The Wine Guy Bistro-Gahanna

Olive tapenade served with black bean, roasted garlic, sun-dried tomato hummus. Plated with warm grilled flatbreads and cucumber

Creamy honey ricotta served with fresh honeycomb and grilled, rustic italian bread

Sauteed mussels steamed in pernod cream sauce with shallots and garlic. Finished with spinach and tomatoes. Plated with grilled bread

Littleneck clams in white wine butter broth, topped with a red sauce, pear tomatoes, red onion and spinach. Served with grilled bread

Three large house-made meatballs made from our daily grind of sirloin, brisket and short-rib plated in our house red sauce, topped with grated romano cheese

A plate of warm rustic italian bread, extra virgin olive oil & balsamic vinegar, served with kalamata and spanish olives and julienned roasted red peppers

Grilled marinated hanger steak topped with melted fontina cheese, arugula and horseradish sauce

Fire roasted red peppers and fresh mozzarella. Finished with extra virgin olive oil, balsamic reduction and fresh basil

A half pound of marinated hanger steak grilled to medium rare. Carved and stacked on a bed of spinach, accented with a roasted red pepper coulis and chive oil, then topped with fried potato straws

Three mini lump crab cakes served with roasted red peppers and wasabi plum sauce

Chef dave's recipe of fire-roasted sweet red bell peppers, tomatoes, onion, garlic, basil and cream. Finished with sour drizzle cream and house made-croutons

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Fresh mozzarella topped with an arugula salad tossed in red wine vinaigrette with sliced red peppers, cherry tomatoes and extra virgin olive oil. Served with grilled toast points

Spring greens, croutons, tomatoes, sunflower seeds and parmesan cheese tossed in dijon-shallot vinaigrette

Romaine, napa & red cabbage, mandarin oranges, green onion, carrots and toasted almonds tossed with grilled chicken in asian vinaigrette

Grilled chicken, mixed greens & romaine with candied walnuts, orange supreme, red onion and feta with raspberry vinaigrette

Chopped romaine, parmesan cheese and house- made croutons tossed in creamy caesar dressing. Anchovies upon request

Tender marinated steak, crispy romaine, red onion, cherry tomatoes, sunflower seeds and blue cheese tossed with balsamic vinaigrette

Our house red sauce taught to craig by carmella rosato who immigrated to the US in the 1930 served with our house-made meatballs made from our daily grind of brisket, sirloin and short-rib

Linguini and shrimp tossed in our spicy compound butter, deglazed with white wine and finished with fresh tomato and scallions

Grilled chicken, blended with creamy bechamel sauce and a 5-cheese blend of gruyere, white cheddar, swiss, mozzarella and parmesan. Topped with crispy panko, parmesan and bacon

Five cheese, shrimp scampi stuffed ravioli, tossed in sage cream sauce with pear tomatoes and peas

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Lightly dusted chicken breast sauteed in lemon caper butter and white wine sauce tossed with apellini pasta

Tortellini served with sauteed chicken, spinach, shredded parmesan cheese and pear tomatoes tossed in roasted red pepper cream sauce

Each

Each. Prosciutto, cured hard salami's, capicola, genoa salami

Mozzarella and parmesan cheeses, whole peeled tomatoes and a chiffonade of basil. Finished with garlic infused olive oil

House-made red sauce, pepperoni, mozzarella and grated parmesan

Grilled chicken, BBQ sauce, mozzarella, shredded parmesan, scallions, and ranch cream sauce

6 oz. sauteed sashimi tuna steak rolled in black & white sesame seeds, lightly dusted with ginger. The tuna is plated with spicy wasabi cream drizzle, asian arugula salad, and blackberry shallot cucumbers

A teriyaki marinated wild sockeye salmon filet grilled & served atop a wedge of potato au gratin. Finished with corn relish and honey basil pesto

Scallops, jumbo shrimp, clams and mussels, on a small bed of spinach risotto in a spicy tomato broth with parmesan toast points

Spicy sauteed scallops served with mixed greens, candied walnuts and crumbled bleu cheese, then finished with a raspberry sweet and sour reduction

Spiced rubbed mahi mahi wrapped with thinly sliced potato then pan seared till crisp. Served in a lemon clam sauce with red-skin potatoes, asparagus and cherry tomatoes

Large prawns wrapped in bacon, plated with fried squash and zucchini chips served with asparagus and finished with tomato lime vinaigrette

Two large crab cakes, served with roasted red-skin potatoes, asparagus and plum-wasabi sauce

Decadent butter poached lobster tail atop a shrimp scampi ravioli, fried wonton, mushroom risotto cake and sweet pea puree with champagne butter sauce

Filet grilled to order, au gratin potato and grilled asparagus topped with herb butter

Gluten free. 16 oz. ribeye topped with herbed butter, served with red-skin potatoes and asparagus

8 oz. grilled burger made with our daily grind of sirloin, brisket and short-rib prepared medium on a pretzel roll with lettuce, tomato, onion and kettle chips. Choice of provolone or colby jack cheese

Tender chicken breast dusted with thyme-seasoned flour, pan seared and finished with mushroom marsala reduction. Plated with roasted red-skin potatoes in thyme butter and asparagus

Marinated new zealand rack of lamb grilled and plated with thyme roasted red-skin potatoes, grilled asparagus and a dried cherry demi-glace

Marinated new zealand rack of lamb grilled and plated with thyme roasted red-skin potatoes, grilled asparagus and a dried cherry demi-glace