Manna Restaurant Week Menu
Sunday-Thursday, 11am-9pm; Friday-Saturday, 11am-10pm; Dinner service begins at 4pm, RW menu available for dinner ONLY (937) 972-1215
Manna Restaurant Week Menu
APPETIZERS
Autumn Squash Soup
Creamy champagne and butternut squash soup, topped with queso fresco & toasted pepitas, served with baked epi bread
Chicken Rillettes
Chicken slow cooked in bacon fat, shredded into coarse pâté served with epi bread, pickled onions and cornichons
House Salad
Mixed greens, carrots, tomatoes, fresh mozzarella tossed in balsamic vinaigrette and topped a creamy chive dressing
Zucchini Fritters
Fried zucchini, mint, and feta fritters on top of a roasted piquillo pepper aioli
ENTREES
45.24
Beouf Bourguignon
Hand cut grass fed chuck stewed slowly with bacon lardons, pearl onions, mushrooms, and burgundy wine over wild mushroom orzo with roasted carrots
Panca Cauliflower Steak
Aji panca marinated and grilled cauliflower steak, roasted piquillo pepper compote, pan fried tacu-tacu with lima beans & rice, with an arugula salad and thyme & rosemary chimichurri
50.24
Pork Tenderloin Medallions
Herb marinated pork tenderloin, grilled and topped with a creamy mushroom sauce and dill, with summer ratatouille
Chicken & Gnudi
Pan seared and roasted chicken breast, skin on, served with homemade ricotta gnudis in a sage brown butter, with sautéed spinach and English peas
60.24
Ponzu Salmon
Ponzu marinated faroe island salmon, grilled and served with yukon potato purée, haricot verts sautéed with sundried tomatoes, and a thyme and rosemary chimichurri
Arrachera de Peru
9oz grilled skirt steak, garden herb & almond chimichurri, yukon potato purée with spinach and queso fresco, asparagus, and a stewed roma tomato
DESSERT
Crème brûlée
