Bar Menu

Monday-Friday | 11 a.m. – 2 p.m. | 2 1/2 Hours Before Performances | 1 West Second Street, Dayton, Ohio 45402

Reservations are strongly encouraged. Call 937-222-0623 or make reservations online.


Try our full bar for a creative cocktail or a glass of wine.

Join us Monday-Friday from 11 a.m.-2 p.m. and for dinner 2 1/2 hours prior to most performances at the Schuster Center and some performances at the Victoria Theatre.

If you’re looking for something light, try one of our small plates or salads.

House-Made Soup

Tomato Bisque $5
A Citilites favorite – a bowl of rich and savory bisque served with crostini

Starters/Small Plates

Butter-Poached Shrimp $10
Butter-poached shrimp with corn panna cotta and cream corn
Every coastal town from Maine to Charleston, S.C. has a local seafood boil. We were inspired by “Frogmore Stew,” a Low country dish of boiled shrimp, sausage, potatoes and corn, to create our own Midwest version. We butter poach shrimp and serve them over a panna cotta in which we’ve used nothing but corn – no cream or butter – for a fresh, light accompaniment.

Gravlax Beet Salmon $13
Gravlax cured with beets and dill, red cabbage gazpacho, buffalo yogurt mousse, roasted baby beets and shallots
Gravlax” from the Swedish gravad (buried) and lax (salmon), is rooted in a traditional technique dating back to the 14th century, when fishermen discovered that burying fresh-caught fish in the cold ground along with pine needles preserved and flavored the fish for as long as a year. In our modern interpretation, we cure salmon with beets and dill to blend the butteriness of the fish with earthy undertones, also borrowing yogurt and red cabbage from traditional recipes.

Crab Cakes $13
Fried crab cakes topped with a tomato and corn tartar, garnished with orange segments and mixed greens tossed with a lime vinaigrette
Crab cakes made their first appearance in print in the 1930 publication of The New York World’s Fair Cookbook by Crosby Gaige, even though they likely were a common menu item in Southern states, such as Louisiana, prior to that. We emphasize the proportion of seafood – plenty of crab to minimal fillers and contrast our crab cakes with a sweet corn sauce that has a touch of jalapeno to lend a hint of heat.

Fried Brussels Sprouts $9
Fried Brussels sprouts tossed with a sage Dijon cream sauce, topped with toasted sliced almonds and N.Y. white cheddar cheese
Brussels sprouts were first harvested as early as the 13th century, but cultivated as we know them today in Belgium around 1587. They made their appearance in the U.S. in the 1800s. With a growing season in our area that spans from October to spring, they are the perfect ingredient to present on our menu, fall through winter. We pair them with a sage cream for a true taste of the season.

Heston’s Meat Fruit and Cheese Plate $11
Chicken liver pâté dipped in a mandarin jelly, served with aged cheddar, brie and smoked Gouda cheeses, red grapes and crisp crostini
With this platter, Citilites Chef Matthew DeAngulo pays homage to renowned Chef Heston Blumenthal, who introduced the culinary world to “Meat Fruit” when he created a serving of pâté dipped in mandarin orange jelly to form a perfectly believable faux fruit. Following this idea, based on British dishes dating back to the 1300-1500s, we present a cheese plate of fresh, aged, soft and hard cheeses, arranged in the order in which they should be tasted, alongside a chicken liver pâté perfectly enveloped in zesty mandarin coating.

Artichoke Cakes $10
Three artichoke cakes in rice panko on a roasted red pepper sauce with small green salad tossed in lemon vinaigrette topped with roasted tomatoes
Our new artichoke cakes celebrate the slightly spicy, golden, and crispy characteristics of our most popular appetizer — our famous crab cakes — while offering ingredients that will satisfy those following vegan and gluten-free preferences — no eggs, no breadcrumbs. (Please note the oil we use for frying is not gluten-free.)

The Garden

Add Chicken +$5, Two Crab Cakes +$8, or Salmon +$8

Citilites House Salad $5
Mixed greens, vegetable garnish with choice of dressing

Kale Caesar Salad $6/$11
A bed of baby kale topped with garlic rosemary croutons, Parmesan cheese, and sweet potato chips

Wintergarden Salad $7/$13
A Citilites classic with mixed greens, diced apples, bleu cheese, dried cranberries, spiced pecans, and carrots, served with sweet-herb vinaigrette

Speciality Drinks

A traditional mix of London dry gin, Campari and sweet vermouth on the rocks with an orange twist garnish

Cran Orange Margarita 
Jose Cuervo Gold, Drambuie, lime with cranberry purée and orange juice, served in a salted rim glass over ice and garnished with an orange twist

Minty Pear Mojito 
Belle of Dayton Rum, house-made pear purée, mint simple syrup and lime, topped with soda water and garnished with fresh mint, served over ice

Orange Moscow Mule 
Grey Goose L’Orange Vodka, orange juice, ginger beer, garnished with an orange twist

Rusty Nail 
Drambuie, Dewar’s Scotch

Cucumber Basil Gimlet 
The classic combination of gin, lime juice and simple syrup gets updated with a fresh produce boost of cucumber

Hot Flash 
Fireball Cinnamon Whiskey, amaretto, orange juice, garnished with a Luxardo cherry

Apple Pie 
Fireball Cinnamon Whiskey and Stoli Vanil Vodka with apple juice served in a brown sugar rimmed glass and garnished with a pinch of cinnamon

Brown Sugar Old Fashioned 
Knob Creek small batch bourbon with a slice of orange and Luxardo cherry muddle in brown sugar, garnished with an orange twist and served over ice

Berry Vodka Collins
CÎROC Red Berry Vodka, raspberries with house-made sour mix topped soda water and garnished with a Luxardo cherry

Swirl Martini 
Buckeye Vodka, Godiva White and Dark Chocolate Liqueurs, crème de cacao and cream served in a martini glass swirled with chocolate syrup

Sparkling Cocktails

Blackberry Bellini 
House sparkling wine with blackberry liqueur

Red Wall 
House sparkling wine with Chambord and a splash of cranberry juice

Citi Sparkler 
Sugar, Angostura bitters, cava, lemon


House Wines

Cabernet Sauvignon
Pinot Noir
Sauvignon Blanc
Pinot Grigio

White Wines

Moscato – Castello, Italy
Riesling, Dr. L – Mosel, Germany
Pinot Grigio, Chloe – Valdadige D.O.C, Italy
Sauvignon Blanc, Prophecy – New Zealand
Chardonnay, Seaglass, “Unoaked” – Los Alamos, California
Chardonnay, Hess Select – Monterey, California
Chardonnay, Kendall-Jackson – California

Red Wines

Pinot Noir, Le Grand – Limoux, France
Pinot Noir, Erath Resplendent – Oregon
Pinot Noir, Kenwood – Russian River Valley, California
Zinfandel, “New Age,” Whiplash – Lodi, California
Meritage, Lock & Key – California
Malbec, Broquel Mendoza – Argentina
Merlot, Rodney Strong – Sonoma, California
Merlot, Pull – Paso Robles, California
Zinfandel, Brazin, “Old Vine” – Lodi, California
Cabernet Sauvignon, Raymond “R Collection” – California
Cabernet Sauvignon, Black Stallion – Napa Valley, California

Rosé Wines

White Zinfandel, Berringer – California
Rosé, Belleruche, Chapoutier

Sparkling Wines

Cava, Poema NV Brut Reserva – Penedes, Spain
Wycliff, Brut, Sparkling Wine – California
Prosecco, La Marca – Italy

Captain’s List

Pinot Grigio, Kris – Friuli Venezia Giulia, Italy
Chardonnay, Darcie Kent, “Unoaked” – California
Chardonnay, Cakebread – Carneros, Napa Valley, California
Torrontes Reserve, Piattelli – Argentina
Red Blend, Motto, “Gung Ho” – California
Malbec, Piattelli – Mendoza, Argentina
Zinfandel, Edmeades – Mendicino County, California
Cabernet Sauvignon, Joel Gott – California


House Beer

Bud Light 
Stella Artois 
Yuengling Lager

Craft Beer

Magic Hat #9
Warped Wing Trotwood Lager

Warped Wing Ermal’s
Warped Wing Gamma Bomb IPA

Warped Wing 10 Ton Oatmeal Stout 

We are proud to feature Ohio Amish Chicken, sustainably farmed Scottish salmon, and to work with local vendors including Hydro-Growers, Hill Family Farms, Evans Bakery, Rhan’s Bakery, and Warped Wing Brewery.