Summer

Chef Tetzloff prepares a new menu for each season, featuring the finest and freshest seasonal ingredients and flavors.

Calamari Fritti with graham cracker dusting and grilled red pepper aioli  8

Shrimp and Grits with andouille sausage and country ham

served in buttery tomato-scallion broth  12  

Bacon-wrapped Pork Tenderloin with buttermilk biscuit, Tabasco-honey cream, and grilled peach salsa  9

Jerk-spiced Bay Scallop Ceviche with honey-mint buttered              toasted cornbread  8

Fried Green Tomatoes on black bean-crab salad, topped with guacamole and cilantro sour cream  9

Steamed Seafood Duo  PEI mussels and pastaneck clams, bacon, thyme, tomato and chardonnay broth  8

Pan-fried Sweetbreads served on truffled scented grits with                     pesto-shiitake saute  10

Grilled Watermelon with fresh basil, lemon oil, goat cheese,                        pistachios, and arugula 7

Cayenne Butter Glazed Scallops with summer vegetable slaw and sweet cider vinaigrette 9

Chilled Ohio Sweet Corn Soup with crab salad     cup 6 bowl 8

Pancetta-spiked Summer Tomato Bisque with basil pesto cup                cup 6 bowl 8

House Salad with spiced pecans, red wine poached pears,
and creamy gorgonzola vinaigrette  7

Wedge of Romaine Salad with sweet corn vinaigrette, fresh tomatoes, pickled Vidalias, and ricotta salata 7

Bread Salad with grilled summer squash, romas, cucumbers, kalamata olives, and grilled sourdough 7 

Horseradish-breaded Ruby Trout with stuffed tomatoes, creamed corn sauce, and onion rings  24 

Coffee-rubbed Filet with Creole-dusted grilled Idahos, creamed spinach, poached egg, and housemade steak sauce  32

Grilled, Jerked Pork Chop topped with rum-braised pork shoulder, mango salsa and served on boar sausage, chard, red bean, and ancho saute finished with sweet habanero cream  25

Corn-flour Dusted Walleye on Hoppin John with country-brasied summer squash, shrimp lemon butter sauce and tomato marmalade  25 

Baked Eggplant Roulades stuffed with chard, onions, creminis, and tomatoes with smoked gouda cheese and fire-roasted tomato sauce  19

Seared Jumbo Scallops with shallot, green tomato, wax bean and barley saute, saffron-tomato butter sauce  27 

Lasagna with housemade pork and beef sausage, marinara sauce,
and mozzarella cheese  17

Grilled, Ohio-raised, Half Chicken with pesto, grilled vegetables, and goat cheese croquettes  20

Black Pepper-Cardamom Rubbed Lamb Chops on lightly curried fingerling, tomato, and okra stew topped with cucumber yogurt raita  29

 Pan-fried Catfish with country ham jambalaya, sauteed spinach, crawfish remoulade, and hushpuppies  24

Wild Alaskan Halibut served with raddichio, peanut, Vidalia, and bacon salad, buttermilk grits and honey-thyme butter sauce  28

Sauteed Duck Breast served with confit leg, duck liver, sweet corn, cabbage, bell pepper macque choux, and andouille-pernod cream  28

We are open for dinner:

Sunday – Thursday 5 p.m. - 10 p.m.

Friday – Saturday 5 p.m. - 11 p.m.

Executive Chef: David Tetzloff
Sous Chef: Alexis Randolph

                              Additional sides may be ordered for $4.00

To accommodate your request, a $2.00 surcharge will be added to split entrees.
The FDA warns that consuming raw or undercooked meat or seafood could cause illness.
For parties of seven or more, 18 percent gratuity will be added.