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Dinner Menu

Cold Hors d’oeuvre

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

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

Veal Mousse & Black Truffle Stuffed Texas Quail
Blue Potato Ragout, Pickled Quail Egg, Foie Gras Vinaigrette  17.

House Cured Salmon Gravlax,
Octopus & Wild Boar Bacon Remoulade

Tomato Mozzarella Sandwich, Bergamot Vinaigrette  17.

Venison Terrine
Green Lentil and Pine Nut Tuile, Griottine,
Carrot Pirogue, Provence Artichoke Vinaigrette  17.

Portabellini & Pork Belly Tarte
Micro Greens, Shallot Vinaigrette  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.

Slow Braised Rabbit
White Wine, Green Olives, Mushrooms, Mustard in Puff Pastry  18.

Seafood Coulibiac
in Puff Pastry, Bonne Femme Sauce  12.

Skate Wing Rossini
Jerusalem Artichoke and Cepe Fricassée
with Pan Seared Foie Gras, Sherry Wine Veal Jus  19.


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.

Grilled Artichoke & Wild Arugula Salade
Smoked Blue Cheese, Walnuts, Walnut Vinaigrette  11.

Zucchini Tian & Marinated Mushroom Salade
Carrot Lace, Lavender Vinaigrette 11.

Cauliflower Mosaic Salade
Curly Red Oak, Pheasant Cervela,
Peruvian Peppers, Black Olive Vinaigrette 11.


Meat, Game & Poultry

“Sous Vide” Texas Antelope
wrapped with Speck Ham, Fennel Pollen Essence,
Tarragon Butter, Black Garlic Bordelaise  39.

Roasted Baby Lamb Saddle
Crispy Goat Cheese and Tapenade “Pave”, Parsley Garlic Lamb Jus  39.

Spiced Duck Breast
Candied Fruit Pinot Noir Sauce  34.

Duet of Bison Loin & Beef Filet Mignon
Duck Fat Marinated “Sous Vide” Bison Loin and Pan Seared Beef Filet Mignon,
Horseradish Bordelaise and Cardamom Sauce  42.

Pan Seared Veal Loin & Stuffed Cabbage Veal Sweetbread
Potimarron Quenelle, Morel Velvet Sauce  38.

 Braised Beef Short Rib
Lean Cut, in Burgundy Wine, Spinach Linguini, Shallot Confit  32.


Seafood & Shellfish

Duet of Verlasso Salmon Cotelette & Sea Scallop Brochette
Grape Must Mustard, Napa Valley Verjus Sauce   38.

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

Oven Roasted Monkfish Loin “Pique” with Smoked Salmon
Wild Boar Crisp, Smoky Paprika Vin Blanc  38.

Pan Seared Meuniere Sturgeon Supreme
Piment d’Espelette Beurre Blanc, Herruga Caviar,
Potato “Risotto Style” in Veal Jus  39.

Roasted Fresh Water Gambas
Linguini Trilogy, Black Truffle Chablis Sauce  38.

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.

Cauliflower Mosaic Salade
Curly Red Oak, Peruvian Peppers, Black Olive Vinaigrette  11.

Petite Mesclun Salade
Ohio Maple Syrup Vinaigrette 6.

Zucchini Tian & Marinated Mushroom Salade
Carrot Lace, Lavender Vinaigrette 11.

Grilled Artichoke & Wild Arugula Salade
Smoked Blue Cheese, Walnuts, Walnut 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 for a Printable Version of our Gluten Free Dinner Menu!


– 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