Fall Restaurant Week Cincinnati

Fall Restaurant Week Menu

Served September 18 - 24

Three courses for $46

$1 from each meal is donated to Cincinnati Children’s Hospital

First Course

Roasted Beet and Apple Salad

local greens, candied pecans, goat cheese crumbles, celery seed dressing

- OR -

Roasted Butternut Squash Bisque

herb crema, smoked pepitas, paprika oil

Second Course

Braised Lamb Shank

free-range Pennsylvania lamb, creamy parmesan polenta, roasted broccoli, cabernet braising reduction, lemon herb gremolata

- OR -

Crispy Skin Pan Roasted Rainbow Trout

dried fruit and spinach ancient grains, green beans, toasted almond butter

- OR -

Hickory Smoked Prime Rib

herb cheese mashed potatoes, maple glazed brussels, Uncle Nearest reduction jus lie

Third Course

Blueberry Peach Pie

sea salt caramel sauce, white chocolate mousse

- OR -

Vanilla Bean Crème Brule

seasonal berries, almond tuile, whipped cream


each cocktail is handcrafted with fine ingredients

Cherry Lemonade

fresh lemon juice, Amarena cherry curing liquid, soda

N/A - $6.5 | With Titos - $11

Sweet Honey Orange Tea

fresh brewed iced tea infused with oranges, Golden Lamb Farms honey, lavender, thyme

N/A - $6.5 | With Uncle Nearest Bourbon - $11