Chef's whim of the day.
local arugula, mushroom confit, grape tomatoes, leeks, smoked goat cheese vinaigrette.
frisee, bacon, goat cheese, pickled red onions, white balsamic vinaigrette, soft poached egg.
lightly grilled hearts of romaine with Caesar dressing, boiled egg, parmesan, white anchovies.
pan roasted beef bones, red cabbage marmalade, arugula, fried capers, lemon, olive oil, grilled bread.
Ohio Artisanal Cheese Plate
chef’s whim of three Ohio cheeses, assorted accompaniments.
barbecued lamb cheeks, creamed couscous, feta, roasted roma tomatoes, basil oil.
Pacu Fish Ribs
five-spice marinated Pacu fish ribs, ginger aioli, green onion, radish sprouts.
Scallop and Foie Gras
seared scallop and foie gras, caramelized pineapple, macadamia nuts, micro greens, balsamic reduction.
fresh lump crab, puffed mustard seeds, cucumber, dill, avocado mousse, corn crumb.
duck rillette, kumquat marmalade, brioche toast, fennel-citrus salad.
pork trotters, ham broth, grilled corn, sofrito, soft egg, cilantro.
grilled pork tenderloin, sweet corn pancakes, tomatillo ketchup, kumquat marmalade, cilantro salad, corn crumb, pork jus.
Wine pairing: Shiraz, Yalumba "Patchwork", AU (glass) – Malbec/Cab, Amancaya, Spain(bottle)
all natural honey-glazed thigh, tasso ham, smoked parsnip puree, chilled green bean salad, foie gras emulsion.
Wine pairing: Les Jamelles Pinot Noir, France (glass) – A to Z Pinot Noir, OR (bottle)
herb-stuffed, grass-fed bison flank steak, shrimp-cucumber salad, Yukon gold chips, garlic-herb aioli.
Wine pairing: Sharecroppers Cabernet, WA (glass) – Pinot Noir, Cristom, OR (bottle)
Scallops and Rabbit Loin
seared scallops, rabbit loin, wilted arugula salad, apples, walnut gremolata, pickled figs, balsamic reduction.
Wine pairing: Sauvignon Blanc, Walnut Block, NZ (glass) – Friulano, Zuani, Italy (bottle)
veal cheek confit, veal belly, cauliflower purée, beets, kale sauerkraut, sweet pickled red cabbage, puffed mustard seeds, veal jus.
Wine pairing: Meritage, Hahn Estates, CA (glass) – "Archimage" Cab Franc/Merlot, WA (bottle)
seared Barramundi, buckwheat pasta, crab, local ramps, green beans, dashi broth, red onion-olive tapenade.
Wine pairing: Chardonnay, Dreyer Sonoma, CA (glass) – Puligny Montrachet, France (bottle)
curry-spiced duck leg confit, roasted cauliflower, peas, apricot curry, shaved egg, mint.
Wine pairing: Marquis Philips Monastrell, Spain (glass) – Qupe Bien Nacido Syrah, CA (bottle)
dried plum-stuffed gnocchi, mushroom confit, peas, walnut- herb cream, shaved Kokoborrego Tomme.
Wine pairing: Pinot Grigio, Fantinel, Italy (glass) – Super Tuscan, Le Cupole, Italy (bottle)
White Chocolate Vanilla Creme Brulee
red wine-poached pears, honey roasted macadamia nut granola.
Chocolate Ganache Torte
vanilla pistachio crumb crust, salty caramel.
Apple Bread Pudding
creme fraiche, brandy date sauce, roasted pepitas.
chef's whim of three assorted truffles.
carrot-ginger cake, apple butter, salty cashew caramel.
Peach Crumb Cake
buttermilk ice cream, butterscotch sauce, spiced pecans.
Stauf's Coffee - Brewed
Stauf's Coffee - French Press Carafe
Republic of Tea Sweet Black Tea
Republic of Tea Natural Hibiscus Tea
Coca-Cola, Diet Coke, Sprite, Lemonade, Ginger Ale
Juice: Orange, Cranberry, Pineapple, Apple,
Grapefruit, Tomato, Peach, Mango
Voss sparkling water, 800 ml
Voss still spring water, 800 ml