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Spicy Cucumbers
English cucumbers dressed lemon juice, mint and Aleppo chilis
Marinated Tomatoes
Sherry vinegar, ginger, date molasses and spices, garnished with basil oil
Charred Eggplant Lutenitsa
A blend of charred eggplant, red bell peppers, tomato, red onions, chilis
Citrus Cured Olives
Castelvetrano olives marinated with fennel seed, orange and lemon zest garnished with chili and fennel pollen
Salted Bourbon Candied Almonds
Toasted almonds with a candy coating of bourbon, sugar and smoked salt
Smoked Feta, Pepperonata
House smoked feta served over a blend of local peppers stewed in tomato agrodolce
House Pickles & Tehina
Chef’s seasonal selection of house made pickles served with a side of tehina, a sauce made from garlic, lemon and tahini
Sea Salt & EVOO Flatbread
Naan bread brushed with EVOO and finished with sea salt, served warm
Labneh & Olive Oil
Strained salted goat milk yogurt finished with EVOO and sumac
SOON
Fried Baked Potato
Whole Idaho potato, partially split and fried to create crispy edges with a creamy center. Topped with crème fraiche, smoked feta, and chives. Served with a side of house sriracha.
“Lobster Bisque”
Traditional lobster bisque wrapped in a house made dumpling wrapper, steamed to order, served with sherry gastrique and topped with chives
Basil Roasted Zucchini
Zucchini marinated with basil oil, garlic and shallots, charred and roasted, served over roasted garlic ricotta and topped with house bread crumbs
Citrus Braised Beets
Golden beets braised with vinegar, herbs and spices. Roasted with citrus glaze and tossed with orange segments and shaved fennel, served over goat yogurt labneh, and topped with dried kiwi and pistachio dukkah, a blend of pistachios, sesame seeds and spices.
Green Tehina Hummus
House made hummus topped with tehina that is mixed with our house chimichurri, finished with Aleppo chili and fried cumin
Spicy Pulled Lamb Hummus
House made hummus topped with lamb shoulder braised in a blend of kawarma spices, a traditional spice blend from Lebanon. The hummus is finished with preserved lemon puree, chili oil and dill
Roasted Carrot
Rainbow carrots sous vide with vinegar, coriander and thyme. Then roasted with olive oil. Served over spiced apricot sultana puree, marcona almonds, fresh mint
Deviled Eggs
Hard boiled eggs stuffed with a house blend of yolks. Topped with Fried shallot, tarragon powder and house sriracha.
Hot and Cold “Caesar” Salad
Flash fried Romanesco tossed with lemon and salt, served over shredded radicchio and garlic croutons tossed in Caesar dressing. Finished with pecorino toscano.
Summer Salad
Charred Corn, arugula, cherry tomatoes, frenched local pole beans, tossed in a buttermilk vinaigrette. Topped with crispy shallots, pecorino toscano, sumac and fennel pollen.
IN A WHILE
Duck Confit Pieorgi
Duck confit wrapped in a sour cream pierogi dough. Sauteed to order. Tossed in sauce chasseur, a thickened duck stock with caramelized shallots and mushrooms. Finished with foie gras butter and chives.
Nashville Hot Harissa Chicken
Lime and spice marinated skin on boneless chicken thigh. Dredged in potato starch and twice fried. Tossed in chili oil infused with cumin, coriander and carraway. Served with house made bread & butter pickles.
Broiled Ahi Tuna
#1 sushi grade tuna, broiled to rare. Served over a ginger & scallion infused crispy rice cake and preserved lemon beurre blanc. Dressed with smoked jalapeno ponzu. Garnished with micro pea shoots, radishes, and avocado tossed in sugared lime juice.
Kimchi Baked Clams
Steamed middle neck clams stuffed with a butter of pureed house made kimchi, shallots, and bonito flakes. Topped with bread crumbs and house made bacon bits and roasted till crispy.
Korean Shortrib
Thinly sliced bone in beef shortrib marinated with soy, sake, kiwi and ginger and broiled. Served over ssam sauce (a mixture of fermented soy paste, gochujang, garlic, ginger, sesame oil, fish sauce, and rice wine vinegar), with house made kimchi and seasonal banchan (Korean for side dish).
9yr Cheddar Mac
Creamy mornay made with cheddar aged 9 years in upstate NY, bronze die cut torchio pasta, topped with crispy shredded phyllo
Smoked Octopus
FAO 34 line caught octopus, braised with olive oil, garlic and bay leave, before being smoked and then marinated in salsa verde. Broiled and served with tostones, broken olive vinaigrette. Topped with watercress and radishes.
Pan Roasted Scallops
U16 sea scallops, seared and served over coconut creamed corn with charred purslane, spicy fennel chow chow and sliced duck pastrami.
WORTH THE WAIT
Misoyaki Glazed Salmon
Verlasso Patagonian Atlantic Salmon broiled skin on to Medium and glazed with misoyaki, a reduction of mirin, sake, bay leaves, miso paste, orange. Served over diced cucumbers and julienned red onions in a cucumber-lemongrass consommé. Garnished with pea shoots, basil oil and chili oil.
Saffron & Date Braised Lamb Shanks
15oz New Zealand lamb shank rubbed with Moroccan spices, braised with saffron and red wine. Roasted to order and served over freekeh and marinated tomato “Tabouleh”. Finished with lamb jus.
Spice Roasted Eggplant
A whole eggplant cut in half and diamond scored, rubbed with pomegranate molasses and Moroccan spices. Roasted till crispy. Served over pepperonata and arugula-almond pesto and finished with EVOO
Whole Fried Snapper
Line caught whole snapper, diamond scored, dredged in cornstarch and fried crispy. Served over pineapple amba, a curry fruit sauce, and a salad of cilantro and shaved red onion.
CHARBROILED SELECTIONS
Served with salad of herbs, bitter greens and balsamic
Mix of seasonal local greens, basil leaves, and red onion. Dressed in a warm balsamic and roasted garlic vinaigrette.
9oz Angus Reserve Hanger Steak
Grain belt (Utah to Iowa) selected premium cattle. From the upper belly of the cow, known for its flavor and tenderness. Pairs best with our charred scallion chimichurri.
28oz Dry Aged Porterhouse
Dry aged premium Angus beef. This cut is a combination of beef tenderloin (filet mignon) and strip steak. Served on the bone. Requires a minimum of 45 mins. Great for a table of friends. Pairs well with Au Poivre or Red Wine Demi, any of the butters are also a great flavor pairing.
16oz Ohio Angus Bone-In Ribeye
Selected from a variety of local Ohio cattle farms. The richest of steaks, known for it’s full flavor and marbling. It is cooked on the bone for a more succulent, flavorful steak. Pairs well with Chile Ajillo and Charred Scallion Chimichurri.
13oz Ohio Angus New York Strip
Selected from a variety of local Ohio cattle farms. A true New York Strip, broiled with the fat cap intact for added juiciness. This steak is gives you the best of both worlds, tender, even marbling, full flavor. Pairs well with Au Poivre and A-rtis Steak.
8oz Angus Reserve Filet Mignon
Grain belt (Utah to Iowa) selected premium cattle. The leanest yet most tender of steaks.
16oz Beeler’s Bone-In Crispy Adobo Pork Chop
Family raised Iowa pork with an above average marble score. Marinated in guajillo citrus adobo. Broiled on the bone to Medium.
Red Wine Demi
An intensely flavorful reduction of roasted veal stock and red wine, infused with peppercorns and thyme.
Au Poivre
A cream sauce of veal demi, green peppercorns, brandy and shallots
Charred Scallion Chimichurri
An aromatic combination of charred scallions, parsley, EVOO, and French red wine vinegar
Bearnaise
A warm emulsified butter sauce, infused with tarragon, peppercorns, and cider vinegar
Chili Ajillo
Mushrooms and garlic gently fried in house made chili oil
A-rtis Sauce
A sweet and tangy combination of dates and tamarind, infused with a house blend of spices
Spicy Kimchee Butter
House made kimchee blended with bonito flakes and butter
Black Truffle Butter
French black truffles chopped and combined with roasted garlic, thyme and butter
Foie Gras & Cognac Butter
Equal parts foie gras and butter, blended and infused with brandy