BRUNCH
BRUNCH Tartine
Short rib, egg, goat cheese, jalapeno relish 13
Artisan french baguette served with a side of local greens or soup du jour
AVOCADO Tartine
Citrus-cumin salt, tomato, roasted red peppers, scallions, evoo 9
Artisan french baguette served with a side of local greens or soup du jour
CLASSIC Tartine
Short rib, brie, caramelized onions, house made fig jam 12
Artisan french baguette served with a side of local greens or soup du jour
ITALIAN Tartine
Prosciutto, tomato, basil, house made parmesan artichoke spread, evoo 12
Artisan french baguette served with a side of local greens or soup du jour
FRITTATA
Baked egg with roasted red pepper, feta cheese, scallions, arugula and mushrooms served over chorizo sweet potato hash 12
GRANOLA
House-made granola with a choice of milk as cereal or yogurt parfait 6
*Any of the above tartines can be made as a croissant sandwich – add $2.00
**Gluten-free baguette available upon request
ARTISAN LIEGE WAFFLES
Belgian style waffle unique for its sweet yeast dough and pearl sugar
CHICKEN & WAFFLES
Sweet & savory drumsticks served with jalapeno bourbon maple syrup 11
TRADITIONAL
Served with fresh cinnamon whipped cream 8
SUNDAE WAFFLE
Served with vanilla bean gelato and Belgian chocolate sauce, whipped cream 9
BANANA PRALINE
Served with chocolate hazelnut spread and sliced bananas, whipped cream 10
SOCIAL BOARDS
TRADITIONAL CHARCUTERIE BOARD
Prosciutto, truffle salami, parmigiano-reggiano, fresh mozzarella, amarena cherries, pistachio pesto, crostini, house made jam 16
ENTREES
LOBSTER RAVIOLI Ohio City Pasta
Baked Lobster ravioli with spring pea sauce, pea chute tendrils 19
MUSHROOM & FONTINA RAVIOLI Ohio City Pasta
Cremini, white mushroom ravioli with fontina cheese, smoked tomato fondue 17
ROASTED VEGETABLE STACK
Roasted red pepper, eggplant, red onion, portobello mushroom over housemade classic hummus 12
CHEF’S WHIM
Ask your server about the chef’s special
SALADS
served with locally sourced greens and house made dressings
CAFE HOUSE
Cucumber, red onion, tomato, champagne vinaigrette 9
PANZANELLA
Tomato, onion, chickpeas, cucumber, artichoke, fresh croutons and champagne vinaigrette 9
COUSCOUS
Mango, apples red peppers, onions, feta and mango vinaigrette 9
ACCOMPANIMENTS
Soup du jour 6
Chorizo sweet potato hash 4
SPECIALTY DESSERTS
SEASONAL CREME BRULEE
Rich flavored custard, caramelized sugar 7
FLOURLESS CHOCOLATE CAKE
Chocolate truffle cake with raspberry coulis, fresh raspberries and vanilla bean gelato 8
VANILLA BEAN CHEESECAKE
Madagascar bourbon vanilla bean cheesecake, berry coulis, fresh whipped cream 7
SWEETS FROM THE CASE
Visit the Cafe to see the available pastries and desserts from the case.
COFFEE
House Blend 3
Pour over 4.50
Iced Coffee 3.50
Bulletproof Coffee 4.50
ESPRESSO BEVERAGES
Espresso 2.50
Traditional Macchiato 3
Latte Macchiato 3.85
Cappuccino 3.50
Latte 3.85
Turmeric Almond Milk Latte 4
Mocha 4.50
White Mocha 4.50
Americano 3.25
Cortado 3.50
Affogato 6.50
Barista’s Seasonal Whim 4.75
ICED ESPRESSO
Iced Mocha 4.50
Iced Mocha Malt 4.75
Iced Vanilla Cream Latte 4.85
HOT TEA
Blueberry Merlot Herbal 2.75
Bombay Chai Black 2.75
Citrus Mint 2.75
Estate Darjeeling 2.75
Ginger Lemongrass Herbal 2.75
Green Mango Peach 2.75
Raspberry Nectar Herbal 2.75
White Ginger Pear 2.75
Breakfast Decaf 2.75
ICED TEA
Iced White Ginger Pear Tea 3
Iced Green Mango Peach Tea 3
BEVERAGES
Tall Chocolate Milk 3.50
Kid’s Milk or Chocolate Milk 2.50
Traditional Hot Chocolate 3.50
SIGNATURE FROZEN DRINKS
Dark Chocolate Mocha 5.5
Mocha Malt 5.5
Gelato Cooler 5.5
HOUSE WINE & BEER
WHITE
Pinot Grigio 7
Riesling 7
Chardonnay 7
RED
Merlot 7
Pinot Noir 7.5
Cabernet Sauvignon 7.25
BEER
Seasonal Brew 5.5
SPARKLING
Prosecco 8
Mimosa 7
WINE BY THE BOTTLE
WHITE
Kim Crawford Sauvignon Blanc, New Zealand 27
Honig Sauvignon Blanc, Napa 29
Capolsaldo Pinot Grigio, Italy 18
Santa Margherita Pinot Grigio, Italy 38
Wente Morning Fog Chardonnay, Livermore Valley 21
Cuvaison Chardonnay, Carreros Valley 34
Black Stallion Chardonnay, Napa Valley 25
Millet Sancerre, Bué France 35
Castella Del Poggio Moscato, Italy 19
Kung Fu Girl Riesling, Washington State 21
Hogue Cellars, Columbia Valley Riesling Late Harvest, 2016 22
RED
Meiomi Pinot Noir, Central Coast 27
Louis Jadot Burgundy Pinot Noir 34
Robert Mondavi Cabernet Sauvignon, Napa Valley 42
Sebastiani Cabernet Sauvignon, Alexander Valley 45
Harmony Cabernet Sauvignon, Paso Robles 37
Clos du Bois Merlot, Alexander Valley 27
Rutherford Merlot, Napa Valley 38
Folie a Deux Zinfandel, Dry Creek Valley 30
Gran Reserva Malbec, Serie Riberas, Chile 27
GroundWork Grenache, Santa Maria 37
Coyam Red Blend, Los Robles Estates, Chile 55
ROSE & SPARKLING
Bieler Pere & Fils Rose’ 22
Benziger Syrah Rose’, Sonoma Mountain 27
Zonin Prosecco, Italy 28
Chocolate Martini 10
Hartzler Chocolate Milk, Godiva Chocolate Liqueur, Tito’s Vodka
Espresso Martini 10
Espresso, Tito’s Vodka, Kahlua, White Creme de Cacao
Ginger Peartini 10
Ginger Pear Tea, Tito’s Vodka, Elderflower Liqueur, Simple Syrup
Martini Thyme 10
Cranberry Juice, Tito’s Vodka, Prosecco, Simple Syrup, Lime Juice
French 77 10
Germain Elderflower Liqueur, Lemon Juice, Prosecco
Elderflower Old Fashioned 10
Bulliet, Elderflower Liqueur, Angostura Bitters
Mint Fizz 10
Tito’s Vodka, Simple Syrup, Club Soda, Mint, Cucumber
AJ Bloody Mary 10
Tito’s Vodka, Bloody Mary Mix
Consuming raw or undercooked meats, poultry, seafood, eggs or unpasteurized milk may increase your risk for foodborne illness. Please alert us to any known food allergies.
All prices subject to change
Chef Scott’s grandmother would be proud that the memories cultivated in her kitchen led him to become a nationally recognized chef.
“I have wonderful memories of helping my grandmother in the kitchen, watching her cook her favorite recipes and letting me help,” recalls Popovic. “I would go over to her house on days I wasn’t in school, and it wasn’t long after I began helping her in the kitchen that I learned to try out my own ideas and create my own dishes. Whenever I’m in the kitchen today, it still brings those special days to mind.”
Monday: 9am – 5pm
Tuesday: 9am – 5pm
Wednesday: 9am – 5pm
Thursday: 9am – 9pm
Friday: 9am – 9pm
Saturday: 9am-9pm
Sunday: 9am – 5pm
We encourage reservations for parties of 6 or more. Please call 440.268.8646 to reserve your table.
