The restaurant will open for dinner service on Jan. 22 and Jan. 23 from 5 p.m. to 11 p.m., and plans call for opening on Thursday and Friday nights only in the weeks ahead. In addition to the Thursday and Friday night dinner service, the restaurant can be booked for private and corporate events on other nights of the week, and will also offer off-site catering.
Walusis released the restaurant’s opening menu, which includes appetizers and small plates ranging in price from $9 to $14 such as Panko-Crisped Lump Crab Cakes with smoked red pepper sauce and mango-cilantro relish; Portabella Mushroom Cap stacked with fresh wilted spinach, caramelized onion, crispy prosciutto, and poached egg, topped with balsamic-dressed watercress; and Olive Oil-poached Gulf Shrimp with avocado, citrus segments, lime syrup, a relish of micro-diced cucumber, and roasted Poblano, garnished with candied lime zest.
Entrees range in price from $18 to $28 and include Crispy Pork Belly with sweet potato cakes drizzled with maple-bacon-pecan syrup with dressed arugula and pickled fennel; Braised Beef Short Ribs served over creamy rosemary-infused polenta, thyme-roasted whole baby carrots, and wine-braised Cipollini onions; and Seared Scallops served over cauliflower puree with sweet-and-sour spicy sofritto and pea shoots. Desserts include Chocolate Mousse Torte and Salted Caramel Hazelnut Tart.
Walusis has operated a catering business called Nibbles Culinary Entertainment for more than four years,and served as an apprentice at the now-closed l’Auberge in Kettering, and at the former Cumin restaurant in Cincinnati.
The 800-square-foot restaurant seats about 35, and when the weather warms, will offer additional seating for about 34 on two patios.
For more information, call 937-802-0891, or email maria@eatnibbles.com.
About the Author
