Spring Restaurant Week 2020 (April 20-26th)

Posted on: February 7th, 2020 by chef



Enjoy a special 3 course meal for only $36 all week long!

Dinner Only* (after 5pm)
$1 of every meal will be donated to Cincinnati Children’s Hospital, sponsored in part by: Cincinnati City Beat

What’s on the Menu?

First Course

(Please choose one option per guest, no substitutions please)

Soup
Ask your server for today’s selection

Wild Mushroom Tamale . VG/GF
Steamed truffled tamale + sauteed wild mushroom + lemon basil arugula

Citrus Avocado Shrimp . GF
chilled shrimp + fresh avocado + tomato + red onion + cilantro lemon vinaigrette

Pan-fried Ravioli
Lamb shank ravioli + shaved brussel sprouts + roast onion + brown butter sherry sauce + parmesan

Second Course

(Please choose one option per guest, no substitutions please)

Soup
Ask your server for today’s selection

House Salad . GF
local greens + dried cherries + spiced pecans + gorgonzola + marinated tomato + balsamic vinaigrette

Strawberry & Onion Salad . GF
local greens + fresh strawberry + Bermuda onion + pine nuts + goat cheese + citrus vinaigrette

Roast Beet & Fried Goat Cheese Salad . GF/VG sans goat cheese
local greens + hemp seed crusted goat cheese + roast pickled beets + lemon basil olive oil + balsamic reduction

Third Course

(Please choose one option per guest, no substitutions please)

Pan-Roast Halibut . GF
Red beet risotto + local mixed vegetables + beurre blanc sauce

Sous-Vide Lamb Chops . GF
vanilla poached lamb pan seared + rosemary fingerlings + grilled vegetable stix + mint sauce + demi

Spidini
beef tenderloin rolls stuffed with wild mushroom + shallot + roast pepper + parmesan + pasta fazoli

Vegetable Wellington . VG
Roast eggplant + squash + portabella mushroom baked in a puff pastry + grilled asparagus + roast red pepper puree

GF – Gluten Free, VG – Vegan

Comments are closed.