At Farm to Plate 2013, Central Ohio restaurants offer special menus featuring dishes created with at least 70 percent locally grown ingredients. Visit for a full list of menus.


First Course:

Crispy Porkbelly

Creamed corn, jalapeno ketchup, smoked paprika oil, puffed pork skin


Arugula, Beet & Goat Cheese Salad

Fennel marmalade, sherry vinaigrette, pine nuts

Second Course:

Herb Stuffed Chicken

Kohlrabi slaw, cauliflower puree, confit marble potatoes


Braised 48 Hour Beef Short Ribs

Cucumber-tomato salad, herb whipped, yukon gold potatoes, cumin scented veal jus

Third Course:

Chocolate Terrine

Peanut butter caramel, pretzel crumble, smoked salt


Lavender Crème Brulee

Sweet palmiers