We'll be rolling out the Autumn Menu in October (right after our final Farm to Field Dinner of the season on October 1st!), but in honor of the official equinox on Friday, we thought we'd give you a preview of what we have planned for our favorite time of the year.
Wheat Ridge Chicken ~ Pan-roasted Boneless Chicken, locally raised by our neighbor at Homestead Farm, served with a Maple-Ancho Glaze and Pecan Gremolata
Red Dog's Favorite Steak ~ 12 oz. Ribeye from Cincinnati's Charles Bare Meat, topped with Spanish Spiced Cauliflower and Lemon Zest Compound Butter
Inn House Pork ~ Bourbon and Brown Sugar Brined 8 oz. Boneless Pork Lion Chop topped with Caramelized Pumpkin and Toasted Pepitas
Murphin's Freshest Catch ~ From Luken's Seafood at Cincinnati's Findlay Market. Selection changes daily based on the sea's bounty.
Smaller Plates:
Murphin Ridge Grilled Cheese ~ Shadeau Bakery Rye Bread layered with Sherry's famous Pear Preserves, creamy Brie and Whole Grain Mustard; served with fresh Murphin frites
Wills Harvest ~ Housemade, crispy Butternut Squash Ravioli served with Roasted Mushrooms in a Rosemary Brown Butter Sauce and topped with a Toasted Walnut Piccada
Dayton Salad and Soup ~ Fresh greens tossed with Cheddar Cheese, Sweet Peas, Country Ham, Egg, Onion and Nettie's Celery Seed Dressing paired with a bowl of today's soup.
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