Flatbreads, baked brie, mussels and estate wine across a dark wood table

Dine at the estate

American cooking shaped by Italian and Irish heritage.

Seasonal cooking with ingredients from Ohio farms.

LOCATION · Madison, Ohio

OPEN · Wednesday - Sunday

RESERVATIONS · (440) 428-1300

The full menu

Lunch & Dinner

For the Table

To share

Prosciutto & Melon

Cantaloupe, prosciutto, burrata, pickled cherries, pistachio pesto.

Herbed Focaccia

Sea salt and herb butter, extra virgin olive oil and balsamic, olive tapenade.

Padrón Whipped Ricotta

Fire roasted Padrón peppers, whipped ricotta, honey, sea salt.

Noni's Meatballs

Mix of beef, pork and veal in marinara, topped with whipped ricotta and salsa verde.

Fire Roasted Olives & Artichokes

Olives (contain pits), artichokes, citrus, roasted garlic, honey, herbs, toasted sourdough.

Garlic Shrimp

White bean hummus, olive tapenade.

Soups & Salads

Fresh & bright

Sweet Corn Soup

Chili oil, salsa verde, pecorino popcorn.

Classic Caesar

Romaine lettuce, crumbled croutons, radish, pepitas, parmesan.

Watermelon Tomato

Vine ripe tomato, watermelon, cucumber, arugula, feta, dirty martini vinaigrette.

Italian Chopped

Romaine, radicchio, tomato, Castelvetrano olives, chickpeas, provolone, Genoa salumi, pepperoncini, red wine vinaigrette.

Flatbreads

gluten-free option available +3

Sicilian

Italian sausage, pepperoni, red sauce, mozzarella, basil.

Roasted Mushroom

Gruyere, provolone, roasted garlic, garden salsa verde.

Fig & Prosciutto

Fig jam, prosciutto, goat cheese, pistachio pesto.

Chicken Scarpello

Roasted garlic, mozzarella, tomato and cherry peppers.

Cheese Boards

For two

Vincent William Board

OG Kristal Gouda, 18 month aged Belgian cow's milk; Saint Angel, soft French triple cream cow's milk; Mackenzie Creamery Chevre, fresh goat's milk.

Murray Hill

Taleggio, semi-soft washed rind cow's milk; Fontal, creamy semi-firm cow's milk; Pecorino Toscano, firm sheep's milk.

Madame's Board

The Blue Jay, quintuple creme blue with juniper berry; Red Witch, semi-firm Swiss raw cow's milk; Beillevaire Chevre Frais, fresh chevre rolled with pink peppercorn.

Meat Boards

For two

Nate's Board

All Na'Kyrsie nitrite free meats from Geneva, OH. Manzo Salami, all beef cold smoked; Toscano Salami, pork with red wine and fennel; Nduja, spreadable cold smoked salami with Calabrian chile.

Belleair Ave.

Finocchiona, Tuscan white wine and fennel; Soppressata, pressed and spiced with pepper; Coppa, dry cured with fennel, coriander and black pepper.

Go Ham

Parma Cotto, rosemary and garlic; Jamon Serrano, salt cured and air dried for 24 months; Speck, salt cured and spiced, lightly smoked and air dried.

Entrees

From the kitchen

Chimichurri Salmon

Chimichurri, tomato braised green beans, preserved lemon and herb couscous.

Pork Chop

Roasted peach and red onion relish, pecorino polenta cake, rapini.

Braised Lemon Chicken

Rapini panzanella, preserved lemon and capers.

Roasted Cauliflower

Za'atar spiced whole roasted cauliflower, white bean hummus, salsa verde.

Corn Crusted Walleye

Pecorino polenta cake, charred tomato vinaigrette, Swiss chard.

Garlic Shrimp Pasta

Fire roasted red bell pepper sauce, garganelli, basil.

BLT Spaghetti

Crispy pancetta, Rainbow Farms cherry tomatoes, arugula, roasted garlic, pecorino.

Milanese Napoletana

Breaded beef cutlet, parmacotto, mozzarella, marinara, chimichurri, spaghetti.

Double Smash Burger

Two 4 oz Bonner Farms beef patties, maple-bacon jam, caramelized onion, Cooper Sharp, Dijonnaise, home fries.

Sides

To share

Pecorino Polenta Cake

Roasted cherry tomato sauce.

Garganelli with Pistachio Pesto

Tomato Braised Green Beans

Rapini with Garlic and Chile

Home Fries

Side Caesar Salad

Desserts

To finish

Tiramisu

House made tiramisu, cocoa powder, mixed berries.

Dark Chocolate Mousse

Chocolate mousse, pistachio brittle, fresh berries.

Cannoli

4 crispy pastry shells filled with sweet, creamy ricotta and a hint of citrus zest.

Lemonade Ice Box Cake

Graham cracker, lemon cream cheese, blueberry compote, lemon zest.

The Table

Dine in the mansion.

Executive Chef Jeff Gable cooks a few steps from the dining room. He buys in season from the farms around us, so the menu follows them rather than the other way around.

Scallops searing in a flaming pan on the kitchen line

Crisp-skinned salmon over risotto beside the dinner menu

Seared scallops over risotto on a blue plate

The Farms We Work With

Farm-to-table dining in Ohio has to work with the seasons. We can’t source every ingredient locally year-round, but we buy from West Orchards, Bonner Farms and Rainbow Farms and celebrate what they grow and raise. Chef Jeff Gable brings those ingredients into seasonal dishes at our restaurant on Lake Erie in Madison.

A plate above the lake

Sundays until 2

Sunday brunch on the lake.

Lemon ricotta pancakes, eggs in purgatory, the boards, and mimosas at the bar. Same kitchen as dinner, same water out the windows.

Sundays until 2

Sunday brunch on the lake.

Lemon ricotta pancakes, eggs in purgatory, the boards, and mimosas at the bar. Same kitchen as dinner, same water out the windows.

"This Is Ohio?"

Almost every night, someone steps onto the patio for the first time, looks out over Lake Erie, and says the same thing. We still smile every time. The Grand River Valley is home, and we think it is one of the country’s best-kept secrets: great wine, beautiful views, and even better people.

Guests at the patio bar window in the evening

In season, on the water

The walk-up patio menu.

The patio has two menus. Full service at the tables with the dinner menu, or the shorter walk-up menu from the bar window: boards, flatbreads and sandwiches.

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Vincent William

1300 Belleair Ave.
Madison, OH 44057
(440) 428-1300
info@vincentwilliamwine.com

Opening Hours

Wednesday

12 to 9 pm

Thursday

12 to 9 pm

Friday

12 to 9 pm

Saturday

12 to 9 pm

Sunday

11 to 8 pm · Brunch to 2

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Madison, Ohio · Lake Erie