ow e n s o r d i n a ry

weekend brunch

STARTERS

SALADS

bavarian PRETZEL whipped mustard butter ........................................................... 7

owens tavern salad

bacon, tomato, scallion, blue cheese,
ranch dressing 6 / 11

STEAMED maine MUSSELS white wine, shallot and garlic .............................. 14

RED APRON half smoke turnip kraut, mustard ............................................... 9.5
RED APRON CHARCUTERIE pickles, warm bread ......................... 3 for 15 / 5 for 19
TOMATO BREAD SOUP basil and parmesan .......................................................... 8
cornmeal crusted oysters celery root remoulade, chili aioli ...................... 12
CALAMARI peppers, parsley, marinara ................................................................... 13.5
CRISPY SHRIMP SLIDERS spicy mayo, cabbage, pickled jalapeo ........................ 12
OWENS CURED GRAVLAX lemon crme fraiche, pumpernickel ............................. 13
MACARONI & cheese emmental, provolone, pecorino ............................................ 11
classic fondue emmental, white wine, kirschwasser, accompaniments ................. 15
cheddar & salsa roja fondue housemade chips ....................................... 14
beer & cheddar fondue jailbreaks the infinite, accompaniments ................ 14.5

brunch
Three eggs any style with bacon or sausage and home fries .......................... 11
Nutella stuffed French Toast brioche, caramelized banana, whipped cream ... 12
KALE & Provolone omelet home fries ........................................................... 12
smoked country Ham & emental omelet home fries ........................ 13.5
house corned beef Hash onion & peppers, two eggs over easy ....................... 13.5
Eggs benedict smoked country ham, home fries ..................................................... 13
Chicken fried steak & eggs fluffy biscuit, sausage gravy ............................ 15
Fried chicken & bacon cheddar waffle chile spiced maple syrup ........ 15
bucatini & mushroom Bolognese parmesan ............................................. 19
Fish and Chips tartar sauce ................................................................................. 19.5

SIDES
red apron
bacon
4

turkey
sausage
4

red apron
sausage
4

OWENS
O R D I N A RY

chocolate
doughnuts
4

home
fries
4

biscuit &
sausage gravy
4

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ARUGULA & fennel

celery, apple, pumpkin seeds,
champagne vinaigrette 7 / 12.5
FALL HARVEST SALAD
kale, delicata squash, pomegranate, goat cheese,
forbidden rice, molasses-dijon vinaigrette 7 / 13.5
CHOPPED SALAD
grapes, golden beets, carrots, candied pecans,
feta, bacon, mustard vinaigrette 8 / 14.5
little gem
radish, anchovy powder, crushed crouton
smoked egg vinaigrette 8 / 14

steak 8
jumbo shrimp 9
red apron bacon 4
chicken 6

FLATBREADS
roasted eggplant
garlic, tomato, smoked mozzarella 14
crispy mushroom
kale, cheese fondue 16
SOPPRESSATA
marinara, three cheeses 15.5

BURGERS
local ANGUS DOUBLE STACK
american cheese, pickles, lettuce, onion,
special sauce 13.5
8OZ local ANGUS
cabot cheddar, sweet onion, lettuce, pickles,
tomato, special sauce 15
RED APRON COUNTRY SAUSAGE
provolone, broccoli rabe, onions,
peppers, mayo 14.5
TURKEY
havarti, lettuce, pickles, tomato, onion,
chipotle mayo 14.5
OWENS VEGAN
onion, pickle, tomato, sprouts,
vegan special sauce 14

EXeCUTIVE CHEF ANTHONY PISCIONERI

GENERAL MANAGER SEAN GRIFFIN

These items are served using raw or under cooked ingredients. Consumption of raw or under cooked meats, seafood, shellfish, or eggs may increase risk
of food borne illness. Before placing your order, please inform your server if anyone in your party has a food allergy.