Meadowlark Restaurant

Wild Turkey 101 Rye, Averna, Angostura Bitters, Black Walnut Bitters

Ketel One Vodka, Cointreau, Lime, Simple Syrup, Cranberry Nectar

George Dickel Rye, Antica Vermouth, Angostura Bitters, Angostura Orange Bitters, Orange Flame

George Dickel Rye, Cocchi Vermouth, Dolin Dry, Angostura Bitters, Angostura Orange Bitters

Bacardi Superior Rum, Lime, Grapefruit, Luxardo Maraschino Liqueur

Tanqueray Ten Gin, Lime-Basil Simple Syrup, Lime

Wild Turkey 101, Demerara, Angostura Bitters, Angostura Orange Bitters

Watershed Four Peel Gin, Lemon-Thyme Simple Syrup, Lemon

Watershed Four Peel Gin, Belle of Dayton Vodka, Lillet Blanc, Lemon Bitters

Give us a call to find out what our soup of the day is!

Slow Roasted Beets topped with pecans, goat cheese, and horseradish vinaigrette.

Served with caper-mayonnaise & house ketchup.

Our silky-smooth hummus is topped with this ultra-flavorful mix of mushrooms and onions, cooked so slow they melt into each other with great result. Seasoned with garlic, parsley, cumin, a pinch of sumac and a smack of lemon, it’s the perfect appetizer for these chilly evenings. Served with warm pita.

Grilled DLM farmhouse bread slathered with Kirsten’s white pesto, a lovely mix of ground walnuts, lemon, ricotta, and parmesan, and topped with grilled asparagus. Spring is here!

Sliced, coated in breadcrumbs and fried till crisp and golden brown, green tomatoes soften and sweeten with cooking and are many people’s favorite treat. The hot tomatoes are dolloped with a lively remoulade and served with homemade chow-chow, a chopped, mustardy relish full of cabbage, peppers, onions, and chopped green tomato that goes with every fried thing in the world.

Leafy greens, spinach leaves, shredded cabbage and fresh herbs, lightly dressed and served with warm toast.

Leafy greens, classic anchovy dressing, homemade croutons and roasted tomato garnish, served with grilled bread.

Chopped cucumber, tomato, radish, carrot and celery are tossed with fresh lemon vinaigrette on a bed of leafy greens and piled with egg, avocado, crumbled feta, herb leaves and a drizzle of homemade herb mayonnaise. Served with warm toast.

Chilled rice noodles, a goodly portion of crunchy, thinly-sliced vegetables, and a showering of mint, basil, cilantro and cashews. Served with the chile/lime juice/fish sauce condiment called nuoc cham. Ask for vegetarian nuoc cham or even non-spicy nuoc cham if that suits you better.

A meatless, whole grain, nut and vegetable burger grilled to a crispy brown, nestled in a buttered, toasted DLM golden hamburger bun, slathered with mustard-mayonnaise and topped with lettuce and juicy, marinated roma tomato slices, Just say the word and we’ll substitute olive oil and vegan-naise for the butter and mayo to make it vegan.

Good, coarsely-ground beef seasoned with red wine, minced onion, coarse salt and fresh rosemary, all of which enhance and juicify the burger. Served on a buttered, DLM golden hamburger bun with white cheddar, mustard-mayo and lettuce.

A New England haddock filet is seasoned, seared and served on grilled farmhouse bread piled with slaw and spread with caper mayonnaise.

A quarter pound of thinly sliced prime USDA New York strip is laid on a hot griddle, and when nice and browned up, covered in sharp cheddar. When it goes all melty, we spatch it up onto a toasted sub roll and spoon on our housemade horseradish cream and pile on the fried onion straws. Simple, tender, tasty.

Boneless, skin-on chicken breast seared to a garlicky, crisp-skinned golden brown is paired with tender baby lima beans that have been quickly simmered with lots of fresh spinach leaves, a handful of capers and a splash of chicken stock. The limas are ladled over steaming jasmine rice and the chicken set atop the beans with a dollop of warm goat cheese and a strewing of fried garlic bits.

We cut our prime strip steaks in-house the traditional way, leaving the outer edge rimmed with a bit of the fat cap. If you would like us to trim it fat cap-free, just let us know. The meat is rubbed with coarse salt, black pepper and rosemary, then grilled and served the way James Beard liked it—with a dollop of herbed butter and a tangle of crispy fried onions. Accompanied by our buttermilk mashed potatoes and fresh vegetables.

We took the “everything” garlic, seeds and salt you customarily find on a bagel and dredged a thick salmon filet in it, with delicious results. Give the top a crusty sear and cloak the fish in classic Mediterranean cucumber-yogurt sauce and you’ve got what a salmon lover like me wants for dinner. Served with crispy Yukon potatoes and sauteed broccolini.

A mixture of ricotta and goat cheese with green chiles and capers is rolled in fresh corn tortillas, crisped on the griddle and sauced with tomatoes cooked down with butter, white wine and fresh serrano chiles. Served on dressed cabbage and radishes as a fresh, crunchy counterpoint along with lemon-scallion rice and creamy, smoky pinto beans.

Steaming strands of spaghetti very lightly coated with tiny soft curds of egg and ricotta, accented with Nueske’s smoked bacon, peas, black pepper and Parmigiano Reggiano cheese. So good. Served with toast.

The window for ramp season is very short, but we’re going to take advantage while we can. Lovely spring onions charred on the grill and mixed into softened sweet cream butter and slathered on a crusted, tender filet. Served with roasted Yukon potatoes & sauteed broccolini.

Slices of pork tenderloin are gently pounded into cutlets, seasoned, and seared on the hot griddle, then plated and spooned with our version of jezebel sauce, the tastiest thing in the world. More often poured over a block of cream cheese and served with crackers, jezebel is homemade peach jam spiked with horseradish and mustard. To the jam we add a glug of heavy cream, and in a few minutes on the stove it becomes a warm and heavenly sauce for pork. Served with buttermilk mashed potatoes and fresh vegetables.

We’ve had chicken thighs on the menu since day one, and this is the preparation we opened with. It is still one of our most popular. We rub the chicken all over with three kinds of mustard, dip them in bread crumbs, then roast them with white wine and good stock until they get super-crisp on top and yield meltingly to the fork. Served with mashed potatoes and sauteed vegetables of the day.

Tender spears of asparagus, Guided by Mushroom’s delicate oyster mushrooms, braised leeks, peas and artichokes all summon thoughts of early spring, and make a fine risotto. Made to order, the creamy rice is nudged along with white wine and savory mushroom stock, then finished with fresh herbs, and Parmigiano Reggiano cheese. Drew can make a lip-smacking vegan version too.

Spring means it’s time for time for fresh local asparagus, mushrooms & peas. It also coincides with the beginning of halibut season. Breadcrumbed halibut is browned on the griddle, placed on a bed of Israeli couscous studded with grilled asparagus, imported Italian artichokes, local mushrooms, braised leeks, and dressed with preserved lemon vinaigrette, then garnished with a dollop of fresh pea pesto. Here comes spring!

Fresh out of Northern Lake Erie, walleye is Ohio’s favorite dinner fish. And no wonder—mild and sweet with a delicate texture, I can hear it sizzling in frying pans all over the state. Here the fish is rolled in cornmeal, fried crispy and served with celery sauce, a creamy, Southern-style tartar sauce flavored with minced celery, celery seed, green onion and lemon. Add buttermilk mashed potatoes and fresh vegetables and you’ve got Midwestern eating at its best.

Highly anticipated each spring, crab spaghetti is back. Hot spaghetti tossed with a quarter pound of claw meat, lots of lemon, a splash of cream and a liberal sprinkling of fresh herbs and more than two ounces of super lump on top is just what to order when you want lots of flavor, but nothing heavy.

Dredged in panko crumbs, quickly deep fried and drizzled with a silky sauce made of butter, garlic, ginger, and Sriracha, this crab is about as crunchy-yummy-oh-my-goodness as you can get. One crab served on a dollop of sesame lime dressed slaw with your choice of two sides.

Brown or White Rice.

The classic Italian dessert with a citrus twist. Delicate lady finger cookies are soaked in the Italian liqueur Limoncello, then layered not once, but twice, with a fluffy mix of fresh lemon curd, mascarpone cheese and whipped cream. It’s rich, pudding-y and so good!

This is the smoothest, creamiest, most delicious cheesecake you’ve ever tasted. It is not really anything like American cheesecake, and it is a little dark on top, on purpose, but trust me, if you order this dessert, you’ll be eating something heavenly. Topped with Key Lime syrup and a sprinkle of toasted graham cracker.

Moist dark chocolate cake topped with a cloud of whipped cream, chopped almonds and salty toffee sauce.

Battered and fried bananas served atop vanilla ice cream with caramel sauce, toasted pecans, and coconut.

Vanilla Bean, Chocolate, or Turkish Coffee

This basil-forward combination blends the intense flavor of basil with the subtle, fruity sweetness of strawberries. Served with a sweet-tangy balsamic cookie. The perfect creamy spring treat!

Vanilla-Coconut or Chocolate-Tahini

Tempt your taste buds with this delicate and creamy treat, infused with Earl Grey tea! The citrusy-bergamot notes pair perfectly with floral lavender syrup. Top it off with mini lavender meringues for a bit of crunch - its the perfect start to summer!

Chunks of fresh strawberry are packed into a crock with sliced rhubarb, butter, cinnamon and a smidge of lemon juice, then topped with a layer of oat-pecan streusel and baked until brown and bubbly. Served warm with a scoop of vanilla ice cream

Apples, Carrots, Cheddar Cubes, & Crackers