Former Rue Dumaine chef Anne Kearney releases menu for tonight’s Meadowlark pop-up

Former Rue Dumaine co-owner and chef Anne Kearney has released the menu for the “pop-up” dining event at Meadowlark restaurant tonight, Monday Nov. 20.

>> RELATED: Rue Dumaine’s Anne Kearney scores ‘best-chef’ nomination for 6th year running

The pop-up dining event will be held from 4 p.m. to 8 p.m. today, Monday, Nov. 20, at the restaurant at 5531 Far Hills Ave. (Ohio 48) in Washington Twp. The event is CASH ONLY.

Here’s the menu that Kearney sent out Friday, along with her apologies that some who had requested reservations had to be turned away because of high demand:

POP-UP Meadowlark ~ November 20th, 2017

Mushroom crepes

Roasted mushroom & shallot filling, Madeira crème. $13

Pissaladière Caramelized Onion Tart

Flaky pastry tartlet topped with roasted garlic puree, caramelized onions, Niçoise olives, goat cheese, capers, white wine brined anchovies. Served with basil pistou. $10


Pan-seared sea scallops, roasted Hungry Toad beets, thyme roasted hazelnuts, orange beurre, flash fried parsley. $13

>> RELATED: Former Rue Dumaine Chef Anne Kearney to host ‘pop-up’ dinner in Dayton (September 2017)

Mussels, my way

Shellfish fumet steamed Prince Edward Island mussels, Provencal vegetables, saffron aioli. $10

Blue Point Oyster Stew

Plump oysters, butternut squash, leeks and applewood smoked bacon, poached in an infused-oyster cream, fried sage leaves garni. $12

Kale & Spelt

Salad of Brickelcreek baby kale, spelt berries, sherry roasted shallots & turnips, sunflower seeds, Sherry vinaigrette, aged sheep’s milk Feta. $10


Zink Family arugula salad, lemon, extra-virgin olive oil, shallot, Parmigiano-Reggiano, black pepper crackers. $9

Shrimp, Cauliflower & Red Bells

Gulf shrimp & curried cauliflower smothered in a tomato-pepper sauce, served atop Farmer Joe’s YAYA polenta. $20

Fresh Fish

Seared Lake Superior Walleye, Hungry Toad multi-color carrots, anise kissed fennel, preserved lemon & capers. $20

>> RELATED: On the Menu: a tasty rendez-vous with James Beard-lauded Rue Dumaine

Armagnac Pork

Pork roast, Armagnac prune farce, haricot vert, brandied shallots. $20

Autumn Chicken

Golden seared boneless chicken thigh, roasted Pfeiffer Orchard pumpkin, charred red onion, Jamestown spinach, thyme jus. $16

Beef Short Rib 

Braised beef short rib, roasted root vegetables, truffled mushroom crème, balsamic pearl onions. $22

>> RELATED: Rue Dumaine chef-owner Anne Kearney offers a glimpse into her future


French chocolate gelato, brandy caramel swirl, Bittersweet chocolate chunks, served with a honey-brown butter madeleine. $7

Lemon Almond Cake

Crunchy lemon-scented almond cake, lemon curd, cherry compote. $7

Autumn Bread Pudding

Pumpkin & dried fruits (sultanas, cranberries, apricots), salted caramel, Bulliet whiskey sauce. $7

>> PHOTOS: Mouthwatering dishes and drinks that we’ll miss from Rue Dumaine

Kearney said in an email to her followers that reservations would be accepted for 75 percent of available seating, with 25 percent of seats available for walk-ins throughout the service times.

For more information, email

This is the second such “pop-up” event Kearney has hosted. The first was held earlier this month at District Provisions’ Glasz Blue oven on Wayne Avenue in Dayton.

>> RELATED: Dayton’s most highly acclaimed restaurant to change name, expand hours

Credit: Teesha McClam

Credit: Teesha McClam

Rue Dumaine, at 1061 Miamisburg-Centerville Road in Washington Twp., shut down permanently July 2 after a decade-long run. The restaurant changed its name to Bar Dumaine shortly before shutting down.

>> RELATED: Here’s why Rue Dumaine’s downsizing is a big deal

Kearney is the Dayton area’s most highly credentialed chef, based on her recognition by the James Beard Foundation, whose awards are regarded as the nation’s most prestigious recognition program for the food and beverage business — the equivalent of the Academy Awards of the restaurant industry.

In February 2016, the Beard Foundation for the sixth consecutive year named Kearney a semifinalist for its “Best Chefs in America” competition for the Great Lakes region. Kearney was the only chef from the Dayton area, and one of only three in Ohio, to be named in 2016.

>> RELATED: Rue Dumaine chef headed to NCR Country Club

The Beard Foundation recognized the restaurant itself in 2008, naming Rue Dumaine a semifinalist for the foundation’s “Best New Restaurant” in the nation. And Kearney was named a James Beard Foundation best-chef award winner in the southeastern U.S. in 2002 when she and her husband owned and operated the highly regarded Peristyle restaurant in New Orleans.

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