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



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