Lunch
To Start
SOUP & GRILLED SOURDOUGH - 10
gazpacho or soup du jour
add scallops - 10
MARKET SALAD - 14
local greens, seasonal veggies, maple dijon vinaigrette,
add scallops - 10
BURRATA – 22
cherry tomato, white anchovy, basil oil, capers, white balsamic, 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
ROASTED CARROTS - 16
grainy mustard glaze, sumac labneh, dill, hakurei, feta
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 LF sourdough
THE BREAKFAST -18
two eggs poached or scrambled,
bacon, sausage, potato, salad, grilled LF sourdough
BRAISED PORK TACOS – 24
crispy onion, garlic scape salsa, cilantro crema, jalapeño, choice of side
GNOCCHI – 26
roasted Oulton’s chicken, asiago,red pepper bisque, sourdough crumble, balsamic hot honey
FISH CAKES N’ EGGS - 25
two poached eggs, remoulade, turmeric mustard pickle, choice of side
TURKISH EGGS -17
two poached eggs, garlic yoghurt, chili oil, fresh herbs, crispy garlic, zaatar, sesame, grilled LF sourdough
EGGPLANT PARMESAN - 22
asiago, burrata, tomato sauce, arugula, honey balsamic, grilled focaccia, choice of side
SMASH BURGER -24
cheddar, bacon jam, sweet pickles, crispy onions, arugula,roasted garlic aioli, choice of side