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Dinner Menu

Dinner Menu


Cold Hors d’oeuvre

Roasted Goat Cheese
Shallots, Olive Oil, Golden and Red Beets 12.

Chilled Maine Lobster “Court Bouillon”
Stuffed Kumato, Three Caviars, Carrot Lace,
Champagne and Wild Herb Vinaigrette   39.

Chilled White Asparagus & Smoked Salmon
Portabella Cap, Béarnaise Vinaigrette  14.

Red Snapper, Blue Crab & Basil Terrine
Saffron Remoulade  14.

Dill Cured Verlasso Salmon Gravlax
Octopus Remoulade, Tomato Flakes Crusted Avocado  17.

Ohio Salumi Board
Artisan Locally Cured Meats with Ohio Cheeses,
Caramelized Fennel, Whole Grain Mustard,
Grape Must and Cranberry Compote  27. to share

European & Domestic Cheese Symphony
Roasted Walnuts and Craquelins  19.

Russian Ossetra Caviar
served with Potato Blinis  125.

Hot Hors d’oeuvre

Refectory Escargot Terrine
a specialty, layered with Shiitake Mushrooms,
accented with Garlic Parsley Butter 16.

Roasted Squab
Foie Gras Brioche, Jerez Jus  25.

Soupe & Salade

Mussel Soupe
a specialty, White Wine, Shallots
and Leek in a Saffron Cream  12.

Seasonal Soupe Selection  Market Price

Classic Caesar Salade
in a Garlic Lemon Vinaigrette with Grated Parmesan 8.

Mesclun Salade
Ohio Maple Syrup Vinaigrette 6.

Red Radish Carpaccio
Roasted Pistachio, Parmesan Cheese, Champagne Vinaigrette   10.

French Haricots Vert & Corn Remoulade
Bacon Pepites, Red Onion and Mushroom Shavings, Lovage Vinaigrette  11.

Tomato Salade
Fantasia Cheese, Prosciutto, Lavender Vinaigrette  13.

Meat, Game & Poultry

Roasted New Zealand Baby Rack Of Lamb
in Seaweed Crust, Caraway Lamb Jus, Salt Water Tuile  39.

Pan Seared Prime Filet Mignon
Boudin Noir Palet, Chateaubriand Sauce  42.

Roasted Duck Breast
with Pine Nuts and Rosemary Pesto, Crispy Duck Bacon,
Cèpes Bordelaise and Mushroom Crêpe  37.

Texas Bison Strip Loin
Marinated in Smoky Paprika,
Buffalo Mozzarella Feuilleté, Cardamom Sauce  42.

Sous Vide Veal Tenderloin
Sweetbread Pommes Macaire, Brandy Velvet Sauce  39.

Seafood & Shellfish

Pan Seared Barramundi
with Duck Cervelas Tian, Dark Ale Vin Blanc Sauce   34.

Whole Dover Sole
Served Tableside, Lemon Caper Butter Sauce   49.

Sturgeon & Gambas Duet
Herruga Caviar Blinis, Sun Dried Tomato Beurre Blanc  39.

Roasted Salmon Pavé
Black Truffle Bonne Femme Sauce  30.

Duet of Pan Seared Scallop & Seafood Strudel
Saffron Vin Blanc Sauce   39.

Seasonal Vegetables Presentation
Red Bell Pepper Coulis  17.

 Vegetarian Suggestions

Roasted Goat Cheese
Shallots and Olive Oil, Golden and Red Beets 12.

Classic Caesar Salade
in a Garlic Lemon Vinaigrette with Grated Parmesan 8.

Petite Mesclun Salade
Ohio Maple Syrup Vinaigrette 6.

Tomato Salade
Fantasia Cheese, Lavender Vinaigrette  11.

European & Domestic Cheese Symphony
with Roasted Walnuts and Craquelins 19.

Seasonal Vegetables Presentation
Red Bell Pepper Coulis 17.

Click here for a Printable Version of our Dinner Menu!

– Gluten Free Selections Available –

Click here to view our Gluten Free Dinner Menu!

– For our Younger Guests –

Petite Filet Mignon
served with Pasta, Carrots,
Side of Bordelaise Sauce  16.

with Butter and Parmesan Cheese  5.

Chicken Breast
served with Pasta, Carrots,
Side of Bordelaise Sauce  9.

The above Entrees include

Cup of Soupe  -or-  Petite Mesclun Salade

and of course…

Vanilla Ice Cream Dessert