Hot Balsamic Popcorn 6
Lobster Latte 7
Chile Deviled Eggs with Crisp Pork 8
Cherry Bomb 8
Tobacco Calamari with Asian Aioli 10
Spring Onion, Roasted Pepper, Onion Caramel, Goat Cheese & Ohio Maple Flatbread 10
Crisped Pork Belly with Spiced Apple Compote & Grainy Mustard 11
Seared Elephant Trunk Scallops, Sun Dried Tomato Tarragon on Crisp Polenta 12
Seared Hudson Valley Foie Gras with Toasted Challah & Gingered Apricots 14
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The Soft Wedge 8
Roasted Beets, Goat Cheese, Watercress & Herbs w/ Pistachios & Orange Vinaigrette 9
Asparagus & Chopped Egg with Creamy Lemon Tarragon 9
***
Big Pile of Crop Pasta MKT
Truffled Mushroom Tarte Tatin with Asiago Anglaise 18
Park Farms Chicken Fried Chicken, String Beans & Savory Ohio Maple Waffles 22
Korean BBQ Pork Ribs with Pickled Slaw & Fried Rice 24
“Thai-D Bowl” with Shrimp, Veggies, Cinnamon Pappardelle & Coconut Green Curry 25
Pan Seared Tasmanian Salmon with Warm Tomato Jam, Smashed Peas & Leeks 27
Seared Lamb Loin with Sweet Pea Risotto & Mint Gastrique 28
Grilled Hanger Steak, Roasted Fingerlings, Smoked Blue Cheese Demi 28
Experience the Ultimate in Spontaneous Dining
- Call to make a reservation at our Chef's Table
Chef Steve Schmoler & Chef de Cuisine Tom Moran
Parties of 8 or more will have an 18% gratuity added to the bill
Consuming raw or undercooked meats or seafood may increase your risk of food-borne illness.
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