Dine
Spring Restaurant Week Menu
Served Monday, April 15 - Sunday, April 21
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, toasted almonds, spring asparagus ribbons, edamame, heirloom cherry tomatoes, and goat cheese crumbles with a charred citrus emulsion
- OR -
Local Mushroom Bisque
Cremini, shiitake, and portabella mushrooms roasted with herbs, garlic, and sweet cream, topped with black truffle granola
Course Two
Garlic-Crusted Prime Rib
Crushed red skin potatoes, country-style green beans, Maker's Mark jus
- OR -
Early Spring North Pacific Halibut
Smoked carrot puree, parmesan grains, roasted broccoli, basil pesto, paprika honey
- OR -
Pan-Seared Local Duck Breast
Charred ramp risotto, honey thyme carrots, local maple gastrique
Desserts
Madisono’s Bourbon Sundae
Chocolate-covered waffle bowl, caramel sauce, bourbon-infused whipped cream
- OR -
Blueberry Peach Pie
Berry coulis, white chocolate mousse
Featured Beverages
Kentucky Buck — $1295
Maker’s Mark, fresh lemon juice, fresh strawberries, bitters, ginger beer
- OR -
Raspberry Peach Iced Tea— $750
Raspberry, peach, sage syrup, house-brewed iced tea, fresh raspberry garnish