Lunch - Soups, salads, sides
chicken confit, Moroccan spiced ranch, almonds, preserved lemon
Vegetarian, Gluten Free
Allergies: dairy, nuts
- The chopped salad will feature a base of chicken confit made with chicken thighs, duck fat and Moroccan spice. It is then seared and then used as the base for the salad. The chicken is topped with chopped greens, including romaine gems, butter lettuce, and other seasonal greens that are tossed with Moroccan spiced ranch.
- There will be other spring vegetables included that will depend on availability. The salad is topped with almonds and preserved lemon as well.
Important notes: We can easily omit nuts for nut free guests.
Pairing suggestions: Gruner Veltliner, Ermita De San Felices Rioja, Nicholas Sauv Blanc
hickory smoked chicken wings, dry rub spice, bbq spices, smoked tomato aioli served with pickles
Served with choice of spicy ketchup, harissa, fondue, or smoked tomato aioli.
- Fontina fondue, Swiss, breadcrumbs
- $10 add Lobster Modification!
Allergens: Dairy, gluten
ricotta, sherry vinegar, savory pie dough
Allergies: Gluten, Dairy
- The crudité will feature a rotating selection of spring vegetables including raw, cooked and pickled veggies, including baby carrots, radishes and peas.
- The veggies will rest on some herbed ricotta and be encircled by a savory pie dough ring.
- The dish will also feature a sherry vinaigrette.
Important Notes: The dish will look a bit like a flowerpot! Please note that if guests are dairy free or gluten free, this dish will not be available. For GF or dairy free guests suggest the greens salad.
Pairing Suggestions: Gruner Veltliner, Verus Pinot Gris, L’Agnostic Chardonnay
Lunch - Lunch Plates
assortment of smoked meat, fish, & other savory bits
Allergens: may contain fish, nuts, and gluten
horseradish crème fraiche, brussels sprouts
Smoked beef brisket with house Cajun mix, horseradish crème fraiche and brussels sprouts, Now with BBQ sauce and a fried onion ring
Allergens: Dariy Wine:
Served as rib rack. Since they are smaller, they look like pork spare ribs. They are brined, slow cooked and then smoked.
Served as half rack on HH or Lunch Prix Fixe
Sauces: hazelnut mayo, black garlic dressing, salsa verde, truffle bordelaise, smoked tomato aioli, Moroccan ranch, truffle honey
Lunch - Sandwiches
fried egg, harissa aioli.
Hanger steak with harissa, lemon aioli, tomato, lettuce, caramelized onions, and over medium egg. Served on focaccia.
rye, pickled cabbage, swiss, 1000 island dressing
House pastrami brined 7-10 days and smoked 14 hours with hickory, served on house rye with remoulade, swiss cheese, and pickled cabbage.
Allergens: dairy, gluten
onion confit, delice, truffle bordelaise (g) *add a slab of foie gras $15
Brisket, sirloin, and chuck patty cooked to medium, topped with caramelized onions, Delice, lettuce, and lemon aioli; all on an onion bun. (When foie gras is added, Delice is not.)
**Petite version available during happy hour.
Allergens: gluten, dairy
porcini, taleggio, greens, aioli (v)
Multigrain patty (steel cut oats, quick oats, barley, dried porcini, onions, garlic), topped with mushroom mix, collard greens, taleggio, and aioli on an onion bun. Served on platter with greens and roasted vegetables.
During Happy hour, it is served as a claypool (no bun) with greens, or with fries.
Allergens: dairy, gluten (cannot be gf)
Pork Cutlet, braised bacon, cheddar fondue, fully dressed
- braised bacon
- Fully dressed with aioli, pickles, tomato, lettuce
Brisket, red chile, creme fraiche, pickled onion
Resting on a bit of red chile sauce, we invert the traditional "smothered" torta ahogada!
1/3 or 1/2 lb sizes availble during lunch
House made brisket- of course!
Braised pork belly with green chiles!
availble in either a 1/3 or 1/2 lb portion during lunch
Works bun, dried tomato, pickled jalapeno, aioli, shredded lettuce
different from the traditional reuben!