Dine
Spring Restaurant Week Menu
Served Monday, April 7th - Sunday, April 13th
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 Farming Spring Salad
Just farming spring mix, toasted almonds, spring asparagus ribbons, edamame, heirloom cherry tomatoes, goat cheese crumbles, charred citrus emulsion
- OR -
Take’ Mushroom Bisque
Cremini, shitake, and portabella roasted with herbs, garlic, and sweet cream, topped with black truffle granola
Course Two
Certified Angus Beef New York Strip
Crushed red skins potatoes, country style green beans, Maker’s Mark jus
- OR -
Salmon Stuffed Sole
Salmon mousse, pesto mashed potatoes, honey thyme carrots, creamy roasted shallot white wine sauce
- OR -
Pan-Seared Local Duck Breast
Charred ramp risotto, roasted broccoli, local maple gastrique
Course Three
Peanut Butter and Chocolate Pots de Creme
Fresh whipped cream, honey roasted peanut dust
- OR -
Blueberry Peach Pie
Berry coulis, white chocolate mousse
Featured Beverages
The Quiet Professional
(inspired by Bob Jones)
Makers Mark, Disaronno Amaretto, Golden Lamb Farm Maple Syrup, Angostura Bitters, Luxardo Cherry - $1395