Truffles, Truffles, Truffles

Friday, November 5, 2021, to Sunday, December 5, 2021

During the month of November and early December we feature a Seven-Course Prix-Fixe Truffle Menu that is featured below. In addition we feature all the truffle courses “à la carte”, so you can create your own multi-course dinner if you so choose. If you have never had truffles this gives you the opportunity to try them as well.

For Reservations call 440-967-0630

First Course

Duo of Eggs & Truffles, Truffle Cappuccino

Ohio Proud Scrambled eggs cooked with truffle butter, garnished with black truffles and truffle oil, and a Cappuccino of purée of fall wild mushrooms and black “Burgundy” truffles, truffle foam.

Second Course

Soufflé au Fromage, Black Truffle and Quail Egg

A blend of Ubriaco and Parmigiano-Reggiano cheese, oven-baked in a ramekin and topped with a poached quail egg and freshly shaved black truffles.

Third Course

Maine Diver Sea Scallop En Croûte, Black Truffle Butter

A Maine diver sea scallop served in its natural shell, filled with sliced truffles and truffle butter, wrapped in puff pastry

Fourth Course

Puglia Tagliatelle, “Alba” White Truffles

Freshly shaved White Truffles from Alba, Italy served over Puglia tagliatelle with truffle butter and fine herbs.

Fifth Course

Char-Grilled Farmed Raised Coturnix Quail, Black “Burgundy” Truffle Butter Sauce

Char-grilled quail filled with a quail and truffle forcemeat, serve with a chestnut mousseline, finished with Black “Burgundy” truffle butter sauce.

Or

Seasonal Wild Mushroom, Truffles & Foie Gras, en Croûte  

Wild mushroom and truffle consommé, with Foie Gras, duck confit and Black “Burgundy” Truffles topped with puff pastry.

Sixth Course

Roast Tenderloin of Veal, Sauce Périgueux

Tenderloin of Wisconsin Veal, served over a delicata squash filled with white and black truffle risotto finished with wild mushrooms and a truffle reduction sauce.

Or

Grilled Ōra King Salmon Filet, Wild Mushroom, Truffle Butter Sauce, Entrée

Char-grilled New Zealand King Salmon served over baby bok choy, seasonal wild mushrooms, finished with truffle butter sauce.

Seventh Course

White Truffle Ice Cream, Truffle Honey & Seasonal Berries

French vanilla bean ice cream with Alba White Truffles, Truffle honey, almond tuile and seasonal berries.

$225 per person
Tax & Gratuity not included
*$75.00 per person supplemental charge for a 2.5oz. pour of the above dinner wines and 2oz. pour of the dessert wine.

Trip Advisor