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LUNCH

SNACKS

P. H . R O L L S 8 AV O C A D O S M A S H 1 4 CRUDITE 12
cultured butter pappadam chips, spinach goddess,
serrano peppers cashew hummus

FOUR OYSTERS 15
DRUNKEN EGGS 8 CHILLED SHRIMP 24
martini mignonette chili oil, sesame cocktail sauce, ginger aioli

APPETIZERS
C U C U M B E R V I C H Y S S O I S E horseradish, crème fraîche, spring onions ...10

B U T T E R L E T T U C E nectarines, ricotta salata...15

F O U R R A D I S H E S smoked trout gribiche, capers ...16

S M O K E D S A L M O N poached egg, frisée, red onion ...15

IMPORTED MOZZARELLA heirloom tomatoes, basil, kalamata olives ...16


W A G Y U S T E A K TA R TA R E calabrian chiles, sourdough toast ...18

C H I C K E N L I V E R T O A S T port wine jelly, herb salad ...16

PA S TA
T R U F F L E P O L E N TA broccoli, cheddar, sunchokes ...22

S P I C Y P O R K R I G AT O N I fresh ricotta, basil ...17/25

S Q U I D I N K S PA G H E T T I jonah crab, fennel breadcrumbs ...26/32

S H R I M P S C A M P I snap peas, chanterelle mushrooms, buttered noodles ...26

V E G E TA R I A N E X P R E S S L U N C H 25
(choose three)

CUCUMBER VICHYSSOISE MARKET MELON SALAD


horseradish, crème fraîche jalapeño, arugula

AV O C A D O T O A S T W H O L E W H E AT O R E C C H I E T T E
feta, fresno chilies, sprouts blistered tomatoes, corn
N E A P O L I TA N S U N D A E
whipped cream, nuts, and a cherry

ENTREES
G R E E K S A L A D heirloom tomato, cucumber, feta ...17 add chicken, hanger or shrimp ...6
N I Ç O I S E P L AT T E R asparagus, haricot vert, confit tuna....22

C H I N E S E C H I C K E N S A L A D cabbage, water chestnut, ginger-sesame ...18

S LT softshell crab, lettuce, tomato, garlic aioli, french fries or salad ...22

L O B S T E R R O L L buttered bun, potato crispies, french fries or salad...26

B L A C K B A S S A Q U A PA Z Z A tomato preserves, fennel, olives ...26

P I E D M O N T E S E B U R G E R comte, 22-step tomato, duck fat tots ...26

F R I E D C H I C K E N S A N D W I C H dill pickle mayonnaise, hawaiian bun ...25

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness

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