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Lily's Dayton

It’s Scallop Week at Lily’s

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Lily’s Dayton is featuring scallops on the menu from Wednesday, December 11-Sunday December 15
Scallop specials
Fennel & Orange Savory Pancake with pancetta lardons, seared scallops, and whipped chile-maple compound butter 17
Suggested pairing: Sparkling Coco Lily Creme de Violette cocktail 13
Irish Bay Scallop Bisque with Crème Fraîche and Crostini (*GF) 11
Suggested pairing: Pierre Sparr Cremant d’Alsace Brut Reserve Sparkling 13
Bacon Wrapped Scallops with fresh strawberry and asparagus relish (GF) 15
Suggested pairing:De Loach Organic Pinot Noir 13
Meyer Lemon Orzo with butternut squash, crispy brussel sprouts, and pan seared scallops with basil oil 16
Suggested pairing: Broken Dreams California Chardonnay 12
DESSERT TBD:
Suggested pairing: Cinnamon-Rosemary Whiskey Sour 12
BAR SPECIALS
Pierre Sparr Cremant d’Alsace Brut Reserve: notes of dried tropical fruits, toasted nuts, & lemon peel. Champagne-quality sparkling 13
Broken Dreams California Chardonnay: rich and ripe with balanced oak and lush fruit 12
De Loach Organic Pinot Noir: Bing cherry, strawberry, and red raspberry with soft spice 13
Sparkling Coco Lily: Blue Chair Bay Coconut Rum, orange curaçao, creme de violette, lemon juice, sparkling wine 13
Cinnamon-Rosemary Whiskey Sour: Old Granddad bonded bourbon, fresh lemon, rosemary-cinnamon syrup 12

Lily’s Dayton

329 E 5th St,
Dayton, OH, 45402
(937) 723-7637
Reservations suggested and can be made at: https://www.exploretock.com/lilys/

Oyster Fest Kicks Off at Lily’s

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It’s the 8th edition of Lily’s Oyster Fest. These special will be served during sinner service only through Sunday, Feb 4th, except on Mon & Tues when Lily’s is closed.  All items are while supplies last.  Reservations are suggested, but not required. Here’s a look at the menu:

 

Lily’s Dayton

329 E 5th Street
Dayton, OH 45402-2909

937-723-7637

Dinner Hours:

Wednesday, Thursday, Sunday 4:30pm – 9:00pm

Friday and Saturday: 4:30pm – 10:00pm

It’s Prime Rib Week at Lily’s Dayton

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As part of the celebration of the return of Chef Don Warfe as  Lily’s  Executive Chef Lily’s presents Prime Rib Week!

As Lily’s Dayton owner Emily Mendenhall explained in a Facebook post, “When Don called me a cold day in January 2022, I knew he was going to be leaving. He and his partner had just had a third addition to their family that summer, and she had just finished her masters degree, and I knew he was feeling the burnout common to our industry that was amplified during peak Covid where it seemed like everything we had learned in decades in the industry & all best practices were out the window. I took the news in stride over the phone, but cried heavily that afternoon.

I had tapped Don late 2019 after knowing him casually and thinking him to be “good people” and respecting his work in the industry, knowing he’d be great to help usher in a more casual, eclectic, and budget friendly version of Lilys that was designed around tropical and tiki inspired bar offerings.
And in the time we worked together, we had been able to realize that vision in fits and starts and he saw me and the team through some of the most trying periods I’ve ever experienced. I knew it was a hard decision for him to make, but I was still immensely sad and nervous. I was sad to lose his energy, his passion, his sense of humor, his taste in music, his camaraderie, and the feeling of both getting to work and collaborate not only with a well-respected peer, but a true friend.
I realized we didn’t have to lose all of that—so we stayed friends. We texted and sent memes & gifs & dumb jokes and occasionally talked shop. Over time, I realized that while Don was loving being the primary care giver in his family, that he was itching to get back into a kitchen. Things had starting shifting at Lily’s and in the end, it turned out that him returning made sense for a lot of people and for the business. And best of all, he and his family thought it was a good fit too!
I am just over the moon to have him back in a role teaching, mentoring, leading, & collaborating.”
Here’s the menu for Prime Rib Week:
Starters:
•French Onion Soup with crouton and toasted provolone $9
•Wedge Salad with house made blue cheese dressing, topped with bacon crumbles, cherry tomatoes, blue cheese and green onion curls $11
Entrée:
•12oz. Slow roasted Garlic & Herb encrusted Prime Rib, with your choice of two steakhouse sides $39.95
Sides:
• Loaded steakhouse baked potato
• Creamed Artichoke Spinach
• Jumbo Onion Rings
• Mac and Cheese
• Stewed Tomatoes
• Grilled Asparagus
Add ons:
•Sautéed mushrooms $4
•Béarnaise $3
•Cajun Compound butter $2
Reservations are suggested and can be made online at https://www.exploretock.com/lilys or by calling 937-723-7637 during business hours!

It’s Scallop week at Lily’s!

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Lily’s Dayton has decided to make this week “Scallop Week” and Chef Don and his team have created a selection of small plates featuring this delicious treat! Pastry Chef Claudia will also be making a beautiful juniper crème brûlée, Emily has brought in some limited time wines to pair with the small plates, and Bar Manager Katie Mae will be mixing up some special cocktails too!
Here’s the Scallop Week Specials Menu:
  • -Bacon Wrapped Scallops with Strawberry and Asparagus Relish (GF) $14
  • -Irish Bay Scallop Bisque with Crème Fraîche and Crostini (*GF) $10
  • -Meyer Lemon Orzo with Butternut Squash, Crispy Brussel Sprouts and Pan Seared Scallops with Basil Oil $16
  • -Fennel Orange Savory Pancake with Pancetta Lardons, Seared Scallop, and Whipped Chile Maple Compound Butter $16

 

These items will be served Weds-Sun night. Grab a scallop loving friend or two and come on in! Don’t forget it’s happy hour Weds-Fri from 430-630pm too!

Walk ins always welcome, but reservations can be made easily online at exploretock.com/lilys.  Lily’s is located at 329 E 5th St Dayton, OH 45402

Lily’s Pumpkin Fest Starts Tuesday

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Lily’s Dayton is hosting Pumpkin Fest, this Tues- Sunday, except for Sat, due to Hauntfest in the Oregon District.
When a pumpkin can be in a sweet dessert like a pie and salted up to be a savory dish (think pumpkin ravioli), it’s hard to decipher if it’s a fruit or a vegetable. It might not be your first guess, but…a pumpkin is a fruit.

So check out this  menu that feature the big orange fruit in appetizers, entrees and even desserts all week long.

Appetizers:
–Chipotle Pumpkin Deviled eggs with cornichon ‘stem’ (they look like little pumpkins! (GF)
–Vegan Chickpea Pumpkin Chili served in a bread bowl or
–Chickpea Chorizo Pumpkin Chili served in a bread bowl
Slow cooked chili with onions, peppers, tomatoes, chickpeas, and pumpkin. Served in a bread bowl and topped with aged white cheddar, green onions and sour cream. (GF possible)-Roasted -Pumpkin and -Quinoa and Pumpkin Kale

Salad
Oven roasted pumpkin with chilled quinoa, pomegranate seeds, and candied walnuts over maple-balsamic tossed kale with goat cheese (*Vegan, GF)

 

 

Entrees:
Pumpkin Risotto with sauteed rainbow chard, topped with shave parmesan, fried sage, and toasted pepitas and your choice of grilled steak, local pork tenderloin, or roasted brussel sprouts with caramelized onions (all GF)

 

Desserts:
-Pumpkin Creme Brulee
-Pumpkin Swirl Cheesecake with gingersnap crust (pictured)

Walk ins always welcome, but reservations are preferred and can be made online or by giving Lily’s a ring at 937-723-7637.

 

Lily’s 8th Anniversary Luau

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Celebrate Lily’s 8 year birthday and the launch of Mad Tree brewing’s newest beer with a 5 course beer dinner!  Cincinnati-based MadTree Brewing is partnering with Lily’s as they launch a summer Pale Ale called MIDWEST LUAU and thus the theme of the celebration was set!


The 5:30pm seating is $60 and includes 5 courses, 5 beer pairings, tax, and tip. The 8:00pm seating is $75 and includes 5 courses, 5 beer pairings, tax, tip, fire performers, and live surf rock music from TEAM VOID!

There will be 2 seatings, each serving a Prix Fixe menu that allows folks to choose between an OMNIVORE ticket including seafood and steak, or a VEGETARIAN ticket. All menus are set and cannot be modified.

First Course:
Smoked Salmon and Roe Cucumber Boat: lemon zested dill cream cheese on sliced cucumber with brown sugar smoked salmon and ikura *or* vegetarian with smoked carrot ribbons and capers.
Paired with Mad Tree Legendary Lager

Second Course:
Spicy Shrimp or Spicy Grilled Vegetables Lettuce Wrap. Sauteed shrimp *or* vegetables and thai crispy noodles topped with fresh herbs and served with lettuce wraps and Shade-ginger dipping sauce.
Paired with Mad Tree Shade Blackberry Sour with a pinch of salt

Third Course:
Pork Tenderloin or Edamame Gyoza.
Pan seared dumplings filled with either pork and vegetables or edamame and vegetables. Served with a side of garlic soy sauce.
Paired with Mad Tree Happy Amber Ale

Fourth Course:
Surfin’ Steak or Grilled Buddha!
Grilled blackberry beer BBQ sauce marinated hanger steak, green bean poriyal and lobster rangoon *or* Grilled Buddha Bowl with purple sweet potatoes over chickpea and lentils with chopped kale, red cabbage, pickled
multi color carrots and radishes with citrus turmeric tahini sauce and fresh herbs.
Paired with Mad Tree Midwest Luau Tropical Pale Ale

Dessert Course:
Pineapple Cake: mini caramelized pineapple cakes served with house made coconut ice cream and toasted coconut.
Paired with Mad Tree Summer Camp Hazy IPA

 

Tickets are almost sold out so reserve your tickets online now!