Seasonal Menu Samples
Alana’s Food & Wine
cooking local goodies for you for 11 years now
29 June 2010
Chilled Soups
Chili Lime Melon Muscat with Cucumber and Peanuts 5
Hot & Sour Lobster with Thai Basil, Scallions and such 7
Classic Gazpacho with Garlic Croutons 6
Starters
Texas Shrimp with Minted Tomato Sauce and Feta 9
Fennel Pollen Quinoa Falafel with Dilled Yogurt 7
Fried Green Tomato with Fried Amish Chicken Egg, Goat Cheese and Enchilada Sauce 10
Sweet Watermelon and Local Tomatoes with Feta and Lesbos Basil from Olentangy Farms of Ohio 6
Kimchee Crab Cakes with Soy Mirin Mayo 8
Salads
Nicoise Chopped Salad with Olives, Tomatoes, Green Beans, New Potatoes, Hard Boiled Amish Chicken Egg, Spring Vidalias and Garlic Croutons Tossed in an Herb Zinfandel Viniagrette 7
Simple Mixed Greens Tossed in a Late Harvest Riesling Vinaigrette with Parmesan and Toasted Sunflower Seeds 7
Crispy Romaine Tossed in a Balsamic Vinaigrette with Oven-Dried Tomatoes, Sweet Vidalias and Oakvale Habañero Jack 7
Entrées
From the Grill with Sweet Corn and White Cheddar Casserole
Local, Grass Fed 8 oz Beef Fillet 33
4 oz Angus beef Tournedo 17
Rustichella Noodles Apropos with Sweet Corn and a Cilantro Pepito Pesto with Manchego 17
California White Bass with Lemony Basmati, Dilled Golden Zucchini Noodles and Demi-Sec Vouvray Zabaglione 30
Grilled Shiitake Satays with Sticky Rice, Broken Rice Noodles, Cucumber and Romaine Lagniapped with Peanut Sauce 17
Pizza Risotto with Oven-Dried Tomatoes, Pepperoni, Fresh Mozzarella, Jack Cheese, Vidalias, Olives… 18
excessive whining 35
= can be made vegetarian and some vegan, just ask
cell phones and texting interfere with proper risotto preparation
everything is special… no special orders – thank you
a customary gratuity of 20% may be added to separate checks and parties of six or more
please allow extra moments for separate checks
raw and undercooked food possibly
published 12 August 2010