Lupo

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

heirloom tomato gazpacho with onion, extra virgin olive oil, and Serrano peppers, topped with three jumbo shrimp

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

four coconut curry chicken skewers served with Thai peanut dipping sauce, limes, 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 cheese, 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

prime ribeye seared medium rare, served with truffle carpaccio butter, crispy potatoes, maitake mushrooms, and broccolini

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

three chipotle seasoned shrimp tacos with house made guacamole, shredded romaine

house made pork belly agnolotti in an Ohio sweet corn puree with onions and local bell peppers

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