April 19, 2021

22 Greater Cincinnati Restaurant Week Restaurants Offering Their Deals for Carry-Out April 19-25

Greater Cincinnati Restaurant Week returns April 19-25 this spring, featuring $26, $36 and $46 three-course meals from dozens of Cincinnati restaurants. One dollar from every meal benefits Cincinnati Children's Hospital — it's a great way to support your local eateries while also supporting a good cause. All restaurants are offering dine-in and plenty have outdoor patios to enjoy. But if you're looking for carry-out, these specific eateries are offering their GCRW menus to-go*. Full GCRW menus can be found at greatercincinnatirestaurantweek.com.   *Descriptions provided by restaurants
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The Capital Grille
$46 3-Course Lunch and Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Field Greens Salad with parmesan vinaigrette; Wedge Salad with blue cheese dressing and bacon lardons; New England Clam Chowder.
SECOND COURSE (choose one) 8-oz Filet Mignon; 14-oz Bone-In Dry-Aged New York Strip Steak (pictured); Citrus Glazed Salmon; Roasted Chicken Breast with wild mushroom risotto.
SECOND COURSE ACCOMPANIMENTS (choose one): Creamed Spinach; Sam’s Mashed Potatoes.
THIRD COURSE (choose one): Creme Brulee with fresh berries; Dark Chocolate Espresso Cake.
Photo: Provided

The Capital Grille

$46 3-Course Lunch and Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Field Greens Salad with parmesan vinaigrette; Wedge Salad with blue cheese dressing and bacon lardons; New England Clam Chowder.
SECOND COURSE (choose one) 8-oz Filet Mignon; 14-oz Bone-In Dry-Aged New York Strip Steak (pictured); Citrus Glazed Salmon; Roasted Chicken Breast with wild mushroom risotto.
SECOND COURSE ACCOMPANIMENTS (choose one): Creamed Spinach; Sam’s Mashed Potatoes.
THIRD COURSE (choose one): Creme Brulee with fresh berries; Dark Chocolate Espresso Cake.
Photo: Provided
Butcher & Barrel
$36 3-Course Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Bruschetta topped with creamy ricotta, fresh spring peas and crispy prosciutto; Bruschetta topped with assorted marinated beets over a lemon pepper goat cheese spread; Cincinnati-style empanada stuffed with homestyle goetta and served with a sweet and spicy aioli.
SECOND COURSE (choose one): 8 oz of Sirloin Flap over a creamy cauliflower puree and sautéed mushrooms; Seared Chilean Sea Bass over grilled asparagus topped with compound butter; Homemade Gnocchi in a creamy garlic sauce with blistered heirloom cherry tomatoes and grilled chicken.
THIRD COURSE (choose one): Rolled Layered Cake; Hot Fudge Brownie; Fresh Fruit Fusion.
Photo: Provided

Butcher & Barrel

$36 3-Course Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Bruschetta topped with creamy ricotta, fresh spring peas and crispy prosciutto; Bruschetta topped with assorted marinated beets over a lemon pepper goat cheese spread; Cincinnati-style empanada stuffed with homestyle goetta and served with a sweet and spicy aioli.
SECOND COURSE (choose one): 8 oz of Sirloin Flap over a creamy cauliflower puree and sautéed mushrooms; Seared Chilean Sea Bass over grilled asparagus topped with compound butter; Homemade Gnocchi in a creamy garlic sauce with blistered heirloom cherry tomatoes and grilled chicken.
THIRD COURSE (choose one): Rolled Layered Cake; Hot Fudge Brownie; Fresh Fruit Fusion.
Photo: Provided
Metropole
$36 3-Course Dinner // Dine-In Only or Carry-Out
FIRST COURSE (choose one): Crispy Deviled Eggs with garlic, chili, sprouts; Strawberry and Snap Pea Salad with red quinoa, spinach, goats cheese, balsamic; Burrata with grilled Sixteen Bricks bread, asparagus, sweet + sour onions onions, poppy.
SECOND COURSE (choose one): Fazzoletti with smoked heirloom tomatoes, black eyed peas, burrata, aged balsamic; Tomato + Saffron Risotto with Grilled Oishi Shrimp, snap peas, urfa; Seared Sea Scallops with beluga lentils, fennel, pecan, toasted breadcrumbs, pickled plum.
THIRD COURSE (choose one): Strawberry + Rhubarb; Chocolate + Vanilla.
Photo: Provided

Metropole

$36 3-Course Dinner // Dine-In Only or Carry-Out
FIRST COURSE (choose one): Crispy Deviled Eggs with garlic, chili, sprouts; Strawberry and Snap Pea Salad with red quinoa, spinach, goats cheese, balsamic; Burrata with grilled Sixteen Bricks bread, asparagus, sweet + sour onions onions, poppy.
SECOND COURSE (choose one): Fazzoletti with smoked heirloom tomatoes, black eyed peas, burrata, aged balsamic; Tomato + Saffron Risotto with Grilled Oishi Shrimp, snap peas, urfa; Seared Sea Scallops with beluga lentils, fennel, pecan, toasted breadcrumbs, pickled plum.
THIRD COURSE (choose one): Strawberry + Rhubarb; Chocolate + Vanilla.
Photo: Provided
Mita’s
$36 4-Course Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Tostones y Guacamole: twice fried plantains tossed in garlic butter and served with crushed avocado dip; Farm Greens Salad: mixed greens, shaved fennel, orange, pickled guindilla peppers, marcona almonds, sherry vinaigrette.
SECOND COURSE (choose one): Ceviche de Camarones: poached Florida rock shrimp, avocado, cucumber, aji amarillo, cilantro, citrus juice; Tacos de Pescado (2): beer-battered Oregon rockfish, cabbage, pickled habanada peppers, pawpaw mayo.
THIRD COURSE (choose one): Empanadas de Res con Pique (2): beef short rib hand pies with cilantro-chili sauce; Arepa con Queso Fresco y Chorizo: cornmeal cake, farmer’s cheese, pork sausage.
FOURTH COURSE (choose one): Sorbete de Temporada: one scoop of housemade seasonal sorbet; Panna Cotta de Vanilla: vanilla custard with seasonal fruit.
Photo: Provided

Mita’s

$36 4-Course Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Tostones y Guacamole: twice fried plantains tossed in garlic butter and served with crushed avocado dip; Farm Greens Salad: mixed greens, shaved fennel, orange, pickled guindilla peppers, marcona almonds, sherry vinaigrette.
SECOND COURSE (choose one): Ceviche de Camarones: poached Florida rock shrimp, avocado, cucumber, aji amarillo, cilantro, citrus juice; Tacos de Pescado (2): beer-battered Oregon rockfish, cabbage, pickled habanada peppers, pawpaw mayo.
THIRD COURSE (choose one): Empanadas de Res con Pique (2): beef short rib hand pies with cilantro-chili sauce; Arepa con Queso Fresco y Chorizo: cornmeal cake, farmer’s cheese, pork sausage.
FOURTH COURSE (choose one): Sorbete de Temporada: one scoop of housemade seasonal sorbet; Panna Cotta de Vanilla: vanilla custard with seasonal fruit.
Photo: Provided
Eddie Merlot's
$46 3-Course Dinner // Dine-In Available; Carry-Out Available Monday-Thursday ONLY
FIRST COURSE (choose one): King Crab & Corn Bisque: a cup of crab, fresh sweet corn, rich cream, king crab garnish; Caesar Salad: Crisp chopped romaine, croutons, parmesan, housemade Caesar dressing.
SECOND COURSE (choose one): Cedar Plank Oven Roasted Salmon: BBQ glaze and garlic aioli served with sautéed green beans and garlic mashed potatoes; Yellowfin Sesame Tuna: Wild caught, sesame seed crusted seared rare, Asian rice and sautéed vegetables; 7 oz. Center Cut Filet Mignon: Served with sautéed green beans and garlic mashed potatoes; 12 oz. Prime Ribeye: Served with sautéed green beans and garlic mashed potatoes.
THIRD COURSE (choose one): World Famous Carrot Cake; Triple Layer Chocolate Cake.
Photo: Provided

Eddie Merlot's

$46 3-Course Dinner // Dine-In Available; Carry-Out Available Monday-Thursday ONLY
FIRST COURSE (choose one): King Crab & Corn Bisque: a cup of crab, fresh sweet corn, rich cream, king crab garnish; Caesar Salad: Crisp chopped romaine, croutons, parmesan, housemade Caesar dressing.
SECOND COURSE (choose one): Cedar Plank Oven Roasted Salmon: BBQ glaze and garlic aioli served with sautéed green beans and garlic mashed potatoes; Yellowfin Sesame Tuna: Wild caught, sesame seed crusted seared rare, Asian rice and sautéed vegetables; 7 oz. Center Cut Filet Mignon: Served with sautéed green beans and garlic mashed potatoes; 12 oz. Prime Ribeye: Served with sautéed green beans and garlic mashed potatoes.
THIRD COURSE (choose one): World Famous Carrot Cake; Triple Layer Chocolate Cake.
Photo: Provided
Libby’s Southern Comfort
$36 3-Course Lunch and Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Goetta Hush Puppies: Featuring Glier’s Goetta served with remoulade sauce and citrus honey cream; Juju’s Deviled Eggs topped with pork belly lardons and chives; 1/2 Southern Wedge Salad: Iceberg wedge, heirloom tomato, red onions, applewood bacon, toasted bread crumbs, and topped with cucumber dressing.
SECOND COURSE (choose one): Half Chicken: Libby’s award-winning fried chicken (breast, wing, leg, and thigh, choice of two sides, and a fresh biscuit); Arctic Char: Pan-roasted Arctic char served over roasted cauliflower succotash and topped with a basil aioli; Roasted Pork Chop: Pan-roasted and lightly smoked boneless pork loin chop with sage creamed fingerling potatoes and a peach bourbon BBQ sauce.
THIRD COURSE (choose one): Brad’s Soft Serve Ice Cream: Housemade ice cream, flavor tbd; Oatmeal Cream Pies: Scratch hand- crafted homemade oatmeal cream pies.
Photo: Provided

Libby’s Southern Comfort

$36 3-Course Lunch and Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Goetta Hush Puppies: Featuring Glier’s Goetta served with remoulade sauce and citrus honey cream; Juju’s Deviled Eggs topped with pork belly lardons and chives; 1/2 Southern Wedge Salad: Iceberg wedge, heirloom tomato, red onions, applewood bacon, toasted bread crumbs, and topped with cucumber dressing.
SECOND COURSE (choose one): Half Chicken: Libby’s award-winning fried chicken (breast, wing, leg, and thigh, choice of two sides, and a fresh biscuit); Arctic Char: Pan-roasted Arctic char served over roasted cauliflower succotash and topped with a basil aioli; Roasted Pork Chop: Pan-roasted and lightly smoked boneless pork loin chop with sage creamed fingerling potatoes and a peach bourbon BBQ sauce.
THIRD COURSE (choose one): Brad’s Soft Serve Ice Cream: Housemade ice cream, flavor tbd; Oatmeal Cream Pies: Scratch hand- crafted homemade oatmeal cream pies.
Photo: Provided
Golden Lamb
$36 3-Course Lunch and Dinner // Dine-In and Carry-Out
FIRST COURSE (choose one): Local Greens and Spring Berry Salad with Ham & Cheese Toast featuring Waterfield Farms hydro-romaine, toasted almonds and mixed berries and creamy balsamic dressing, accompanied by a toasted baguette topped with Sky Haven ham, triple creme brie and fig jam; Mushroom Bisque (gluten-free) with locally sourced cremini, shitake, portabella mushrooms with herbs, garlic and sweet cream topped with black truffle granola.
SECOND COURSE (choose one): Golden Lamb Farm’s Pasture-Raised Beef (gluten-free): Premium Chef’s Cut of our own Red Angus cattle, raised on our farm here in Warren County, served with creamy goat cheese polenta, spring vegetables & natural beef jus; Fines Herbes Crusted Sole Roulade (gluten-free): panko-herb crust, broccoli puree, roasted fingerling potatoes, charred lemon butter; Vegetarian Spaghetti and Meatballs (gluten-free): Impossible meatballs, spaghetti squash, edamame, local mushrooms, spinach tossed with Golden Lamb Farms tomato chutney.
THIRD COURSE (choose one): Creme Brulee (gluten-free) seasonal berries, crushed peanut brittle; Early Spring Rhubarb Cobbler with strawberry coulis, white chocolate mousse.
Photo: Provided

Golden Lamb

$36 3-Course Lunch and Dinner // Dine-In and Carry-Out
FIRST COURSE (choose one): Local Greens and Spring Berry Salad with Ham & Cheese Toast featuring Waterfield Farms hydro-romaine, toasted almonds and mixed berries and creamy balsamic dressing, accompanied by a toasted baguette topped with Sky Haven ham, triple creme brie and fig jam; Mushroom Bisque (gluten-free) with locally sourced cremini, shitake, portabella mushrooms with herbs, garlic and sweet cream topped with black truffle granola.
SECOND COURSE (choose one): Golden Lamb Farm’s Pasture-Raised Beef (gluten-free): Premium Chef’s Cut of our own Red Angus cattle, raised on our farm here in Warren County, served with creamy goat cheese polenta, spring vegetables & natural beef jus; Fines Herbes Crusted Sole Roulade (gluten-free): panko-herb crust, broccoli puree, roasted fingerling potatoes, charred lemon butter; Vegetarian Spaghetti and Meatballs (gluten-free): Impossible meatballs, spaghetti squash, edamame, local mushrooms, spinach tossed with Golden Lamb Farms tomato chutney.
THIRD COURSE (choose one): Creme Brulee (gluten-free) seasonal berries, crushed peanut brittle; Early Spring Rhubarb Cobbler with strawberry coulis, white chocolate mousse.
Photo: Provided
The View at Shires Garden
$36 3-Course Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Cincinnatus Caesar: Hearts of romaine, blistered cherry tomatoes, parmesan, scratch caesar, crostini; Rooftop Wedge Salad: A wedge of red butter-crunch lettuce, topped with bacon lardons, crispy shallots, blistered tomatoes, and rooftop buttermilk ranch.
SECOND COURSE (choose one): 6oz Braised Korean Style Shortrib: Black Rice, Bell Pepper, Toasted White Sesame, Scallion; 6oz Josper Grilled Faroe Island Salmon with Confit Potatoes, Grilled Brocolini, Lemon Buerre Blanc; 7oz Pan Seared Airline Chicken Breast with Creamy Risotto, English Peas, Asparagus, Chicken Jus.
THIRD COURSE (choose one): Yuzu Pana Cotta wiht Fresh Raspberry, Micro Mint; Strawberry and Chocolate wiht Chocolate tartlet, cream cheese ice cream, strawberry curd.
Photo: Provided

The View at Shires Garden

$36 3-Course Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Cincinnatus Caesar: Hearts of romaine, blistered cherry tomatoes, parmesan, scratch caesar, crostini; Rooftop Wedge Salad: A wedge of red butter-crunch lettuce, topped with bacon lardons, crispy shallots, blistered tomatoes, and rooftop buttermilk ranch.
SECOND COURSE (choose one): 6oz Braised Korean Style Shortrib: Black Rice, Bell Pepper, Toasted White Sesame, Scallion; 6oz Josper Grilled Faroe Island Salmon with Confit Potatoes, Grilled Brocolini, Lemon Buerre Blanc; 7oz Pan Seared Airline Chicken Breast with Creamy Risotto, English Peas, Asparagus, Chicken Jus.
THIRD COURSE (choose one): Yuzu Pana Cotta wiht Fresh Raspberry, Micro Mint; Strawberry and Chocolate wiht Chocolate tartlet, cream cheese ice cream, strawberry curd.
Photo: Provided
Fausto
$36 3-Course Lunch // Dine-In or Carry-Out
FIRST COURSE (choose one): Caesar Salad with pecorino, white anchovies, croutons; Chilled Asparagus Soup with shaved parmesan, mint, sunflower seeds (pictured).
SECOND COURSE (choose one): Pork Tenderloin Sandwich with giardiniera remoulade, farmer Steve’s onions, local greens, pickles; Gerber Farm Chicken Salad with pistachio, mustard aioli, butter lettuce, Allez Bread; vegetarian option available. 
THIRD COURSE (choose one): Warm Chocolate Chip Cookie; Local Wild Berry Shortcake with Creme Fraiche, pink peppercorn.
Photo: Provided

Fausto

$36 3-Course Lunch // Dine-In or Carry-Out
FIRST COURSE (choose one): Caesar Salad with pecorino, white anchovies, croutons; Chilled Asparagus Soup with shaved parmesan, mint, sunflower seeds (pictured).
SECOND COURSE (choose one): Pork Tenderloin Sandwich with giardiniera remoulade, farmer Steve’s onions, local greens, pickles; Gerber Farm Chicken Salad with pistachio, mustard aioli, butter lettuce, Allez Bread; vegetarian option available.
THIRD COURSE (choose one): Warm Chocolate Chip Cookie; Local Wild Berry Shortcake with Creme Fraiche, pink peppercorn.
Photo: Provided
Kona Grill
$36 3-Course Lunch and Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Potstickers with seared chicken & vegetable dumplings, Asian slaw, traditional soy dipping sauce; Picasso Roll with spicy yellowtail, avocado, yellowtail, jalapeño, cilantro, togarashi, sriracha, yuzu ponzu; Sweet & Bleu Salad with fall greens, grilled honey crisp apples, applewood bacon, bleu cheese, spiced pecan, tomato, buttermilk dressing.
SECOND COURSE (choose one): Cilantro Lime Chicken with yogurt-lime marinated chicken skewers, cilantro, pickled red onions, turmeric-almond rice, sautéed broccolini; Market Fish, chef’s selection with seasonal preparation; 10 oz Prime Rib with togarashi jus, horseradish cream, miso whipped potatoes, asparagus; Kona Surf & Turf ($10 Upgrade), and 8 oz pan seared filet accompanied by lobster butter & sea salt – served with a monte carlo roll – lobster filled crispy tempura roll with spicy motoyaki sauce.
THIRD COURSE (choose one): Carrot Cake, a three-layer carrot cake, cream cheese frosting, caramel sauce, toasted walnuts; Coconut Rum Cake, coconut rum, vanilla, grilled pineapple butter, lime zest, toasted coconut, cream cheese sauce.
Photo: Provided

Kona Grill

$36 3-Course Lunch and Dinner // Dine-In or Carry-Out
FIRST COURSE (choose one): Potstickers with seared chicken & vegetable dumplings, Asian slaw, traditional soy dipping sauce; Picasso Roll with spicy yellowtail, avocado, yellowtail, jalapeño, cilantro, togarashi, sriracha, yuzu ponzu; Sweet & Bleu Salad with fall greens, grilled honey crisp apples, applewood bacon, bleu cheese, spiced pecan, tomato, buttermilk dressing.
SECOND COURSE (choose one): Cilantro Lime Chicken with yogurt-lime marinated chicken skewers, cilantro, pickled red onions, turmeric-almond rice, sautéed broccolini; Market Fish, chef’s selection with seasonal preparation; 10 oz Prime Rib with togarashi jus, horseradish cream, miso whipped potatoes, asparagus; Kona Surf & Turf ($10 Upgrade), and 8 oz pan seared filet accompanied by lobster butter & sea salt – served with a monte carlo roll – lobster filled crispy tempura roll with spicy motoyaki sauce.
THIRD COURSE (choose one): Carrot Cake, a three-layer carrot cake, cream cheese frosting, caramel sauce, toasted walnuts; Coconut Rum Cake, coconut rum, vanilla, grilled pineapple butter, lime zest, toasted coconut, cream cheese sauce.
Photo: Provided