Lunch
To Start
SOUP & GRILLED SOURDOUGH - 10
coconut, carrot, ginger or soup du jour
add scallops - 10
MARKET SALAD - 14
local greens, seasonal veggies, maple dijon vinaigrette,
add scallops - 10
walnut, roasted olives, pickled shallots, grilled LF sourdough
BURRATA – 22
chili oil, roasted red pepper,
walnut, roasted olives, pickled shallots, grilled LF sourdough
ENDIVE SALAD – 16
orange, pink peppercorn, tarragon, manchego, fennel pollen, pangrattato, pistachio vinaigrette
BEEF TARTARE – 22
preserved black truffle, shallot, dijon, chives, comté, grilled LF sourdough
add salad - 4
LION’S MANE SCHNITZEL - 20
baba ghanoush, hazelnut romesco, pickled red onion, parsley, dill, za’atar
add salad - 4
add salad - 4
SEARED YELLOWFIN TUNA - 20
shiitake crust, miso aioli, crispy garlic, wonton, sesame, masago,
add salad - 4
To Follow
bacon, sausage, potato, salad, grilled sourdough
THE BREAKFAST -17
two eggs poached or scrambled,
bacon, sausage, potato, salad, grilled sourdough
choice of side
CONFIT DUCK GRILLED CHEESE– 20
smoked scamorza, white cheddar, sauerkraut, caramelized onion, grainy dijon, mustard jus,
choice of side
black garlic, hot honey
GNOCCHI– 26
broasted Oultons chicken, asiago,red pepper bisque, sourdough crumble,
black garlic, hot honey
choice of side
FISH CAKES N’ EGGS - 25
two poached eggs, remoulade, green tomato chow
choice of side
fried brussels, roasted red peppers, paillasson, zucchini, baba ghanoush, grilled sourdough *vegan option w
/
marinated tofu
HARVEST EGGS -19
two poached eggs, kale, jalapeño emulson,
fried brussels, roasted red peppers, paillasson, zucchini, baba ghanoush, grilled sourdough *vegan option w
/
marinated tofu
choice of side
GRILLED VEGGIE SANDWICH - 20
mushroom duxelles, red pepper, zucchini, arugula, white cheddar, smoked scamorza, mushroom jus,
choice of side
NOVA LOX & POMMES PAILLASSON -23
two poached eggs, whipped ricotta, crispy capers, red onion, dill, salad