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Cleveland Independent's Restaurant Week


2018 Restaurant Week Menu

Three Courses for $33

Appetizers

Soup of the Day

Toast

house focaccia | seasonal + local toppings

Mixed Greens

herb & local honey vinaigrette | smoky blue cheese | local apples | walnuts

pickled fennel  

Roasted Beets

pickled red onion | caraway | whole grain crumble | horseradish- dill cream

Entrees

Ohio Pork Shoulder

dried red chili & hominy broth | cabbage | cilantro | white onion

crispy corn tortillas

Farro Risotto

caramelized winter squash | killbuck valley mushrooms| ohio swiss chard

Bolognese

 beef + pork ragout | pecorino | minted ricotta

Restaurant Week Wild Catch  

tbd based on availability

Desserts

Maple Spice Cake

 local apples & cinnamon whip

Bittersweet Chocolate  Zucchini Cake {vegan}