Soup: Sweet corn bisque, truffled asparagus.
App: Fresh Ohio Edamame, steamed with garlic oil and sea salt.
Salmon: Seared over basil pesto flavored cous-sous, local baby carrots, and green tomato marmalade.
Fish: Almond encrusted wild stripped bass over garlicy braised greens and creamed ohio sweet corn with pancetta and shitake mushrooms.
Entree: Tournadoes of beef, grilled with spiced sweet potato puree, brocolli-white cheddar bread pudding, poached 'Sarah's farm" farmers egg, truffle oil and black pepper.
Sweet: Ohio summer fruit 'chowder' red and yellow watermelon, cantelope, plums, and blueberries in a vanilla-melon broth garnished with fresh mint.