Lunch

  • Starters

  • Fried Brussels Sprouts

    • 10

    sweet chili aioli 

  • Crisp Point Judith Crisp Calamari

    • 10

    sweet chili & soy glaze, pineapple, edamame

  • Flatbread

    • 12

    roasted garlic, beef tenderloin, mozzarella cheese

  • Pan Flashed Shishito Peppers

    • 9

    soy caramel, chopped spiced almonds

  • Vegan Napa Cabbage Rolls

    • 9

    hoisin peanut butter dipping sauce, somen noodles, vegetable slaw, crushed salted peanuts

  • Stewed Maine Mussels

    • 15

    guanciale, tomatoes, bell pepper, garlic, white wine, butter, saffron, chips

  • Togarashi Spiced Crispy Chicken Wings

    • 11

    Roquefort bacon dressing

  • Cheese Board w/ accompaniments

    • 16

    chef’s tasting portions, roasted almonds, crackers, toasted crostini

  • Gluten Free Potato Gnocci

    • 12

    duck confit, pesto bianco, toasted pine nuts

  • This Afternoon's Seasonal Soup Inspiration

    • cup 3
    • bowl 5

    the whim of the chef

  • Atlantic Oysters on the half shell

    • each 2.95

    limoncello mignonette

  • Hand Clipped Organic Grown Baby Lettuce

    • 6

    apples, bourbon spiced walnuts, goat cheese, balsamic dressing

  • Burrata

    • 10

    artichoke eggplant coponata, Spanish oil, spinach pesto brushed toast, sea salt, cracked pepper

  • Roasted Beets

    • 10

    pistachio vinaigrette, golden raiisins, shaved goat cheese, pickled Bermuda onions

  • Winter Lunch 2020

  • Grilled Petite Filet

    • 22

     white sweet potato purée, grilled asparagus, blue cheese BBQ reduction

  • Marinated Grilled Chicken Paillard

    • 16

    arugula, cucumber, shaved fennel, colored tomatoes, red onion, ice wine vinegar, Spanish oil, parmesan

  • Buffalo Chicken Mac and Cheese

    • 16

    applewood smoked bacon, grated parmesan cheese 

  • Pan-Roasted Atlantic Salmon

    • 17

    olive oil poached Yukon gold potatoes, shaved fennel, EVOO, orange gastrique

  • Bucatini Amatriciana

    • 13

    guanciale, bell peppers, San Marzano tomatoes, Pecorino

  • Vegan Buddha Bowl

    • 12
    • add shrimp 12
    • add chicken 6
    • add tenderloin 12

    farro, spiced chick peas, harissa spiced cauliflower, roasted sweet potatoes, avocado, cilantro lime peanut dressing

  • Tenderloin Chop Salad

    • 15

    greens, tomatoes, cucumbers, apples, bell peppers, blue cheese, balsamic vinaigrette

  • Grilled Romaine Chicken Caesar Salad

    • 14

    parmesan, croutons, balsamic syrup, white anchovies, sunny side egg

  • Crisp Duck Confit Salad

    • 14

    luxardo cherry vinaigrette, seckle pear, blood orange, toasted almonds

  • Beet and Vodka Lox Avocado Toast

    • 14

    grilled thick cut 7-grain bread, crushed spiced avocado, watermelon radish, red onion, arugula

  • Low and Slow Crisp Brisket Tacos

    • 14

    peanut dressed slaw, mini flour tortillas, French fries

  • Asian Chicken Lettuce Cups

    • 13

    bibb lettuce, charred pineapple, hoisin peanut glaze, carrots, green onion, somen noodle salad

  • Shortrib Pimento Cheese Grilled Cheese Sandwich with Soup or Salad

    • 14

    soup of the day or dressed greens salad

  • Herb Roasted Porchetta Cuban Sandwich

    • 14

    maple horseradish mustard, Swiss cheese, sliced pickles, chips

  • Latt-A-Burger

    • 13

    cheddar, bacon, tomato, sweet dijon aioli, lettuce, brioche roll, French fries

  • Crisp Chicken Sandwich

    • 13

    sriracha soy aioli, napa cabbage kimchee slaw, brioche, spiced sesame fries

  • Griddled Artichoke Eggplant Coponata Sandwich

    • 13

    spinach pine nut pesto, spicy pepper chutney, whipped burrata, kale chips

  • Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

    Please inform your server if anyone in your party has a food allergy before placing your order