LUNCH MENU
Friday & Saturday 11:30 - 2
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