DINNER MENU

We are a restaurant committed to offering a unique dining experience — unlike any other in German Village and Columbus. At G. Michael’s we are committed to focusing on local, seasonal food. We endeavor to source as much of our pork, beef, produce, and dairy from central Ohio growers and producers as possible.

Feel free to ask your server which of our menu items features these local ingredients.

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Click to view our Small Plates | Soups and Salads | Entrees
Seasonal Menu Updated Apr 15, 2017

Small Plates


Fried Buffalo Oysters


celery root remoulade and blue cheese drizzle 11


Sautéed Frog Legs


with gnocchi in roasted garlic-parsley pesto and broiled lemon 11


Shrimp and Grits


country ham, Andouille sausage, stone-ground yellow grits served in a buttery tomato-scallion broth 14



PEI Mussels


tomatoes, olives, and artichoke hearts, basil-mustard cream, tapenade rubbed toast 12

Sautéed Asparagus


fried fontina cheese, cherry tomatoes, Vidalia onions, sun-dried tomato vinaigrette 10


Fried Duck Livers


herbed buttermilk biscuit, beer cheese, bourbon macerated grilled onions, and Coca-Cola gravy 10


Bourbon Glazed Pork Belly


cornbread “tabbouleh,” maple vinaigrette, sweet shoestring potatoes 10


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Soups and Salads


Asparagus, Gruyere, and Leek Bisque


with sun-dried tomato pesto cup 7 bowl 10


House Salad


spiced pecans, red wine poached pears, creamy Gorgonzola vinaigrette 8
Add crumbled Gorgonzola $1

Kale Salad



smoked sausage, confit potatoes, roasted bell peppers, herbed red wine vinaigrette 10

Duck, Spring Vegetable, and Wild Rice Soup


with black pepper sour cream cup 8 bowl 11


Red Leaf Lettuce Salad


peas, shiitakes, red onion, and carrots in creamy goat cheese vinaigrette 8


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Entrees


Pecan Crusted Rainbow Trout


maple-hot pepper cornbread, green beans, bacon mushroom cream, apple chutney 24


Buttermilk Fried Gerber Chicken


white BBQ sauce, baked beans, country style zucchini, pepper jam 23



Braised Rabbit Pot Pie


spring vegetables, dry vermouth cream, sautéed spinach 23


Broiled Lamb Rack


grilled vegetable-goat cheese napoleon, hummus, raz al hanout vinaigrette, toasted almonds 32


Sautéed Alaskan Halibut


pea and shitake risotto, tomato-tarragon broth, microgreen salad 29


Montreal Rubbed Tofu


warm quinoa, almond, cherry, and arugula salad, blueberry-port gastrique, caramelized onion mousse 22

Shrimp and Grits


country ham, Andouille sausage, stone-ground yellow grits, sautéed spinach in a buttery tomato-scallion broth 24


Broiled 8oz Filet


buttermilk mashers, green beans, sherry-crab cream, blue cheese mousse 39


Pork Chop and Crepinette Duo


wilted frisée, radish, corn, cherry tomato, and blackeye pea salad, warm andouille vinaigrette, shoestring potatoes 27


Corn-Flour Dusted Walleye


herb roasted potatoes, broccolini, tomato-scallion butter sauce, pickled cucumber salad 27


Honey-Glazed Swordfish


parsnip puree, sautéed raddichio, Brussels leaves, and spinach, espresso spiked BBQ sauce, and shrimp salad 28


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Additional sides may be order for $5
To accommodate your request, a $4 surcharge will be added to split entrees
*The FDA warns that consuming raw or undercooked meat or seafood could cause illness
18% gratuity will be added to parties of seven or more
 

Call for Reservations

(614) 464-0575