DINNER MENU

Dinner seating begins at 3:00 pm
All prices and items subject to change.

SOUPS

• • CHICKEN PAPRIKASH
Spaetzles
cup 6 | bowl 12

SOUP DE JOUR
cup 6 | bowl 12

SALADS

22 HOUSE |7.5 gf
Local greens, cabbage, radish, cucumber, champagne vinaigrette

PEAR & BRIE | 10
Mixed local greens, roasted spiced pears, candied pecans, fried brie wedge, maple Dijon vinaigrette

• GRILLED BROCCOLI CAESAR | 10 gf
Sweety drop peppers, creamy Caesar, parmesan, smoked sea salt

ROMAINE HEARTS | 10 gf
Applewood smoked bacon, gorgonzola bleu cheese, mini heirloom tomatoes, ranch dressing

PHOENIX | 10 gf
Mixed local greens, red onion, avocado, fire roasted corn, white cheddar, crispy tortillas, chipotle cilantro vinaigrette

STARTERS

CHARRED CAULIFLOWER | 14
Meyer lemon oil, flat leaf

SWEET POTATO SKINS | 15
Manchego, applewood smoked bacon, chipotle cilantro vinaigrette

BLUE CRAB FLAN | 16
Toast points, sweety drops, chimichurri oil

CHICKEN & ARTICHOKE FLATBREAD | 15
Marinara, parmesan, pecans, scallions, balsamic reduction

•• RUST BELT FRITES | 15
Short rib, fried egg, au jus, white cheddar curd, whole grain mustard

CALAMARI | 16 gf
Sundried tomatoes, basil, garlic, parmesan, lemon, bistro sauce

CHA CHA SEARED TUNA | 18
Number 1 tuna, Asian cucumber salad, sweet chili sauce, wasabi aioli, grilled naan toast points

• FRENCH ONION SOUP FLATBREAD | 15
Caramelized sweet onions, provolone cheese, au jus

BONE MARROW | 23
Marrow bones, toast points, caramelized onions

CRISPY CHICKEN WINGS | 16
Crispy wings served with horsey honey mustard, wing sauce, and ranch

• GRILLED SHRIMP COCKTAIL | 16 gf
Grilled and chilled gulf shrimp, lemon, cocktail sauce

PITA PITA | 15
Crispy pita chips, smoked gouda, white cheddar, scallions, roma tomatoes, artichoke dip

RICE NOODLE WRAPPED GULF SHRIMP | 16 gf
3 crispy shrimp, house slaw, honey sriracha

SMOKED SALMON STUFFED MUSHROOMS | 16
House brown sugar smoked, portabella mushroom, spinach, asiago, panko, garlic cream

Consuming raw or undercooked meat, poultry, or fish may increase your risk of foodborne illness. Please alert us to any known food allergies.

ENTREES

Add four ounces of lumped Maine Lobster meat to any entrée 26

• SIXTY SOUTH ANTARCTIC SALMON | 31 gf
Pan seared, basmati, spiced pears, spinach, pumpkin bisque

YELLOWFIN TUNA | 36
Number 1 tuna, cha cha crusted, portabella mushroom schnitzel, sauteed spinach and kimchi, sweet soy

SHRIMP & SMOKED SALMON PASTA | 31
House smoked salmon, gulf shrimp, spinach, wild mushrooms, fettuccine pasta, house marinara, whipped alouette cheese

• CHILEAN SEA BASS | 49 gf
Pan seared, wild mushroom ravioli, broccolini, Manchego, balsamic reduction, truffle oil

•• BOURBON BRAISED SHORT RIB | 38
Boneless, garlic and butter spaetzles, broccolini, Bourbon Au jus

FILET MIGNON ◊ | 37 (6oz) | 45 (8oz) gf
Grilled, Angus Reserve, buttermilk cream cheese mashed, broccolini, cabernet drizzle

U.S.D.A. PRIME SIRLOIN STRIP | 29 gf*
Grilled 8-ounce sirloin, buttermilk cream cheese mashed, broccolini, house made Worcestershire

NY STRIP ◊ | 45 gf*
Grilled 12-ounce Angus Reserve, cauliflower asiago bread pudding, french beans, au jus

SPARTAN BURGER ◊ | 15
8oz Angus Reserve, LTO and pomme frites

• SQUARE BURGER ◊ | 18
8oz Angus Reserve, Gruyere, thick cut applewood smoked bacon, LTO and pomme frites

BLACKENED FISH TACOS | 21
Southern Pacific whitefish, avocado, house slaw, pico, white cheddar choice of flour tortilla or lettuce boat

SQUARE BOWL | 21 (no protein)
Choice of protein, ancient grains, baby bok choy, mini heirloom tomatoes, wild mushrooms, teriyaki and ponzu sauce Grilled Chicken 28 | Salmon 31 | Sirloin 29 | Shrimp 31

• NEW ENGLAND LOBSTER ROLL | 32
Butter poached Maine Lobster, celery aioli, house slaw, pomme frites

OHIO FARM LONG BONE PORK CHOP | 29
Char grilled, cauliflower asiago bread pudding, broccolini, au jus

MAHI MAHI | 31 gf
Char grilled, cranberry basmati, caulilini, honey soy ginger

CHICKEN PARMESAN | 28
Fettuccine, house made marinara, provolone cheese, garlic toast

JUMBO SEA SCALLOPS | when available, market price gf
Pan seared Maine scallops, caulilini, snow peas, tri-color carrots, Thai pecan sauce

VEGAN CORNER

BEYOND BURGER | 16
100% vegan burger, multi-grain bun, LTO, pomme frites

VEGAN RAVIOLI | 26
OCP sage pasta filled with butternut squash and tofu ricotta, caulilini, snow peas, tri-color carrots, Thai pecan sauce

SIDES

Serves two or more

BRUSSEL SPROUTS 10 gf • BUTTERMILK CREAM CHEESE MASHED 10 gf
BASMATI RICE 10 gf • BROCCOLINI 10 gf
CAULIFLOWER ASIAGO BREAD PUDDING 10

◊ Real Steak aficionados crave the succulent, mouth watering taste that can only come from properly aged beef. To honor the true steak lover, we proudly introduce “Angus Reserve”. Aged 30 days and hand selected for superior marbling, these steaks will provide a truly superior eating experience.

gf = Gluten Free | • = Square 22 Signature Item

ALL PARTIES OF 8 OR MORE WILL HAVE AN ADDED 20% GRATUITY

Consuming raw or undercooked meat, poultry, or fish may increase your risk of foodborne illness. Please alert us to any known food allergies.

BOOK YOUR TABLE ONLINE

PURCHASE GIFT CARD

ORDER CARRY-OUT/DELIVERY