S M A L L  P L A T E S

ALPACA AND BOUDIN NOIR TERRINE
with pistachio, black olives, and cranberries,
  apple cider vinaigrette and griottine    15.

ROASTED FRESH GOAT CHEESE
  with shallots and olive oil,
          garnished with golden and red beets    11.

SEA SALT CURED DUCK FOIE GRAS
with baby frisee and aged balsamic reduction   20.

SALMON GRAVLAX AND SALMON RILLETTE
with tomato vinaigrette, pickled red onion
and herruga caviar    15.

GRILLED MAHI MAHI
served chilled, with lentil remoulade
and champagne vinaigrette  13.

CHILLED CAJUN DUCK AIGUILLETTE
french haricot vert fagot and passion fruit vinaigrette 14.

RUSSIAN OSSETRA CAVIAR
      served with potato blinis    125.

MARBLE OF ESCARGOT
layered with shiitake mushroom
and garlic parsley butter  15.

SCALLOP TIMBALE
with leek fondue and gambas shavings, lobster sauce   14.

MUSSEL SOUPE
white wine and shallots in a saffron cream   10.

RABBIT STEW IN PASTRY
with vegetables mosaic, Chablis, green olives and Dijon mustard  18.

BRAISED SMOKED PORTABELLA AND ROASTED QUAIL
with veal mousse and chestnut confit, sauce perigueuse   18.

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S O U P  &  S A L A D
 

SEASONAL SOUP 
today’s market

*CAESAR SALADE CLASSIC
in a garlic lemon vinaigrette with grated parmesan   7.

OHIO GARDEN SALADE MIX 
maple syrup vinaigrette   6.

TIAN OF ZUCCHINI AND MARINATED MUSHROOMS
with gourmet vinaigrette   10.

BABY FRISEE AND ROASTED WALNUT SALAD
with Ohio sheep feta cheese
and Ohio maple syrup vinaigrette  9.

ARTICHOKE AND GREEN BEAN SALAD
with fourme d'ambert cheese and
shallot vinaigrette  9.

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L A R G E   P L A T E S

SEAFOOD AND SHELLFISH

WHOLE DOVER SOLE
served tableside with lemon caper butter sauce
and fresh vegetables  49.

ROASTED MONKFISH "PIQUE"
with smoked shrimp and red bell pepper tapenafe vin blanc  32.

BAKED SCOTTISH SALMON
  with verjus du perigord and cavi-art beurre blanc, pickled quail egg   30.

PAN SEARED SCALLOP
with savoy cabbage fondue, crispy bacon and purple mustard sauce  34.

POISSON DU JOUR
    with pistachio white wine sauce and potato gnocchi  29.

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MEAT & POULTRY

FILET MIGNON
finished with cardamom sauce   39.

BEEF SHOULDER TENDERLOIN
roasted au poivre with cocoa, green peppercorn sauce  30.

SPICED DUCK MAGRET
with candied fruits and mustard sauce   32.

GRILLED TARRAGON MARINATED BISON FLAT IRON
or PRIME BEEF FLAT IRON
with two country butters  35.

PERSILLADE MARINATED AND GRILLED LAMB TENDERLOIN
with garlic parsley lamb jus  32.

OVEN ROASTED VENISON RACK FOR TWO
  with pumpkin seed and caramelized apple, rhubarb Bordelaise    76.

DUET OF SMOKED PORK BELLY
AND SLOW ROASTED PORK BRISKET
with petite brie tart and shallot confit bordelaise  27.

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VEGETARIAN SUGGESTIONS

OHIO GARDEN SALADE MIX  6.

TIAN OF ZUCCHINI AND MARINATED MUSHROOMS
with gourmet vinaigrette  10.

ROASTED FRESH GOAT CHEESE  11.

EUROPEAN CHEESE PLATE   14.

FRESH VEGETABLES AND PASTA
served with red bell pepper coulis   15.

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separate children’s menu available
Gluten free selections available

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