Menu

^VG Vegetarian     ^V Vegan     ^DF Dairy-Free

Salad
Panzanella ^{V DF}
Tuscan chopped salad of rustic bread, red onions, tomatoes, fresh basil and a balsamic vinaigrette

Appetizer
Herb Roasted Mushroom Stems and Frascatelli ^{VG DF}
Herb roasted portabella mushroom stems with a silky roasted garlic, shallot, extra virgin olive oil served with beet greens over a bed of house made frascatelli pasta  

Choice of Entrée
Artic Char 
Pan seared artic char over red pepper polenta, sauteed broccolini with gremolata, and topped with a herbed chimichurri.
(Seared bone-in chicken breast is available instead of cod)
— or —
Eggplant Rollatini ^V
Roasted herbed eggplant, house made herbed farmers cheese, gremolata, and garlic and herb tomato sauce

Dessert
Panna Cotta
Vanilla bean panna cotta with mixed berry compote

Select wines are available for an additional fee.

Meet the Chefs

Chef Amy Reed started cooking professionally at age 17 and held her first executive chef position at 22. She has medaled in culinary competitions, served on culinary advisory boards for Hocking College and The Pittsburgh Culinary Institute, and held a seat on the board of the American Culinary Federation Columbus Chapter. Despite cooking for top ranked hotels and restaurants, high profile clients, and celebrities during her career, Amy still sees her 15-year-old daughter, Sydney, as her toughest critic. As general manager of Café Phipps, she applies her experience to finding creative ways to make delicious and healthy food.

Chef Shawn Stockdill is a passionate and innovative chef with over 15 years of experience in the culinary industry. Shawn developed a love for cooking at a young age and honed his skills working in local family pizza shops. While cooking for Boy Scout Summer camps for 3 summers, he finally decided to dedicate his life to the Culinary Arts and Attend the Culinary Institute of America to follow his dreams. Shawn is a firm believer in using fresh, seasonal, and locally sourced ingredients to create dishes that are not only delicious, but also sustainable, healthy, and ethical. When he is not in the kitchen, Shawn enjoys building Legos, gardening, camping, and just a general love for the outdoors. He also volunteers for 412 Food Rescue Kitchen and The Pittsburgh Association for the Deaf. With his passion for food, creativity, and dedication to sustainability, Shawn is a force to be reckoned with in the culinary world and is sure to leave a lasting impression on anyone who tastes his dishes.