Winter Restaurant Week 2020 in Dayton: 6 menus that stood out

For the first time, Tavern at the Greene will be joining the Miami Valley Restaurant Association’s Winter Restaurant Week Promotion, which runs Jan. 19-26.

Situated on 165 acres, The Tavern at the Greene has a newly renovated full service bar and restaurant that serves modern American tavern cuisine.

>>WINTER RESTAURANT WEEK: Complete list of participating restaurants

Owner Marvin Kidd purchased the former Greene Country Club in 2017 with a vision to create a welcoming club experience, without the membership fees. The Tavern and adjacent event center were completely renovated. Chef Matthew Haury was hired to provide a destination worthy menu and will be showcasing his talents during Winter Restaurant Week.

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The restaurant week promotion was established as a way to generate interest and traffic to local restaurants and help give diners a chance to explore the menu at a more affordable price point.

PHOTOS: Delicious dishes from Sneak Peek to Restaurant Week

The seasonal promotion presents an opportunity to sample the best that local restaurants have to offer in the form of three-course meals priced at $20.20, $25.20, or $30.20 at a variety of restaurants all over town.

Here’s a look at just a few of the menus that caught our eye:

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🌅 MOST CREATIVE MENU THAT’S ALSO THE MOST GLUTEN-FREE FRIENDLY

Sunrise Cafe, 259 Xenia Ave., Yellow Springs, (937) 767-7211

🍲 Appetizer

Bone, Figs and Hominy: A hearty stew of hominy, aromatics, potatoes and figs simmered in a rich house made bone broth with some Salt-N-Pepa of course. (gf)
Brit-Tea Spears: Grilled asparagus spears with a drizzle of English breakfast tea gastrique and garnished with lemon braised leeks. (v,gf)
Brie Dog Flight: Keener farm kielbasa smoked sausage grilled, sliced and served on a smear of brie cheese with a flight of three different sauces. A creole beer mustard, a cider rum glaze and roasted red pepper remoulade. (gf)

🍛 Entrees

Chuck Berry: Local Keener Farm chuck roast lovingly braised in an aromatic blackberry-red wine reduction until fall apart tender served over roasted garlic mashed potatoes and roasted local organic root veggies. (gf) 30.20
Hot Tuna with Country Sloe and the Fish: Ahi tuna filet seared until med rare and finished in a Nashville style hot but not too hot sauce. Garnished with house made Alaskan salmon gravlax made with sloe gin, herbs and smoked sea salt. Served on a bed of low country green beans and potatoes with bacon, onions and garlic. (gf) 30.20
The Black Eye Peas Risotto Featuring The Blue Oyster Salt: Our vegan risotto is made creamy with a puree of black eye peas, white miso and almond milk. Organic arborio rice is sautéed with local oyster mushrooms, kale and a rich mushroom broth. Finished with a seasoning of dried local blue oyster mushrooms and sea salt. (v,gf) 25.20

🍰 Dessert

Strawberry Fields Forever: Orange scented and strawberry laced shortcake topped with decadent strawberry topping and local whipped cream. Garnished with a chocolate covered strawberry for good measure.
Cake with the Red Hot Chili Peppers: Three Leees Bakery vegan and gluten free chocolate-chipotle cupcakes served on a bed of vegan vanilla-lime pastry cream.
Chee-Ona Apple and Smashing Pumpkins: Caramelized apple upside down pumpkin cheesecake.

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Credit: View 162

👀 THE MENU WITH THE BEST VIEW

View 162 Rooftop Restaurant, Crowne Plaza Dayton, 33 E. 5th St., Dayton, (937) 224-0800

🥗Starters

House salad: Mixed greens, cucumbers, red onions, tomato, shredded cheese
Caesar salad: Romaine, shaved Parmesan cheese and croutons, tossed in Caesar dressing
Crab cakes: Two crab cakes topped with a chili lime mayo sauce

🍛Entrées

Waygu Beef Brisket Sandwich: Slow-smoked Waygu brisket, topped with smoked gouda, applewood bacon, onion straws, and BBQ sauce served with side of waffle fries, $20.20
Veal Parmesan: Veal cutlets breaded and cooked to perfection, topped with marinara and Parmesan cheese served over pappardelle pasta, $25.20
Chilean Sea Bass: 6 oz. Chilean sea bass, pan seared and served on top of spaghetti squash and a red pepper marinara, $30.20

🍰Dessert

Oreo Cheesecake: Cheesecake with chopped Oreos mixed in and topped with a white chocolate ganache and topped with more Oreos
Chocolate Lava Cake: Warm chocolate cake with a hot fudge middle, served with vanilla ice cream, hot fudge, and whipped topping.

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Credit: HANDOUT

🍷 A MENU THAT BUYS YOU YOUR FIRST DRINK

The Caroline, 5 S. Market St., Troy, (937) 552-7676

Choice of: Glass of house wine, craft beer on tap or soft drink

🥗Starter

Tossed salad with dressing
Roasted mushroom and wild rice soup
Kale salad with apples, walnuts, bleu cheese and an apple vinaigrette

🍛 Entree (choose one)

10 oz. sirloin steak with mixed mushrooms, burgundy demo-glaze, cheddar mashed potatoes, $30.20
8 oz. certified Angus prime rib, au jus, cheddar mashed potatoes, $24.20
Jumbo sea scallops fettuccine in a sage and sherry cream sauce, topped with crispy potato straws and a red wine cranberry reduction, $31.20

🍰Dessert

Choice of red velvet cake with peppermint ganache or a cherries jubilee cheesecake

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Credit: Photo by Amelia Robinson

🍽️ THE MENU PACKED WITH COMFORT FOODS

Watermark Restaurant, 20 S. First St., Miamisburg, (937) 802-0891

🥗Starter (choose one)

Southern fried chicken and biscuit slider with house pickles and honey butter
Green Salad with shaved parmesan, fresh croutons, house-made herbed buttermilk ranch
Pigs-In-A-Blanket served with a remoulade dip
Cup of mushroom bisque sprinkled with toasted herbed panko

🍛 Entrée (choose one)

Fried Green Tomatoes: Crispy breaded green tomatoes, served over mushroom dirty rice with house pepper gravy, $25.20 (vegetarian — can be served vegan)
Sweet Tea Glazed Pork Chop: Bone-in brined and grilled pork chop with sweet tea glaze over creamy pimento cheese grits with green beans, $30.20
Creole Spiced Catfish: Pan-seared and served over andouille cornbread dressing and draped with Creole beurre blanc butter, $30.20

🍰Dessert

Banana pudding
Pecan pie cake

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⛳ A MENU TO EXPLORE

Tavern at the Greene, 920 W. Dayton Yellow Springs Road, Fairborn, (937) 203-3343

It’s new on the scene and the first time participating in restaurant week, which makes it a perfect stop if you are looking to dive into something new.

Three Course Meal for $25.20

🥗Appetizer (choose one)

Scotch egg: Chef's special blend of Italian sausage and goetta, wrapped around a soft-boiled egg, rolled in pork rinds, and deep fried to perfection and served with curry mustard sauce
Salmon potato cake: Crispy pan-fried potato cake topped with dill farmers cheese and black pepper smoked salmon

🍛 Entrée (choose one)

Tavern Sheppard's pie: Guinness braised beef short rib, English peas, butternut squash, carrots, and celery, topped with Boursin mashed potatoes and baked to golden brown.
Potato wrapped salmon: Seared potato wrapped salmon on a bed of leek hay, topped with mango tarragon sauce, served with roasted Brussels sprouts, feta and an agave balsamic reduction, paired with Tavern truffle parmesan potato wedges
Barbecued Jackfruit sandwich: Grilled jackfruit basted with barbecue sauce, piled high with crispy onion strings, on a brioche bun, served with roasted Brussels sprouts, feta and an agave balsamic reduction, paired with Tavern truffle parmesan sweet potato wedges

🍰Dessert

Bourbon chocolate ganache campfire ice cream
Creamy chocolate ice cream topped with a bourbon chocolate ganache, graham cracker, mini chocolate bar and a toasted marshmallow

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