ABOUT US

The Red Feather is a contemporary American farm to table restaurant located in the Oakley neighborhood of Greater Cincinnati. We offer an upscale casual dining experience with an emphasis on classic culinary techniques and slow, careful preparations. Enjoy forty wines by the glass, 200+ by the bottle, house made craft cocktails and a comprehensive list of micro-brewed beers. The bar is perfect for an after work drink, meeting friends, sharing a bottle of wine or enjoying one of our innovative wine snacks. Warm woodwork surrounds our three separate dining areas each with its own personality, from cozy and intimate to bright and airy. We also offer an up close and intimate Chef's Table where one can watch the preparation of our cuisine and interact with our Chefs/Owners. The Red Feather stands for innovation, rough luxury, and honoring those who worked to bring us the products that we are proud to serve and enjoy.
WE ARE A SCRATCH KITCHEN

MENU No.1 2020

    • STREET FOOD no1.

    • Pork Belly Steamed Buns, sriracha, hoisin, pickled cucumber & red onion, thai basil, cilantro

      12
    • Fish Tacos, Mahi-Mahi, pineapple mango salsa, xoco, crema

      14
    • Arancini, lobster, chorizo, saffron, parmesan, romesco, chili oil

      15
    • Chicken Skins, hot honey, blue cheese celery relish

    • GARDE MANGER no1.

    • Cheese:

    • Artisan Board... accoutrements, crostini & crackers

      21
    • Whipped Ricotta, grilled bread, honey, truffle, chive

      12
    • Mozzarella, grilled bread olive tapenade, tomato jam, basil

      15
    • Curds, Calabrian chili, candy bacon, scallion, "ranch"

      9
    • Charcuterie:

    • Salumi Board... accoutrements, crostini & crackers

      20
    • Terrine, house pickles, whole grained mustard

      9
    • Chicken Liver Paté, dijon mustard, red onion marmalade

      10
    • Salmon Pastrami, creme fraiche, egg mimosa, crisps

      11
    • Soup & Salad:

    • Truffled Cauliflower Soup, bacon, scallion, cheddar

      9
    • Bistro Salad, bibb lettuce, pine nuts, shallot, cabernet vinaigrette

      8
    • Roasted Beets, honey yogurt, candied hazelnuts, baby arugula, white balsamic vinaigrette, chive oil

      9
    • Tiny-Garden Salad, 80 Acres lettuce, tomatoes, cucumbers, carrot, red onion, hard cooked egg, croutons, "ranch"

      12
    • SHELLS & BONES no1.

    • Starters:

    • Oysters, mignonette

      mkt.
    • Roasted Olives, grilled lemon, sea salt

      8
    • Moules-Frites, mussels, white wine, cream, fines herbes, fries

      12
    • Onion Soup, roasted bone marrow broth, ash onions, garlic croutons, provolone & gruyere

      13
    • Shrimp & Grits, Weisenberger grits, maque choux, tasso ham

      15
    • Crabcake, apple fennel slaw, dijonnaise, "saltines"

      19
    • Mains:

    • Burger, "boursin," candied bacon, red onion marmalade, fries

      18
    • Crispy Skin Salmon, baby spinach, oyster mushrooms, beurre blanc, sun-dried tomato pistou

      31
    • Scallops, sunchoke, lion's mane, watercress, IGP balsamico

      39
    • Short Rib, celery root mash, root vegetables, braising jus, horseradish gremolata

      38
    • Duck Confit, parsnip purée, puy lentils, roasted carrots, currant gastrique

      33
    • Large Format:

    • Lamb Rack, onion straws, mint chimichurri

      57
    • Pork Chop, mushroom onion potato hash, red wine caramel

      52
    • Spatchcock Chicken, polenta, rapini, piri piri sauce

      45
    • Outlaw Cowboy, 32 ounce bone-in dry aged ribeye, smashed loaded potato, chili butter

      121
    • PASTAS no1.

    • Sweet Potato Agnolotti, sage, cranberry chestnut brown butter

      15
    • Potato Gnocchi, pecorino, truffled mushroom marsala cream

      18
    • Pumpkin Risotto, pepita brittle, parmesan reggiano

      12
    • Cacio e Pepe, angel hair, black pepper, pecorino romano

      14
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BRUNCH / LUNCHEON 11am-3pm

    • BRUNCH

    • Oakley, eggs, breakfast meat, breakfast side, toast

      10
    • Eggs Benedict, Marksbury Farm ham, hollandaise, potatoes

      12
    • Eggs Baltimore, crabcake, tasso hollandaise, potatoes

      15
    • Nati Egg, 6 min. egg, goetta, mornay

      13
    • Quiche Lorainne, bacon, ham,onion,gruyere cheese

      15
    • Quiche Florentine, spinach, onion, gruyere cheese

      14
    • Buttermilk Pancakes, berries, butter, maple syrup

      9
    • Croissant French Toast, whipped cream, maple syrup

      9
    • OMELETS

    • Red Feather Omelet, goetta, boursin, cheddar

      11
    • Seafood Omelet, egg whites, spinach, onion, hollandaise

      18
    • Mushroom Omelet, gruyere cheese, chives

      14
    • Cheese Omelet, Grafton Village cheddar & gruyere

      9
    • CAST IRON SKILLETS

    • Sausage, Biscuit & Gravy, boom

      11
    • Hash Mess, pork belly, avocado, bell pepper, breakfast potatoes, spinach, ranch, cheddar cheese, sunny side up egg, pico de gallo

      16
    • Breakfast Poutine, short rib gravy, breakfast potatoes, cheddar cheese curds, sunny side up egg, scallions

      15
    • LUNCHEON & SANDWICHES

    • Oysters, mignonette

      mkt.
    • Breakfast Croissant, scrambled egg, goetta, "boursin"

      11
    • BLT, wheat toast, bacon, bibb lettuce, tomato jam, mayonnaise

      18
    • Shrimp & Grits, Weisenberger grits, maque choux, tasso ham

      15
    • Burger, "boursin", candied bacon, red onion marmalade 15

      18
    • Crabcake, apple fennel slaw, dijonnaise, "saltines"

      19
    • Croque Monsieur, ham, bechamel, gruyere, brioche

      12
    • GARDE MANGER no1.

    • Cheese:

    • Artisan Board... accoutrements, crostini & crackers

      21
    • Whipped Ricotta, grilled bread, honey, truffle, chive

      12
    • Mozzarella, grilled bread olive tapenade, tomato jam, basil

      15
    • Curds, Calabrian chili, candy bacon, scallion, "ranch"

      9
    • Charcuterie:

    • Salumi Board... accoutrements, crostini & crackers

      20
    • Terrine, house pickles, whole grained mustard

      9
    • Chicken Liver Paté, dijon mustard, red onion marmalade

      10
    • Salmon Pastrami, creme fraiche, egg mimosa, crisps

      11
    • Soup & Salad:

    • Truffled Cauliflower Soup, bacon, scallion, cheddar

      9
    • Bistro Salad, bibb lettuce, pine nuts, shallot, cabernet vinaigrette

      8
    • Roasted Beets, honey yogurt, candied hazelnuts, baby arugula, white balsamic vinaigrette, chive oil

      9
    • Tiny-Garden Salad, 80 Acres lettuce, tomatoes, cucumbers, carrot, red onion, hard cooked egg, croutons, "ranch"

      12
    • A LA CARTE

    • Eggs, any way you want

      2
    • Breakfast Meat, hickory smoked bacon, Eckerlins goetta, Marksbury Farm ham, or Red Feather sausage

      5
    • Sides, breakfast potatoes, grits, or fruit salad

      3
    • Toast, white, wheat, biscuit, english muffin, or croissant

      2
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VALENTINE’S DAY WEEKEND 5 COURSE PRIX-FIXE – $75

    • AMUSE BOUCHE

    • Whipped Ricotta, grilled baguette, truffle, honey, EVOO

    • 2ND COURSE

    • Cauliflower Soup,cheddar, scallions

    • Roasted Beets, honey, yogurt, candied hazelnuts, babby arugula, white balsamic vinaigrette, chive oil

    • Bistro Salad, bibb lettuce, radish, pine nuts, shallot, cabernet vinaigrette

    • 3RD COURSE

    • Potato Gnocchi, truffled marsala cream sauce, Hen of the Wood, pecorino tartufo, chive

    • Pumpkin Risotto,Parmigiano-Reggiano,pepita brittle,pumpkin seed oil

    • Cacio e Pepe, Pecorino Romano, black pepper

    • 4TH COURSE

    • Crispy Skin Salmon, baby spinach, mushrooms, beurre blanc, sun-dried tomato pistou

    • Scallops, watercress, sunchokes, lion's mane mushrooms, IGP Balsamic

    • Shrimp and Grits, Weisenberger grits, maque choux, tasso ham

    • 5TH COURSE

    • Short Rib, celery root mash, root vegetables, braising jus, horseradish gremolata

    • Duck Confit, parsnip puree, Puy lentils, glass leeks

    • Pork Belly, fig maple jus, heirloom polenta, rapini

X

 

We use the finest, freshest, seasonal ingredients, so our menu is subject to change based on ingredient availability, season, and quality. We strive to create excellence in our entire menu, so it must be done the right way, always.

SLOW FOOD

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