Menus
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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 summer sandwich. Served with fries or vinaigrette-dressed greens.
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The rich taste and texture of our superior quality fresh salmon lends itself well to being mixed into a flavorful sandwich-filler with crunchy vegetables, fresh herbs, mayo and a little hit of horseradish. A mound of salmon salad is topped with grated white cheddar and broiled till hot and melty, then piled between slices of griddled toast with a couple crisp cucumber slices for a great warm sandwich. Served with dressed greens or hot fries.
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Boneless chicken breast rubbed with lemon zest and herbs is cooked, hand-chopped and mixed with minced raw vegetables, pecans, mayonnaise, a pinch of lemon curry spices, a smidge of honey mustard and a titch of peach jam. The dressed chicken is scooped between warm toast, garnished with housemade marinated tomatoes, and served with fries or vinaigrette-dressed greens.
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The incredible fresh flavors of the Middle East make a welcome lunch as springtime comes around the corner. Dig into tender cracked wheat with chunks of tomato, cucumber and olives mixed with feta cheese, scallions, chickpeas and a flurry of mint and parsley, all doused with lemon and olive oil. The grain salad is garnished with warm pita bread and topped with grilled chicken flavored with a paste of smoky paprika, cumin and cinnamon, garlic and za’atar.
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with cornbread
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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 baguette is spread with homemade mayonnaise mixed with our special olive spread, then filled with grilled chicken, roasted tomatoes and the freshly-fried lemon slices. Served with fries or vinaigrette-dressed greens.
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with cornbread
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with horseradish, pecans and crumbled goat cheese
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A meatless, whole grain, nut and vegetable burger in a butter-grilled kaiser roll with mustard-mayonnaise, 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-aise for the butter and mayo.
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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.
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New England Haddock on butter-griddled farmhouse bread with slaw and caper mayonnaise.
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Nothing’s more savory than a juicy salmon filet set on a swath of creamy, whipped feta cheese, garnished with a contemporary charoset made from fresh rhubarb simmered in honey and red wine. The mixture is cooled and toasted walnuts are added, making a jammy, nutty, zingy condiment that is a perfect complement to the fish. Served with crispy Yukon potatoes and sauteed spinach and broccolini.
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All-natural boneless chicken thighs are seasoned liberally with za’atar, a Mediterranean seasoning of dried green herbs, sesame seeds and salt. Cooked with a little olive oil under a brick on the griddle, the skin crisps and the seasoning blooms, and the chicken finishes juicy and flavorful. Served on a skillet full of rice with chickpeas, spinach and broccolini, the whole is seasoned with a little preserved lemon vinaigrette.
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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.
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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.
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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. Accompanied by buttermilk mashed potatoes and fresh vegetables.
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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.
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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 buttermilk mashed potatoes and fresh vegetables.
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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.
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Our silky-smooth hummus, strewn with asparagus, snap peas and crispy fried chickpeas, drizzled with housemade lemon oil and topped with a frazzle of local pea tendrils. The essence of springtime, served with warm pita.
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Lightly blanched snow peas and snap peas combine with spinach, asparagus and pea shoots to create a contemporary salad with a dressing based on the Vietnamese classic, Nuoc Cham. Lively flavors of lime, garlic and fish sauce are made creamy with blitzed cashews, showing off a plate of springtime that is silky-textured and crunchy. A couple stalks of asparagus tempura and a sprinkle of crushed cashews give it a great finish.
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Our crab spaghetti is highly anticipated each spring, and last year we had an epiphany that boils down to two words: MORE CRAB. So, in addition to a quarter pound of claw meat, we are adding more than 2 oz. of super lump (a half cup) and believe me, the difference is worth the extra 5 bucks we had to add to the price tag. Hot spaghetti tossed with all that crab, lots of lemon, a splash of cream and a liberal sprinkling of fresh herbs is just what to order when you want lots of flavor, but nothing heavy.
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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.
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Our sous chef AJ struck gold on this one—she has developed a delicious, tender ”crab” cake preparation made with pulled Lion’s Mane mushrooms, a bit of minced veg, lemon, parsley and spices, bound with a little chickpea and rice flour. Sauced with a vegan aioli spiked with roasted garlic, fresh lemon and a hit of Tabasco, these divine patties of seared succulence are served with crispy potatoes and sauteed spinach with broccolini. This vegan/gf dinner will have you feeling the breeze of a dinner by the shore.
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Chunks of fresh strawberry are packed into a crock with sliced rhubarb, 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.
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The classic Italian dessert, tailored for spring. Delicate lady finger cookies are soaked in the Italian liqueur Limoncello, then layered not once, not twice, but three times with a fluffy mix of fresh lemon curd, mascarpone cheese and whipped cream. It’s rich, pudding-y and so good.
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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. Drizzled with a sauce made from black mission figs and honey.
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Battered and fried bananas served atop vanilla ice cream with caramel sauce, toasted pecans and toasted coconut
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Moist dark chocolate cake garnished with a cloud of whipped cream, chopped almonds and salty toffee sauce