Grand Opening
June 16th, 2008 by Amber
proudly opens its doors
Grand Opening: Monday, June 23rd
We look forward to hosting you as our guests!
Reservations: 614-221-5602 or deepwoodrestaurant@gmail.com
(menu below the cut or download it here.)
Dinner
Monday-Thursday 5:00-9:00pm
Friday & Saturday 5:00-10:00pm
Sunday Closed
Lunch
Begins Tuesday, July 22nd
Tuesday-Friday 11:00am to 3:00pm
APPETIZERS
Oyster cream 12
leeks, yukon gold potatoes, applewood smoked bacon,
gewurztraminer cream
* Tuna & beet tartars 10
gingered tomato compote, lavash, almond vinaigrette dressed microgreens
Scallop wellington 14
scallop wrapped in spinach & pastry
bed of wild mushrooms, foie buerre blanc
Duck Confit Ravioli 10
Housemade duck confit & truffle cheese raviolis
spring onion broth
Tasting of Salmon 9
Citrus vodka cured with candied lemon zest
pastramied with pickled cucumbers
traditional garnishes
Chef’s Soup Creation 6
accompanying garnish
Warm Spinach Salad 7
baby spinach leaves, roasted mushrooms, warm bacon vinaigrette
Sunny side egg in brioche
The oak 6
red & green oak leaf lettuces
candied red onions, currants, orange segments, spiced pecans,
blue cheese vinaigrette
ENTREES
Slow poached maine lobster 42
corn risotto, English pea puree, mache
(out of the shell)
Bacon wrapped monkfish medallions 24
cauliflower au gratin, wilted arugula, orange-caper buerre blanc
* Long Island Duck 23
seared Breast, confit spring roll
arugula with poached plums, plum eau du vie
* Vermont rack of lamb 32
Coach Farm goat cheese bread pudding, spinach with currants & pine nuts
lamb jus
roasted chatham cod 25
potato risotto, Napa saute of cabbage, grapes & spring onion
* filet mignon 32
truffled potato galette, grilled asparagus
cambozola blue cheese demi
Gnocchiette 22
petite hand rolled gnocchi, spinach, citrus prawns
vanilla-saffron cream
* Long bone veal chop 38
succotash of sweet corn, potato & fava beans
tarragon cream, natural veal jus
DESSERTS
BLUEBERRY BRIOCHE BREAD PUDDING 8
rosemary-thyme anglaise, peach coulis
CHOCOLATE SOUFFLE 10
creme anglaise
CHEVRE CHEESECAKE 8
citrus goat cheese, spiced nut crust,
Muscat reduction, sugared green grapes
T’s COOKIE PLATE 6
assortment of Mom’s cookies
chocolate chip, oatmeal, molasses spice
CHIMAY SPICE CAKE 8
Chocolate coated. plum ice cream, candied kumquats
PANNA COTTA 8
frangelico panna cotta, strawberry-rose gelee
hazelnut pirouette
dw tavern
APPETIZERS
* chilled oysters on the half shell 11
Wellfleet, Massachusetts
citrus cocktail & cantaloupe citronette
boston baked beans 7
Spiced pork belly, maple creme fraiche, “dough dads”
grilled scallop 7
spiced watermelon, pomegranate buerre blanc, molasses drizzle
* steak tartar 9
prime beef, cornichons, red onions, Dijon mustard
petite salad, country toast points
OPTIONAL: cracked raw quail egg
Duck confit spring rolls 7
poached plums, plum-apricot reduction
Lobster Cake 13
fresh Maine Lobster, jumbo lump crab,
peach tempura, bellini sauce
Tomato Gazpacho 6
smoked prawn, avocado creme fraiche
The oak 6
red & green oak leaf lettuces,
candied red onions, currants, orange segments, spiced pecans,
blue cheese vinaigrette
ENTREES
Grilled salmon 18
roasted spaghetti squash, parmesan tuille,
tomato-caper-onion relish, balsamic reduction
Vegetable tile 14
zucchini & summer squash layered with ricotta, parmesan reggiano, balsamic- tomato sauce
mozzarella brulee, olive oil poached tomatoes, basil oil
* seared tuna loin 22
herbed barley, pancetta crisp, crab salad, tomato chutney
Roasted chicken 16
honey glazed breast of chicken
crisped mashed potatoes, glazed baby carrots,
natural jus
slow braised ribs 16
baby back rack in honey-barbeque sauce
roasted corn, tavern fries
Fettucinne & mussels 14
housemade pastsa
spicy sausage, roasted tomatoes, manhattan clam sauce
* steak au poivre 25
peppercorn dusted shell steak, cognac demi,
tavern fries, creamed spinach
* DeepWood is sensitive to all food allergies, please let us know of any dietary restrictions
** Our kitchen does use nuts in dessert and dinner preparations
8 Comments »
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any vegan options
Comment by vvvvvv — June 17, 2008 @ 11:00 am
Hi Amber,
I saw your site in the 17, June Cols. Dispatch.
Congrats and best of luck. Years ago I was a sous chef and I finally peaked at The Refectory. I dig your fare. What better compliment can be paid after reading here, except to say “I’m really hungry now.”?
Go get ‘em.
Comment by Martino — June 17, 2008 @ 2:52 pm
The menu sounds fantastic. I’ll have two of everything, please!!
Comment by Tom — June 17, 2008 @ 6:30 pm
CONGRATS !!! to happiness and PROFIT !
see you soon.
perry
Comment by perry — June 18, 2008 @ 4:09 pm
Beautiful, inviting space, wonderful menu and cuisine, gracious hospitality and service.
Nicely Done! Kamal
Comment by Kamal — June 20, 2008 @ 2:51 pm
Amber and Brian,
Congrats on your new restauraunt Deep Wood in Short North. Finally an all American Restaurant offering quality and creativity (an excellent wine list too.) in a comforting environment. Watch out Hyde park and Marcellas, Best wishes,
Cameron
Comment by Cameron — June 23, 2008 @ 5:01 pm
Thanks so much for inviting us out Brian (and Amber too!) to be part of this special event - everything was beyond delicious! We are singing your praises to all we know
much love, Sarah and Mark
Comment by Sarah Lang — June 23, 2008 @ 6:02 pm
More often then not, when someone tells me they are going to open a restaurant, I feel a certain amount of skepticism. This business is not for the faint of heart and any lack of imagination, determination and talent will show on all levels of operation. With the advent of the food network, celebrity chefs and an American population truly understanding cuisine and wine, there is an increasing pressure on chefs and restauranteuers to perform on a consistently higher level. Having the pleasure of working with, and knowing Amber for the past ten years, I have only advice for your local community and patrons : Trust this talented, beautiful, intelligent and driven woman. Her determination, talent and knowledge will truly be a blessing to your palate, and heart. Amber, anyone else I would offer good luck to, but I’ll save it for people who really need it.
Comment by Patrick Bek-gran — June 24, 2008 @ 9:50 pm