Chef Dante’s Tasting Menus - The Experience, Vegetarian, Vegan, or Gluten Free 5 Courses .85. Paired with Wines .125. 7 Courses .115. Paired with Wines .150. Vegetables Specialty Fish Shellfish Specialty Meats Roasted Eggplant Parmigiana .14. Crispy Calamari and Shrimp .15. Chilled Oysters On The Half Shell .17. Selection of House Cured Meats .21. basil walnut pesto, fresh mozzarella scallions, chile spice mayonnaise, shiitake ramp salsa verde, pickled rhubarb salumi, prosciutti, terrine, liver mousse, condiments Green Salad .13. Hawaiian Tuna Tartare .19. Hong Kong Style Mussels .16. asparagus, lettuces, cucumber, poached egg, olive caper remoulade, spicy crab, soy, cilantro, lime Port Glazed Foie Gras Torchon .25. avocado pea puree crisp potato nest cherries jubilee, almond tuile, brioche Salad of 7 Vegetables .12. Sweet Soy Glazed Pork Belly .16. mesclun, baby carrots, tomatoes, zucchini, charred cabbage, radishes, sesame vinaigrette eggplant, peppers, cucumbers .Vegan. Soup Hand Made Pasta Polenta Risotto Chilled Sweet Corn Soup Linguine alla Carbonara Three Cheese .12. Carnaroli Risotto basil, crabmeat, buttermilk poached egg, pancetta, truffle oil mascarpone, Parmesan, gruyère English pea puree, California chevre, mint Half .6. Full .10. Pappardelle Bolognese Tomato Braised Wild Boar .14. Tasting .8. Appetizer .16. ragù of beef, veal and pork zucchini, red onion “agro dolce” Spaghetti “Primavera” Side of Garlic Braised Greens .6. asparagus, zucchini, carrot, tomato Tasting .8. Appetizer .16. Main .24. Duck Variations Chicken Certified Angus Beef Seared Sea Scallops Roasted Breast & Confit Leg .27. Breast, Leg, & Thigh .27. 16 oz. Ribeye .38. Pan Seared .32. confit roulade, apricot puree, asparagus barley risotto, leek soubise, oyster shrimp succotash, portobello fritters, baby artichokes and peppers, Gifted Grass Farm, Medina, Ohio mushrooms. Gifted Grass Farm, Medina, Ohio chimichurri sauce saffron aioli, potato puffs Vegan Antarctic Salmon Maine Lobster Asparagus and Avocado Strudel .25. Pan Seared Fillet .28. Butter Poached .34. “creamed”mushrooms, cherry tomato “Peas and Carrots”, potato “veil” spring roll, bok choy, coconut curry, vinaigrette tarragon sunflower romesco clamshell mushrooms Whole Roasted Lobe of Foie Gras .150. 38 oz. Beef Porterhouse for Two .89. Seasonal Preparation Chef’s Preparation Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.