We of course started with cocktails: we both chose the Smoking Gun Old Fashioned, with Wild Turkey 101 Bourbon, Ohio maple syrup, Angostura bitters and smoked with applewood chips.
The presentation, smell, and taste of this drink are all phenomenal.
Then we got an expansive taste of the Burnham’s delectable menu. We started with a nibble of the Chorizo Flatbread, with garlic puree, feta and parmesan cheese, roasted red pepper, arugula, and cider vinegar reduction.
The flatbread was mildly spicy and totally delicious. I loved the fluffy, house-made dough for the crust!
Next was the Summer Chowder, with matchstick potatoes, roasted corn, bacon, and scallion.
This soup is perfect for summer: creamy, without being too heavy. The matchstick potatoes, corn, and raw scallions add a nice texture.
We also sampled the Greek salad, which is a blend of old and new world styles. It has romaine, dill, scallion, heirloom tomato, cucumber, red onion, Greek olives, grilled Halloumi cheese, herbed vinaigrette, and sunflower seeds.
Greek salads aren’t generally my thing, but the dressing was lovely and light and I could eat that grilled Halloumi cheese all day. Matthew does like Greek salads and loved this one!
Next up was the Jumbo Lump Crab Cake, with curry aioli, cucumber coulis, and micro mirepoix greens.
I loved the change in flavor profile from a traditional crab cake, with the curry and tarragon.
We sampled four of The Burnham’s delicious entrees. The Pacifico Striped Sea Bass, with prosciutto and sweet pea risotto, vermouth morel mushrooms, orange fennel slaw, and tobiko, was not only beautiful, but also delicious.
I loved the crispy skin on the fish (one of the only truly striped bass still around) and the pairing of the delicate flavors in both the fish and the risotto allowed both to shine.
Next was the Fried Summer Squash & Eggplant Lasagna. This meatless (and noodle-less) dish is a stunner. It not only looks inviting and hearty, but it tastes amazing. The squash and eggplant are sliced thin and take the place of the noodles.
The lasagna also has herbed ricotta, mozzarella, San Marzano tomato sauce, and sauteed spinach.
We hung on to the season with the Honey BBQ Chicken, with grilled airline chicken breast, rainbow chard, corn on the cobb, and dijon aioli.
This was summertime on a plate!
And the Ohio Certified Angus Beef Filet, with sunchoke puree, mortadella potato macaire, bearnaise aioli, bordelaise, and pickled petit carrot, was rich and flavorful and perfectly prepared.
We ended our decadent dinner on a light note with the Passionfruit Preserve Tart, with strawberry foam, white chocolate shards, pistachio streusel, and lime coulis.
The light fruit flavors and delicate pasty crust were a perfect end to our late summer meal.
The Burnham’s dishes are inventive, while still feeling comfortable. Familiarity with a twist, if you will. We loved every bite and will certainly be back to see what else Chef de Cuisine Thomas Parker is cooking up!
***Disclosure: I was invited to attend a complimentary dinner at The Burnham. As always, all opinions are 100% my own.***