Winter Restaurant Week starts today

5 menus that caught our eye, including one from first-timer Tavern at the Greene.

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.

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.

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.

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:

MOST CREATIVE MENU THAT’S ALSO THE MOST GLUTENFREE 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 )

Entree

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.

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.

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

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 or pecan pie cake

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

ALEXIS LARSEN/CONTRIBUTED Sunrise Cafe served a rich hearty stew with a housemade bone broth, figs, and whole hominy, potatoes and herbs during the Miami Valley Restaurant Association’s Sneak Peek to Winter Restaurant Week.

ALEXIS LARSEN/ CONTRIBUTED View 162 served smoked brisket with gouda and cheesecake during the Miami Valley Restaurant Association’s Sneak Peek to Winter Restaurant Week.