Lunch Menu

Fall 2018

Appetizers

soup of the day 12

autumn salad 14
mixed greens, honey lemon, vinaigrette, apple, pomegranate, pumpkin seeds, goats cheese
add: chicken breast or salmon + $10

caesar salad 13
romaine hearts, crostini, shaved parmesan, double smoked bacon, creamy roasted garlic dressing
add: chicken breast or salmon+ $10

daily quiche 16
served with frites, soup or salad

crispy pork belly 15
mixed greens, lemongrass vinaigrette, raw apple, sesame oil, pickled thai chili,

pei mussels 18
spicy chipotle & tomato broth, green onions, red onion, garlic, cilantro
add: frites+ $4

Mains

grilled cuban 19
smoked ham, prosciutto, house-made pickles, citrus aioli, dijon, swiss cheese
choice of : frites, soup or salad

fried chicken sandwich 21
buttermilk brined chicken breast, chipotle lime aioli, mesclun greens, tomato, bacon, asiago cheese

wagyu beef burger 22
8 oz wagyu beef, pretzel bun, raw beet, double-smoked bacon, pickled carrot, mixed greens, tomato, black garlic aioli
add swiss cheese: $2.00
served with frites

roasted salmon 25
roasted salmon, saffron corn chowder, crème fraiche, beet chips

fish and chips 22
ling cod, beer-battered and fried, hand-cut chips, creamy roasted garlic slaw, tartar sauce,

yakisoba 20
soba noodles, soy, hoisin, garlic, ginger, carrot, bok choy, edamame, cabbage, onion, thai chili

steak and potatoes 26
flat iron steak Cooked Medium Rare, roasted fingerling potato, asparagus, peppercorn jus

We can accommodate dietary allergies & restrictions

Executive Chef JESSE PRIOR
Served Daily 7-Days a Week 11:30 am to 2:30 pm (Times may change based on the season)
Seasonal Menu Subject to Change. Prices exclude tax. Beverages and gratuities not included.