Dinner Menu

FOR THE TABLE

Walleye Bites 20

Crispy Lake Erie Walleye served with remoulade sauce and sliced lemon.

Bang Bang Shrimp 19

Tail-on shrimp tossed in a sweet chili sauce with cilantro.

Pommes Frites 14

Crispy shoestring fries served with remoulade, ranch, and spicy aioli, choice of seasoning: malt vinegar and salt, Cajun, or garlic Parmesan.

Charcuterie Board 31 (GFA)

A seasonal assortment of cured meats, artisan cheeses, fresh fruits, and house-made jams. Paired with whole grain mustard, assorted nuts, artisan crackers, and a variety of flavorful accoutrements.

Crispy Brussels Sprouts 18 (V)

Crispy Brussels sprouts with balsamic marinated cipollini onion, lemon tahini sauce, sesame seeds, and a balsamic reduction.

Whipped Brie 21 (GFA)

Creamy Brie cheese, gently whipped, topped with a drizzle of local honey and a harvest fruit jam. Served with toasted sourdough bread and candied nuts.

Butter Garlic Steamed Clams 28 (GFA)

Tender middleneck clams steamed in a buttery white wine broth with garlic, shallots, cream, a splash of lemon, and finished with parsley.

Yellowfin Tuna* 21 (GFA) (DFA)

Sliced sesame-seared tuna layered on wasabi aioli and ginger sesame sauce, accompanied by pickled red cabbage, pickled ginger, and crispy wonton strips.

Fungi de Bruschetta 16

Toasted sourdough bread topped with a savory blend of wild mushrooms, garlic, herbs, and a drizzle of olive oil.

Shrimp Tostada* 18

Shrimp, marinated in zesty citrus blend, pairs perfectly with the sweetness of ripe mango and subtle heat of jalapeño.

Steak Lettuce Wraps 19 (GF) (DFA)

Seared tenderloin with crumbled gorgonzola, cherry tomatoes, pickled onions, and drizzled with a vinaigrette in crisp lettuce cups.

SALADS & BOWLS

Dressings: House Ranch (GF)/ Creamy Bleu Cheese (GF) / Balsamic Vinaigrette (GF) (DF) /Onion Vinaigrette (GF) (DF) / Ginger Sesame / Northern Italian / Poppyseed
Add Protein*: Chicken 10 / Steak 17 / Shrimp 11 / Salmon 17 / Tuna 15

Farm House Salad 11 / 14 (GFA) (DFA)

Mesclun greens with cherry tomato, cucumber, bell pepper, carrot, red onion, and croutons, served with your choice of dressing.

Caesar Salad 11 / 14 (GFA)

Romaine lettuce with shaved parmesan and croutons, with an option to add anchovies for +2.

Summer Salad 14 / 17 (GF) (DFA)

Fresh baby spinach tossed with a vibrant medley of seasonal berries, creamy feta cheese, and sweet candied walnuts. Finished with a drizzle of rich balsamic dressing creating a perfect sweet-savory balance.

Tuna Poke Bowl* 26 (GFA) (DFA)

Ahi tuna poke with rice, seaweed salad, edamame, cherry tomatoes, cucumbers, and pickled ginger, with a side of wasabi aioli and ginger sesame sauce.

Mediterranean Hummus Bowl 24 (Q) (VEG) (GFA) (DFA)

Hummus on a bed of quinoa with Quinstock Farms seasonal vegetables, kalamata olives, cucumbers, cherry tomatoes, giant white beans, feta, and extra virgin olive oil served with a side of Naan.

SOUPS

Lobster Bisque 18

Rich lobster bisque topped with a puff pastry dome featuring lobster meat, cream, and sherry.

French Onion 13

Classic French onion soup with a brioche rusk, provolone, shaved parmesan, and crispy onion tangles.

Soup Of The Day 10

Ask your server about today’s house-made selection.

HANDHELDS & PIZZAS

Our House-blend craft burgers are seared in duck fat for an unparalleled flavor. They are served on a toasted brioche bun. with a side of our crispy shoestring fries. (Lettuce wrap available)

Our pizzas are perfectly crafted in our built-in pizza oven behind the pizza bar. Watch as we prepare your pizza fresh to order, using our house-made dough and the finest ingredients for an unforgettable taste. (Cauliflower Crust +3)

Heartland Burger* 19 (GFA) (DFA)

America‘s favorite burger topped with American cheese, crisp lettuce, fresh tomato, raw onion, and pickles. add bacon +2

Cry Like a Baby 21 (Q)

A bold, fiery stack with a juicy beef patty, pepper jack cheese, fried egg, crispy jalapeños, and our house-made green tomato–jalapeño jam. Topped with a whole roasted jalapeño.

French Onion Burger* 21 (GFA)

It features house-made French onion dip and is topped with jumbo chips. It also includes provolone cheese, crisp lettuce, fresh tomato, caramelized onion, and onion strings.

Black Bean Burger 18 (VEG) (GFA)

Accompanied by spicy aioli, crisp lettuce, fresh tomato, and raw onion.

Shaved Ribeye Sandwich 24 (Limited Supply)

A flavorful blend of tender shaved USDA Angus Ribeye and steak cuts, piled on a toasted baguette with sautéed onions, mushrooms, and provolone. Served with au jus and fries.

Build Your Own Pizza 14

Start with our classic red sauce and cheese blend.

Toppings +1 each: red onion, tomato, mushroom, olives, artichokes, pepperoni, peppadew peppers, fresh mozzarella, salami, banana peppers, capicola, bacon, sausage.

Margherita 18 (Q) (VEG)

Classic red sauce, topped with fresh mozzarella, Quinstock tomatoes, and basil, finished with a balsamic glaze.

Italian Meat Lovers 20

Loaded with red sauce, peppadew peppers, pepperoni, salami, sausage, capicola, banana peppers, and a blend of cheeses.

Hot Honey Prosciutto 20

Crispy prosciutto, creamy mozzarella, red onions, and a touch of fresh basil on a golden crust finished with a sweet and spicy hot honey drizzle for the perfect balance of savory heat.

(Pizzas are made in a separate kitchen and may come out at different times)

CHEF ENTREES

CHOP OF THE DAY

Chef’s daily selection of bone-in, French-cut chops, marinated in our signature house blend. Expertly prepared and served at the chef’s recommended temperature to ensure peak flavor and tenderness

Served with garlic mashed potatoes and Catawba vegetable

medley. (GF) (DFA)

Pair with any G.O. Red Wine

Lamb*

Veal*

Choose between-

Quinstock Seasonal fruit Mostarda or House-made Compound Butter

Blackened Salmon* 36 (GF) (DFA) Pair with G.O. Chardonnay or Chardonel wine

Blackened Salmon served with cucumber crema, cauliflower mash, and tri-colored carrots.

Lake Erie Walleye 34 (GFA) Pair with G.O. Riesling wine

Pan-seared or fried Lake Erie Walleye served with garlic mashed potatoes and catawba vegetable medley, with lemon, and remoulade.

Chilean Seabass $44 (GF) Pair with G.O. Pinot Grigio wine

Chilean sea bass with capers and butter sauce over cauliflower mash, served with asparagus.

Lemon Ricotta Ravioli 26
Lemon ricotta ravioli topped with whipped chilled ricotta, fresh herbs, and garlic bread.
Add protein: chicken 10 / steak 17 / shrimp 11 / salmon 17 / tuna 15

Bruschetta Chicken Linguini 28 Pair with G.O. Chardonnay wine

Herb-marinated grilled chicken breast topped with a vibrant

bruschetta, fresh Ohio tomatoes, basil, garlic, and melted mozzarella. Served with roasted red pepper linguini tossed with arugula, and a side of garlic bread.

Short Ribs 36 Pair with G.O. Cab. Sauv. or Red Blend wine

Braised short rib with red wine pan sauce, served with garlic mashed potatoes and tri-colored carrots.

Prime Rib* 44 (Limited Supply) Pair with G.O. Cab. Franc wine

USDA prime rib, slow-roasted to medium-rare and served with garlic mashed potatoes and asparagus.

Strip Steak* 44 (GFA) (DFA) Pair with G.O. Cab. Franc wine

12 oz strip steak grilled to perfection and marinated in our signature blend. Served with garlic mashed potatoes and asparagus.

Filet Mignon 56* (GFA) (DFA) Pair with G.O. Red Blend wine

8 oz tenderloin filet with G.O. Cab Franc shallot reduction,

accompanied by garlic mashed potatoes and Catawba vegetable medley.

(GF) GLUTEN FREE | (GFA) GLUTEN FRIENDLY AVAILABLE (V) VEGAN | (VEG) VEGETARIAN | (DF) DAIRY FREE AVAILABLE | (Q) QUINSTOCK FARMS PRODUCTS ARE IN SEASON ONLY

Parties of 8 or more will have a 20% service charge added to the check

Outside Desserts will have a $2.50 per-guest serving charge added to the table’s check

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions