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Ada Calendar of Events

Meetings, Events and Holidays at The Inn at ONU

Browse our Ada calendar of events to learn more about upcoming happenings onsite and near The Inn at ONU. From concerts and sporting events to holiday celebrations and beyond, our Ada events calendar will keep you informed! Check back often for the latest additions.

Thursday Dinner Club Specials

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From 06 Thu Apr 2017 April 6, 2017 Every Thursday ...

Thursday Dinner Club Specials

Starting at 5:00 PM - $12.95 per person including a non-alcoholic beverage

Don’t miss out on a delicious home-style meal!  Every Thursday night, The Inn offers our Thursday Dinner Club between 5:00 and 7:00 PM. Carry-out is also available, please call 419.772.2500

Prices do not include 20% Service Charge and current 7% Ohio State Sales Tax. Prices are subject to change without notice.

May 4
Carne Asada
Spice marinated steak grilled and served with a rich Mexican corn (corn mixture with cream cheese, jalapenos and bell peppers), seasoned rice, roll, small garden salad and petite sopapilla cheesecake bars.
Suggested Wine: Trumpeter Malbec, Argentina—dark red fruit, plum, currant and chocolate with mocha flavors that give shape to soft tannins 
May 11
Honey Garlic Salmon
Sockeye salmon filet seared and glazed with a spicy garlic and honey sauce served with steamed rice, chef's choice of a vegetable, roll, fruity salad and petite lemon meringue pie. 
Suggested Wine: Back Story Chardonnay, California—flavors of fresh apple, peach, pear and lemon with a creamy finish
May 18
Chicken with Basil Cream Sauce
Breaded and seared chicken breast with a creamy basil sauce served with chevre mashed potatoes, chef's choice of a vegetable, garlic bread, small Italian salad and a petite angel food cake. 
Suggested Wine: Danielle Ansee Sauvignon Blanc, France—ripe berries on the nose, ample and generous on the palate with fresh tart red berries 
May 25
Garlic Cheese Stuffed Pork Chop
Lightly breaded pork chop filled with a mixture of cheeses, garlic and bacon served with roasted red potatoes, chef's choice of a vegetable, small spinach salad, roll and a petite macaroon pie.
Suggested Wine: Back Story Cabernet, California—rich juicy flavors of cherry, black currant and raspberry with a touch of vanilla and toasted oak