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!

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.

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.

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, gouda, or gruyere.

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

Sweet, salty and altogether divine.

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

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.

Three spice-crusted fish tacos in soft corn tortillas with shredded cabbage slaw, our vibrant salsa verde and smoky, spicy chipotle mayo. The fish melts in your mouth, the salsa is zingy, and the earthy flavor of the tortilla brings it all together. Served with fries or vinaigrette dressed greens.

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 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.

Apples, Carrots, Cheddar Cubes, & Crackers