Arthur Morgan House has a new chef!

New! Host a luncheon or dinner with friends or family at Arthur Morgan House, prepared and presented by chef Brian Swann

Arthur Morgan House has a new chef! Brian Swann has a certificate in culinary arts from Kendall College in Chicago. He has extensive restaurant and catering experience. He uses locally sourced ingredients whenever possible, and takes pride in letting our guests know where their food comes from and how it was raised. Examples include beef from grass-fed Scottish Highland cattle from a farm in New Carlisle, Ohio, cheeses and other dairy products from Young’s Jersey Dairy, and locally-sourced vegetables, eggs, and poultry.

For more information or to make arrangements, email susanne@arthurmorganhouse.com or phone 937-767-1761.

Menus to suit – these are just samples, and can be tailored to your preferences. Maximum 10 guests.

Lunch

soup

Salad.
French onion or broccoli cheddar soup.
Half Sandwich w/all the trimmings with locally grown turkey breast on home-baked bread, or pastrami on home-baked rye bread or turkey bacon club on home-baked sourdough. Pumpkin or peanut-butter-cup cheesecake or caramel-apple sundae w/vodka vanilla-bean ice cream.

Dinner

First course

salad

Caesar salad served in parmesan cheese bowl.
Fall salad with apples, goat cheese, Romaine lettuce and pecans with honey vinaigrette.
French onion or broccoli cheddar soup.

Second course

pork

Braised beef short ribs in a velvet red wine sauce served with smashed Yukon gold potatoes and braised root vegetables.
Pork loin and belly, oven-braised and then sliced with apple and morel mushroom sauce served with roasted carrot and parsnip puree and seasonal vegetables.
The "Springs" Carpetbagger: pan-seared, oven-finished beef, oyster butter, spinach, red wine sauce.
Parmesan and panko crusted chicken, crusted with freshly grated Parmesan cheese and panko bread crumbs, served over Cavatappi pasta and fresh broccoli in a creamy Alfredo sauce
Butternut squash lasagna w/kale, mushrooms and pine nuts.

Beverages include tea, water, and coffee.

Wine can be provided by the house or by you.

Dessert

pie

Frozen vodka vanilla bean custard with milk chocolate chunks and English toffee
Pumpkin or Peanut Butter Cup cheesecake
Caramel apple sundae with vanilla-bean custard

Sample menu for the holidays

Can be served family style or individually plated

Soup or Salad
Oven-roasted, spice-rubbed prime rib roast beef served with a mushroom pan sauce
Stand-up, tripled-baked potatoes
Seasonal roasted vegetables
Choice of dessert
Wine, provided by the house or brought by you
This menu is $50 per person

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