Each season the Inn presents a new menu. The Kindred Spirits Restaurant  prides itself in choosing only the best ingredients so the menu changes seasonally. Dinner guests may arrive one-half hour prior to dinner to enjoy an early glass of wine or a mug of cold beer while chatting in the tavern with other guests. The Inn & Spa at Cedar Falls provides a fine dining experience in the Hocking Hills, offering superb American cuisine. Dinner reservations are required (except Friday nights) and are available from 5:30pm until 8:45pm. Please make your reservation through OpenTable by clicking the link on the right or by calling us at 740-385-7489.

Winter Hours – Please call for Winter 2016-2017 restaurant hours.

Menus items are subject to change based on product availability.

The Inn & Spa at Cedar Falls

Dinner Menu

 

Starters

The Inn’s Wisconsin Cheese Ball & Olive Tapenade Basket

 Assorted Crackers, Flatbread & Crostini

6

Charred Peach

Meyer Lemon Ricotta, Spiced Pecans, White Balsamic Gastrique

9

Pastrami Crostini

Rye, Whole Grain honey Mustard, Arugula, Wabash

12

House Made Soup of the Day

4/7

The Inn’s House Salad (GF-V)

Mixed Greens, Slivered Onion, Tomato, Shredded Carrot, Parmesan & Red Wine Vinaigrette

4/7

Strawberry & Heirloom Tomato Salad (GF-V)

Pickled Red Onion, Spiced Chickpeas, Lemon Vinaigrette

5/8

Caesar Salad

Romaine, Parmesan, Croutons, Grilled Anchovies, Caesar Dressing & Parmesan Crisp

5/8

 Add Marinated Grilled Chicken to Any Salad

8

Entrée Selections

 

Pan Seared Mizo Glazed Sablefish

Snow Peas, Chilies, Purple Sticky Rice, Ginger-Lemon Grass Broth

33

Chenin Blanc, Pine Ridge, CA or Valpolicella Buglioni, Verona, Italy

§§§§

 

Thyme Roasted Chicken Breast

Grapes, Shallots, Green Olives, Couscous, Pine Nuts, Gastrique

25

Malbec, Aruma, Mendoza or Bordeaux, Chateau Segla Margaux, FR

§§§§

White Wine Steamed Mussels

Heirllom Tomato, Orange, Tarragon, Crushed Red Pepper Angel Hair, Crusty Ale Bread

25

Pinot Grigio, LaGaria, Italy or Chardonnay, Truchard, Napa

§§§§

Grilled Summer Squash (V)

Spiced Quinoa, Flashed kale, micro Greens, Lemon- White Balsamic Gastrique

21

Riesling, Graf Zepplin, Germany or Cuvee A. Anne Amie Amrita, Willamette Valley

 §§§§

 

Roasted 6oz. Filet Mignon

Blueberry Ale Demi, Roasted New Potatoes, Asparagus

41

Merlot, Cline, Sonoma or Cabernet Sauvignon, Raymond Generations, Napa

§§§§

Tortilla Crusted Salmon (GF)

Poblano Creme, Ohio Black bean & Grilled Sweet Corn, Radish Slaw

27

Chardonnay, Ballard Lane, CA or Pinot Noir, Migration, Duck Horn, CA

 §§§§

 

 Desserts

 

Made from scratch on a daily basis.

Desserts change seasonally and are prepared using the freshest ingredients available. Ask your server for the day’s selections.

Seasonal Cheesecake

Crème Brulee

Mixed Berry Cobbler with Cinnamon Ice Cream

 

 

Wine recommendations for Starters are served by the glass and for Entrees are served by the glass and bottle respectively.

 

Please inform your server of any allergies before ordering.

Any Entrée can be split for $10.

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne

 illness, especially if you are pregnant or have certain medical conditions.

*Out of respect for all our Guests, please mute, and refrain from talking on cell phones while in the Restaurant.

 

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