Cincinnati Magazine presents Savor Dinner Series
Tuesday, April 1–Friday, April 4
6–9:30 p.m.
The Lempicka by Jeff Ruby, 700 Walnut St., Cincinnati
Thanks for Joining Us at Spring Savor 2025!
Thanks for Joining Us at Spring Savor 2025!
Your Ticket Includes:
Tuesday Menu: Italian Night
Executive Chef Brad Bernstein of Carlo & Johnny by Jeff Ruby with Executive Chef Anthony Sitek of Rosie’s Italian
First Course
Antipasti
Cured Meats, Spring Vegetables, Grilled Bread, Pistachio
Second Course
Ramp Lumachi Aglio Olio
Calamari, Pine Nuts
Third Course
Pork Belly
Roasted Radicchio, Endive, Currant
Fourth Course
Lamb Ragu
Polenta, Braised Walnut & Golden Raisin Pesto
Fifth Course
Panna Cotta
Amaretto, Almond
Wednesday Menu: Classic Night
Executive Chef Donny Hatton of The Precinct by Jeff Ruby with Executive Chef Michael Kelly of Coppin’s at Hotel Covington
Parker House Rolls with Cultured Butter
First Course
English Pea and Ricotta Tart
Meyer Lemon Vinaigrette
Second Course
Lobster Bisque
Lobster Dumpling, Citrus, Oyster Crackers
Third Course
Seared Lamb Loin
Fennel Sausage, Fava Bean, Mint and
Morel Jus
Fourth Course
Beef Wellington
Charred Asparagus, Sauce Bordelaise
Fifth Course
Lemon And Olive Oil Cake
Mascarpone, Blueberry Thyme
Thursday Menu: Modern Night
Executive Chef Dylan Jones of Jeff Ruby’s Steakhouse with Chef Jordan Anthony-Brown of The Aperture
First Course
Ora King Gravlax
Crème Fraiche, Snap Peas, Pickled Beets, Mint
Second Course
Duck Confit Croquettes
Parsnip Puree, Cherry Gastrique, Crispy Speck
Third Course
Gnocchi Sardi, Spring Pistou, Blue Crab
Fourth Course
Sous Vide Lamb Neck
Morel Mushroom, Crispy Polenta, Ramp Oil
Fifth Course
Rhubarb Upside Down Cake
Cardamom Ice Cream
Friday Menu: Grand Savor
Jeff Ruby Executive Culinary Team: Eric Clark, Creative Culinary Manager; Phil Cronin, Regional Chef; Luke Anzano, Executive Chef, Jeff Ruby’s Catering & Events; Travis Maier, Catering Director
Specialty signature cocktail provided by renowned mixologist Molly Wellmann
First Course
King Crab Tempura
Ponzu, Pickled Chile, Spring Herbs
Second Course
Miso Glazed Sea Bass
Wilted Spinach, Lobster Sauce
Third Course
Freedom Run Lamb
Marinated Spring Vegetables, Lime, Peanut, Mint
Fourth Course
King River Wagyu Strip Steak
Black Garlic, Crispy Potato
Fifth Course
Cherry Blossom Cake
Plum, Cherry Jam, Sake Creme
Thanks for Joining Us at Savor Chef's Table Spring 2024
A Portion of Proceeds Benefit Our Non-Profit Partners
Thanks to Our Presenting Sponsors
Thanks to Our Sustainability Partner
“We embrace our name MadTree and work to celebrate and protect nature, while reducing our impact on the environment. We are proud members of 1% For the Planet, with a commitment to donate 1% of our sales to non-profits focused on environmental sustainability.”
A Special Thanks to Our Sponsors
