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Spiked with fresh ginger and soy sauce and seared to a crusty exterior and a moist interior, this big, housemade salmon patty makes a very tasty burger. We put it on a toasted kaiser roll swiped with mustard-mayo and pile it with an avocado slaw that is as much avocado as it is slaw, if not more so. Served with vinaigrette-dressed greens or hot fries.
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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 goat cheese, lettuce and caper mayo to make a great summer sandwich. Served with fries or vinaigrette-dressed greens.
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Tuna Nicoise (pronounced Nee-swahz) is the classic salad from Marseilles on the southern coast of France. Here we put the same elements into an end-of-summer sandwich. Superior-quality canned tuna mixed with olives, capers, olive oil and a dab of mayonnaise is layered on grilled bread with slices of hard-boiled egg, homegrown tomato and house-pickled green beans. Dig into this fresh, meaty, briny tuna sandwich bursting with flavor as Summer turns the corner
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This is a salad based on the Chicago ‘dog, and its popularity here at the restaurant has grown to heights we never imagined. Crunchy romaine and cabbage are tossed with cut-up tomatoes, scallions, cucumbers, chopped pickle and banana pepper rings. The vegetation is dressed with a ballpark mustard vinaigrette that is so good, I don’t know, it just is. One big quarter-pound, all-beef, locally-made (Columbus) hotdog is thickly sliced on the diagonal, grilled on the flat-top until charred and crispy around the edges, and piled on top of the salad. The whole is topped with a tangle of crispy fried onions and served with warm toast. This is one of those “sum is greater than the parts” culinary experiences, and what can I say, it’s Da Bomb!
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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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Our new beef sandwich! A quarter pound of thinly sliced New York Strip is laid on a hot griddle, and when nice and brown covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted crusty sub roll that we import special from New Jersey’s Amoroso Bakery, and lastly, we spoon on our housemade spicy cherry pepper relish and grilled onions. Simple, tasty, tender, that’s what I’m talkin’ about.
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New England Haddock on butter-griddled farmhouse bread with slaw and caper mayonnaise.
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We wait all year for sweet corn to be in season so we can make these savory pancakes, studded with fresh corn kernels and finely sliced scallion. They go perfectly with a spice-crusted, seared salmon fillet, and the tasty, rustic green chile cream supremely compliments both.
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Boneless chicken thighs are dredged in rib rub, grilled under a brick and get plunged for a quick dip in a white BBQ sauce of mayonnaise, vinegar, apple juice, garlic and horseradish. Served with a summer squash-tomato-cracker crumb gratin and crispy Yukon gold potatoes. Man o man it is good!
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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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Could this be the perfect summer pie? A beautifully creamy custard filling made with fresh-squeezed lemon and lime fits the bill, certainly. But the crust is what gives the pie its irresistible, carefree summer character—it’s made of slightly sweetened and crushed Saltine crackers! We were floored at how good it is. Maybe this pie is just the perfect pie, period. Try it and see why!
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Sliced ripe peaches and a handful of blueberries 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.
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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
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Pure flavors for trying times. A thick slice of tender pound cake is warmed on the grill and served in a moat of summer berry sauce spiked with wine and basil. The cake is blopped with a cloud of goat cheese whipped cream, drizzled with a light honey sauce and crowned with an oat lace cookie.