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LUNCH MENU
Friday & Saturday 11:30 - 2

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SMALL BITES

MUSHROOM DUMPLING SOUP | 5/10 

miso vegetable broth, garlic chili oil, scallions

CONFIT CHICKEN WINGS Ø | 16

korean bbq, cucumber scallion salad

- or - buffalo with blue cheese dressing available upon request

CHEF'S DEVILED EGGS | 16

ask for today's selection

BUTTERMILK FRIED CALAMARI Ø| 15

smoked tomato aioli, seared lime

ON GREENS  

add: chicken 7 | shrimp 6 | salmon 7/14 | tempeh 5 

CAESAR | 12

pecorino romano, lemon rosemary croutons, house caesar dressing

NOT A WEDGE Ø  | 12

bacon onion jam, tomato, avocado, blue cheese

STRAWBERRY AND CREAM Ø  | 12

salted almonds, chia seeds, whipped goat cheese, orange champagne vinaigrette 

ON BREAD

ON BRIOCHE

chicken - cheddar, rosemary mayo, arugula, balsamic onions | 16

fried shrimp - avocado, bacon jam, lettuce, tomato, remoulade | 16

burger - american or cheddar, LTO | 16

               burger served with fries, no chips | impossible burger 3

ON PITA

moroccan chicken salad - almonds, greek yogurt, dried cherries | 16

pork belly - garlic hummus, tzatziki, tomato cilantro salad | 16

ON LETTUCE WRAPS Ø 

korean salmon - pickled veg, cukes, scallions, dukkah | 16

grilled halloumi - avocado, radish carrot salad, wasabi honey | 15

sandwiches served with house chips and pickles

substitute for salad or fries | 3

Gluten free bread available upon request |3

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