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LUNCH MENU | DINNER MENU | BRUNCH MENU | DESSERT | 2 FOR $40 | HAPPY HOUR
STARTERS
SEASONAL SOUP
[ chef’s seasonal offering ] —6
BRAISED LAMB CHEEKS
[ herbed fregola sarda, scallions, castelvetrano olives, sundried tomatoes, sherry vinaigrette ] — 10.5
ROASTED BEET SALAD
[ mackenzie creamery goat cheese ranch, chef’s garden beets and greens, almonds, fennel, red onion ] — 9
HYDROPONIC BIBB SALAD
[ tomato, pickled onion, radicchio, billy goat blue cheese, marcona almonds, crispy pancetta, fig-balsamic emulsion ] — 9.5
OXTAIL PIEROGIES
[ oxtail and mushroom ragout, ohio city pasta truffled potato pierogies, caramelized onion, horseradish crème fraiche ] — 13.5
CHEESE SLATE
[ three or five artisan cheeses; marcona almonds, house made crackers,
spiced apple preserves ] — 10/15
PEI MUSSELS
[ housemade chorizo sausage, tomatoes, basil, coconut milk, lemongrass, white wine, grilled baguette ] — 13
FRESH FRIES
[ fresh-cut, malt vinegar aioli, chives ] — 5
SEARED AHI TUNA
[ frisée, roasted poblano, watermelon radish, champagne vinaigrette ] — 14
MIXED GREENS SALAD
[ local hydroponic greens, shaved red onion, carrot sticks, housemade ricotta salada, shiitake vinaigrette ] — 7
ENTREES
STEAK FRITES
[ pat lafrieda hanger grilled medium rare, asparagus, fresh fries, chimichurri ] — 22
GRILLED PORK LOIN
[ chef’s garden herb roasted potatoes, seasonal vegetable, tasso pepperonata ] — 19
MOULARD DUCK BREAST
[ chef’s garden herb roasted potatoes, seasonal vegetable, blackberry-ginger sauce ] — 24
PAN SEARED HALIBUT
[ seasonal vegetable, herbed basmati rice, champagne beurre blanc ] — 28
LAMB “PORTERHOUSE”
[ moroccan spiced white quinoa, honey-lavender gastrique, seasonal vegetable ] — 29
STRIP STEAK
[ pat lafrieda strip, truffled smashed yukons, mushroom au poivre butter, seasonal vegetable ] — 30
DAY BOAT SCALLOPS
[ truffled smashed yukons, bacon dust, horseradish foam ] — 25
VEGETABLE RISOTTO
[ chef’s daily feature ] — 18
FAROE ISLAND SEARED SALMON
[ fregola sarda, castelvetrano olives, sun-dried tomatoes, asparagus, sherry beurre blanc ] — 22
MACK & CHEESE
[ mackenzie and artisanal cheeses, housemade chorizo sausage, goat cheese strudel, micro greens ] — 19.5/13.5
SHRIMP & GRITS
[ low country cheesy grits, housemade chorizo sausage, scallions, beer blanc ] — 19/12
CHICKEN & RICE
[ black rice, lemon-thyme jus, chef’s garden carrots ] — 18
VEGETABLE NAPOLEON
[ squash, red onion, shiitakes, herb infused mackenzie chevre, asparagus, spinach, tomato beurre blanc ] — 17
WP BURGER
[ western reserve bakery bun, grass fed swiss, grilled red onion, roasted garlic aioli, fresh fries ] — 11
BRAISED POT ROAST
[ c.a.b., chef's garden carrots, roasted garlic mashers, big red reduction ] — 20
SIDES
RISOTTO — 6
RAOSTED GARLIC MASHERS — 4
CHEF'S GARDEN CARROTS— 5
MOROCCAN SPICED QUINOA— 5
STEAMED ASPARAGUS — 5