Luca 'G Lot'
$85.00chardonnay, mendoza
Cincinnati, OH
chardonnay, mendoza
warm marinated olives and drunken goat cheese
local breads served with extra virgin olive oil and sauce romesco
blistered shishito peppers, lots of maldon sea salt
Deeper Roots Coffee
Deeper Roots Coffee
Deeper Roots Coffee
Deeper Roots Coffee
two grass-fed beef sliders, mahon cheese, pickles, crispy serrano ham, aioli, brioche bun
black lime-harissa marinated chicken thigh skewers, preserved lemon yogurt, guindilla peppers, pistachio dukkah
two beef short rib hand pies with a cilantro-chili sauce
slow roasted pork shoulder, poblano pepper crema, "snow" onions, oregano, shishito peppers, chicharrones
Iberian pork flank steak, pimenton marinade, jamon-mustard jus, pickled peppers, lime
lager | nicaragua
lager | spain
amber | ohio
mixed berry fruit tart | ohio
ipa | ohio
oatmeal stout | ohio
dunkel | mexico
hefeweizen | ohio
pilsner | mexico
a traditional mexican after dinner drink served over ice with licor 43 and espresso
blanco tequila, ginger, jalapeño, citrus cordial, lime
pisco, elderflower tea, grapefruit, peychauds bitters, aquafaba
mezcal, ginger, miso, habanero, lime
blanco tequila, citrus cordial, lime
clarified milk punch with siete leguas blanco tequila, grand marnier, lime
new riff bourbon, licor 43, angostura and chocolate mole bitters
xarel-lo, monastrell, garnacha; penedes, spain
albariño; california
chardonnay, pinot noir, pinot meunier; vallée de la marne, champagne, france
monastrell, garnacha, pinot noir; corpinatt, spain
xarel-lo, macabeo, parellada; conca del riu anoia, spain
xarel-lo vermell, bastard negre, sumoll; conca del riu anoia, spain
lime cerveza or west coast ipa
coke, diet coke, sprite & ginger ale
selection varies
locally made THC seltzer [contains 5 mg THC]
non-alcoholic sparkling wine
artet cannabis aperitif, ginger, yerba maté tea, agave nectar, lemon [contains ~2mg THC]
ritual tequila alternative, grapefruit, jalapeño, ginger, agave nectar, lime, soda
ritual tequila alternative, guava, hibiscus, lime
poached gulf shrimp, corn nuts, strawberry escabeche, radishes, strawberry-rhubarb-chili sauce, allium oil
raw "catch of the day", pineapple, jicama, cilantro, leche de tigre, coconut crunch
spanish octopus with fingerling potatoes, potato foam, pimenton
wild king salmon, carrot muhammara, roasted carrots, carrot chips, young coconut, cilantro oil
tempura fried unicorn fish tacos, sikil pak, cabbage, pickled jalapenos, cilantro, pepitas, handmade blue corn tortillas
shortbread cookie sandwiched around dulce de leche
house made ice creams and sorbets (two scoops) (please ask your server for today's selections)
homemade popsicle, rotating flavors
almond financier cake, colombian coffee mousse, cocoa nibs, feuilletine
sponge cake, three milks, dulce de leche caramel, rum
The bar & lounge can be reserved for weeknight happy hours or cocktail receptions and has a maximum capacity of 30 guests.
View Event Kit for details.
Reserve the entire restaurant for your special event of up to 150 guests!
Our semi-private dining room has a maximum capacity of 30 guests.
goat's milk, semi-soft, rubbed with rosemary, tangy flavor; murcia, spain
cow's milk, semi-soft with a mild & nutty flavor; minorca, spain
cow, sheep and goat's milk, sharp and semi-firm; la mancha, spain
goat's milk, salty, lactic and earthy, ash and mold exterior, similar to a blue; castilla y leon, spain
goat's milk, semi-soft, soaked in red wine; murcia, spain
spicy cured spanish sausage
hand carved iberian dehesa cordobesa ham (spain)
serrano ham (spain)
10" paella: calaspara rice, saffron, clams, chicken, chorizo, gulf shrimp, octopus (please allow approximately 45 minutes.)
10" paella: calaspara rice, saffron, seasonal vegetables
tempranillo
tempranillo
tempranillo
tempranillo
tempranillo
tempranillo
tempranillo
tempranillo
red wine, apple brandy, spiced rum, hibiscus, warm spices, citrus
white wine, peach brandy, gin, citrus
Churchill's Fine Teas
Churchill's Fine Teas
Churchill's Fine Teas
Churchill's Fine Teas
godello, valdeorras
listán blanco, canary islands
tempranillo, viura; ribera del duero
hondarribi zuri, chardonnay, getaria
hondarrabi beltza and zuri, getaria
viura/garnacha blanc/maturana, rioja
viura blend, rioja
viura; rioja
local spinach salad, spring vegetables, green olives, garrotxa cheese, fennel pollen croutons, pickled shallots, sherry vinaigrette
jicama and green mango salad, watercress, frisée, queso fresco, cilantro vinaigrette
fried potato wedges tossed in spicy pimenton oil, aioli
goat cheese stuffed piquillo peppers, sherry gastrique
corn masa filled with english peas, oaxaca and goat cheese topped with curtido, house hot sauce and mint
late harvest pansa blanca; catalonia, spain
pedro ximénez; montilla-moriles, spain
tawny port; douro, portugal
moscatel dulce; malaga, spain
tawny port; douro, portugal
ruby port; douro, portugal
ruby port; douro, portugal
sercial madiera; madeira, portugal
sauvignon blanc; alto adige, italy
hondarrabi zuri; getariako, txakolina, spain
albariño; rias baixas, spain
antão vaz blend; alentejo, portugal
xarel-lo/macabeu/parellada; conca del riu anoia, spain
malbec; mendoza, argentina
parellada blend; penedès, spain
garnacha, viura; rioja, spain
cabernet sauvignon; uco valley, argentina
garnacha blend; priorat spain
malbec; mendoza, argentina
pinot noir; loire valley, france
monastrell; jumilla, spain
tempranillo/garnacha; rioja, spain
palomino/pedro ximenez; jerez, sherry
palomino; jerez, spain
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
aged rum, pear, vermut, cardamom bitters
dark chocolate tart, strawberries, crème fraiche, fennel pollen, graham cracker crust
basque cheesecake
goat's milk, semi-soft, smoked over birch wood giving it a rich, buttery flavor; canarias, spain
cow's milk, firm, aged for one year and rubbed with olive oil, notes of toasted hazelnuts and brown butter; la rioja, spain
cow and goat's milk, creamy blue with a balance of sweet, spicy and earthy; leon, spain
tempranillo
godello, bierzo
albariño, rias baixas
roasted cabbage, bread sauce, charred leek vinaigrette, apple gastrique, green olives, crispy leeks
crispy tortilla topped with "sikil pak", fava beans, green and white asparagus, pepitas, spicy crema and mint
twice-fried plantains tossed in garlic butter, served with crushed avocado dip
verdelho madeira; madeira, portugal