The Worthington Inn premiered its late winter menu last Wednesday, which features 27 menu items amongst its ranks. We took the time to highlight a few of our favorites to help you navigate our largest menu yet!
New Additions to Try:
French Onion Soup: MELTED. GRUYERE. CHEESE on a chilly day while you sit next to one of our fireplaces. (Need we go further?)
Seared Ahi Tuna: Quickly seared and thinly sliced, this starter is served on a crispy wonton with Napa cabbage slaw, wasabi, soy-sauce reduction that makes for a decadent taste, but a light enough portion that you’ll still have room for dinner.
Don’t Panic, It’s Still on the Menu:
These menu items have withstood the test of time as favorites of the neighborhood
Beef Worthington: Twin 4oz. filets with Gruyère potato gratin, sautéed spinach & arugula, Point Reyes blue cheese, wild mushroom demi. We’ll serve it with a steak knife, but its so tender, you probably won’t even need it!
Roasted Butternut Squash Bisque: Topped with spiced seeds and creme fraiche, its available by the cup or bowl from the moment we open until we turn the key in the lock after the last diner leaves for the evening.
Chef Mike’s Favorites:
Although Chef Mike thoughtfully authored each item on the menu, he outlines the new additions that he’s most excited about!
Oysters Rockefeller: Fresh oysters, creamy spinach, parmesan, breadcrumbs
“It’s a a classic that has withstood the test of time. It feels decadent and sophisticated, yet still like a comfort food. It’s a dish that harkens back to the days of Mad Men and is best enjoyed with a High Street Manhattan.”
Pork Chop: Smoked & brined 12oz chop, roasted poblano polenta, slow-braised greens, applebourbon gastrique
“This dish is hard work. We salt-brine the pork chop in garlic and herbs for eight hours and then smoke the meat in house. The result is a smoky seasoning throughout, topped with a sweet apple-bourbon gastrique. And the all-Ohio Corn poblano polenta from Shagbark Seed and Mill really elevates the dish and makes it exceptional. It’s a long process, but seeing the finished product on the plate is so satisfying.”
The “Old-Fashioned”– Orange upside down cake, Bulleit bourbon crème Anglaise, macerated bourbon-soaked cherries
“It’s the perfect alternative to an after-dinner drink and gives the old line, ‘I’ll have one more Old-Fashioned’ a whole new experience.”
The Worthington Inn is open 7 days a week for lunch, dinner and brunch on Saturdays and Sundays. The Worthington Inn has also has five private dining rooms for groups of 10-100 diners for wedding receptions, rehearsal dinners, bridal and baby showers, corporate events, memorial gatherings and more. Visit our Wedding and Private Events Page or contact our sales office at 614.885.2600 x 214 for more information about our private dining.