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


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