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The Inn & Spa At Cedar Falls provides a fine dining experience in the Hocking Hills, offering superb four-course gourmet meals. Located on The Inn property in its original 1840's log cabins, The Inn restaurant seats 45 people in the two log cabins and features a large, seasonal outdoor dining area. The dining is exquisite but the dress is casual. Guests can watch their gourmet meals being prepared before them in the open kitchen by the chef, who uses the finest fresh ingredients, featuring much that is locally grown in the Hocking Hills.
The Inn & Spa At Cedar Falls' Restaurant entrees currently include Chicken
Cacciatore, Pan Seared Trout, Truffled Filet, Coconut Crab Cake, Herb Roasted
Rack of New Zealand Lamb and Ohio City Pasta's Roasted Red Pepper Linguini. However, The Inn prides itself in choosing only the best ingredients so the menu changes seasonally. Daily four course offerings include appetizer, soup, salad and entrees. Dinner guests may arrive one-half hour prior to dinner to enjoy an early glass of wine or a mug of cold beer while chatting in the tavern with other guests Monday through Saturday.
Delectable lunches are available from 11:30 and 1:30 with seating in the original 1840's log cabins or on the patio. Offerings include a variety of homemade soups, salads and sandwiches as well as 'to go' brown bag lunches.
*Dinner available by reservation
Sunday-Saturday.
*Lunch available daily 11:30am-1:30pm.
Each year, Tuesday dinner will close the
first Tuesday following Thanksgiving and
reopen in the spring the first Tuesday
following Easter.
Visiting
Guest Chef's Return-Dynamic Trio
The Inn & Spa at Cedar Falls is excited
to announce the return of not one, no
two, but three longtime visiting guest
chefs and friends. When the Inn opened
in 1987, Jim Budros was our first guest
chef. He cooked here not only because he
has a passion for food and cooking, but
it gave Inn creator Anne Castle a break
from cooking dinners. Jim suggested
having Steve Stover and Rich Terapak
come guest chef too. Steve and Rich cane
as a duo and have done so for many
years.
After a recent visit from Debbie Byers
(Rich's sister) this pas winter, she
said "it's time to bring them back."
Executive Inn Chef Anthony Schulz liked
the idea. Innkeeper Ellen contacted the
dynamic trio, discussed details and set
their return date for July 31.
Their theme menu is OHIO SUMMER-FRESH &
LOCAL.
The delectable dinner includes:
Salmon Rillettes with Dill Oil
Grilled Crostini with "Mothership"
Heirloom Tomato Salad
Homemade Ricotta with grilled Ohio
Peaches, Arugula and Proscuitto
Fire-roasted Hanger Steak or boneless
Chicken Breast with Red Peppers, Fontina,
and Chimichurri Sauce; Polenta with
Hocking County Sweet Corn
Mary's Rosemary Shortbread, Ohio
Berries, Oakvale Farmstead Ohio Gouda,
Walnuts, Honey, and Mint Chocolate
Reservations are required for dinner and
there are several seating time options.
Cost is $45/person You are welcome to
arrive early, have a drink in the
Gathering Place, mingle in the Fireside
room or chat with the chefs in our open
kitchen. Call 800-653-2557
Click here
for more information
About our
illustrious visiting chefs:
"The first great pleasure of visiting
southeast Ohio's Hocking Hills is its
spectacular natural beauty. The second
great pleasure is dining at The Inn At
Cedar Falls. Ellen Grinsfelder and Terry
Lingo have consistently set a high
standard for excellent American cuisine
serviced in a quintessentially American
restaurant setting, an authentic 1840's
log cabin."
Damaine
Vonada, Home & Away Ohio.
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