As the first certified green restaurant in Ohio, the Greenhouse Tavern scores big with environmentalists, but it’s chef Jonathon Sawyer’s “smart, simple dishes that keep food lovers coming back,” according to Bon Appétit. Sawyer, a 2010 Food & Wine Best New Chef and JBF Award semifinalist, is a foraging enthusiast with a passion for Buckeye State ingredients. He's also preparing dinner at the Beard House tomorrow (you can reserve a seat here); take a look at the menu:
Hors d’Oeuvre
Walleyed Quenelles with Tomato Coulis, Tomato Butter, and Parmesan
Foie Gras–Steamed Clams with Red Onion Brûlée, Late Harvest Viognier Vinegar, and Grilled Bread
Dry-Aged Beef Tartare with Mustard Sabayon and Onions
Black Walnut Soup en Croûte with Country Ham, Sage, and Wood-Ear Mushrooms
Chicken Confit
Roasted Root Vegetable Vol-au-Vents
Braised Lamb Crépinette with Charred Eggplant Purée, Herb Salad, and Lamb Jus
Pairing: Max Ferd. Richter Brut Riesling 2005
Dinner
Horse Mackerel Crudo with Vegetables, Black Indian Apples, and White Beets
Pairing: Paul Thomas Chavignol Les Comtesses Sancerre 2009
Roasted Fall Endive Tarte Tatin with Bitter Caramel and Lake Erie Creamery Goat Cheese
Pairing: Anne Amie Prismé Pinot Noir Blanc 2007
Fatted Calf Crépinette with Consommé, Porcini, and Poached Preserved Cherries
Pairing: Foxen Pinot Noir 2008
Dry-Aged Duck with Hand-Rolled Strozzapreti, Côte-Rôtie Vinegar, Roasted Pumpkin, and Brodo
Pairing: Fin Amour Vin De Pays Des Cotes Catalanes 2007
Vintage 2008 Hartzler Family Dairy Eggnog Pot-de-Crème
Pairing: McCrea Amerique Syrah 2006
As the first certified green restaurant in Ohio, the Greenhouse Tavern scores big with environmentalists, but it’s chef Jonathon Sawyer’s “smart, simple dishes that keep food lovers coming back,” according to Bon Appétit. Sawyer, a 2010 Food & Wine Best New Chef and JBF Award semifinalist, is a foraging enthusiast with a passion for Buckeye State ingredients. He's also preparing dinner at the Beard House tomorrow (you can reserve a seat here); take a look at the menu:
Hors d’Oeuvre
Walleyed Quenelles with Tomato Coulis, Tomato Butter, and Parmesan
Foie Gras–Steamed Clams with Red Onion Brûlée, Late Harvest Viognier Vinegar, and Grilled Bread
Dry-Aged Beef Tartare with Mustard Sabayon and Onions
Black Walnut Soup en Croûte with Country Ham, Sage, and Wood-Ear Mushrooms
Chicken Confit
Roasted Root Vegetable Vol-au-Vents
Braised Lamb Crépinette with Charred Eggplant Purée, Herb Salad, and Lamb Jus
Pairing: Max Ferd. Richter Brut Riesling 2005
Dinner
Horse Mackerel Crudo with Vegetables, Black Indian Apples, and White Beets
Pairing: Paul Thomas Chavignol Les Comtesses Sancerre 2009
Roasted Fall Endive Tarte Tatin with Bitter Caramel and Lake Erie Creamery Goat Cheese
Pairing: Anne Amie Prismé Pinot Noir Blanc 2007
Fatted Calf Crépinette with Consommé, Porcini, and Poached Preserved Cherries
Pairing: Foxen Pinot Noir 2008
Dry-Aged Duck with Hand-Rolled Strozzapreti, Côte-Rôtie Vinegar, Roasted Pumpkin, and Brodo
Pairing: Fin Amour Vin De Pays Des Cotes Catalanes 2007
Vintage 2008 Hartzler Family Dairy Eggnog Pot-de-Crème
Pairing: McCrea Amerique Syrah 2006
