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 Great cuisine does not just happen, it is a collaboration of skilled culinary arts professionals and premium food coming together and creating great results. Proprietor/Chef John D’Amico has a great staff behind him, most of whom are Culinary School graduates or interns training for culinary degrees. Most of our purveyors are family-owned proprietors who are experts in their field. As the seasons change we count on our purveyors to seek out the freshest items in the marketplace. If they cannot provide us with exceptional products, we find new purveyors.
Euro USA in Cleveland supplies us with artisan cheeses, olive oils, vinegars and specialty nuts. Ohio City Pasta in Cleveland is our source for freshly made pasta, The Breadsmith in Lakewood and Tri Beca Bakery in New York City provide us with artisan-made breads. Van Roy Coffee, founded in the 1920’s in Cleveland, custom roasts and blends our coffees. Blue Ribbon Meats in Cleveland has been owned by the Radis Family for over thirty years and they supply us with Prime Meats, Maple Leaf Duck and Breckenridge Farms Lamb. For specialty meats such as foi gras, duck and game we use D’Artagnan in New York’s Hudson Valley. Briarwood Farms in Sullivan, Ohio provides us with fresh rabbit. For our seafood needs we rely on Cantanese Seafood, a terrific sources for fresh fish and shellfish throughout the USA. Kona Blue provides us with Kona Kanmpachi and other Hawaiian fish. All of our desserts are made on premise by Chef John D’Amico. With John’s recipes, Country Parlor in North Royalton makes all of our ice creams and sorbets. It took years to develop strong working relationships with our purveyors and fine-tune our particular specifications. All of these fine purveyors are some of the best in their respective fields and we are blessed to have them as our friends as well.
Hors d’oeuvresSoupe a L’Oignon Gratinée $9.95French onion soup with toasted crouton and Gruyère cheese.Homard Bisque, en Croûte .$11.95Rich lobster bisque seasoned with garlic, shallots and tarragontopped with puff pastry. Artichaut à l’Alouette $10.95California Artichoke hearts, sautéed, stuffed with alouette cheese, lightly breadedwith hazelnuts and served with a Dijon honey mustard/raspberry sauce. Escargot Basilic $13.95Snails in the shell with a blend of sweet basil, garlic, shallots and sweet butter.Homard et Saint André en Croûte $13.95Maine lobster and Saint Andre cheese wrapped in puff pastry, baked and served with a black currant sauce.Coquilles Saint Jacques à la Parisienne $13.95Maine sea scallops, sautéed, served in a fish veloute sauce, with mushrooms, seasoned with garlic, shallots, Dry Sack Sherry, and Reggiano cheese. Served in a natural sea shell with duchess potatoes.Shrimp Martini $14.95Shrimp cocktail served with and avocado, cucumber and red onion relish with cocktail sauce.Carpaccio de Filet de Beouf aux Champignons Sauvage $14.95Carpaccio of “Prime” beef tenderloin, topped with aged balsamic vinegar, Alba white truffle oil, shaved Parmigiano-Reggiano cheese, cracked black peppercorn and sautéed wild mushrooms.Truite Fumée, Cécile $10.95Natural applewood-smoked Rainbow Trout served with marinated asparagus and a chive-infused olive oil.Pâté Maison $9.95Chicken liver pâté with green peppercorns, hard boiled egg, red onion, caperberries, calamata olives, cornichons and crackers.EntreesDover Sole, à la Véronique $42.95Sautéed European Dover sole with toasted sliced almonds, grapes and whole butter.Saumon au Raifort, Maitre d’hôtel $30.95Seared filet of Atlantic Salmon topped with fresh horseradish crust and an herb butter sauce.Homard Raviolis, Au Truffle $34.95Raviolis made with egg pasta stuffed with lobster topped with a truffle butter sauce garnished with shaved Parmigiano-Reggiano cheese, mousseline potatoes and seasonal vegetables.Escalope de Veau aux Fruits de Mer 33.95Sautéed breaded medallions of Provimi veal tenderloin with Maine lobster, cold water shrimp, Maine sea scallop and asparagus spears, topped with a Normandy wine sauce with fresh dill.Ris de Veau Grenobloise $30.95Sautéed medallions of veal sweetbreads in a caper/crouton lemon wine butter sauce.Suprême de Volaille aux Noisettes et aux Crustacés $30.95A roasted French breast of free-range chicken, with cold water shrimp, Maine lobster, and a hazelnut sweet potato mousseline cake, sauced with an apple and mushroom Frangelicocream sauce. Roasted Maple Leaf Farm Duck Breast, Cherry Glace de Viande $34.95A lightly-peppered duck breast served over a hazelnut sweet potato mousseline cake, topped with Montrachet goat cheese and sauced with a Frangelico and cherry duck glace de viande.Carré d’Agneau à la Provençale $38.95Roasted Australian rack of lamb, topped with a roasted tomato-herb crust, seasonal beans, braised cipollini onions, eggplant, garlic, and olives sauce au natural.Filet de Boeuf au Stilton $36.95Center-cut filet mignon, grilled, topped with aged English Stilton cheese, garnished with a cheese crisp and baked polenta, served with a Ruby Port wine sauce.Filet de Boeuf Wellington à la Périgourdine $38.95Center-cut filet mignon, grilled, wrapped in puff pastry with Hudson Valley foie gras, mushroom duxelles and black truffles with sauce Perigueux. |
The Jones Family started The Chef’s Garden sixteen years ago in Huron, Ohio and are a great source for micro-field greens, fresh herbs and English peas, baby leaf spinach, exotic lettuces, white asparagus and root vegetables. Premier Produce in Cleveland is our source for kumquats, blood oranges, Myer lemons, Key limes, Papayas, and varieties of potatoes. The Novotny Farm Market in Vermilion is our source for the local farms. Brian Novotny co-ops with fifteen small family-owned farms throughout the county. We rely on these local farms for Ohio spring strawberries, raspberries and rhubarb. We source out west with Fresh &Wild in Vancouver, Washington for fresh exotic mushrooms such as mountain hedge hog, black trumpet, morels and yellowfoots. Mikuni Farms in Oregon, supply us with mountain berries such as wild black and red currants, gooseberries, mountain huckleberries, lingonberries and marrionberries. Further west, on the Big Island of Hawaii, Hamakua Farms supplies us with fresh hearts of palm.