Dine
Spring Restaurant Week Menu
Served Monday, April 17 - Sunday, April 23
3 courses for $46
$1 from each RW meal sold is donated to Cincinnati Children’s Hospital
Due to the charitable nature of Restaurant Week, no items will be sold à la carte
Course One
Just Farmin’ Spring Salad
Just Farmin’ spring mix, spring asparagus ribbons, toasted almonds, heirloom cherry tomatoes, and goat cheese crumbles with a charred citrus emulsion
- OR -
Local Mushroom & Black Truffle Bisque
Cremini, shiitake, and portabella mushrooms, potatoes, cream, garlic, herbs, and sweet crème fraiche with truffle granola
Course Two
Certified Angus Beef New York Strip
Sweet and tangy marinated New York Strip, Lyonnaise potatoes, and candied bacon Brussels with Maker’s Mark beef jus
- OR -
Early Spring North Pacific Halibut
Halibut, ancient grain pilaf, and sauteed spinach with cajun butter
- OR -
Pan-Seared Local Duck Breast
Maple Grove Farms duck breast, cauliflower puree, and duck fat fingerling potatoes with local maple reduction
Desserts
Madisono’s Bourbon Sundae
Chocolate-covered waffle bowl with salted caramel and a bourbon-infused whipped cream
- OR -
Triple Berry Cobbler
Bacardi dark rum, blackberries, blueberries, strawberries, strudel, Madagascar vanilla gelato, and whipped cream
Featured Beverages
Springtime in Kentucky
Maker’s Mark, lemon juice, honey syrup, strawberries, rosé wine, soda
- OR -
House-made Limoncello
Tito’s, cane sugar simple, lemon peel
- OR -
MadTree Happy Amber Ale