Lupo

house made Pagnotta bread with butter, sea salt, and jam

blue cheese stuffed, pumpkin seeds, pistachios, and saffron gastrique

whole burrata with local honey, extra virgin olive oil, anise sea salt, and fennel pollen, served with crostini

marinated in roasted garlic and spices

spicy tuna with avocado and cucumber over sushi rice, topped with furikake and cilantro, served with nori & rice chips

three Oseitra caviar topped deviled eggs with crème fraîche, chives, and chervil

fried artichoke hearts with lemon zest and Parmigiano-Reggiano

made with local heirloom tomatoes, extra virgin olive oil, and chervil

served with crispy tostadas

consommé, beef short rib, queso Oaxaca, corn tortillas

Chef’s selection of cured meats, cheeses, and accompaniments, with pagnotta crostini

Vietnamise sauce Nước chấm, fish sauce, gochujang aioli, and Marcona almonds

hummus, garlic yogurt, tomato, cucumber, charred green onion, and mint, served with garlic Naan bread

served with a creamy sumac dressing, and green onion

two chicken wings filled with pork, glass noodles, green onions, oyster sauce, and carrots, served with a sweet & spicy sambal, topped with Fresno peppers, and cilantro

pickled blueberry, toasted quinoa, Marcona almonds, cucumber, avocado, tossed in a honey vinaigrette

lemon Caesar dressing, parmigiano reggiano, and toasted breadcrumbs

compressed melon tossed with Cotija cheese, corn ,arugula, cucumber, and crushed almonds in an Aleppo pepper dressing

deboned and slow roasted, served with herb jus, creamy polenta, green beans, and preserved lemon

cheddar, tomato jam aioli, sautéed onions, arugula, on a Ciabatta bun and with fingerlings

slow braised bone in pork shank, flash fried, and glazed in a sticky Hoisin sauce, served with an Asian cabbage slaw, creamy peanut dressing, lettuce cups, spicy aioli, and citrus soy sauce

confit green beans, tomato, soft egg, fresh herbs, potato purée, anchovy, and oil cured black olive

black wild rice, sweet potatoes, onion, red pepper, and peas in a coconut curry sauce, topped with cilantro

house made sweet corn and aged sheep’s milk ricotta filled agnolotti, with lobster and sweet corn sauteed in brown butter, topped with chives

three blackened Lake Erie walleye tacos with a citrus cabbage slaw and cilantro

dark chocolate ganache over a banana cake, topped with caramel sauce, banana, bittersweet chocolate crumble, and whipped cream

house-made whipped frosting sandwiched between two oatmeal cookies

baked meringue filled with lemon curd and fresh berries, with a berry coulis, whipped cream and mint GLUTEN FREE

served with vegetable of the day