Lupo Columbus Menu

pepitas, pumpkin seed oil, micro arugula, chips

pagnotta bread, olive oil, house jam, Maldon sea salt

blue cheese stuffed, pumpkin seeds, pistachios, and saffron gastrique

rotating cured meats and cheeses with selected accoutrements

with za’atar, labneh cream, roasted garlic, patatas bravas sauce, and green onions

three panko breaded spinach béchamel and smoked cheddar croquetas with chipotle aioli

marinated in roasted garlic and spices

consommé, beef short rib, queso Oaxaca, corn tortillas

whole burrata served with chopped endive, spiced mandarin oranges, pomegranate, walnut, crispy prosciutto, and pomegranate molasses

with honey balsamic, grapes, and pine nuts

Gulf shrimp sautéed with maitake mushrooms and Basque peppers, in olive oil, sherry, and chipotle, crostini

cauliflower purée, citrus brined grapes, baby cauliflower, Harissa oil, fresh mint

Tamari soy sauce, guacamole, radish, salsa macha, cilantro

three celeriac and potato pancakes with caraway sour red cabbage and sour cream

local apples, crispy quinoa, cucumber, goat cheese, honey citrus dressing

baby iceberg, creamy dressing, blue cheese, pickled onions, bacon, tomatoes

domestic wagyu from The Hungarian Butcher seared medium-rare, topped with bordelaise, served with whipped ricotta pomme puree and charred broccolini

two crêpes filled with white wine braised chicken, Fontina cheese, spinach, and shiitake mushrooms, topped with a vin blanc sauce

two buttermilk brined quail, cornbread pancakes, and collard greens, with spicy maple syrup

cheddar, tomato jam aioli, sautéed onions, arugula, on a Ciabatta bun and with fingerlings

miso and sake marinated Wester Ross salmon, rice glass noodles, sauteed baby bok choy, sesame seeds, chili oil

Dashi mushroom broth with miso, garlic and sauteed shiitake mushrooms over fresh authentic ramen noodles, finished with soy, egg, and kimchi

braised Bluescreek pork, cheesy grits, chimmichurri, roasted carrots

braised short rib ragu, Strozzapreti pasta, Parmigiano Reggiano

roasted kabocha squash, red peppers, onions, chickpeas, Lacinato kale, over black rice, topped with crispy sweet potatoes and cilantro

Bluescreek Merguez lamb sausage and curried lentils with lemon, parsley, mint, Labneh yogurt, and pickled fennel

chocolate almond flour cake coated with chocolate ganache, served with blood orange coulis and candied orange peel

house-made whipped frosting sandwiched between two oatmeal cookies

served with vegetable of the day