Our Menu is an exciting experience that takes you from first course creations
to appetizer portions and creative salads, and finishing with the main course.
Each area of our menu changes to reflect the current season and to feature nature's
latest harvest. Following is a sampling of what we offer, however it is subject
to change. Dinner is served 5:00 to close daily.
small
local farm fresh deviled eggs
various preparations
2.5 ea., or 9/flight of 4
oyster on the half shell*
east and west coast varieties, shallot black pepper mignonette, lemon
2.5 ea., or 6/12
lemon grass soy poached gulf shrimp
wasabi creme fraiche, ponzu, charred lime
3.5 ea., or 3/8.5
devils on horseback
chorizo stuffed dates wrapped in house cured bacon, cabrales cheese sauce
4 ea.
tempura green beans
peanut curry, ponzu, spicy aioli
5
lobster ‘tater tots’
spicy aioli, thai slaw
6
mid
charcuterie
artisanal cured meats, cornichons, tapenade, grain mustard, crustini
4ea., or 5/15
artisanal cheese & house crackers
fruit jam, assorted nuts, honeycrisp apple
4ea., 3/11, or 5/16
shrimp & grits
roasted shrimp, anson mills grits, house cured tasso, spicy tomato ragout
12
cripsy calamari
kalamata olive puree, arugula, charred lemon, castelvetrano olives
10
ahi tuna tartare
avacado, papaya, mango, chipotle aioli, wasabi ginger vinaigrette, wonton chip
14
caesar*
baby romaine, croutons, parmesan salsa, lemon
7
warm baby beets*
heirloom beets, red beet puree, wild arugala, buttermilk dressing, toasted walnuts, walnut vinaigrette
8.5
winter heirloom carrots
roasted winter carrots, carrot yogurt puree, winter greens, pistachios, -8 ice wine vinaigrette
8.5
large
filet*
anson mills white cheddar polenta, heirlooms carrots, drunk red onions, veal jus
32
hanger steak*
chimichurri, haricot verts, pommes frites
25
braised pork osso bucco*
green lentils, savoy cabbage, carrots, celery root, honeycrisp apple, ham jus
24
smoked duck breast
duck sausage, winter bean cassolet, carrots, celery root, duck bordelaise
27
bell & evans chicken
roasted breast, braised thigh, farro, root vegetables, fennel puree, roasted chicken jus
23
diver scallops*
cauliflower, golden raisin, pine nuts, capers
28
black pepper crusted ahi tuna
smoked potato puree, cippolini onion, wild mushrooms, asparagus, peppercorn jus
30
lake erie goat cheese gnocchi 1
forest mushrooms, english peas, brodo, parmesan, lemon, truffle coulis
18
Jim Blevins, Executive Chef
George Matos & Andrew Dolph, Sous Chefs
| Downtown140 uses only Certified Angus Beef ™. |
| At the chef’s discretion, an up-charge of $5 will be added for substitutions. |
*These items are served raw, or uncooked, or contain (may contain) raw or undercooked ingredients.
Consuming raw or undercooked items may increase the risk of food-born illness
