GERMAN
VILLAGE
HAUS
UND
GARTEN
PreTour
PARTY
PRESENTED BY
VUTECH | RUFF
HER REALTORS
POETRY. PARTY. PLACE.
EVENING MENUS
German Village Haus und Garten PreTour Party
CELEBRATING 150 YEARS OF SCHILLER PARK:
POETRY. PARTY. PLACE.
Saturday, June 24, 2017
THANK YOU TO OUR HAUS UND GARTEN TOUR
SPONSORS AND PATRONS:
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VUTECH | RUFF
HER REALTORS
PROVIDING ON YOUR SIDE SERVICE FOR 13 YEARS.
At German Village Insurance, we’re proud to be
part of the fabric of this community, helping you
protect what you care about most. We consider
it a privilege to serve you.
Dan Glasener CLU, ChFC, CFP
German Village Insurance
(614) 586-1053
[email protected]
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important to you.
clh and associates, llc
Juanita & Alex Furuta
Alarm One Security
American Family Insurance – The Boldman Agency
Athletic Club of Columbus
Beth & Jim Atkinson – Columbus Capital
Robin & John Barr
Jean & Bill Bay
John Brownley & Lynn Elliott
CASTO
Sarah Irvin Clark
Mary Cusick & Dave Wible
Jill D’Antignac
Diana & Mark Donati
Barb & Ed Elberfeld
Carol Farmer & Sam Randazzo
Anne Gallutia
Greg Gamier & Jeff Lowe
Carole & Nelson Genshaft
Amy Goldstein & Marc Sigal
Tanya & Richie Hartman
German Village Insurance
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Pam & Hank Holste
Nancy Little
Carolyn McCall & David Renner
Tim Morbitzer & Giancarlo Miranda
Carol & Bob Mullinax
Jim Plunkett
Lisa & Tom Ridgley
Schmidt’s
David Smith
Square One Salon & Spa
Julee & Graham Stephenson
The Scout Guide
Ronni & Darrell VanLigten
Cynthia Watson
Wolfe Insurance Group
Jeff Wolfe –
The Wolfe Group of Merrill Lynch
OKTOBERFEST IN JUNE
Steven & Christine Schillinger
Jeremy & Cristina Chandler
71 East Deshler Avenue & 123 East Deshler Avenue
Join us for a progressive celebration of all things German (Village)!
Overlooking Schiller Park, we begin at 71 E. Deshler Ave. with appetizers of mini onion tarts, soft
pretzels with mustard sauce, maple mustard sausage and a ‘bier’ cheese fondue station with
crudités and artisan sausages. We’ll then einen bummel machen to 123 E. Deshler Ave for our
mains server tapas style. Potato pancakes w/ chunky apple sauce, bacon beer brat wraps, stuffed
pork cabbage rolls, slow braised beef short ribs and Braumeister Schweinesteak (brewed pork
sirloin steak).
Dessert is a bierox: a stuffed puff pastry with strawberries and mascarpone followed by a
refreshing palate cleanser of watermelon or lemon sorbet.
And in keeping with our theme, along with cocktails, bier & wein will be flowing all evening.
We look forward to wishing you Guten Appetit at our Oktoberfest in June!
ODE TO JOY
Jeff & Mary Jablonski
874 City Park Avenue
Friedrich von Schiller wrote Ode to Joy in the summer of 1785 as a celebration of the unity of all
mankind. When put to music 60 years later by Beethoven, it became one of the greatest works in
all of western music. We invite you to celebrate this great pairing of words and music with some
great pairings of our own!
Appetizers and ‘break the ice’ activities bring a joyful start to our evening. This will be followed
by a fresh green salad and our main, succulent chicken cordon bleu with sides of asparagus and
stuffed baked potatoes. Mini strawberry napoleon pastries for dessert will leave you longing for
an encore.
“O friends…let us sing more cheerful songs, more songs full of joy, joy, joy!”
P O E T R Y. P A R T Y. P L A C E .
VIEW OF THE VILLAGE – SCHWARTZ CASTLE
Brent Beatty & Scott Mackey
Tim Bibler
490 South Third Street - “The Schwartz Castle”
A true landmark of this place we call home, Schwartz Castle is the setting for our dinner.
We offer something for every palate, from our hearts of romaine salad composed of romaine
lettuce with local heirloom tomato, fresh chives, thick shaved parmesan cheese & Caesar dressing
to our mains: herb crusted sur aile chicken with au jus and tender 4 oz. chianti braised short
ribs. Creamy polenta, roasted rainbow carrots and artisan breads pair with the meal. Dessert is a
traditional Italian dish with a decadent twist! Guests will select a budino (a creamy custard) flavor
served in a mini glass topped with a chocolate lid. But you won’t twist off the lid…instead, a chef
will break it by pouring on various hot toppings before serving. Please join us!
MEXICAN FIESTA
Joe & Alissa Carbonaro
Charles & Cathy King
Brett & Tina Lantz
877 South Fifth Street
“TO READ A POEM IS TO HEAR IT WITH OUR EYES; TO HEAR IT IS TO SEE IT WITH OUR EARS.”
Octavio Paz – Mexican Poet
We promise you lots of hearing and seeing not to mention eating, drinking and perhaps even
some dancing at our traditional Mexican Fiesta! Our homemade burrito bar “chipotle style”
will include: cilantro lime rice, black beans, barbacoa shredded beef, chicken fajitas with grilled
vegetables and all the fixings. Our chip station features queso, salsa and guacamole and what
Mexican feast would be complete without tres leches and macaroons of Mexican chocolate?
Margaritas, beer and wine will be available – because we did say there might be dancing, right?
*Gluten free option
P O E T R Y. P A R T Y. P L A C E .
PAISLEY PARK
John Pribble & Darci Congrove
Patti Orzano
756 Jaeger Street
Our evening is a tribute to Prince Rogers Nelson – a singer, a songwriter and certainly a poet.
Dine to the tunes of this great talent on a decadent five course feast (fit for a prince, of course)
served outdoors on tables draped with purple and gold. You’ll enjoy a menu including
lobster salad, sea bass with grapefruit sauce, grilled lamb chops, an abundance of marketfresh vegetable dishes, and finished with a raspberry (beret) tart. So hop into your Little Red
Corvette and come on over, ready to party like it’s 1999.
SONG OF THE BELL
Dan and Kate Culley-Rapata
207 East Whittier Street
Friedrich von Schiller’s longest poem, Song of the Bell ends with the words, ‘Be a joy to this
town…’ Join us in creating our own ending to Song of the Bell by ‘Being a joy to this place…’
in our music, food, and wine filled garden party!
We begin with charcuterie from Thurns and house-made gougères paired with a sparkling
German wine and beer selections. This is followed by a frisee salad with “molten” goat cheese
and a crisp Sauvignon Blanc. Our entrée is a grilled Tuscan pork loin with sides of polenta
with and summer vegetables perfectly matched with an aged German Riesling or Russian
River Pinot Noir. For dessert we have “Frozen Bells” (more commonly known as homemade
ice cream sandwiches) with, what else, an ice wine. Prost!
P O E T R Y. P A R T Y. P L A C E .
OHIO STATE FAIR
JoAnn Davidson, Betty Montgomery, Karen Conrad, Carol Porter,
Jim Conrad, Bill Curlis
In Macon Alley behind 800 Mohawk Street
This party ticks all the boxes of poetry, party and place. The state fairgrounds: historic and
nostalgia-inducing. Try to name a bigger party than the Ohio State Fair. And as a venue for arts
of all sort, poetry is most certainly among them. But for many – the state fair is all about the
food. If you can fry and eat it from a stick, you’re in the right genre! So how ‘bout fried veggies
(and pickles), corn dog bites, salad on a stick, fried chicken, shredded pork Sandwiches, brats
with peppers and onions, coleslaw and cornbread. And to finish? Deep-fried desserts and
homemade ice cream. But hold yer horses, er, cows. There will be a hand-carved butter cow by
local artist Betty Montgomery. Step right up!
A JOYFUL FEAST
Jim & Nancy Turner
Bill Curlis
164 Thurman Avenue
The opening stanzas of Ode to Joy are often referred to as being a ‘universal welcome to
everyone’. In keeping with that theme, we welcome you to our party!
For starters, we’ll feature Bill’s Famous cucumber sandwiches, shrimp shooters and bacon
wrapped dates.
You’ll be making a joyful noise as you take the first bite of our entrée: Filet mignon with
Marcella wine sauce and sautéed mushrooms. Asparagus with lemon slices and flat bread will
also be served before moving to dessert: chocolate decadence and Nancy’s roasted cherry ice
cream.
In Schiller’s poem, he tells us joy is needed for life and motivation. We hope you’re motivated
to join us for our Joyful Feast.
P O E T R Y. P A R T Y. P L A C E .
TRANSITION. TRANSFORMATION. PRESERVATION.
THROUGH THE YEARS.
Tammi Hall & Jim Nichols
35 East Sycamore Street
Just as Schiller Park has transitioned over the last 150 years, so has 35 East Sycamore
Street. We invite you to be our first dinner guests in our newly transformed and remodeled
home. We’ll begin our evening sipping beverages of choice while we tour the home (and
the only working smoke house in German Village!). Assorted appetizers are next: vorspeise
oftenkartoffel (baked potato bites) vorspeise garnele (cooked, deveined shrimp served
with cocktail sauce), Bruschetta with tomato and basil gewurze and an artisan kase, oliv &
essiggurken tray (yep – that’s a cheese & relish tray).
Dinner begins with spinat salat (spinach salad with apfel, emmetaler, kaschu and sweet and
sour poppyseed dressing) followed by Beef Tenderloin with oliv oil) and knoblauch (garlic).
Side dishes include kartoffelspalten (potato wedges tossed in butter, knoblauch and parmesan
kase), and grune bohnen (green beans with knoblauch, red pfeffer and nusskiefer (pinenuts).
Classic German cakes and assorted treats end our meal on a sweet note. Wilkommen in
unserem zuhause!
DUTY OF ALL
Jim & Cindy Hopple
569 South Sixth Street
In ‘The Duty of All’, Schiller tells us to, ‘Join, then, thyself to some whole…’. This special place
called German Village and this special PreTour night is a perfect example of neighbors joining
themselves to some whole. Please join our party as we celebrate Schiller’s poetry and our
place!
It will be The Duty of All to start by noshing sauerkraut balls, Serrano ham & melon on whole
grain rye bread and German cheeses and sausages. We’ll move on to enjoy lentil soup followed
by a white radish salad. Dinner is a buffet featuring cabbage rolls, sausage and sauerkraut with
apples and onions, bratwurst with red cabbage, German potato salad, spaetzle, brisket braised
in porter with potatoes & carrots, knockwutst braised in beer and German brotchen rolls &
Bauernobrot. And don’t forget to save room for dessert: a German chocolate cake, of course!
P O E T R Y. P A R T Y. P L A C E .
OSSO BUCO: A POEM BY BILLY COLLINS
Joe Flood & Jeanne Likins
751 Jaeger Street
‘I AM SWAYING NOW, IN THE HOUR AFTER DINNER, A CITIZEN TILTED BACK ON HIS CHAIR, A
CREATURE WITH A FULL STOMACH—SOMETHING YOU DON’T HEAR MUCH ABOUT IN POETRY…”
Billy Collins – US Poet Laureate, 2001-2003
And so we hope you will find yourself following a meal inspired by the writings of Billy Collins
and supplemented with wines from our cellar.
Pepper and anchovies and grilled shrimp cannocchie style start our evening followed by
Ossobuco and Risotto both done in the Milanese style and accompanied by sautéed peas with
prosciutto. A crisp fennel salad clears the palate in preparation for dessert: a decadent Barolo
chocolate cake with Barolo raspberry sauce & whipped cream.
‘But here, the candles give off their warm glow, the same light that Shakespeare and Izaac
Walton wrote by…only now it plays on the …plates, the crumpled napkins, the crossed knife
and fork.’
NORTHERN LIGHTS OVER SCHILLER PARK
Dan Kline & Marie Logothetis
186 East Sycamore Street
It’s a summer of celebrations, and in honor of the sesquicentennials of Schiller Park and our
home and native land of Canada, the Great White North will be invading the Old South End.
Get an early start on your Canada Day celebrations as we travel coast-to-coast, sampling the
best of Canada’s rich variety of regional cuisines. Your evening will start with cocktails featuring
authentic Newfoundland Screech, and, for the brave of heart, the traditional “Screech In”
ceremony. Dinner begins in the Maritime provinces with a deconstructed lobster roll made of
Prince Edward Island lobster, a tarragon and shallot crème fraîche and toasted brioche. We then
move west for a main pairing Alberta filet mignon with authentic Quebec poutine and served
with a cauliflower purée. We’ll finish with the iconic Canadian dessert—the classic butter tart,
served with a brown sugar, praline cream and maple ice cream. Wines from the Niagara region
of Ontario and a selection of Canadian beers provide a perfect accompaniment to an evening
of food, friends and a live performance of Celtic Maritime music. That’s abooooot it…we would
love to see you, eh?
P O E T R Y. P A R T Y. P L A C E .
LIVING GERMAN, EATING ITALIAN
James & Dawn Lowery
616 Mohawk Street
An uber-fact: Friedrich von Schiller’s poetry inspired the Italian composer, Rossini, whose
wrote you might recognize as the musical theme to “The Lone Ranger.” We welcome you, our
“kemosabes” to an Italian feast in German Village.
We’ll listen to Italian musical masters while tasting the compositions of our Italian master,
Chef Francisco beginning with appetizers of grilled fruit and cheese and a special cocktail,
what else but fresh creamy limoncello. Next, we’ll have a seasonal beet and fennel salad with
a lemon vinaigrette followed by a main of seared scallops and shrimp served with fresh basil
pesto spaghetti. And for dessert, tiramisu with cognac.
Hi-yo, Silver, buon appetito!
THE HOT SAUCE COMMITTEE: POETRY AND PARTY HOMAGE
TO THE BEASTIE BOYS
Dan & Claire Murphy
866 Mohawk Street
You won’t have to fight for the right to party if you choose to attend our pre-tour dinner!
We’re going to Get it Together with Chef Catie from the Challah food truck for a menu perfect
for a hot summer night.
We’ll start with roasted heirloom carrots finished with pine nuts, yogurt and pesto followed
by a creamed corn salad with bacon and fried chicken oysters. Next up: grilled sardines
finished with lemon garlic aioli and fried capers, then stewed cannellini Beans with smoked
pork loin and tomatoes. Berry Cobbler ends the evening but not the fun….
So What’cha Want (other than to come to our party….)?
P O E T R Y. P A R T Y. P L A C E .
FIRE & ICE
John & Angela Petro
231 East Sycamore Street
‘FROM WHAT I HAVE TASTED OF DESIRE, I HOLD WITH THOSE WHO FAVOR FIRE…’
Robert Frost – American Poet
From sizzling heat to frosty cold and back, we invite you to join us for a dinner of fire and ice.
Jalapeno adds heat to an appetizer of scallop ceviche with finger lime caviar. This is tempered
by a crispy tempura sweet potato roll offering, then taken back up the temperature scale by a
spicy tuna roll.
A gazpacho consommé transitions us to a dual entrée main: miso-glazed sea bass & green tea
smoked duck with Szechuan peppercorn glace served with a petite vegetable garden salad.
Hot ice cream is the fitting end to a meal of fire and ice.
We hope to see you.
PICNIC IN THE PARK
Mike & Deena Robinson
564 South Sixth Street
Schiller Park is as much a destination for family picnics today as it was 150 years ago. How
people arrive and what they wear may have changed — not too many horse-drawn buggies with
women in long skirts and parasols rolling through the Village these days, but all in all, picnics
are still picnics. They offer us a chance to slow down, enjoy the outdoors and take a breath from
the day to day. Please join us as we set our picnic table with Southern fried chicken, blackened
salmon, sautéed green beans and mac n’ cheese. For dessert we’re giving a nod to another
American classic from about 150 years ago: the Mason jar! We’ll have strawberry cheesecake
and key lime pie served in Mr. Mason’s classic glass jars. Oh, and we’ll be serving a signature
cocktail as well for a little ‘picnic cheer’.
P O E T R Y. P A R T Y. P L A C E .
AN UMBRELLA FOR 12
Maurice Manring & Michele McFadden
322 East Beck Street
Schiller Park has seen lots of change in its 150 years! The Umbrella Girl statue for which
our party is named, is one of those changes and she is near and dear to those of us who call
German Village home. We invite you to join us in our home for a meal that is 100% homemade
and 90% organic and locally sourced (much from our garden -- it’s just how we roll…).
We start with appetizers of gougeres and fresh vegetables w/mashed green peas & tahini
paired with a bit of bubbly. Our first course is a chilled soup with beet timbale or stuffed crepes.
For our main, we’ll feature a fish, smoked salmon or oven steamed sea bass, pork tenderloin,
roasted root vegetables and greens. Before moving on to a dessert of crème brulee, we’ll
cleanse our palate with a fresh, crisp salad. Cigars will be provided for those who care to finish
the evening on a smoky note.
UMBRELLA GIRL
Mark & Jayma Shuter
628 City Park Avenue
Intrigue surrounds The Umbrella Girl statue… Installed originally in 1872 as a statue of Hebe,
modified in 1920, missing in the ‘50s then reinstalled in the ‘90s not as Hebe but as a young
girl, she’s had more than a little mystery in her history. Our menu isn’t quite as complex as the
Umbrella Girl’s past, as a matter of fact, we’re keeping it simple: egg free, gluten free, dairy
free, tree nut free, peanut free, and garlic free.
An arugula and mixed green salad with a vinaigrette dressing starts the meal followed by your
choice of salmon or filet mignon, both grilled and paired with your choice of roasted asparagus
with red peppers or stir fried broccoli, onions and green and red peppers. Jasmine rice and
Schlar baguettes slightly roasted with earth balance margarine will also be served. For dessert,
indulge in chocolate cake and your choice of fruit sorbet.
Menu does contain soy
*
P O E T R Y. P A R T Y. P L A C E .
DINNER AT THE BLIND PIG: A NIGHT AT THE GERMAN VILLAGE
SPEAKEASY
Joe & Kate Mikes
Tom & Andrea Mackessy
610 City Park Avenue
Party the night away at a little known German Village place: The Blind Pig Speakeasy.
Hidden behind the door you’ll find Manhattans and Gin and Sin over ice (along with more
spirits if you have another poison of choice), gambling and tray passed hors d’ouerves like
deviled eggs, stuffed crab mushrooms, shrimp shooters and Pigs in a Blanket.
But at this speakeasy, when someone yells ‘RAID’, not to worry! Just when you think the party’s
over you’ll be whisked away to dinner while listening to the music of the roaring ‘20s and
‘30s. Our menu includes a Tender is the Night Waldorf Salad served on bibb lettuce and the
Last Tycoon grilled pork tenderloin stuffed with wild mushrooms, baby kale and red pepper
served with rustic Yukon Gold smashed potatoes with garlic and oven-roasted asparagus with
orange infused hollandaise sauce. A lemon sorbet with a thin dark chocolate wafer and a side
of gingersnap cookies is your After Rewards.
No Mrs. Grundys need apply, there’ll be too much giggle water for you bluenoses at our berries
party. Hope to see you there!
A NIGHT IN THE SECRET GARDEN
Andrea Schmitt & Nicole Pallante
565 South Fourth Street
“IF YOU LOOK THE RIGHT WAY, YOU CAN SEE THE WHOLE WORLD IS A GARDEN.”
The Secret Garden
Of all the things German Village is known for, our parks and gardens may be the loveliest.
Please join us for our PreTour dinner celebrating local flavors, seasonal ingredients, and a few
secrets to make your evening special. Sip on champagne and mingle with other guests while
you enjoy appetizers including savory mushroom pinwheels and a charcuterie and cheese
board piled high with locally produced cured meats and cheeses. Once seated, we will begin
our meal with a local mixed greens salad topped with fresh blackberries and a homemade
blackberry vinaigrette. Our light and refreshing signature cocktail will pair nicely with what
follows: a creamy cauliflower & caramelized fennel soup. The next course includes pillowy
gnocchi tossed in a spicy almond pesto made with lots of fragrant basil. We pair our main
entree, steak pinwheels with feta and fresh spinach filling, alongside perfectly roasted root
vegetables dripping in a honey balsamic glaze. Finish the evening with a piece of whiskey
carrot cake made with Middle West Spirits OYO Whiskey or a slice of flourless chocolate cake
covered in fresh berries. The food, as well as the ambiance, will be sprouting with beautiful
details; you’ll learn more during your visit, but for now we are keeping some things a secret…
P O E T R Y. P A R T Y. P L A C E .
THE NETHERFIELD BALL: A PRIDE AND PREJUDICE
THEME DINNER
Dave & Anne Ring | Huntington Bank
City Park Avenue at Stewart
Celebrate 150 years of Schiller Park in Schiller Park by joining us at our tented dinner at the
end of the Huntington Garden promenade.
For our appetizer, we will present single serving charcuterie platters, each complete with a
turkey breast and London broil (both house-roasted), Adams Reserve New York cheddar, a
premium farmstead aged Bellavitano cheese garnished with fresh fruit and a spring mix salad
topped with a home-made lemon vinaigrette.
The main course is your choice of a roasted Cornish hen or poached salmon with a boiled baby
potato medley and slow roasted vegetables.
Dessert is something truly special: a single serve berry trifle cake wrapped in a 24k gold dusted
sugar lace, topped with fresh fruit glaze and berries and served with dark chocolate and cream.
Channel your inner Elizabeth or Mr. Darcy -- period attire is welcome!
P O E T R Y. P A R T Y. P L A C E .
VOTED COLUMBUS’ BEST RESTAURANT
FOR 2010, 2011, 2012 & 2013
169 E. BECK STREET . COLUMBUS, OHIO . 43206 . 614.228.4343 . LINDEYS.COM
ON THE CORNER OF BECK & MOHAWK IN HISTORIC GERMAN VILLAGE
LINDEY’S MENU FOR PRETOUR
Celebrate 150 Years of Schiller Park with an icon of German Village, Lindey’s!
For more than 30 years, Lindey’s has been providing diners fine dining that is familiar yet
upscale* in a classic, comfortable environment. In celebration of Pre-Tour, Chef Brett Fife has
prepared a three course menu with options to please every palate.
Begin with an appetizer of a House or Wedge salad or Lindey’s famous lobster bisque.
For your second course, choose from a roasted Ohio Amish chicken breast with buttermilk chive
mashed potatoes and roasted tri-color carrots, a cedar plank salmon served with ricotta gnocchi,
baby kale, roasted shallots and charred tomatoes or a grilled 12 oz. Duroc pork chop atop
smoky pork and chile braised greens and roasted corn grits with a red eye gastrique and crispy
onion ring.
Dessert is your choice (good luck with that!) of Key Lime pie, a dense, flourless chocolate torte
or the Lindey’s Post Mortem, a chocolate brownie served with coffee ice-cream and drizzled with
Kahlua hot fudge. The first glass of wine is included.
Columbus Dispatch
*
P O E T R Y. P A R T Y. P L A C E .
g.
michael’s

G. MICHAEL’S MENU FOR PRETOUR
Committed to making everything from scratch and focusing on local, seasonal food as much
as possible, G. Michael’s Executive Chef and Co-owner David Tetzloff creates a new menu with
southern-inspired ‘low-country’ flair each season. Chef’s innovative approach and use of unique
ingredients and preparation shine in the three course menu he has prepared for the PreTour
dinner.
The first course options include sautéed asparagus with friend fontina cheese, cherry tomatoes
and Vidalia onions, PEI mussels with tomatoes, olives & artichoke hearts in a basil-mustard
cream, a soup of duck, spring vegetables and wild rice or a red leaf lettuce salad with peas,
shitakes, red onion and carrots.
Mains are your choice of pecan crusted Rainbow Trout with maple hot pepper corn bread and
green beans, the iconic (and to die for!) G. Michael’s shrimp & grits with country ham, Andouille
sausage and sautéed spinach, a grilled Gerber chicken served with white BBQ sauce, baked
beans, country style zucchini and pepper jam or a broiled lamb rack with grilled vegetable-goat
cheese napoleon and hummus dressed with a raz al hanout vinaigrette and toasted almonds.
For dessert chose from a lemon gingersnap tart, a coconut chess pie with rum pineapple
compote and whipped cream or Johnson’s ice cream. The first glass of wine is included.
P O E T R Y. P A R T Y. P L A C E .
COPIOUS NOTES MENU FOR PRETOUR
A newcomer to the German Village area restaurant scene, Copious Notes opened its doors
2 years ago and has rapidly become a Village favorite. Located in the neoclassical brick and
limestone McGowan Building, the restaurant uses locally-sourced ingredients and features
many dishes that are gluten free (GF) as normally prepared, gluten free upon request (GFR),
vegetarian (V) or vegan upon request (VGR).
To start your meal, choose from tofu lettuce wraps made of marinated tofu, napa cabbage,
radish, carrot & cilantro with honey soy dipping sauce (GF/V) or duck confit wontons with Napa
cabbage kimchi, carrots, snap peas, radish & harissa sauce with 3 ounces of wine to match.
Entrée choices include Homestead Springs Ohio trout served on a celery root puree with
sautéed asparagus, browned butter, lemon and thyme (GF), a Pork Tenderloin accompanied by
braised red cabbage, roasted Yukon potato medallions and a grain mustard beurre blanc (GF)
or a seasonal risotto featuring spring peas, yellow squash, zucchini, semi dried tomatoes and
aged cheese (GF/VGR). You may also choose to add with grilled breast of chicken or tofu.
For dessert, choose an Italian chocolate pudding with raspberry, blackberry, almond, sea salt
and chocolate biscuit crumbs (GFR/V) or a traditional panna cotta made of coconut milk with
mango compote, mint, lime, toasted coconut (GFR/V).
P O E T R Y. P A R T Y. P L A C E .
BARCELONA MENU FOR PRETOUR
You won’t find dishes like these anywhere else in Columbus. – Columbus Monthly 2016
So join this seasoned Columbus favorite for PreTour with flavors that sing like a poem! Start
with a Spanish cheese plate paired with Poema “White Blend” followed by Ensalada de Rucula:
better knowns as arugula salad with cranberries, golden raisins, figs, red onions, goat cheese
and mustard vinaigrette, which comes with a glass of Don Olegario Albarino. The main event
is the dish Barcelona is known for (both locally and internationally) - Paella Barcelona, made
of chicken, chorizo and shrimp paella with sofrito, piquillo peppers, peas and calasparra rice.
A rioja - Campo Viejo “Reserva” – pairs perfectly. Dessert is Poema bubble with Piña Catalana –
Fresh pineapple; Spanish custard, caramelized sugar, raspberry coulis.
P O E T R Y. P A R T Y. P L A C E .