HideAway Inn Offers New Ohio Summer Menu, New Chef, and Opens Restaurant 1938 and Pub 1938


June 19, 2014

HideAway Inn Offers New Ohio Summer Menu, New Chef, and Opens Restaurant 1938 and Pub 1938

HideAway Country Inn, located in central Ohio near all the major Ohio cities of Cleveland, Columbus, Toledo, and just short getaway from Pennsylvania or Michigan, is proud to have a new Chef and, as well, to announce the re-branding of their restaurant and pub!

View the announcement about Chef Josh HERE, where you’ll learn why he fits right into our mission of serving fresh local food from our own garden, farmer’s markets, and local farms in Ohio. He’s passionate about food as much as we are so your dining experience is bound to be delicious.

Dining in Restaurant 1938 is available Wednesday and Thursday 5 to 9 p.m. and Friday and Saturday 5 to 10 p.m.! Join us in our historic setting with cushioned chairs, a fireplace, wide windows with sweeping views, all creating a serene atmosphere for your dining experience. Add to this an amazing meal and your choice of over 120 wine varietals, or a cocktail, and you’ll have an evening you’ll not soon forget.

Take a peek now at our NEW summer menu for our Ohio fine dining restaurant, but if you’d like a more casual meal, be sure to drop by our Pub 1938 for excellent food, flat screen TVS, and superb cocktails, wine, or craft beer.

To make reservations for dining at 1938 Restaurant, call 419-562-5942 or (800) 570-8233.

1938 Restaurant- Summer 2014 Menu


Lamb Lollipops- Succulent lamb with candied walnuts, cherry chutney and a mint balsamic reduction

Baked Brie- Warm Brie with raspberry coulis, toast points, and macerated berries

Ohio Artisan Cheese Plate- Artisan cheese, fruit chutney, and g rapes served with Artisan French bread

Scallops- Blackened scallops with a sweet and tangy pineapple salsa


House- Mixed greens, tomatoes, cucumbers, and red onion with choice of Balsamic, Vanilla Bean, Champagne, Ranch or Oil & Vinegar Dressing

Signature- Mixed greens, strawberries, raspberries, blackberries, candied nuts, crispy pancetta and Chef's signature Vanilla Bean Vinaigrette

Seafood- Lump Crab meat, fennel, red onion, pine nuts, orange segments, tossed in a tarragon-lime vinaigrette served on Bibb lettuce


Filet and Shrimp- Hideaway's Tenderloin and succulent shrimp served with julienne vegetables, potato hash and roasted red pepper demi

Pan Seared Sea-bass- Sea-bass pan seared and served with julienne vegetables and tarragon infused whipped potatoes with buerre blanc

Chicken Strudel- Tender chicken breasts stuffed with spinach, pancetta, feta, and pine nuts

Maple Glazed Pork- Frenched pork chop glazed with rhubarb and served with julienne vegetables and roasted potatoes


Classic-Linguine noodles served with a classic Marinara or creamy Alfredo

Rosa-Linguine noodles and julienne vegetables tossed with a Suga Rosa Sauce

Seafood-  Linguine noodles with scallops, shrimp, lump crab, spinach, sun-dried tomato, tarragon oil and a lemon beurre blanc sauce

Milano-  Linguine noodles with wild mushrooms, asparagus, garlic chips, shallots, oregano, thyme, extra virgin olive oil, Parmesan, and a hint of marinara


Apple Pie Profiteroles- Sweet apple filling in a warm pastry puff with a salty caramel glaze and vanilla bean ice cream

1938 Cake- Layers of rich double chocolate and candied cherries served with vanilla bean ice cream

Creme Brulee- Creamy custard with a fired sugar topping. Different seasonal flavors featured

Lemon Chiffon Cake- Tart and light lemon cake topped with a creme anglaise and mixed berries


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