RESTAURANT WEEK PRIX FIXE MENU

FIRST COURSE

WILD AMERICAN SHRIMP TOAST WITH FRANK'S RED HOT AIOLI

ROASTED BEET DIP WITH OHIO GOAT CHEESE CROSTINI

BRAISED OHIO PORK BELLY WITH COLLARD GREENS AND NATURAL JUS

SECOND COURSE

CAESAR SALAD WITH POLENTA CROUTONS

ARTISAN LETTUCE WITH ROASTED BEETS HOUSE CURED JOWL BACON AND OHIO GOAT CHEESE

THIRD COURSE

SMOKED CHICKEN LEG QUARTER WITH CHIPOTLE ORANGE BBQ SAUCE, CHEDDAR STONE GROUND GRITS AND SOUTHERN STYLE GREEN BEANS

BRAISED BEEF SHORT RIBS WITH HORSERADISH MASHED POTATOES AND COLLARD GREENS

STIR FRY ASIAN NOODLE CAKE WITH MIXED GREENS AND ASIAN VEGETABLES