Reserve a Table

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Reservations for special events, holidays and larger parties may not be available online.  Please call the restaurant at 614.885.2600 to inquire about availability.

Animal graphic worthington inn brunchWe strive to uphold the time-honored tradition of using as many local, natural and sustainable ingredients as possible. We believe strongly in the farmer-to-chef concept and work with local purveyors to feature locally grown fruits, vegetables and meats as well as free range eggs and sustainable aquaculture.

Lunch 

Starters, Soups & Salads

GRILLED BRUSCHETTA | 14 

Sicilian tomatoes, pesto, goat cheese, balsamic reduction, micro cress

CHEESE & CHARCUTERIE BOARD | 17 

Artisan cheeses, cured meats, pickled vegetables, mustard, house-made preserves, focaccia

CALAMARI | 14

Thai sweet chili, micro cilantro, sesame

OYSTERS ROCKEFELLER* | 15

Fresh oysters, creamy spinach, Parmesan, breadcrumbs

Banquet hallGARDEN GAZPACHO cup | 5.5  bowl | 7.5

Seasonal vegetables, fresh herbs, olive oil, lemon crema

FRENCH ONION SOUP | 9

Baguette crouton, Gruyere cheese

SOUP DU JOUR cup | 5.5  bowl | 7.5

Please inquire

Banquet hallCHOPPED SALAD | 10

Romaine, beets, applewood smoked bacon, oven-dried tomato, cucumber, olives, red onion, aged cheddar, smoked peppercorn vinaigrette

Banquet hallSPINACH AND FENNEL SALAD | 10

Curried pears, toasted hazelnuts, seasonal berries, Point Reyes blue cheese, orange-rosemary vinaigrette

PANZANELLA SALAD | 9

Heirloom tomato, sweet pepper, red onion, cucumber, Castelvetrano olives, focaccia croutons, house ricotta, local greens, red wine vinaigrette

CLASSIC CAESAR | 9

Romaine, garlic croutons, Parmesan, creamy Caesar dressing

ADD TO ANY SALAD: Grilled Verlasso salmon +9 / Grilled chicken +6 / Grilled CAB flank steak +9 / Fried Holistic Acres egg +3

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GLUTEN-FREE

Entrees

Banquet hallFARMERS BREAKFAST | 13

Seasonally-inspired eggs, home fries, choice of bacon or fruit

Banquet hallBEEF WORTHINGTON* | 21

Gruyere potato gratin, sautéed spinach & arugula, cabernet-wild mushroom demi

Banquet hallPAN-SEARED VERLASSO SALMON | 18

Lemon risotto, sauteed kale, miso butter

CRAB CAKES | 18

Roasted fingerling potatoes, sauteed haricot verts, Creole sauce, Old Bay aioli

PAN-FRIED CRAB RAVIOLI | 25

House-made ravioli, fresh tomato & basil, Parmesan Reggiano

GNOCCHI | 19

House-made gnocchi, Covey Rise Farms roasted chicken, English peas, heirloom carrots, asparagus, tomato, Parmesan Reggiano, herb butter sauce

GARDEN VEGETABLE PLATE | 16

Black bean empanada, summer sweet corn saute, apple, beet & blue cheese salad, sauteed kale, salt-roasted fingerling potatoes

Entree Salads

Banquet hallSALMON NICOISE | 17

Grilled Verlasso salmon, French green beans, arugula, sweet peppers, artichokes, tomatoes, salt roasted fingerling potatoes, hard-cooked farm egg, black olives, lemon vinaigrette, parmesan

WORTHINGTON INN CHICKEN SALAD | 14.5

Grilled chicken, yogurt-herb dressing, toasted pecans, fresh fruit, lemon-poppy seed bread

SOUTHWESTERN CHICKEN SALAD | 15.5

Blackened chicken breast, romaine, corn & black bean salsa, pepper jack, crisp tortillas, roasted jalapeño ranch

Burgers and Sandwiches

All burgers and sandwiches are served on locally baked bread with a house-made pickle and choice of kettle chips, house-cut fries or coleslaw

BUCKEYE BURGER* | 15.5

Grass-fed Ohio beef, lettuce, tomato, red onion, choice of cheese, sesame kaiser bun

LIGHTS OUT BURGER* | 16.5

Grass-fed Ohio beef, applewood smoked bacon, sharp cheddar, tobacco onions, arugula, tomato, BBQ & secret sauces

VEGGIE BURGER | 14

House-made veggie burger with black beans, rice, spinach & mushrooms, pepperjack, arugula, cucumber, tomato, onion, roasted pepper aioli

TURKEY PASTRAMI SANDWICH | 16

House-made turkey pastrami, red cabbage slaw, white cheddar, whole grain Dijon mustard, sourdough

REUBEN | 13

House-made corned beef brisket, sauerkraut, Swiss, Thousand Island dressing, toasted rye

SALMON BURGER | 15

Arugula, tomato, onion, tzatziki sauce

LAKE ERIE WALLEYE | 17

Ale battered, tartar sauce, lettuce, tomato, red onion, Italian roll

Dinner

Starters

Banquet hallOYSTERS ROCKEFELLER | 15

Fresh oysters, creamy spinach, Parmesan, breadcrumbs

SEARED AHI TUNA* | 16 

Crisp wonton, Napa slaw, soy reduction, wasabi

GRILLED BRUSCHETTA | 14

Sicilian tomatoes, pesto, goat cheese, balsamic reduction, micro cress

CHEESE & CHARCUTERIE BOARD | 17

Artisan cheeses, cured meats, pickled vegetables, mustard, house-made preserves, focaccia

CALAMARI | 14

Thai sweet chili, Napa slaw

Banquet hallSAUTEED WILD SHRIMP | 16

Tasso ham, roasted poblano polenta

FOIE GRAS AU TORCHON | 18

Brioche toast, cornicione, grainy mustard

WAGYU BEEF CARPACCIO* | 15

Parmesan Reggiano, crispy mushrooms, arugula, focaccia

Soup & Salad

Banquet hallGARDEN GAZPACHO cup | 5.5 bowl 7.5

Seasonal vegetables, fresh herbs, olive oil, lemon crema

FRENCH ONION SOUP | 9

Baguette crouton, Gruyere cheese

SOUP DU JOUR cup | 5.5 bowl 7.5

Please inquire

Banquet hallCHOPPED SALAD | 10

Romaine, beets, applewood smoked bacon, oven-dried tomato, cucumber, olives, red onion, aged cheddar, smoked peppercorn vinaigrette

Banquet hallSPINACH AND FENNEL SALAD | 9

Curried pears, toasted hazelnuts, seasonal berries, Point Reyes blue cheese, orange-rosemary vinaigrette

PANZANELLA SALAD | 9

Heirloom tomato, sweet pepper, red onion, cucumber, Castelvetrano olives, focaccia croutons, house ricotta, local greens, red wine vinaigrette

CLASSIC CAESAR | 9

Romaine, garlic croutons, parmesan, creamy Caesar dressing

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GLUTEN-FREE

House Specialties

Banquet hallCOVEY RISE FARM’S CHICKEN | 28

Roasted breast and duck fat fried thigh, buttermilk mashed potatoes, apple & pancetta Brussel sprouts, herb pan gravy

Banquet hallOHIO RAINBOW TROUT | 23

Haricot verts, basmati rice, hazelnut butter

Banquet hallPAN-SEARD VERLASSO SALMON | 27 

Lemon risotto, sautéed kale, miso butter

PAN-FRIED CRAB RAVIOLI | 28

House-made ravioli, fresh tomato & basil, Parmesan Reggiano

CRAB CAKES | 28

Roasted fingerling potatoes, sautéed kale, Creole sauce, Old Bay aioli

GNOCCHI | 25

House-made gnocchi, Covey Rise Farms roasted chicken, English peas, heirloom carrots, asparagus, tomato, Parmesan Reggiano, herb butter sauce

Banquet hallGARDEN VEGETABLE PLATE | 22

Black bean empanada, summer sweet corn saute, apple, beet & blue cheese salad, sautéed kale, buttermilk mashed potatoes

Steaks & Chops

Banquet hallBEEF WORTHINGTON* | 38

Twin 4oz. filets, Gruyere potato gratin, sautéed spinach & arugula, Point Reyes blue cheese, wild mushroom demi

Banquet hall12OZ. CERTIFIED ANGUS BEEF STRIP STEAK* | 30

Yukon potato hash, roasted pepper & shallot butter

BEEF TENDERLOIN FILET* | 31

6oz filet, buttermilk mashed potatoes, sautéed haricot verts, Bearnaise sauce

Add three grilled wild shrimp +9

Banquet hallPORK CHOP | 27

Smoked & brined 12oz chop, roasted poblano polenta, slow-braised greens, apple-bourbon gastrique

HERB-CRUSTED LAMB CHOPS* | 38

Mint tzatziki, harissa, haricots verts, rosemary-crushed garbanzo beans

Weekend Brunch

Breakfast

TODAY’S FRENCH TOAST | 12

Please inquire

SEASONALLY-INSPIRED EGGS | 13 

Home fries, choice of bacon, sausage or fresh fruit.  Egg whites available upon request.

WORTHINGTON INN BREAKFAST BOWL | 13

Farro, red rice, sautéed kale, sweet peppers, onions, crisp potatoes, poached eggs, cilantro sauce, spicy aioli

MALTED WAFFLE | 11

Marinated fresh berry compote, whipped cream, choice of bacon, sausage or fresh fruit

Banquet hallSOUTH OF THE BORDER BOWL | 14

Black beans, red rice, poached eggs, house-made chorizo, avocado, tomato, tortilla strips, Colorado & cilantro sauce

EGGS BENEDICT | 16

Poached eggs, Canadian bacon, English muffin, corned beef hash, Hollandaise, home fries

CRAB CAKE BENEDICT | 16

Poached eggs, pan-fried crab cakes, corned beef hash, Hollandaise, home fries

SMOKED SALMON BENEDICT | 16

House-smoked salmon cakes, poached eggs, Hollandaise, home fries

BREAKFAST CLUB | 10

Scrambled eggs, cheddar, arugula, tomato, harissa mayo, home fries, choice of sausage or bacon

Starters, Soups & Salads

GRILLED BRUSCHETTA | 14 

Sicilian tomatoes, pesto, goat cheese, balsamic reduction, micro cress

CHEESE & CHARCUTERIE BOARD | 17

Artisan cheeses, cured meats, pickled vegetables, mustard, house-made preserves, focaccia

OYSTERS ROCKEFELLER | 15

Fresh oysters, creamy spinach, Parmesan, breadcrumbs

Banquet hallGARDEN GAZPACHO  cup | 5.5  bowl | 7.5

Seasonal vegetables, fresh herbs, olive oil, lemon crema

FRENCH ONION SOUP | 7.5

Toasted baguette, Gruyere cheese

SOUP DU JOUR   cup | 5.5  bowl | 7.5

Please inquire

Banquet hallCHOPPED SALAD | 10

Romaine, beets, applewood smoked bacon, oven-dried tomato, cucumber, olives, red onion, aged cheddar, smoked peppercorn vinaigrette

Banquet hallSPINACH AND FENNEL SALAD | 9

Curried pears, toasted hazelnuts, seasonal berries, Point Reyes blue cheese, orange-rosemary vinaigrette

PANZANELLA SALAD | 9

Heirloom tomato, sweet pepper, red onion, cucumber, Castelvetrano olives, focaccia croutons, house ricotta, local greens, red wine vinaigrette

CLASSIC CAESAR | 9

Romaine, garlic croutons, Parmesan, creamy Caesar dressing

ADD TO YOUR SALAD: Grilled Verlasso salmon +9 / Grilled chicken +6 / Grilled CAB flank steak +8 / Fried Holistic Acres egg +3

Entrees

BEEF WORTHINGTON* | 21

Gruyere potato gratin, sauteed spinach & arugula, cabernet-wild mushroom demi

GARDEN VEGETABLE PLATE | 16

Black bean empanada, summer sweet corn saute, beet, blue cheese & apple salad, sauteed kale, salt-roasted fingerling potatoes

CRAB CAKES | 18

Roasted fingerling potatoes, sauteed haricot verts, Creole sauce, Old Bay aioli

SALMON NICOISE | 17

Grilled Verlasso salmon, French green beans, arugula, sweet peppers, artichokes, tomatoes, salt roasted fingerling potatoes, hard-cooked farm egg, black olives, lemon vinaigrette, parmesan

SOUTHWESTERN CHICKEN SALAD | 15.5

Blackened chicken breast, romaine, corn & black bean salsa, pepperjack, crisp tortillas, roasted jalapeño ranch

Nest graphic

We use only Holistic Acres free-range Ohio eggs and Milligan’s maple syrup

Burgers

All burgers are served on locally-baked bread with a house-made dill pickle and choice of kettle chips, house-cut fries or coleslaw

BUCKEYE BURGER* | 15.5

Grass-fed Ohio beef, lettuce, tomato, red onion, choice of cheese, sesame kaiser bun

LIGHTS OUT BURGER* | 16.5

Grass-fed Ohio beef, applewood smoked bacon, sharp cheddar, tobacco onions, arugula, tomato, BBQ & secret sauces

HOUSE-MADE VEGGIE BURGER | 14

House-made veggie burger with black beans, rice, spinach & mushrooms, Pepperjack, arugula, cucumber, tomato, onion, roasted pepper aioli

Bloody Mary Bar

Build your own Bloody Mary with one or all of our 15 specialty garnishes. Made with locally distilled Watershed vodka | 9.99

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GLUTEN-FREE

Pub

Small Plates

Banquet hallBAKED PIMENTO CHEESE DIP | 8

Corn chips, fresh vegetables

GRILLED FLATBREAD | 13

Daily changing & seasonally-inspired

Banquet hallHOUSE-CUT KETTLE CHIPS | 8

Caramelized onion dip

GRILLED BRUSCHETTA | 14

Sicilian tomatoes, pesto, goat cheese, balsamic reduction, micro cress

CHEESE & CHARCUTERIE BOARD | 17

Artisan cheeses, cured meats, pickled vegetables, mustard, house-made preserves, focaccia

CALAMARI | 14

Thai sweet chili, micro cilantro, sesame

BLACK BEAN EMPANADAS | 11

Pico de gallo, tomatillo-avocado salsa, crema

STEAMED PORK BUNS | 14

Char Siu pork belly, pickled cucumber, scallion, hoisin

CaptureCLASSIC CAESAR | 9

Romaine, garlic croutons, Parmesan, creamy Caesar dressing

CaptureCHOPPED SALAD | 10

Romaine, beets, applewood smoked bacon, oven-dried tomato, cucumber, olives, red onion, aged cheddar, smoked peppercorn vinaigrette

CaptureGARDEN GAZPACHO cup | 5.5  bowl | 7.5

Seasonal vegetables, fresh herbs, olive oil, lemon crema

ADD TO YOUR SALAD: Grilled Verlasso salmon +9 / Grilled chicken +6 / Grilled CAB flank steak +8 / Fried Holistic Acres egg +3

Big Plates

All burgers are served on locally-baked bread with a house-made dill pickle and choice of kettle chips, house-cut fries or coleslaw

STEAMED PORK BUNS | 14

Char Siu pork belly, pickled cucumber, scallion, hoisin

SOUTHWESTERN CHICKEN SALAD | 15.5

Blackened chicken breast, romaine, corn & black bean salsa, pepper jack cheese, crisp tortillas, roasted jalapeño ranch

BUCKEYE BURGER* | 15.5

Ohio grass-fed beef, lettuce, tomato, red onion, choice of cheese, sesame kaiser bun

LIGHTS OUT BURGER* | 16.5

Ohio grass-fed beef, applewood smoked bacon, sharp cheddar, tobacco onions, arugula, tomato, BBQ & secret sauces

VEGGIE BURGER | 14

House-made veggie burger with black beans, rice, spinach & mushrooms, pepper jack, arugula, cucumber, tomato, onion, roasted pepper aioli

LAKE ERIE WALLEYE SANDWICH | 17

Ale battered, tartar sauce, lettuce, tomato, red onion, Italian roll

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GLUTEN-FREE

Dessert

Dessert

All desserts, ice creams & sorbets are crafted in-house by Pastry Chef, Erik Anderson

Banquet hallFLOURLESS CHOCOLATE TORTE | 10

Cherry custard, chocolate crumble, chocolate sauce

CAMPFIRE S’MORE BRULEE | 9

Rich chocolate custard, toasted marshmallow, house-made graham cracker

BASQUE CAKE | 9

Traditional Basque lemon cake, pastry cream, blackberry-rhubarb preserves

FROZEN PINEAPPLE SOUFFLE | 9.5

Mango coulis, pineapple crisp

DESSERT DU JOUR | M.P.

Please inquire

TRIO OF HOUSE-MADE SORBETS | 8

Chef’s seasonal selections

 

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GLUTEN-FREE

*You are welcome to bring in your own cake or dessert to celebrate your special occasion for a $2/person outside dessert fee.

Kids

kids

Kid’s menu items are available for children 12 & under.

Main Events

All Main Events include a choice of juice, milk, or soda

CHICKEN FINGERS | 7

Ranch dressing, choice of fries, vegetable du jour or fruit cup

BUCKEYE BURGER | 8

Grass-fed Ohio beef, cheddar, choice of fries, vegetable du jour or fruit cup

BUTTERED NOODLES | 5

Pasta tossed with butter and topped with parmesan

CHEESE PIZZA| 6

GRILLED FAROE ISLAND SALMON | 8

Choice of fries, vegetable du jour or fruit cup

SCRAM-A-EGGS (SATURDAY & SUNDAYS ONLY) | 5

Scrambled Amish eggs, homefries

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GLUTEN-FREE

Sides

FRENCH FRIES | 2

HOUSE-CUT POTATO CHIPS | 2

FRUIT CUP | 3

VEGETABLE DU JOUR | 3

MASHED POTATOES (DINNER ONLY) | 2

Dessert

KID’S SUNDAE | 4

Vanilla ice cream, chocolate sauce, sprinkles, whipped cream

IN OUR KITCHEN

Mike Waters, Executive Chef

Gaby Ledesma, Chef de Cuisine

Cece Fehlhaber, Banquet Chef

Erik Anderson, Pastry Chef

*Eating raw or undercooked meats and seafood can be hazardous to your health. An automatic 20% gratuity will be added to parties of eight or more
Are you or someone you know planning a special event?

The Worthington Inn has an elegant ballroom, along with four private dining rooms that can accommodate social and wedding gatherings from 10 to 100 guests.

Book Your Event