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, @watersheddistillery nocino syrup and toasted vanilla oil. sleeper hit of our desserts this season, don’t snooze on it!
carrots are the star here – glazed in a spicy calabrian chili butter, set on a layer of baked ricotta custard and finished with preserved lemon + crunchy parmesan crisps. she’s been a runaway favorite this spring season: savory, rich and bright with a kick…and not to be missed.
dine in only for this beaut.
spring time means asparagus, and we’ve got the perfect blend: tender, jumbo stalks get grilled, seasoned, and served along side a classic pairing of velvety vegan saffron hollandaise, blistered onion petals + a crunchy pistachio dukkah finishing it off.
our spring menu’s been live the last few weeks and if you haven’t been in, here’s what you’re missing: new flavors perfect for the spring transition from hearty + comforting to crisp + bright, alongside comune classics like our crispy rice and bread + spread. tap the link in bio for a full run down of our spring line up and come join us for dinner.
HIRING FOR FRONT OF HOUSE
we run a pretty tight crew around here, so openings only come up so often. comune is currently looking for some front of house hospitality professionals (FT/PT) as spring is springing.
if you like:
-a small + mighty food menu
-working amongst a small + mighty team
-cool wines + cocktails
-running up lots of stairs
-great guests + regulars
email us your resume!
right now we’re focused on servers, but bar experience is a plus!
🌱 comune spring menu 2026 🌱
lots to love, some old, some new – excited to share with you all starting tomorrow.
grab some reservations for dinner this week before weather gets cold again.
see you soon
our last weekend of winter
swipe through for a reminder of what’s on the way out as we gear up for our spring menu launch next week. come through and say goodbye to any of your favorites.
-charred brassica caesar (v+,gf+)
-dark chocolate avocado cake (v)
-stuffed piquillo peppers (v+,gf)
-roasted carrots (v+,gf)
-coconut squash soup (v,gf)
-grilled trumpet mushrooms (gf)
-wine poached pears (gf)
-caramelized onion + fig tartine (v+)
-walnut maitake bolognese (v+)
-french onion beans (v+,gf+)
-winter coconut semifreddo (v,gf)
we’ve got a couple tables still available tonight + this weekend, feel free to give us a call if you’re not seeing something and we’ll try to fit you in. reminder that the bar + high top window counter are first come first served.
see you soon
