|
Dinner Menu
|
|
 |
|
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.
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.
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.
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.
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.
separate children’s menu available Gluten free selections available
D E S S E R T S
VANILLA CREME BRULÉE served with Crispy Palmier 8.
WARM PEAR TART Pistachio Frangipane, Pistachio Ice Cream, Trio of Coulis 10.
PINEAPPLE CLAFOUTIS "RUM BABA" Passion Fruit Chantilly and Butter Caramel Sauce 9.
ALSACIAN STYLE "OHIO FROMAGE BLANC" BAVARIAN Mango Coulis and Fresh Raspberries 9.
FLOURLESS CHOCOLATE TORTE Peanut Butter Ice Cream, Raspberry Gelee, Chocolate Creme Anglaise 9.
MOCHA AND CHOCOLATE ENTREMET with Orange Truffette, Godiva Creme Anglaise and Petite Swiss Meringue 9.
FRESH FRUIT AND SORBET Three flavors of sorbet with Seasonal Fruit 8.
nut free and gluten free available
|
|

|
Chef Richard Blondin
|
|
|
 |
|