menus

APPETIZERS

SPINACH FROMAGE  12
Spinach and a Four Cheese Blend, served with Crostinis

CALAMARI  15
Cornmeal Breaded, Banana Peppers, Salsa Roja,
and Garlic Aioli

FLATBREADS  12
Creamy Rockefeller with Caramelized Onions, Asiago Cheese, Red Pepper Flake 
OR
Roasted Tomato, Mozzarella, Provolone, 
Fresh Basil, and Balsamic Glaze
OYSTERS ROCKEFELLER  18
Baked Oysters with Creamy Rockefeller Mix 
and Asiago Cheese

SHRIMP COCKTAIL  15 
Ginger Poached Oishii Shrimp, Cocktail and Louis’ Sauce

PRIME RIB SLIDERS  15
Prime Rib, Onion Straws, Spinach, 
and Horseradish Cream Sauce

FIRECRACKER SHRIMP  16
Fried Shrimp, Toasted Sesame Seed, Sweet Chili Aioli

SOUPS
Ask your server for the Soup Du Jour 5 / 7 

FRENCH ONION  8
Provolone and Emmentaler Swiss Cheese 

TOMATO BASIL BISQUE  Cup 4 / Bowl 6
Parmesan Crisp, Fresh Herbs

SALADS
With the option of adding Chicken 5, Salmon* 6, Steak* 7 or Shellfish* 7

ALCOVE HOUSE SALAD  
Side 5, Entree 9
Tomato, Cucumber, Croutons, and Cheddar Cheese

CAESAR SALAD  (add Anchovies $2)
Side 6, Entree 11
Parmesan Crisp, Croutons, and Bacon

CHEF SALAD  15
Mix of House Greens and Romaine Lettuce, Turkey, Salami, Ham, Swiss, Egg, Tomato, and Onion; served with 
Bleu Cheese or Ranch Dressing

WEDGE SALAD  
Side 6, Entree 11
Bacon, Red Onion, Bleu Cheese Crumbles, and Tomato

GREEK SALAD  15
Romaine Lettuce, Farfalle Pasta, Banana Peppers,
Kalamata Olives, Cucumber, Red Onion, Tomato, 
Greek Dressing and Feta Cheese

COBB SALAD  15
Romaine Lettuce, Egg, Avocado, Tomato, Red Onion, Salami, Bleu Cheese Crumbles; served with a Dressing of your Choice
SANDWICHES
Served with your choice of Fries, Chips, Alcove House Salad, or Cup of Soup
​
STEAK BURGER*  16
Alcove House Blend, Lettuce, Tomato, Red Onion,
and White Cheddar

CRISPY CHICKEN  15
Spicy Aioli, Lettuce, Tomato, Pickles, and Havarti Cheese

GARDEN BURGER  14
Lettuce, Tomato, Onion, Provolone Cheese, and Garlic Aioli

PRIME AND CHEDDAR  16
Shaved Prime Rib, served with Cheddar Cheese,
Horseradish Cream Sauce, Brown Gravy on Texas Toast

SALMON BURGER  16
Salmon Patty with Onion, Swiss, Lettuce, Tomato,
and Garlic Aioli

LOBSTER ROLL  16 
Lobster Salad on a Split Top Bun; with Lemon

GRILLED CHEESE  9
Local Cheddar Cheeses with Seasoned Tomato, 
on Texas Toast
Add egg $1; Add bacon $2

CLUB SANDWICH  14
Served on Sourdough Bread, Turkey, Ham, Bacon, Lettuce, Tomato, Dijonnaise, and Cheddar Cheese

ENTRÉES 
Served with a side of your choice and an Alcove House Salad ​

SALMON*  25
Pan Seared Salmon, basted in Lemon and Butter

GRILLED CHICKEN  22
 Two Seasoned and Grilled Chicken Breasts

ROASTED RED PEPPER  25
Stuffed with Wild Rice, Celery and Dried Fruit;
served with Asparagus, Salsa Roja, and Goat Cheese

SIRLOIN STEAK*  32
8 oz. Black Angus Prime


​SIDES
Kettle Chips 3
Asparagus 6
Whipped Potatoes 6
Macaroni and Cheese 6 (add lobster $6)
Steak Fries 5
Brussels Sprouts 8
Button Mushrooms 8


​

​
​*Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness.
APPETIZERS

SPINACH FROMAGE  12
Spinach and a Four Cheese Blend, 
served with Crostinis

CALAMARI  15
Cornmeal Breaded, Banana Peppers, 
Salsa Roja, Garlic Aioli

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 

FIRECRACKER SHRIMP  16
Fried Shrimp, Toasted Sesame Seed, Sweet Chili Aioli

PRIME RIB SLIDERS  15
Prime Rib, Onion Straws, Spinach, 
and Horseradish Cream Sauce

DUCK WINGS  14 
Duck Drumettes tossed in a Chipotle Maple Sauce

FLATBREADS  12
Creamy Rockefeller with Caramelized Onions, 
Asiago Cheese, Red Pepper Flake 
OR
Roasted Tomato, Mozzarella, Provolone, 
Fresh Basil, and Balsamic Glaze

CRAB CAKE  12
Crab Cake, Mustard Beurre Blanc, and Microgreens

SOUPS
Ask your server for the Soup Du Jour 5 / 7

FRENCH ONION  8
Provolone & Emmentaler Swiss Cheese
 
TOMATO BASIL BISQUE  cup 4 | bowl 6
Parmesan Crisp, Fresh Herbs

SALADS
Options - add:  Chicken 5, Salmon* 6, Steak* 7, or Shellfish* 7

ALCOVE HOUSE SALAD side 5, entree 9
Tomato, Cucumber, Croutons, and Cheddar Cheese

CAESAR SALAD side 6, entree 11 
Parmesan Crisp, Croutons, and Bacon
(add Anchovies $2)

CHEF SALAD  15
Mix of House Greens and Romaine Lettuce, Turkey, Salami, Ham, Swiss Cheese, Egg, Tomato, and Onion; 
served with Bleu Cheese or Ranch Dressing

WEDGE SALAD side 6, entree 11
Bacon, Red Onion, Bleu Cheese Crumbles, and Tomato

GREEK SALAD  15
Romaine Lettuce, Farfalle Pasta, Banana Peppers,
Kalamata Olives, Cucumber, Red Onion, Tomato,
Greek Dressing and Feta Cheese

COBB SALAD  15
Romaine Lettuce, Egg, Avocado, Tomato, Red Onion, Salami, Bleu Cheese Crumbles; served with a Dressing of your Choice

​SIDES
Asparagus 6
Whipped Potatoes 6
Macaroni & Cheese 6 (add lobster $6)
Steak Fries 5
Sweet Potato Puree 6
Parmesan Black Pepper Risotto 8
 Baked Potato 5
Button Mushrooms 8
Brussels Sprouts 8​
​

​*Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness.
FROM THE GRILL 
Served with an Alcove House Salad and Side of your Choice; Add a Lobster Tail $24

Toppings: Béarnaise 3, Au Poivre Sauce 4, Oscar 6, Bleu Cheese 3

FILET MIGNON*  46
7 oz. Center Cut, Served with Demi-glace

BONE IN RIBEYE*  55
28 oz. Certified Humane Tomahawk

BONE OUT RIBEYE*  40
16 oz. Certified Humane Angus Reserve

HANGER STEAK*  34
8 oz. Coffee Rubbed, and  served with Demi Glace

STRIP STEAK*  37
12 oz. Center Cut, Choice

SIRLOIN STEAK*  32
8 oz. Black Angus Prime

CHOP STEAK*  25
 10 oz. Local 30 Day Dry Aged, finished with Onions, Mushrooms, and Beef Gravy

PRIME RIB*  38 (served Thursday, Friday, & Saturday)
Traditional Oven Roasted 12 oz. Prime Rib; 
served with Au Jus and Horseradish Cream Sauce

PORK CHOP*  32
16 oz. Berkshire Pork served with Apple Cider Glaze
and Cherry Mustard

ENTRÉES 
Served with an Alcove House Salad   

SALMON OSCAR*  32
Topped with Crab and Béarnaise, 
served with Truffle Risotto, and Asparagus

CRAB CAKES  32
Pan Fried Crab Cakes, Mustard Beurre Blanc, Caramelized Brussels Sprouts, and Parmesan Black Peppercorn Risotto

SCALLOPS COQUILLE  33
Large Pan Seared Sea Scallops and Fingerling Potatoes basted in Rosemary Truffle Butter, White Wine Butter Sauce, Prosciutto, and Wilted Spinach

SAKE SEA BASS  45
Sake Marinated Sea Bass, Shrimp Dumplings, Carrots, Leeks, Shiitake Mushrooms and Spinach in a Shiso Broth

CHICKEN CORDON BLEU  28
Stuffed and Breaded Ohio Chicken with Prosciutto and Emmentaler Cheese, Bleu Cheese Cream Sauce; 
served with Whipped Potatoes and Asparagus

ROASTED RED PEPPER  25
Stuffed with Wild Rice, Celery and Dried Fruit; served with Asparagus, Salsa Roja, and Goat Cheese

PORK TENDERLOIN*  28
Pan Seared Pork Tenderloin, Braised Pork Cheeks, Candied Bacon, Braised Red Cabbage, and Sweet Potato Puree

LOBSTER RAVIOLI  38
Served with Buttered Wild Mushrooms and Garlic, Caramelized Onion in a Lobster Sherry Cream Sauce

SANDWICHES
Served with Fries, Chips, Alcove House Salad
or a Cup of Soup

STEAK BURGER*  16
Alcove House Blend, Lettuce, Tomato, Red Onion,
and White Cheddar

CRISPY CHICKEN  15
Spicy Aioli, Lettuce, Tomato, Pickles, and Havarti Cheese

GARDEN BURGER  14
Lettuce, Tomato, Onion, Provolone Cheese, and Garlic Aioli

SALMON BURGER  16
Salmon Patty with Onion, Swiss, Lettuce, Tomato,
and Garlic Aioli
​Glass    /    Bottle

SPARKLING WINES AND ROSE
Prosecco, Riondo, Italy 10 / 35
Brut, Piper Sonoma, California 12 / 40
Chloe, California 9 / 28
Brut Rose, Domaine Chandon, California 45
Champagne, Brut, Veuve Clicquot 125

WHITE WINES
Moscato, Seven Daughters, Italy 8 / 28
Riesling, Chateau Ste. Michelle, Washington 8 / 26
Chardonnay, Montes, Chile 9 / 32
Chardonnay, “Uncaged,” Z. Alexander Brown, Santa Lucia Highlands, California 10 / 38
Chardonnay, Butter, California 10 / 38
Chardonnay, Far Niente, Napa Valley, California 85
Pinot Grigio, Noble Vines 152, Monterey, California 8 / 26
Sauvignon Blanc, Giesen, New Zealand 9 / 38
Sauvignon Blanc, Kim Crawford, New Zealand 46

RED WINES
Malbec, Trivento, Argentina 8 / 30
Pinot Noir, EnRoute, “Les Pommiers,” Russian River Valley, California 79
Pinot Noir, Meiomi, California 12 / 40
Pinot Noir, Rickshaw, California 9 / 34
Cabernet Sauvignon, Santa Rita, Chile 8 / 30
Cabernet Sauvignon, Robert Mondavi Private Selection, California 8 / 31
Merlot, Duckhorn, Napa Valley, California 95
Cabernet Sauvignon, “Quilt,” Joseph Wagner, Napa Valley, California 70
Merlot, Blackstone, California 8 / 26
Cabernet Sauvignon, Caymus, Napa Valley, California 140
Red Blend, Noble Vines Marquis, California 10 / 38
Red Blend, Prisoner, Napa Valley, California 79
Cabernet Sauvignon, Honig, Napa Valley, California 85
Cabernet Sauvignon, Darioush, “Caravan,” Napa Valley, California 96
Red Blend, Stags Leap Winery, “The Investor,” Napa Valley, California 85
Red Blend, Beringer, “Quantum,” Napa Valley, California 96
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
BEER 
(BOTTLES)​

​$4.50 Selections
Bud
Bud Light
Miller Lite
Michelob Ultra
Yuengling Light

Ask your server 
for our selection of 
Draft Beers

 $5.00 Selections
Cidergeist
Clausthaler N/A
Sam Adams
Sierra Nevada Pale Ale
Corona Extra
Guinness Stout
Heineken
Stella Artois
Blue Moon
DESSERT

CHOCOLATE TORTE  8
Flourless Chocolate Torte with Raspberry Coulis and House Whipped Cream and Mint

CHEESECAKE  8
Gingersnap Crust, Lemon Mascarpone, Toasted Sweetened Sour Cream Topping 
with Blackberry Coulis, House Whipped Cream and Mint

COFFEE BONET  8
Caramel, Espresso Custard served with Whipped Cream and Shaved Chocolate

PEACH COBBLER  10
Caramelized Peaches, Oatmeal and Pecan Crumb Topping with Vanilla Ice Cream

CRÈME BRÛLÉE  7
Traditional Crème Brûlée with Whipped Cream

ICE CREAM
Choice of Toppings available for an additional charge: 
Chocolate, Caramel, Pecans, Whipped Topping, and Maraschino Cherry

Vanilla 6
Special Flavor 7
Fudge Pecan Ball 8
Sorbet 8

AFTER DINNER

ESPRESSO MARTINI  12
The perfect dessert

GRAHAM’S  10
Tawny Port 20 year

TAYLOR FLADGATE  8
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

*Consuming raw or undercooked meats, seafood, or eggs may 
increase your risk of foodborne illness.  11/22


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