Dinner

Salads & Starters

FRENCH BAGUETTE

Freshly baked baguette with a crackling crust, paired with fragrant olive oil, garden herbs, and soft whipped cultured butter. Vegetarian

P.E.I. MUSSELS

Tender P.E.I. mussels steamed with shaved fennel, Sambuca cream, fresh spinach, and a touch of Calabrian chili. Served with buttery toast.

TABLE-SHARING HUMMUS

Whipped hummus blended with cold-pressed Greek estate olive oil, served with warm stone-fired olives roasted with citrus, herbs, and chili. Crafted for communal dining. Vegetarian

RICOTTA GNOCCHI

Handmade ricotta gnocchi pan-seared to a golden edge, tossed in browned butter with winter kale, and served atop creamy herb-roasted winter squash with shaved Pecorino Romano. Vegetarian

Soups & Salads

FRENCH ONION AND OXTAIL SOUP

A deep, slow-simmered blend of French onion and tender oxtail, topped with a crisp toasted crouton and melted Gruyère.

ROASTED PLUM TOMATO BISQUE

Slow-roasted plum tomatoes and sweet red peppers finished with basil cream and parmesan croutons. Vegetarian

WINTER CRUNCH SALAD

Spinach, arugula, and baby kale with candied almonds, dried cherries, goat cheese crumbles, and a blueberry–pomegranate dressing. Vegetarian. GF.

CAESAR SALAD

Crisp baby romaine tossed in black garlic Caesar dressing, topped with crispy parmesan and briny fried capers for a refined twist on a classic.

Signatures

VEDURE LASAGNA

Layers of organic seasonal vegetables, whipped house ricotta, blistered tomatoes, and fresh Ohio herbs. Vegetarian

BLACK COD

Black cod served with crispy Brussels sprouts, bacon, stone-ground mustard vinaigrette, haystack potatoes, and blackberry gastrique. GF

COQ AU VIN

A classic French braise of tender chicken simmered slowly in red wine with pearl onions, carrots, and wild mushrooms. Finished with fresh herbs and a savory reduction. GF

BONELESS BEEF SHORT RIB

Tender boneless beef short rib braised in a borscht-style broth with baby potatoes, pearl onions, beets, and baby bok choy for a robust winter plate.

FILET MIGNON

A peppercorn-rubbed, pan-roasted filet with bright chimichurri, velvety charred cauliflower potato purée, and crispy shallot for a harmonious winter composition. GF

PRIME STEAK BURGER

House-ground beef for exceptional richness, topped with cheddar, caramelized onion, house-made pickle, crisp lettuce, and poblano aioli on a toasted potato roll.

JAPANESE WAGYU

A deeply marbled legendary cut, ignited tableside with Japanese whisky to develop smoky-sweet aroma and caramelized depth. Served with roasted bone marrow and perfectly crisp seasoned frites.

Sides

FRIED BRUSSELS SPROUTS

Fried Brussels sprouts tossed in warm bacon and stone-ground mustard vinaigrette, blending crisp texture with smoky richness and bright tang. GF

CHARRED CAULIFLOWER PURÉE

A silky blend of charred cauliflower and potato purée, luxuriously whipped and enriched with subtle smokiness. Vegetarian. GF.

LION’S MANE MUSHROOM

Tempura lion’s mane mushroom paired with house chili crisp and smooth wasabi ponzu aioli, balancing heat, crunch, and umami.

FRITES

Yukon gold potatoes fried in 100% organic beef tallow for exceptional crispness and deep flavor, finished with sea salt for an elevated classic. GF

Sweets

Cheesecake

Vanilla bean cheese custard, ultra-thick feuilletine and graham cracker crust, chantilly, raspberry coulis.

Affogato

A shot of rich espresso poured over creamy vanilla bean gelato, finished with a drizzle of caramel.

Seasonal Crème Brûlée

A classic French custard with a seasonal twist — delicately infused with rotating flavors that highlight the best of the moment. Topped with a perfectly torched sugar crust for that signature crackle.

Flourless Valrhona Chocolate Torte

A rich, velvety torte made with premium Valrhona chocolate, offering an indulgent, deep cocoa flavor in every bite. Finished with a warm caramel drizzle and a dollop of house-made Chantilly cream. Naturally Gluten Free