menus
Now open mondays for dinner!
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APPETIZERS
PRIME SLIDERS 15 Sliced Prime Rib, Horseradish Cream Sauce, and Onion Straws on Mini Brioche Buns CALAMARI 15 Cornmeal Breaded, Banana Peppers, Romesco Sauce, and Garlic Aioli QUESADILLA 14 Black Bean Salsa, Blackened Chicken, Pepperjack and Cheddar Cheese; served with Guacamole and Sour Cream SHRIMP COCKTAIL 15 Ginger Poached Oishii Shrimp; served with Cocktail Sauce and Louis Sauce RICOTTA ARANCINI 12 Fried Rice Arancini with Ricotta and Parmesan; served with Romesco Sauce CRAB DIP 14 Creamy White Cheddar Crab Dip; served with Flatbread FIRECRACKER SHRIMP 16 Fried Shrimp, Toasted Sesame Seeds, Sweet Chili Aioli WINGS 14 BBQ, Spiced Dry Rub, Buffalo, Chipotle Maple, or Red Dragon; served with Ranch or Bleu Cheese FRENCH ONION 8 Provolone and Swiss Cheese TOMATO BASIL BISQUE Cup 4 / Bowl 6 Parmesan Crisp, Fresh Herbs SALADS With the option of adding Chicken 5, OR choice of Salmon*, Steak*, Grilled Shrimp for 8 ALCOVE HOUSE SALAD — Side 5, Entree 10 House Cut Blend of Living Lettuces, Tomato, Cucumber, Croutons, and Cheddar Cheese; served with Golden Balsamic Dressing CAESAR SALAD (add Anchovies $2) — Side 6, Entree 12 Chopped Romaine Hearts, Parmesan Crisp, Croutons and Bacon; served with Caesar Dressing WEDGE SALAD — Side 6, Entree 12 Crisp Iceberg Lettuce, Bacon, Red Onion, Bleu Cheese Crumbles and Tomato; served with a Dressing of your Choice HARVEST SALAD 15 Spinach and Kale Blend, Roasted Butternut Squash, Red Onion, Bleu Cheese Crumbles, Candied Pecans with Maple Balsamic Dressing COBB SALAD 15 Romaine Lettuce, Avocado, Tomato, Onion, Bacon, Egg, Bleu Cheese Crumbles; served with a Dressing of your Choice SPINACH SALAD 15 A Blend of Spinach and Frisee, Apples, Toasted Walnuts, Red Onion, Dried Cranberries, and Goat Cheese; served with House Dressing ALA CARTE SIDES Kettle Chips 4 Macaroni and Cheese 6 (add lobster $6) Coleslaw 4 Steak Fries 6 Asparagus 8 Haricots Verts 6 |
SOUPS
Ask your server for the Soup Du Jour 5 / 7 FRENCH ONION 8 Provolone and Swiss Cheese TOMATO BASIL BISQUE Cup 4 / Bowl 6 Parmesan Crisp, Fresh Herbs SANDWICHES AND WRAPS Served with your choice of Fries, Chips, or Cup of Soup STEAK BURGER* 17 Alcove House Beef Blend, Lettuce, Tomato, Red Onion, and White Cheddar CRISPY CHICKEN 17 Spicy Aioli, Lettuce, Tomato, Pickles, and Havarti Cheese REUBEN 16 Pastrami on Marble Rye Bread, Sauerkraut, Swiss Cheese, and our own 1001 Dressing FISH SANDWICH 15 Beer Battered Cod, Cheddar Cheese, Lettuce, Tomato, and Tartar Sauce VEGGIE BURGER 14 Vegan Veggie Burger - Brown Rice, Oats, Corn, Carrots, Onions, Green Peppers, Lettuce, Tomato, and Garlic Aioli CLUB SANDWICH 15 Grilled Turkey and Cheddar Cheese, Lettuce, Bacon, and Tomato on Texas Toast GRILLED CHEESE 10 Texas Toast, White and Yellow Cheddar, and a Buttery Amish Cheese; with Fresh Herbs and Tomato BRISKET SANDWICH 16 House Smoked Brisket, BBQ Sauce, Beer Cheese, and Onion Straws FRENCH DIP 15 Shaved Prime Rib, Onions and Mushrooms, Provolone, and Horseradish Cream Sauce; served on a Toasted Baguette and a side of Au Jus CHICKEN CAESAR WRAP 15 Crisp Romaine, Chicken, Asiago Parmesan, and Bacon Tossed in Caesar Dressing; wrapped in a Garlic and Herb Tortilla CHICKEN CLUB WRAP 15 Grilled Chicken, Romaine Lettuce, Cheddar Cheese, Bacon, Tomato, Ranch Dressing; wrapped in a Garlic and Herb Tortilla ENTREES BRISKET MAC N’ CHEESE 20 Gemelli Pasta, White Cheddar, Smoked Gouda, House Smoked Brisket, Green Onion; served with BBQ Sauce and Parmesan Panko Bread Crumbs SIRLOIN STEAK* 28 Black Angus Sirloin Steak; served with Haricots Verts FISH N’ CHIPS 20 Beer Battered Cod Tails; served with Coleslaw, Tartar Sauce, and Steak Fries SALMON 25 Pan Seared Salmon, Basted in Lemon and Butter; served with Asparagus *Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. 11/24 |
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APPETIZERS
SMOKED SALMON BOURSIN 14 House Whipped Boursin with Ricotta, Cream Cheese, folded with Smoked Salmon and Herbs; served with Crostini SPINACH FROMAGE 12 Spinach and a Four Cheese Blend; served with Flatbread MUSHROOM PHYLLO 14 Local Oyster and Chestnut Mushrooms, Parmesan Phyllo Crisps, Demi-Glace and Basil Oil RICOTTA ARANCINI 12 Fried Rice Arancini with Ricotta and Parmesan; served with Romesco Sauce FIRECRACKER SHRIMP 16 Fried Shrimp, Toasted Sesame Seed, Sweet Chili Aioli CALAMARI 15 Cornmeal Breaded, Banana Peppers, Romesco, Garlic Aioli CRAB DIP 14 Creamy White Cheddar Crab Dip; served with Flatbread OYSTERS ON THE HALF SHELL* 16 Cocktail Sauce and Horseradish Mignonette OYSTERS ROCKEFELLER 18 Baked Oysters with Creamy Rockefeller Mix and Asiago Cheese SHRIMP COCKTAIL 15 Ginger Poached Oishii Shrimp; served with Cocktail Sauce and Louis Sauce SOUPS Ask your server for the Soup Du Jour 5 / 7 FRENCH ONION 8 Provolone and Swiss Cheese TOMATO BASIL BISQUE cup 4 | bowl 6 Parmesan Crisp, Fresh Herbs SALADS Options — Add: Chicken 5; Salmon*, Steak*, or Grilled Shrimp 8 ALCOVE HOUSE SALAD — Side 5, Entree 10 House Cut Blend of Living Lettuces, Tomato, Cucumber, Croutons, and Cheddar Cheese; served with Golden Balsamic Dressing CAESAR SALAD (add Anchovies $2) — Side 6, Entree 12 Chopped Romaine Hearts, Parmesan Crisp, Croutons and Bacon; served with Caesar Dressing WEDGE SALAD — Side 6, Entree 12 Crisp Iceberg Lettuce, Bacon, Red Onion, Bleu Cheese Crumbles and Tomato; served with a Dressing of your Choice HARVEST SALAD 15 Spinach and Kale Blend, Roasted Butternut Squash, Red Onion, Bleu Cheese Crumbles, Candied Pecans with Maple Balsamic Dressing COBB SALAD 15 Romaine Lettuce, Avocado, Tomato, Onion, Bacon, Egg, Bleu Cheese Crumbles; served with a Dressing of your Choice SPINACH SALAD 15 A Blend of Spinach and Frisee, Apples, Toasted Walnuts, Red Onion, Dried Cranberries, and Goat Cheese; served with House Dressing |
STEAKHOUSE MENU
Served with an Alcove House Salad and Side of your Choice; Add a Lobster Tail $25 Toppings: Béarnaise 3, Au Poivre Sauce 4, Oscar 6, Bleu Cheese 4, Coffee Crust 4 FILET MIGNON* 55 7 oz. Center Cut; served with Demi-glace SURF N’ TURF* 70 7oz. Center Cut Filet Mignon with Demi-glace and a Cold-Water Lobster Tail; served with Clarified Butter BONE OUT RIBEYE* 48 Hand-Cut 16 oz. Ribeye 8 OZ. HANGER STEAK* 38 Coffee Crusted Hanger Steak; served with Demi-glace ANGUS RESERVE SIRLOIN STEAK* 36 8 oz. USDA Prime; served with Demi-glace PRIME RIB* 45 Traditional Roasted Prime Rib; served with Au Jus and Horseradish Cream Sauce Served Thursday — Saturday, Limited Availability PORK CHOP* 32 16 oz. Double Bone In Pork Chop; served with Local Honeycomb and Lemon CHEF'S MENU Served with an Alcove House Salad SALMON OSCAR* 36 Topped with Crab and Béarnaise; served with Mushroom Risotto, and Asparagus SAKE SEA BASS 45 Soy and Sake Marinated Chilean Sea Bass; served with Shrimp Dumplings, Leeks, Carrot, Spinach, and Shiitake Mushrooms in a Shiso Broth CRAB CAKES 35 Served with House Whipped Potatoes, Asparagus, and Mustard Beurre Blanc; garnished with Green Onions LAMB STEAKS 36 Ohio Lamb Porterhouse Steaks; served with Mushroom Risotto, Brussels Sprouts, Demi-glace, and Chimichurri CHICKEN CORDON BLEU 29 Ohio Chicken with Ham, Swiss Cheese, Bleu Cheese Cream Sauce; served with House Whipped Potatoes, and Haricots Verts BUTTERNUT SQUASH RAVIOLI 32 Butternut Squash Stuffed Ravioli; served in a Walnut Sage Sauce with Sauteed Mushrooms, Basil Oil, and Microgreens SANDWICHES Served with Fries, Chips, Alcove House Salad or a Cup of Soup STEAK BURGER* 17 Alcove House Beef Blend, Lettuce, Tomato, Red Onion, and White Cheddar CRISPY CHICKEN 17 Spicy Aioli, Lettuce, Tomato, Pickles, and Havarti Cheese ALA CARTE SIDES Asparagus 8 House Whipped Potatoes 6 Brussels Sprouts 8 Macaroni & Cheese 6 (add lobster $6) Steak Fries 6 Mushroom Risotto 8 Baked Potato 6 Haricots Verts 6 Mushrooms 8 *Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. 11/24 |
Glass / Bottle
SPARKLING WINES AND ROSE
Rosé, Maison Louis Jadot, Burgundy, France 6 / 24
Rosé, Bieler Père et Fils, Provence, France 10 / 40
Brut Champagne, Piper, Sonoma, California 8 / 32
Brut Champagne, Veuve Clicquot, France 125
Prosecco, Riondo, Italy 12 / 48
WHITE WINES
Moscato, Ceretto “Stefano,” Piedmont, Italy 12 / 48
Riesling, Chateau Ste. Michelle, Washington 8 / 32
Pinot Grigio, Noble Vines 152, Monterey, California 8 / 32
Chardonnay, Z. Alexander Brown “Uncaged,” Santa Lucia Highlands, California 10 / 40
Chardonnay, Stoller Family Estate, Dundee Hills, Oregon 11 / 44
Chardonnay, Mer Soleil, Santa Lucia Highlands, California 12 / 48
Chardonnay, Grgich Hills Estate, Napa Valley, California 100
Sauvignon Blanc, Giesen, New Zealand 10 / 40
Sauvignon Blanc, Kim Crawford, New Zealand 12 / 48
RED WINES
Malbec, Alta Vista “Vive,” Mendoza, Argentina 9 / 36
Pinot Noir, Boen, Tri-County, California 12 / 48
Pinot Noir, Meiomi, California 12 / 48
Pinot Noir, Belle Glos “Clark & Telephone,” Santa Maria Valley, California 16 / 64
Merlot, Spellbound, California 8 / 32
Merlot, Duckhorn, Napa Valley, California 100
Cabernet Sauvignon, Bonanza, Napa Valley, California 10 / 40
Cabernet Sauvignon, Oberon, Paso Robles, California 12 / 48
Cabernet Sauvignon, Textbook, Paso Robles, California 17 / 70
Cabernet Sauvignon, Quilt, Napa Valley, California 16 / 64
Cabernet Sauvignon, Caymus, Napa Valley, California 150
Red Blend, Joel Gott, Palisades, California 10 / 40
Red Blend, Prisoner, Napa Valley, California 80
Red Blend, Rodney Strong, Rowen, California 100
Red Blend, Stags Leap Winery “The Investor,” Napa Valley, California 85
Crianza Rioja, Cune Tempranillo, Spain 10 / 40
Bordeaux, Château Saint-André, Corbin, France 16 / 64
Nebbiolo, Produtorri Del Barbaresco, Barbaresco, Italy 100
Dolcetto, Pecchenino “San Luigi,” Dogliani, Italy 95
SPARKLING WINES AND ROSE
Rosé, Maison Louis Jadot, Burgundy, France 6 / 24
Rosé, Bieler Père et Fils, Provence, France 10 / 40
Brut Champagne, Piper, Sonoma, California 8 / 32
Brut Champagne, Veuve Clicquot, France 125
Prosecco, Riondo, Italy 12 / 48
WHITE WINES
Moscato, Ceretto “Stefano,” Piedmont, Italy 12 / 48
Riesling, Chateau Ste. Michelle, Washington 8 / 32
Pinot Grigio, Noble Vines 152, Monterey, California 8 / 32
Chardonnay, Z. Alexander Brown “Uncaged,” Santa Lucia Highlands, California 10 / 40
Chardonnay, Stoller Family Estate, Dundee Hills, Oregon 11 / 44
Chardonnay, Mer Soleil, Santa Lucia Highlands, California 12 / 48
Chardonnay, Grgich Hills Estate, Napa Valley, California 100
Sauvignon Blanc, Giesen, New Zealand 10 / 40
Sauvignon Blanc, Kim Crawford, New Zealand 12 / 48
RED WINES
Malbec, Alta Vista “Vive,” Mendoza, Argentina 9 / 36
Pinot Noir, Boen, Tri-County, California 12 / 48
Pinot Noir, Meiomi, California 12 / 48
Pinot Noir, Belle Glos “Clark & Telephone,” Santa Maria Valley, California 16 / 64
Merlot, Spellbound, California 8 / 32
Merlot, Duckhorn, Napa Valley, California 100
Cabernet Sauvignon, Bonanza, Napa Valley, California 10 / 40
Cabernet Sauvignon, Oberon, Paso Robles, California 12 / 48
Cabernet Sauvignon, Textbook, Paso Robles, California 17 / 70
Cabernet Sauvignon, Quilt, Napa Valley, California 16 / 64
Cabernet Sauvignon, Caymus, Napa Valley, California 150
Red Blend, Joel Gott, Palisades, California 10 / 40
Red Blend, Prisoner, Napa Valley, California 80
Red Blend, Rodney Strong, Rowen, California 100
Red Blend, Stags Leap Winery “The Investor,” Napa Valley, California 85
Crianza Rioja, Cune Tempranillo, Spain 10 / 40
Bordeaux, Château Saint-André, Corbin, France 16 / 64
Nebbiolo, Produtorri Del Barbaresco, Barbaresco, Italy 100
Dolcetto, Pecchenino “San Luigi,” Dogliani, Italy 95
HAND CRAFTED COCKTAILS
THE BOOKWORM 10
“To your appreciation of good champagne and an
even better book” — cheers, Karen!
Piper Sonoma Brut, House Grenadine, Fresh Citrus
THE GRAND 12
Crisp and sparkling
Absolut Vodka, St. Germain, Lime Juice
GENERAL WASHINGTON 12
A nod to the fellow distiller, George Washington, who
produced over 11,000 gallons of whiskey
Bulleit Rye, Madeira, Fresh Orange,
Cherries, and Angostura Bitters
JENNY JUICE 10
A refreshing tropical cocktail
Rum, Peach Schnapps, Pineapple, and Orange Juice,
with Housemade Grenadine
THE 110 12
The ultimate celebratory cocktail with luxury in every sip
Champagne, Rémy Martin VSOP,
Angostura Bitters, Sugar Cube, Sugar Rim,
Lemon Peel, with Sparkling Gold Glitter
GAMBIER GIMLET 12
Served up or on the rocks;
a nod to our Friends at Kenyon College
Bourbon Barrel Gin, Crème de Violette, Lemon,
Simple Syrup, Cucumber and Basil Garnish
FRENCH 74 12
Created to celebrate our ranking as the
74th best restaurant in the nation!
Gin, Raspberry Liqueur, Champagne, Raspberry, Candied Lemon Wheel, and Tarragon
Craft Ice Cubes and Smoked Beverage Glasses
available on request for Cocktails and Pours
Local Craft Beers on Tap
THE BOOKWORM 10
“To your appreciation of good champagne and an
even better book” — cheers, Karen!
Piper Sonoma Brut, House Grenadine, Fresh Citrus
THE GRAND 12
Crisp and sparkling
Absolut Vodka, St. Germain, Lime Juice
GENERAL WASHINGTON 12
A nod to the fellow distiller, George Washington, who
produced over 11,000 gallons of whiskey
Bulleit Rye, Madeira, Fresh Orange,
Cherries, and Angostura Bitters
JENNY JUICE 10
A refreshing tropical cocktail
Rum, Peach Schnapps, Pineapple, and Orange Juice,
with Housemade Grenadine
THE 110 12
The ultimate celebratory cocktail with luxury in every sip
Champagne, Rémy Martin VSOP,
Angostura Bitters, Sugar Cube, Sugar Rim,
Lemon Peel, with Sparkling Gold Glitter
GAMBIER GIMLET 12
Served up or on the rocks;
a nod to our Friends at Kenyon College
Bourbon Barrel Gin, Crème de Violette, Lemon,
Simple Syrup, Cucumber and Basil Garnish
FRENCH 74 12
Created to celebrate our ranking as the
74th best restaurant in the nation!
Gin, Raspberry Liqueur, Champagne, Raspberry, Candied Lemon Wheel, and Tarragon
Craft Ice Cubes and Smoked Beverage Glasses
available on request for Cocktails and Pours
Local Craft Beers on Tap
DESSERT 10
CHOCOLATE TORTE
Flourless Chocolate Torte with Raspberry Coulis and House Whipped Cream and Mint
CHEESECAKE
Gingersnap Crust, Lemon Mascarpone, Blackberry Coulis, and Lemon Chantilly
CHEF’S SPECIAL
A rotating delight from the chefs at the Alcove. From cakes to pies and other sweet treats,
ask you server what we have made for you today!
APPLE CRISP
Made with Local Apples, when available, Cinnamon, and Brown Sugar, with a Pecan Streusel Topping;
topped with Vanilla Ice Cream from Round Hill Dairy and Caramel Sauce
CRÈME BRÛLÉE
Ask your server about our seasonal Crème Brûlée
FROZEN TREATS 8
Fudge Pecan Ball
Sorbet
Special Ice Cream
Vanilla
Choice of Toppings available for an additional charge:
Lemon Chantilly, Maraschino Cherry, Pecans, Chocolate, Hot Fudge, Caramel
AFTER DINNER
ESPRESSO MARTINI 12
The perfect dessert
GRAHAM’S 12
Tawny Port 20 year
TAYLOR FLADGATE 10
Tawny Port 10 year
CHOCOLATE TORTE
Flourless Chocolate Torte with Raspberry Coulis and House Whipped Cream and Mint
CHEESECAKE
Gingersnap Crust, Lemon Mascarpone, Blackberry Coulis, and Lemon Chantilly
CHEF’S SPECIAL
A rotating delight from the chefs at the Alcove. From cakes to pies and other sweet treats,
ask you server what we have made for you today!
APPLE CRISP
Made with Local Apples, when available, Cinnamon, and Brown Sugar, with a Pecan Streusel Topping;
topped with Vanilla Ice Cream from Round Hill Dairy and Caramel Sauce
CRÈME BRÛLÉE
Ask your server about our seasonal Crème Brûlée
FROZEN TREATS 8
Fudge Pecan Ball
Sorbet
Special Ice Cream
Vanilla
Choice of Toppings available for an additional charge:
Lemon Chantilly, Maraschino Cherry, Pecans, Chocolate, Hot Fudge, Caramel
AFTER DINNER
ESPRESSO MARTINI 12
The perfect dessert
GRAHAM’S 12
Tawny Port 20 year
TAYLOR FLADGATE 10
Tawny Port 10 year
CHILDREN’S MENU
for Children 12 and under
Served with Applesauce and Choice of Side
Add a Kid’s Salad for 3
KID’S SALMON* 16
Pan Seared
KID’S STEAK* 25
8 oz. Top Sirloin Steak
CHEESEBURGERS* 12
Alcove Beef Blend with Cheddar Cheese
CHICKEN TENDERS 12
Three pieces Breaded and Fried or
Grilled Chicken Tenders
GRILLED CHEESE 8
Yellow Cheddar Cheese on a Sourdough Bread
MACARONI & CHEESE 10
White Cheddar, Gemelli Pasta
SIDES
Kettle Chips
Steak Fries
Asparagus
Mashed Potatoes (available for Dinner)
*Consuming raw or undercooked meats, seafood, or eggs may
increase your risk of foodborne illness. 05/24
for Children 12 and under
Served with Applesauce and Choice of Side
Add a Kid’s Salad for 3
KID’S SALMON* 16
Pan Seared
KID’S STEAK* 25
8 oz. Top Sirloin Steak
CHEESEBURGERS* 12
Alcove Beef Blend with Cheddar Cheese
CHICKEN TENDERS 12
Three pieces Breaded and Fried or
Grilled Chicken Tenders
GRILLED CHEESE 8
Yellow Cheddar Cheese on a Sourdough Bread
MACARONI & CHEESE 10
White Cheddar, Gemelli Pasta
SIDES
Kettle Chips
Steak Fries
Asparagus
Mashed Potatoes (available for Dinner)
*Consuming raw or undercooked meats, seafood, or eggs may
increase your risk of foodborne illness. 05/24
