Dine
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
Cocktails
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