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Dinner Menu

Dinner Menu

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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.

Wild Arugula Salade Gourmande
Chicken Foie Gras, Smoked Sea Trout, Duck Aiguillette and Shrimp Ravigote,
Champagne Vinaigrette   14.

Quail Terrine
Pistachio and Bacon, Quail Egg in Beet Saumur, Sour Cherries in Brandy,
Sage Vinaigrette  15.

Smoked Salmon & Salmon Gravlax
Red Radish Carpaccio and Micro Mustard, Saffron Vinaigrette  15.

Salumi & Charcuterie Board
Assortment of Artisan Saucission, Ohio Cheese, Charcuterie,
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.

Bison Bolognaise
Rosemary Tomato Sauce, House-Made Pappardelle 13.

Barramundi with Mussels
Tomato, Bouillabaisse Style   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.

Baby Red Beet & French Haricots Vert Crown
Red Onion Shavings, Lavender Vinaigrette  10.

Mesclun Salade
Ohio Maple Syrup Vinaigrette 6.

Baby Roquette & Grilled Artichoke Salade
Roasted Walnuts, Smoked Blue Cheese,
Bourbon Maple Syrup Vinaigrette   13.


Meat, Game & Poultry

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

Pan Seared Beef Filet Mignon
Veal Sweetbread Stuffed Cabbage, Cardamom Sauce  39.

Roasted Cajun Style Duck Magret
Apple and Boudin Noir Tarte, Pomme Fondante Truffée,
Onion Soubise, Candied Fruit Bordelaise  36.

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

Pan Seared Texas Antelope
Orange and Rosemary Marinated, Cocoa Bordelaise 39.


Seafood & Shellfish

Pacific Yellowtail & Seafood Clafoutis
Tomato Fondue, Whole Grain Mustard and Lobster Sauce 36.

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

Wild Boar Bacon Wrapped Monkfish
Roasted in Duck Fat, “à l’Orange” 33.

Roasted Salmon Pavé
Black Truffle Bonne Femme Sauce  30.

Pesto Crusted & Roasted Sea Scallops
Carrot 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.

Baby Roquette & Grilled Artichoke Salade
Roasted Walnuts, Smoked Blue Cheese,
Bourbon Maple Syrup Vinaigrette 13.

Baby Red Beet & French Haricots Vert Crown
Red Onion Shavings, Lavender Vinaigrette  10.

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 –


– For our Younger Guests –

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

Pasta
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