Comune Restaurant

weekend plans.

what’s your topping go-to; soft-boiled egg, avocado or both?

this season’s spreads hit all the flavor bases: you’ve got the sweet + savory onion jam, smoky + roasty carrot romesco, and spicy + herbaceous pickled ramp zhug. little known fact; you can order an extra koji pita for those of you who can’t get enough of this much loved dish.

miso glazed lion’s mane mushroom steaks, roasted and hard seared. porcini mushroom + green peppercorn sauce au poivre. perfectly salted frites + garlic aioli. you can’t go wrong with this easy favorite. vegan + gluten free.

layers of love. our white lasagna starts with a ragu bianco base with a healthy dose of fennel seed, spiked with salty castelvetrano olives, topped with ricotta, parmesan, pecorino, on repeat + stacked high. finished off with a slice of mozzarella, parmesan cream + a lil lemon zest to help brighten her up. rich, hearty, savory, it’s been one to warm everyone up this spring. no vegan version, this one’s full of all the dairy.

this season’s toast is a perfect combo of rich, decadent, earthy, savory, sweet + crunchy. it all starts with our housemade sourdough, spread with fig jam, topped with a whipped vegan mushroom parfait + a wild mushroom conserva (think things preserved in oil like tinned fish, etc) made from chanterelles, morels, shallots + capers.

gonna miss this one when summer hits, get it while you can.

vegan tart tatins are hard to come by, and we’ve got a sweet + savory version for this spring menu. flaky puff pastry gives this croissant crunch, topped with balsamic caramel roasted shallots and finished with a white truffle aioli + a drizzle of more balsamic caramel. big thanks to abby for keeping up on sheets + sheets of dough for us.

we’ve played around a few times with the cassoulet - a cozy, humble legume + meat dish out of the languedoc - and this time we wanted to keep ours a bit more spring focused with the addition of fava beans, green garbanzos + english peas, paired with smoked + brown butter roasted maitake mushrooms to add that rich, fatty, smoky element cassoulets traditionally get from duck. charred spring onions get minced up into dabs of herby chermoula, finished off with a lil crunch from some gluten free panko.

pairs great with either our rhône red or white wines on both warm + cool days that this ohio spring has given us.

see you soon.

we’ve been in love with our seasonal caesar salads for a while, with this spring’s version hitting that classic, familiar vibe that works as a light + fresh option for the days as they get warm up. crisp little gem lettuce gets coated in our house caesar dressing, extra parmesan (vegetarian or vegan) shredded in and topped aplenty, with some toasted sourdough croutons adding more crunch. always great to share (or not).

see you soon

our nocino cheesecake: like new york + basque styles had a baby, with a graham cracker crust, nocino syrup and toasted vanilla oil. sleeper hit of our desserts this season, don’t snooze on it!