January 19 through the 26th, 2020

Take this opportunity to enjoy a 3-course meal for $20.20, $25.20, or $30.20

Try unique menus at many of Dayton’s classiest places for reduced prices, all while raising money for charity. Scroll down for participating restaurants and menu guide.

Winter Restaurant Week. If you’ve heard the hype but you haven’t tried it yet, you’re probably asking, “Why this year?”

Because it’s a bigger adventure than ever!

Winter Restaurant Week – a chance for dozens and dozens of local restaurants to show off new dishes and offer you a chance to see what they can do. Now with over 40 of the biggest-name local restaurants participating, you’ve got an excuse to try a lot of places around town you may never have sampled before.

Every restaurant approaches the week differently, but overall, you’ll be able to pick up a three-course meal for $20.20, $25.20, or $30.20 at many of the spots in town. Follow the links below for Winter Restaurant Week menus.


Menus will continually be added…

Amber Rose

Jan 21 – 25

First Course
Please Choose 1

  • Shrimp & Andouille Sausage Kebob
    Resting on Red Beans & Rice
    Or
  • Seafood Egg Roll
    With Cajun Remoulade Sauce

Entrée Course

  • Shrimp Po’boy – 20.20
    Plump Shrimp Dusted with Corn Flour & Golden Fried on French Bread Topped with Lettuce, Tomato, Onion & Lemon Mayo Served with Pub Fries
  • Shrimp & Grits – 25.20
    Sautéed Shrimp with Bell Peppers, Corn & Onions Served with Creamy Cheesy Grits
  • Steak Baton Rouge – 30.20
    Blacken Sirloin Steak Served with Red Beans & Rice Topped with Sautéed Shrimp in a Cajun Cream Sauce

Dessert Course

  • King Kake
    Traditional King Kake made just for you
Basils on Market, Troy and Dayton

Starter

  • House salad Fresh greens topped w/ shredded pepper jack cheese, cucumber ceviche & fried garbanzo beans choice of dressing

Choice of

  • Pesto Chicken chicken breasts topped w/ bruschetta and lemon truffle aioli resting along side pesto cream fettuccine.
  • Tender Medallions drizzled w/ scampi butter served w/ a side of basils vegetables and fried Persian potatoes.
  • Sesame incrusted tuna seared and placed atop a fried wonton, sautéed vegetables and drizzled w/ Asian dressing and fried Persian potatoes.

Dessert

  • Cream Brûlée w/whipped cream

$30.20 per person

Bravo Cucina Italiana Dayton Mall

Bravo Cucina Italiana Fairfield Commons

Buckhorn Tavern

Soup, Salads, Starters to Sweet Endings * Choose Two

  • Burgundy Mushroom Soup – Rich, Hearty Soup in Creamy Broth with Red Wine and loads of Button and Portobello Mushrooms
  • Bexley Salad – Romaine and Mixed Greens with smoky crispy Bacon, slivers of red Onions and Bleu Cheese Crumbles, tossed in light Garlic Vinaigrette, garnish with diced Tomatoes
  • Spinach Salad – Baby Spinach, Mushrooms, Boiled Eggs, Bacon, Red Onions, Hot Bacon Dressing
  • Tater Kegs – Shredded Potatoes stuffed with Cheddar Cheese, Bacon and Chives rolled in a Keg form and fried. Served with Parmesan Roano Peppercorn for dipping
  • Tavern ‘Shrooms with Crab – Mushrooms caps filled with Crab Cream Cheese on dollops of smashed potatoes, drizzled with Garlic Butter
  • Glass of Wine – Choose Red or Wine Chardonnay. Pinot Grigio, Antinori White, Pinot Noir, Merlot, Cabernet Sauvignon
  • Sweet Ending Desserts Key Lime Pie, Double Chocolate Layer Cake, Strawberry Cheesecake

Entrée Options Choose One

  • Aztec Chicken $20.20 – Baked Chicken Breasts, smothered with creamy Aztec sauce, white cheese, spicy Chorizo Sausage over a bed of hash brown potatoes
  • Cherry Salmon $22.20 – Baked Salmon Fillet glazed with Dark Sweet Michigan Cherries in Balsamic Wine Sauce
  • Smoky Maple Bourbon Pork Ribs $25.20 – Half Slab of BBQ Smoky Maple Bourbon Pork Ribs stacked with waffle cut Sweet Potato Fries
  • Prime Sirloin Steak with Grilled Shrimp $30.20 – 10 oz cut of tender prime Sirloin topped with grilled Shrimp in a creamy Garlic Sauce

*Choose a Side Dish for each Entrée* – Baked Potato, Mashed Potatoes, Steak Fries, Grilled Mixed Veggies, Skillet Apples or Vegetable of the Day

Calypso Grill and Smokehouse

Appetizer

  • Jerk Chicken Wings – Our always popular dry rubbed pimento wood smoked chicken wings. With your choice of hot or mild jerk sauce.
  • Pupusas and Curtido – Cheese stuffed thick corn tortillas grilled until melty and topped with curtido, an El Salvadorian spicy pickled cabbage slaw.
  • Oxtail Stew – A Caribbean staple. Chunks of bone in oxtail make for a decadent broth with tomatoes, onions, carrots, spices and butter beans.

Entree

  • (gf)Jerk Beef Brisket with Callaloo Greens and Caribbean Mac N Cheese – Local beef brisket from South Charleston is rubbed and marinated in our jerk sauce then smoked over pimento wood until juicy and tender. Served on a bed of local organic collard greens cooked callaloo style with coconut milk, rum and aromatics. Accompanied by our creamy mac n cheese made with fresh sweet corn and fire roasted bell peppers. 25.20
  • Creole Shrimp over a Smoked Sweet Potato – Wild caught gulf shrimp sautéed with onions, peppers, tomatoes and spices to make a decadent sauce served over a whole sweet potato smoked over pimento wood. 25.20
  • (v,gf)Hearty Smoked Pumpkin and Coconut Stew – Local organic pumpkin smoked over pimento wood and pureed as the base of this hearty Haitian-inspired fall stew with chunks of local organic potatoes, turnips, carrots, celery, onion, spices. Garnished with scallions and our coconut “bacon”(smoked coconut flakes marinated in tamari and molasses) 20.20

Dessert

  • Key Lime Pie – Our flagship dessert made with key lime juice in a graham cracker crust with whipped cream topping.
  • (gf)Vegan Mango-Pineapple Fool – A decadent mango and pineapple puree swirled and marbled with whipped coconut cream. Topped with toasted coconut.
  • Coconut Fudge Bars with Chocolate Rum Glaze – Oatmeal crust, fudgy chocolate filling and sweet coconut topping. Drizzled with a reduction of butter, chocolate and dark rum.
Carillon Brewery Co

The Caroline on the Square

WINTER RESTAURANT WEEK MENU:
JANUARY 20th THRU JANUARY 25th

CHOICE OF:

  • GLASS OF HOUSE WINE –REDWOOD CREEK- CHARDONNAY-PINOT GRIGIO-CABERNET-MERLOT-PINOT NOIR-WHITE ZINFANDEL
  • CRAFT BEER ON TAP –STELLA ARTOIS –BELLS SEASONAL –FATHEAD IPA
  • SOFT DRINK

CHOICE OF:

  • TOSSED SALAD WITH DRESSING
  • ROASTED MUSHROOM AND WILD RICE SOUP
  • KALE SALAD—BABY KALE, APPLES, WALNUTS, BLEU CHEESE, APPLE VINAIGRETTE

CHOICE OF:

  • 10 OZ SIRLOIN STEAK– WITH MIXED MUSHROOMS, BURGUNDY DEMI-GLAZE, CHEDDAR MASHED POTATOES $30.20
  • CERTIFIED ANGUS PRIME RIB, AU JUS –CREAMY HORSERADISH, CHEDDAR MASHED POTATOES $24.20
  • JUMBO SEA SCALLOPS FETTUCCINE —PAN SEARED SEA SCALLOPS IN A SAGE AND SHERRY CREAM SAUCE, TOPPED WITH CRISPY POTATO STRAWS AND A RED WINE CRANBERRY REDUCTION $31.20

CHOICE OF:

  • RED VELVET CAKE WITH PEPPERMINT GANACHE
    CHERRIES JUBILEE CHEESECAKE

www.thecarolineonthesquare.com

CALL AHEAD RESERVATIONS ACCEPTED 552-7676

Carvers Steaks & Chops

~Salad Course ~

Your choice soup of the day or Romaine Salad, Spinach Salad, Mixed Greens Salad, Caesar Salad
Substitute a Carvers Wedge Salad for $3.50

With your choice of: Mashed potatoes, au gratin potatoes, baked potato, rice pilaf, French fries, or roasted vegetables

Three course entrees for $20.20

  • Seared Tenderloin
    Filet tips sautéed with asparagus, red peppers, onions,
    garlic butter and served over our rice pilaf
  • Shrimp Alfredo
    Tri-color Rotini pasta with wild caught shrimp tossed
    in our rich and creamy house-made Alfredo sauce
  • Forest Mushroom Chicken
    Boneless oven-baked chicken breast topped with our
    savory and creamy brown wild mushroom sauce

Three course entrees for $25.20

  • Whisky Creek Salmon
    Fresh wild-caught Scottish Salmon fillet
    marinated and served with our sweet whiskey glaze
  • Prime Rib
    7 oz. rubbed with our house herb crust then slow
    roasted overnight – a Carvers specialty
  • New York Strip Steak
    8 oz. grain-fed hand-cut steak with our house blend of
    rosemary and thyme topped with thyme butter

Three course entrees for $30.20

  • Filet & Scallops
    Hand-cut 6 oz. filet mignon topped
    with two seared sea scallops
  • Filet Mignon
    6 oz. hand-cut filet mignon wrapped with hickory-smoked bacon
    and topped with melted Italian Gorgonzola cheese

~ Dessert Course ~

  • Apple Cinnamon Crème Brûlée
    Or
  • Chocolate Strawberry Mousse
Chappys

Christopher's Restaurant

Coco's Bistro
January 20th – 25th

*3 course meal $28.20

starters

  • House Salad
    mixed greens, cucumber, radish, tossed with honey – balsamic vinaigrette
  • Potato Soup
    potato and leek puree soup, finished with olive oil, cracked pepper, and fried leeks

entrees

  • Steak
    grilled flank steak, charred carrots, potato puree, garlic – herb butter
  • Chicken
    roasted airline chicken breast, roasted garlic potato puree, roasted broccolini, lemon caper butter, rosemary veloute
  • Quinoa Stir Fry
    carrots, oyster mushrooms, red onion, broccolini, tamari, kimchi, cilantro oil
  • Bouillabaisse
    fish stew… seafood, red potatoes, fennel, tomatoes, saffron aioli, grilled baguette

desserts

  • Panna Cotta
    vanilla flavored cream, raspberry compote, toasted granola
  • Ice Cream
    house made chocolate ice cream, caramel, sea salt
THE DOCK

Ele Bistro & Wine Bar

Jan 20 – 25

Winter Restaurant Week
30.20

First Course:

  • Warm Mushroom Salad with Mascarpone, Pancetta, Toasted Hazelnuts and Arugula
    OR
  • Trio of our House Favorite Dips with Warm Pita Bread and Roasted Vegetables

Second Course:

  • Short Rib Ragu on Pappardelle with Gremolata and Ricotta
    OR
  • Scallops with Saffron Risotto and Balsamic Roasted Brussel Sprouts

Third Course:

  • Salted Caramel Chocolate Tart
    OR
  • Coconut Cloud Layer Cake
Ellie’s Restaurant & Bakery
Regular Menu Available, with this 4 course prix fixe option for 30.20
  • Sweet Potato Biscuit with Honey Butter
  • Raw Winter Vegetable Salad with Chardonnay Vinaigrette
  • Chicken Fried Beef Shirt Ribs
    • Anson Mills Grits with Truffle Salt
    • Red wine Gravy
  • Pistachio Cake with Salted Caramel Buttercream
    • Creme Anglaise and Raspberry Purée
el Meson

First course- $25.20 -Choose one-

  • lentil and potato soup
    or
  • Santa Fe peanut lime salad

Second Course -Choose one-

  • Arroz Imperial -Cuban rice casserole with layers of ham, chicken, rice, and cheese. Served with Cuban black beans and sweet plantains
  • Lechon Asado- Cuban Roasted Pork Shoulder – with onions, garlic, and lime
  • Pescado con CoCo- mild white fish fillet grilled with onions, red and green pepper strips, garlic, and mild coconut milk
    Above -2 dishes will be served with white rice, Cuban black beans, and sweet plantains.
  • Vegetarian option- Moro y Cristiano’s – Cuban style black beans and white rice with onions tomatoes and cilantro. Served with sweet plantains and yuca $20.20

Third Course

  • Dessert –
    Tropical Guava Lemon Bundt cake
Figlio

3-course meal for $25.20

(plus tax, bev and gratuity).

Choose one item from each course

First Course

  • Peasant Salad
  • French Onion Soup
  • Balsamic Salad

Second Course

  • Shrimp Pesto Pizza,
  • Spicy Tomato/Blackened Chicken Pizza
  • Truffled Mushroom Pizza
  • Prosciutto and Artichoke Pasta
  • Roasted Red Pepper & Chicken Pasta
  • Linguine Bolognese

Third Course

  • White Chocolate Crème Brulee
  • Peanut Butter Ice Cream Pie
  • Tiramisu
Firebirds Wood Fired Grill

Fleming's Prime Steakhouse & Wine Bar

The Florentine

Franco’s Ristorante Italiano

JANUARY 20th THRU JANUARY 25th

Starters:

  • Meatball & Grilled Foccacia Bread
  • Minestroni
  • Pasta Fagioli
  • Antipasto
  • Spinaci Balsamic Salad

Entrees:

  • Fettuccini Alfredo $20.20
    Spaghetti ala Pomodoro
    Lasagna
  • Franco’s World Famoso Spaghetti $25.20
    Chicken or Eggplant Parmesan
    Pork Chop Balsamic
  • Veal Chop Milanese $30.20
    Garlic Parmesan Chicken & Shrimp
    Peppercorn Filet Mignon

Desserts:

  • Tiramisu
  • Cannoli
Hickory River Smokehouse

A 3-Course Meal for 2 starting at $20.20

Starters (choose 1 to share)

  • French Fries
  • Seasoned Waffle Fries
  • Sweet Potato Fries
  • Onion Rings
  • Southern Style Okra

Entrees

  • $20.20 – 2 Sandwich Plates each served with 2 Sides
  • $25.20 – 2 Dinner Plates each served with 2 Sides & Cornbread
  • $30.20– 2 Smokehouse Combo 1 Plates (Ribs & 1 Meat) each served with 2 Sides and Cornbread

Desserts (choose 2)

  • Cobbler (peach, cherry, blackberry, & apple)
  • Turtle Brownie
  • Large Chocolate Chip Cookie

www.hickoryriver.com

Jay's Seafood Restaurant

Winter Restaurant Week $30.20

First Course

  • Mixed Green Salad with mandarin oranges, dried cranberries, pecans, grated parmesan cheese with orange vinaigrette
    -or-
  • Caesar Salad topped with Parmesan Cheese and Croutons
    – or –
  • Potato Broccoli Cheese Soup
    -or-
  • Clam Chowder

Second Course

  • Sautéed Salmon with oyster mushroom sauce, served with red skin potatoes or
    vegetable of the day
    – or –
  • Braised Short Ribs with Risotto
    -or-
  • Vegetarian Pasta – Linguine with pesto sauce, grilled asparagus, roasted red pepper, spinach, Pecorino and Reggiano Cheeses
    -or-
  • Lobster Pasta

3rd Course

  • Baklava
    – or –
  • Bailey’s Irish Cream Cheesecake
    -or-
  • Chocolate Fudge Vanilla Ice Cream Nut ball
    -or-
  • Key Lime Pie
Kabuki Sushi Bar & Restaurant

Lily's Bistro

Join us at Lily’s for the Miami Valley Restaurant Association’s Winter Restaurant Week on Tuesday, January 21-Saturday January 25 (no restaurant week menu on Sundays, closed Monday).

STARTERS (choose one)

  • Local, free-range deviled eggs of the day (2 piece) (GF)
  • Spicy black bean and Louisiana long grain rice soup (GF,V)
  • Local lettuce salad with Corner Hill farm lettuce, dried dates, goat cheese crumbles, and candied pecans tossed in Cabernet vinaigrette

MAINS (choose one)

  • Pork belly ramen: slow cooked Landes Meats pork belly, Patchwork Farms Chinese cabbage, carrots, and mung bean sprouts with fresh herbs, ramen noodles, and soft boiled egg $28.20
  • Chana aloo curry: slow cooked chickpeas, potatoes, patchwork farms carrots and ginger, and coconut curry sauce with organic basmati rice (V, GF) $25.20
  • Shrimp & Grits: blackened sustainably-sourced shrimp over creamy Ed Hill stoneground grits with creole tomato sauce $26.20

DESSERTS (choose one)

  • Brown butter pecan ice cream (GF)
  • Chocolate pots de crème with salted caramel and maldon salt flakes (GF,V)
  • Butterscotch pie with curry crust

All main course prices include choice of starter and dessert.
Tax and tip additional.
GF=gluten free V=vegan

$6 select red and white wines for Restaurant Week diners
$5 craft beers on tap for Restaurant Week diners
Locktenders Restaurant

SALAD

  • LOCKS CHOPPED SALAD:
    Romaine and Iceberg mix, Tomatoes, Bacon, and a blend om Mozzarella and Provolone Cheeses.

CHOICE OF 1 ENTRÉE

  • CHICKEN PARMESAN:
    Fresh Chicken Breast breaded with Italian Bread Crumbs and pan fried , topped with Marinara Sauce and Provolone Cheese. Served with Angel Hair Marinara.
  • BEEF TENDER MEDALLIONS:
    Three Beef Medallions pan seared and served with a Hickory Smoked Roasted Onion Demi Glace, Creamy Hash and Lock’s Veg.
  • MEDITERRANEAN TILAPIA:
    Fresh Tilapia griddled to a golden brown and topped with a Mediterranean Salsa of Olives, Tomatoes, Cucumbers, Roasted Red Peppers, Garlic and Shallots. Served with Feta Mashed Potatoes and Lock’s Veg.

DESSERT

  • GOURMET BROWNIE:
    White Chocolate Mousse, Oreo Cookie Crumbs, Raspberry Topping.

$20.20

Meadowlark Restaurant
Please Join us for Winter Restaurant Week 2020 at Meadowlark Restaurant

Our theme is… Island-Inspired Dishes!

From 5pm, Tuesday, Jan. 21 thru Saturday, Jan. 25

4 courses for $30.20

In addition to Restaurant Week being a fund-raiser for the MVRA,
we are raising money for Puerto Rican Earthquake Relief all week

1st course

  • Black Bean Soup – Cuba

2nd course choices

  • Fried Calamari and Cucumber Salad – Greek Islands
    Whipped feta, fresh herbs
    Or
  • Orange and Olive Salad – Sicily
    Mint, Olive Oil, Flake Salt
    Or
  • Alcapurria – Picadillo-filled Yucca Fritters – Puerto Rico
    Ground meat, olives, raisins, spices

3rd course choices

  • Jerk Chicken Thighs with Coconut Rice and Grilled Banana – Jamaica
    or
  • Hearty Vegetable Stew with Coconut-Curry Broth and Sticky Rice – Indonesia
    or
  • Nut-Crusted Fish with Mango Butter Sauce – Key West
    or
  • Pernil – Pork roasted with garlic and citrus – Puerto Rico
    Sofrito, Sweet Potatoes

Dessert Choices

  • Pavlova – Australia
    Crisp meringue topped with whipped yogurt and fruit
    or
  • Trio of Fudge – Mackinac Island, Michigan
    or
  • Arroz con Leche – Puerto Rico
The Melting Pot

Come experience our special three-course menu for just $25.19 per person.

  • 1st Course: the Melting Pot House salad with your choice of Ranch or House dressing.
  • 2nd Course: Entrée of chicken breast, white shrimp, and Teriyaki marinated sirloin in our court bouillon cooking style with seasonal vegetables.
  • 3rd Course: your choice of pure white, milk, or dark chocolate served with all kinds of great dippers.
Nelly's

Nelly’s, a taste of Bolivia

Restaurant Week Menu
All meals include appetizers and dessert

Appetizers

A choice of:

  • Choripan, an open face bread appetizer, topped with slices of sausages and a delicious chimichurri salsa (chopped parsley, minced garlic, olive oil, and spices).
  • Corn Chowder soup sweet corn kernels and hearty pieces of potato accented by abundant bits of onion, carrot, and bacon bursting with flavor in a smooth cream base.
  • Organic spring mix salad, romaine lettuce, cherry tomato, cranberries, and Monterey Jack cheese. Served with vinaigrette house dressing on the side (recommended).

Main course

A choice of:

  • Charcoal Rotisserie Chicken –OUR SPECIALTY- $ 20.20
    ½ charcoal rotisserie chicken meal and two sides. Chicken is marinated daily with Nelly’s special blend of herbs and spices before being slow-roasted in Nelly’s signature rotisserie. Slow charcoal cooking allows seasonings and flavors to penetrate the meat while imparting a mild, smoky flavor.
  • Chicken Milanesa $ 25.20
    Seasoned breaded chicken breast, topped with black forest ham and melted mozzarella cheese, served with homemade fresh mashed potatoes and fresh steamed vegetables.
  • Cochalita $ 25.20
    A traditional Bolivian dish consisting of a thin breaded fillet of beef braised in its sauce seasoned with traditional Bolivian spices which gives the dish its rich and unique taste. It is served on top of shell pasta and fresh broccoli. Simple but delicious!

Dessert

  • Homemade flan, a freshly baked egg custard with caramel sauce. A South American staple.
Nicks Restaurant

2 For $25.20

Meals include the following:

Appetizer to share:

  • Choice of one or combo of three favorite award winning deep fried vegetables-
    Mushrooms/Onion Rings/ Cauliflower/ Homemade Pork Rinds With Choice Of Sriracha, Cajun or Western BBQ Seasoning.

Entree Choices:

  • USDA Choice Angus New York Strip
    A bleu cheese butter-crusted USDA New York Strip served on a bed of house-made onion straws.Comes with choice of one side and served with a dinner roll.
  • Blackened Chicken Caeser Salad
    A fresh garden green salad and heirloom tomato medley, topped with a fresh blackened chicken breast and Italian ribbon Parmesan cheese. Served with garlic toast.
  • Pan Seared Salmon With An Olive Pesto Pasta
    Fresh Atlantic salmon prepared in a honey garlic butter sauce. Served with linguini and topped with a fresh Mediterranean olive pesto. Served with garlic toast.

Sides:

  • Grilled green beans/Garlic Mashed Potatoes/Baked Potato/Dinner Salad or Cole Slaw

Dessert or Featured Cocktail

  • Nick’s Chocolate Chip Sunday or A White Hot Russian Buckeye Vodka Dessert Cocktail.
PASHA GRILL

PASHA GRILL WINTER RESTAURANT WEEK 2020 MENU

3 Course Meals for $20.20

STARTERS
APPETIZERS SOUPS SALADS

  • HUMMUS RED LENTIL SOUP HOUSE SALAD
  • SPICY EZME CHICKEN VEGETABLE SOUP SHEPHERD SALAD
  • BABAGANUSH
  • HAYDARI
  • PILAKI
  • TABULI (KISIR)
  • EGGPLANT W/ SAUCE
  • GRAPE LEAVES
  • FALAFEL

ENTREES

  • LAMB ADANA KEBAB
  • DONER ( GYRO ) KEBAB
  • CHICKEN SHISH KEBAB
  • CHICKEN ADANA KEBAB
  • KOFTE KEBAB
  • HAS HAS KEBAB
  • KARNIYARIK ( STUFFED EGGPLANT)
  • LAHANA SARMA ( CABBAGE ROLLS)
  • CHICKEN DELIGHT
  • DONER SPECIAL
  • MOUSAKKA
  • VEGETERIAN MOUSAKKA
  • VEGETABLE STEW
  • VEGETABLE STEW W/ LAMB OR CHICKEN
  • FILLET OF TILAPIA
  • FILLET OF SALMON

DESSERTS

  • RICE PUDDING
  • ALMOND PUDDING
  • MILK CUSTARD
Roost Modern Italian

Salar Restaurant and Lounge

Smith's Boathouse
Restaurant week January 21st – January 25th 2020

Restaurant Week is an event coordinated by the Miami Valley Restaurant Association. Participating members come together to raise money for select charities. One dollar of each meal purchased is donated to select charities.

Choice of Appetizer

  • House made miniature Maryland crab cakes, lightly breaded,
    fried and served with a side of remoulade
  • Artichoke and cream cheese stuffed wontons, served with a
    house made Romesco sauce

Choice of Entree

  • $20.20 Seafood Dinner and chips
    One cod filet and three shrimp, hand battered and fried, served with Boathouse fries and coleslaw
    Chef recommends pairing with a glass of Tommasi Pinot Grigio
  • $25.20 Chicken Marsala
    Pan seared chicken breast simmered in a rich marsala wine sauce with mushrooms, thyme, and a touch of cream and served over linguini. w/ side salad
    Chef recommends pairing with a glass of Primarius Pinot Noir
  • $30.20 Filet Mignon*
    Certified Angus steak is cast iron seared with mushrooms, onions and kale. Served with and side of Dauphinoise potatoes, asparagus and house side salad
    Chef recommends pairing with a glass of la boulangerie cabernet sauvignon
    Make it a Surf* and Turf $35.20

    Add two fresh diver scallops with an orange ginger glaze

Choice of Dessert

  • Orange Blossom Crème Brulee
  • Chocolate Mouse

*Consuming raw or undercooked meat, eggs, or shellfish may increase your risk of food-borne illness.

No Substitution – Additional charges will be added
Station House
January 20 – 25

Entrees

  • Pan Seared Walleye $20.20
    Served with a Buttery Cream Sauce, Golden Yukon Potatoes and Steamed Broccoli
  • Braised Pork Shank $20.20
    Served with Creamy Polenta and Gremolata
  • Porcini Crusted Filet $25.20
    Served with Fresh Herb Butter, Golden Yukon Potatoes
    and Parmesan Green Beans

All entrees served with:

  • 7th Heaven Salad
  • Cranberry Orange Upside Down Cake
The Station House Restaurant

The Franciscan Center at St. Leonard
8200 Provincial Way, Centerville, OH 45458
937-439-7154

Sunrise Cafe

Appetizer

  • Bone, Figs and Hominy – A hearty stew of hominy, aromatics, potatoes and figs simmered in a rich house made bone broth with some Salt-N-Pepa of course. (gf)
  • Brit-Tea Spears – Grilled asparagus spears with a drizzle of English breakfast tea gastrique and garnished with lemon braised leeks. (v,gf)
  • Brie Dog Flight – Keener farm kielbasa smoked sausage grilled, sliced and served on a smear of brie cheese with a flight of 3 different sauces. A creole beer mustard, a cider rum glaze and roasted red pepper remoulade. (gf)

Entree

  • Chuck Berry – Local Keener Farm chuck roast lovingly braised in an aromatic blackberry-red wine reduction until fall apart tender served over roasted garlic mashed potatoes and roasted local organic root veggies.(gf) 30.20
  • Hot Tuna with Country Sloe and the Fish – Ahi tuna filet seared until med rare and finished in a Nashville style hot but not too hot sauce. Garnished with house made Alaskan salmon gravlax made with sloe gin, herbs and smoked sea salt. Served on a bed of low country green beans and potatoes with bacon, onions and garlic. (gf) 30.20
  • The Black Eye Peas Risotto Featuring The Blue Oyster Salt – Our vegan risotto is made creamy with a puree of black eye peas, white miso and almond milk. Organic arborio rice is sautéed with local oyster mushrooms, kale and a rich mushroom broth. Finished with a seasoning of dried local blue oyster mushrooms and sea salt. (v,gf) 25.20

Dessert

  • Strawberry Fields Forever – Orange scented and strawberry laced shortcake topped with decadent strawberry topping and local whipped cream. Garnished with a chocolate covered strawberry for good measure.
  • (v,gf)Cake with the Red Hot Chili Peppers – Three Leees Bakery vegan and gluten free chocolate-chipotle cupcakes served on a bed of vegan vanilla-lime pastry cream.
  • Chee-Ona Apple and Smashing Pumpkins – Caramelized apple upside down pumpkin cheesecake.
Sweeney's Seafood Bar & Grill

Tank's Bar & Grill

Tavern at the Greene

Three Course Meal for 25.20

Appetizer Course (choose one)

  • SCOTCH EGG
    Chef’s special blend of Italian sausage and Goetta, wrapped around a soft-boiled egg, rolled in pork rinds, and deep fried to perfection and served with curry mustard sauce
  • SALMON POTATO CAKE
    Crispy pan-fried potato cake topped with dill farmers cheese and black pepper smoked salmon

Entrée Course (choose one)

  • TAVERN SHEPPARD’S PIE
    Guinness braised beef short rib, English peas, butternut squash, carrots, and celery, topped with Boursin mashed potatoes and baked to golden brown.
  • POTATO WRAPPED SALMON
    Seared potato wrapped salmon on a bed of leek hay, topped with mango tarragon sauce, served with roasted Brussels sprouts, feta and an agave balsamic reduction, paired with Tavern truffle parmesan potato wedges
  • BARBECUED JACKFRUIT SANDWICH
    Grilled jackfruit basted with barbecue sauce, piled high with crispy onion strings, on a brioche bun, served with roasted Brussels sprouts, feta and an agave balsamic reduction, paired with Tavern truffle parmesan sweet potato wedges

Dessert Course

  • BOURBON CHOCOLATE GANACHE CAMPFIRE ICE CREAM
    Creamy chocolate ice cream topped with a bourbon chocolate ganache, graham cracker, mini chocolate bar and a toasted marshmallow
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Wandering Griffin Brewery & Pub
Wandering Griffin will be participating in Restaurant from Jan 20 thru the 25th.

Watermark

The Wellington Grille

Wheat Penny Oven and Bar
From 5pm, Monday, January 20th thru Saturday, January 25th, 2020

4 courses for $30.20

First Course

  • Pesto Pizza Pull-Apart

Second Course Choices

  • Baked Clams Oreganato – Parm/Romano, garlic, oregano, breadcrumbs
  • Venetian Charred Cauliflower – Agrodolce with warm spices, raisins and pinenuts

Third Course Choices

  • Cioppino – Italian seafood stew with swordfish, mussels, clams, shrimp, Jonah crab claw
  • Braised Chicken Thighs with Lemon, Salami and Olives – polenta and broccolini
  • Baked Eggplant and Cauliflower Pasticcio – Individual crusty-topped casserole with rigatoni, bechamel, cheeses
  • Stuffed Veal Breast with Mushroom Marsala Sauce – Crispy potatoes and sautéed spinach; inspired by one of Liz’s mom’s specialties
  • Ravioloni with Pork Filling (Vegetarian option as well!) – Large, handmade ravioli with meat or mushroom filling, savory broth, and butter

Dessert Choices

  • Creamy Limoncello Ricotta Cake with Nut Crumble
  • Luxardo Cherry Ice Cream with Pegeen’s Almond and Anise Biscotti
  • GF/Vegan “Cheesecake” with Berry Sauce
  • S’mores a la Chef Crystal – She made the graham crackers and she made the marshmallows!
Winds Cafe
Winter Restaurant Week 2020, January 21st thru 24th, 30.20

Choose One:

  • Warm Vegetable, Cashew Aillade and Burrata Salad
  • Galliano Shrimp and Grist Provisions Squid Tajarin
  • Spanish Style Pork Meatballs with Romesco

Choose One:

  • Catalan Beef Stew
  • Fried Flounder with Mojo and Aioli
  • Ed Hill Minnesota 13 Crispy Corn Polenta Cake with Cognac Braised Mushrooms
  • Ohio Cheese Course

Choose One:

  • Brown Butter Financier with Roasted Pear
  • Chocolate Panna Cotta
  • Wiener Wein Schnitten with Fresh Berries