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Cleveland Independent's Restaurant Week 2019


THREE COURSES FOR $33

COURSE ONE OPTIONS

SOUP OF THE DAY - seasonal rotation

VEGAN CAESAR - kale | romaine | fried capers | house vegan parmesan | croutons

POACHED WILD RED SHRIMP - hot sauce aioli | watercress | red onion + citrus salad

FRIED TEA HILL FARMS CHICKEN LIVER - remoulade

COURSE TWO OPTIONS

CHICKEN SCHNTZEL SALAD - winter greens | pickled sweet peppers | scallions | brioche croutons | aged provolone | red wine vinaigrette | mustard + lemon aioli

SEARED WILD FISH - “peas + carrots” | crispy fingerlings | tarragon chive butter sauce

CHORIZO MEATBALLS - green chili grits | tomato cumin sauce | rapini | rojo sauce | queso fresco

FLOUR PASTA CO. - caponata | herbed ricotta | toasted pine nuts | pecorino

COURSE THREE OPTIONS

MAPLE BUDINO - ginger cookies

SALT + HONEY PIE - citrus creme fraiche

CHOCOLATE BREAD PUDDING - bananas | pecans | bourbon custard sauce

Earlier Event: December 31
New Year's Eve with The Flying Fig