

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 candied Black Scarlet plums.

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

Vanilla Bean, Chocolate, or Turkish Coffee

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.

Sweet Corn from PatchWork Gardens makes the perfect base for a creamy custardy treat. The natural starchy sweetness of the fresh corn pairs perfectly with a tart swirl of blackberries. A cornmeal thyme cookie is the perfect textural compliment.

Vanilla-Coconut or Chocolate-Cherry.

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

I feel that Chef Claudia made this with me in mind. Poached pears (I love pears) baked into a light fluffy vanilla cake, set on a pool of Earl Grey infused creme anglaise and drizzled with an Earl Grey-infused syrup (I also love Earl Grey). If you don’t want it, that means more for me!

Rustic free-form French pastry that combines a sweet, spiced apple filling with a savory, flaky butter and cheese crust. Topped with a cheddar crumble and whipped cream on the side.

Apples, Carrots, Cheddar Cubes, & Crackers