menus
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APPETIZERS
SPINACH FROMAGE 12 Spinach and a Four Cheese Blend; served with Flatbread CALAMARI 15 Cornmeal Breaded, Banana Peppers, Salsa Roja, and 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, Cocktail and Louis’ Sauce FIRECRACKER SHRIMP 16 Fried Shrimp, Toasted Sesame Seed, Sweet Chili Aioli CRAB DIP 14 White Cheddar, Old Bay Seasoning and Toasted Bread Crumbs; served with Flatbread FRIED BURRATA 10 Breaded and Fried Burrata Cheese, on Romesco Sauce; served with Crostini and Basil SALADS With the option of adding Chicken 5, Salmon* 7, Steak* 8, Grilled Shrimp 8, or Shellfish* 8 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 WEDGE SALAD Side 6, Entree 11 Bacon, Red Onion, Bleu Cheese Crumbles, and Tomato COBB SALAD 15 Romaine Lettuce, Avocado, Tomato, Onion, Bacon, Egg, Bleu Cheese Crumbles; served with a dressing of your choice SPINACH ARUGULA 15 Spinach and Baby Arugula, Strawberries, Goat Cheese, Candied Pecans, and Raspberry Vinaigrette BURRATA CAPRESE 15 Local Heirloom Tomatoes, Honey and Basil with Balsamic Glaze |
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 House Made with Fresh Herbs and Parmesan Crisp SANDWICHES Served with your choice of Fries, Chips, Alcove House Salad, or Cup of Soup STEAK BURGER* 17 Alcove House Blend, Lettuce, Tomato, Red Onion, and White Cheddar CRISPY CHICKEN 17 Spicy Aioli, Lettuce, Tomato, Pickles, and Havarti Cheese FISH SANDWICH 15 Beer Batter Cod, Cheddar Cheese, Lettuce, Tomato, and Tartar Sauce LOBSTER ROLL 16 Lobster Salad on a Split Top Bun with Microgreens and Lemon ENTRÉES Served with a side of your choice and an Alcove House Salad BEER BATTERED COD 18 Served with Coleslaw and Tartar Sauce SALMON* 25 Pan Seared Norwegian Salmon, basted in Lemon and Butter CHICKEN 22 Two Seasoned and Grilled Chicken Breasts SIRLOIN STEAK* 34 8 oz Black Angus Prime SIDES Kettle Chips 4 Macaroni and Cheese 6 (add lobster $6) Rice Pilaf 5 Coleslaw 4 Steak Fries 5 Haricots Verts 5 Fresh Fruit Cup 4 *Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. 06/23 |
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APPETIZERS
SPINACH FROMAGE 12 Spinach and a Four Cheese Blend; served with Flatbread FIRECRACKER SHRIMP 16 Fried Shrimp, Toasted Sesame Seed, Sweet Chili Aioli 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 CRAB DIP 14 White Cheddar, Old Bay Seasoning, and Toasted Bread Crumbs; served with Flatbread FLATBREADS 12 Creamy Rockefeller with Caramelized Onions, Asiago Cheese, Red Pepper Flake OR Roasted Tomato, Mozzarella, Provolone, Fresh Basil, and Balsamic Glaze SALMON CROQUETTE 14 Breaded Salmon Fritters with Tartar Sauce FRIED BURRATA 10 Breaded and Fried Burrata Cheese, on Romesco Sauce; served with Crostini and Basil SOUPS Ask your server for the Soup Du Jour 5 / 7 FRENCH ONION 8 Provolone and Emmentaler Swiss Cheese TOMATO BASIL cup 4 | bowl 6 House Made with Fresh Herbs and Parmesan Crisp SALADS Options - add: Chicken 5, Salmon* 7, Steak* 8, Grilled Shrimp 8, or Shellfish* 8 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 WEDGE SALAD Side 6, Entree 11 Bacon, Red Onion, Bleu Cheese Crumbles, and Tomato COBB SALAD 15 Romaine Lettuce, Avocado, Tomato, Onion, Bacon, Egg, Bleu Cheese Crumbles; served with a dressing of your choice SPINACH ARUGULA 15 Spinach and Baby Arugula, Strawberries, Goat Cheese, Candied Pecans, and Raspberry Vinaigrette BURRATA CAPRESE 15 Local Heirloom Tomatoes, Honey and Basil with Balsamic Glaze SIDES Asparagus 6 Cheddar Yukon Potatoes 6 Macaroni & Cheese 6 (add lobster $6) Steak Fries 5 Truffle Risotto 8 Baked Potato 5 Haricots Verts 5 |
STEAKHOUSE MENU
Served with an Alcove House Salad and Side of your Choice; Add a Lobster Tail $22 Toppings: Béarnaise 3, Au Poivre Sauce 4, Oscar 6, Bleu Cheese 4, Coffee Crust 4 FILET MIGNON* 50 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 PORTERHOUSE STEAK* 62 24 oz. Black Angus Porterhouse BONE OUT RIBEYE* 45 Thick, Hand-Cut 16 oz. Ribeye 8 OZ. HANGER STEAK* 38 Coffee Crusted Hanger Steak 10 OZ. DRY AGED STRIP STEAK* 52 30-day Dry Aged, Prime Angus Reserve SIRLOIN STEAK* 34 8 oz. Angus Reserve USDA Prime; served with Demi-glace 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* 34 Topped with Crab and Béarnaise; served with Truffle Risotto, and Asparagus CRAB CAKES 32 Made with Lion’s Mane Mushrooms; served with Sweet Corn Succotash, Chorizo, Red Pepper Coulis, and Remoulade SCALLOPS 35 Pan Seared Scallops, Truffle Risotto, and Asparagus; served with Demi-Glace, Basil Oil, and Scallions WALLEYE 34 Potato Crusted Walleye, Charred Lemon, in a Vin Blanc Cream Sauce; served with Cheddar Yukon Potatoes, and Haricots Verts CHICKEN CORDON BLEU 28 Stuffed and Breaded Ohio Chicken with Prosciutto and Emmentaler Cheese, Bleu Cheese Cream Sauce; served with Cheddar Yukon Potatoes, and Haricots Verts ROASTED RED PEPPER 25 Stuffed with Wild Rice, Celery and Dried Fruit; served with Asparagus, Romesco Sauce, and Goat Cheese SHELLFISH SCAMPI 30 Bucatini Pasta, Oishii Shrimp, Little Neck Clams, Pickled Tomato, White Wine Garlic Sauce, Fresh Basil, and Parmesan SANDWICHES Served with Fries, Chips, Alcove House Salad or a Cup of Soup STEAK BURGER* 17 Alcove House Blend, Lettuce, Tomato, Red Onion, and White Cheddar CRISPY CHICKEN 17 Spicy Aioli, Lettuce, Tomato, Pickles, and Havarti Cheese *Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. 06/23 |
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
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
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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 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 CAKE
Ask your server for our current house-made cake feature
STRAWBERRY SHORTCAKE
Lemon Cream Sugared Biscuits, Local Strawberries, Round Hill Dairy Ice Cream, and Mint
CRÈME BRÛLÉE
Blood Orange Cream Brûlée with Orange and Lemon Chantilly
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 CAKE
Ask your server for our current house-made cake feature
STRAWBERRY SHORTCAKE
Lemon Cream Sugared Biscuits, Local Strawberries, Round Hill Dairy Ice Cream, and Mint
CRÈME BRÛLÉE
Blood Orange Cream Brûlée with Orange and Lemon Chantilly
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
*Consuming raw or undercooked meats, seafood, or eggs may
increase your risk of foodborne illness. 11/22
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
