Dinner

 

FOR THE TABLE

BREAD WITH BUTTER – 8

Blue Oven baguette, herb oil, sea salt

FANCY GARLIC BREAD – 12

house-made focaccia, garlic, bacon jam, Urban Stead tomme d’evanston

BROADBENT HAM – 16

garlic toast, extra virgin pepperoncini olive oil

FRENCH ONION CRAB DIP* – 14

caramelized onion, creme fraiche, pickles, chive, toast

ROSEMARY FRIES – 12

old bay mayo, ketchup

SPICY AHI TUNA TOAST – 18

brioche, black garlic, smoked trout roe, crispy rice, fermented shishito hot sauce

MARINATED BEETS – 11

urban stead quark, candied pistachios

 

MEDIUM

ROASTED CAULIFLOWER – 16

tomato-ginger sofrito, caesar dressing, pepperoni crumb

TUSCAN KALE SALAD – 16

preserved lemon dressing, garlic breadcrumbs, pickled shallot, Urban Stead gouda

BEEF CHEEK RAVIOLI – 26

parmesan beurre blanc, walnut, sage

CINCINNATI CHILI – 26 

simmered pork, ricotta gnocchi, fried shallot, scallion

 

MAINS

PAN ROASTED SCALLOP STEAK* – 39

heirloom bean ragout, herb salad, brown butter

FRIED MILLER AMISH CHICKEN – 31

boneless half chicken, marinated cucumbers, cheesy grits, red eye gravy

FISCHER FARM BEEF BOURGUIGNON* – 36

potatoes robuchon, mushroom, red wine

CHEESEBURGER & HAND-CUT FRIES – 24

american cheese, fancy sauce, onion, pickles, Blue Oven potato roll

RICH LIFE FARM MUSHROOM RISOTTO – 28

herb emulsion, sunchoke chips, aged parmesan

KING SALMON AU POIVRE* – 36

celery root-barley, watercress, sour onion

 

Menu items are subject to change based on availability and seasonality of ingredients. 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please inform us of any dietary preferences or food allergies you may have.