Chef Madeline Sheblessy of Lonely Pine Steakhouse & Chef Gaetano Williams of Tano’s Bistro

First Course

Cinghiale Pomodoro Over Polenta

Second Course

Cincy Salad

Shaved Brussels, kale red cabbage and apples tossed in LP’s signature vinaigrette

Third Course

Seared Secreto

With ancho walnut cranberry chutney, finished with whipped quark and carrot micros 

Fourth Course

GF Shepard’s Pie with Braised Lamb

Fifth Course

Buckeye Bite

Peanut butter mousse piped into dark chocolate tart shells

Chef Jacob Benavides of Pennyflower Bistro & Chef Kurt Metzler of Carmagnola Trattoria

First Course
Butternut Squash Soup
Blackberry Gastrique, Coconut Milk, Vadouvan

Second Course
Poached Beets & Local Cheese
Tulip Tree Creamery “Foxglove,” Fine Herbs, Olive Oil, Balsamic

Third Course
Three-Sheet Lasagna
’Nduja Ragù, Whipped Ricotta, Calabrian Chile, Basil Oil

Fourth Course
Beef Tenderloin & Parmesan Puff
Fall Duxelles, Mascarpone, Prosciutto Jus

Fifth Course
Tarte Fine aux Pommes
Caramel, Chantilly Cream

Executive Chef Clint Walker of Hard Rock Cincinnati and Celebrity Guest Chef Ken Baker of Fox 19

Passed Appetizers
Cheese-Stuffed Arancini with Tomato Basil Sauce, Beef Tataki with Ponzu Sauce

First Course
Arugula and Frisée Salad
Smoked prosciutto, pomegranate salsa, fontina cheese, roasted butternut squash, rye croutons

Second Course
Seared Scallops
Smoked celery root puree, brown butter truffle sauce, shaved black truffles

Third Course
Pan Roasted Duck Breast
Red wine braised cabbage puree, rutabaga, smoked salt duck jus

Fourth Course
Smoked Lamb Shanks
Cannellini bean cassoulet, swiss chard, tomatoes

Dessert
Ken Baker’s Brownie