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.


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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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