top of page
Brick%20Horiz_edited.jpg

LUNCH MENU
Friday & Saturday 11:30 - 2

fern.PNG

SMALL BITES

CURRIED BUTTERNUT BISQUE  Ø | 5/10 

cranberry chutney, spiced pepitas

CONFIT CHICKEN WINGS Ø | 16

orange marmalade teriyaki-sesame seeds, cilantro, peanuts, coconut milk ranch

- 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

pickled celery and califlower, bacon onion jam, apples, blue cheese dressing

STONE FRUIT Ø  | 12

fig jam, pistachio, sesame goat cheese, honey mint vinaigrette 

ON BREAD

served with house potato chips | sub salad or fries 3

GF available upon request 3

ON BRIOCHE

chicken - honey, goat cheese, arugula, fig jam | 16

short rib - caramelized onions, provolone, horseradish aioli, side jus | 16

burger - american or cheddar, LTO | 15

               burger served with fries, no chips | impossible burger 3

ON ENGLISH MUFFIN

cured salmon - bacon jam, LT, veg cream cheese | 15

fried shrimp - LT, chipotle honey, coconut ranch | 16

ON SOURDOUGH

muffaletta panini - cured meats, provolone, calabrian chili tapenade, mayo, pistachio, arugula | 16

pastrami pork belly - homemade kraut, swiss, calabrian russian, dijon | 15

bottom of page