Lunch Menu

Mon-Fri 11:30 pm to 2:30 pm


START

Lettuce • Anchovy • Egg • Crouton......13

Deviled Eggs • Lettuce • Harissa Sauce……12

Duck Pâté • Pistachios • Smoked Bourbon • Pickles……16

Tuna • Capers • Sprouts • Lime……18

Friggitelli Peppers • Orange • Lemon……9

Curled Lettuce • Red Onion • Black Sesame • Champagne Ranch……13

Potato Soup • Snow Peas • Sour Cream……11

MAIN

Cavatelli Pasta • Mushroom Duxelles • Pine Nuts • Bacon Crumble……18

Meatballs • “Organic Poultry and Grassfed Beef” • Focaccia……16

Organic Sapphire Salmon • Kombu Dashi • Herb Gazpacho……17

Cod • Shallot • Cauliflower • Forbidden Rice • Lemon……16

Chicken Breaded • Fennel • Citrus • Parmigiano……18

Croque Monsieur • Emmental • Lettuce • Xérés Vinegar……15

“Chesapeake Smokehouse” Smoked Salmon • Pistou • Toast……16

Beef Burger 7oz • Cabot Clothbound Cheddar • “Jambon Cru”……16

Beef “Bavette” Dry Aged • Pomme Pont Neuf • Watercress • Pistou……(Sup $6)…… 23

SPECIAL

• $27 for Two Courses & a Glass of House Wine or Soft Drink • 

SIDES

Broccoli • Ricotta • Garlic……11

Thick Cut Fried Potatoes • Mornay Sauce•Parsley ……11

Pea Leaves • Garlic • Lemon……11

DELICATESSE

Charcuterie Platter To Share……3 for 23 …… 5 for 31 Duck Pâté……9

Jambon Cru • Cured Pork Leg……9

Poitrine de Pork Confit • Slow Cooked Pork Belly • Dates……9

Duck Prosciutto……9

Duck Pastrami……9

Pickles • House Made……5

Comté • FRA……8/1.5oz

Parmigiano Reggiano • ITA……7/1.5oz

Cabot Clothbound Cheddar • USA……9/1.5oz

Préféré des Montagnes • FRA……8/1.5oz

Roquefort • FRA……7/1.5oz

DESSERT

Chocolate Tart • Almond Tart Shell • Espresso Gelato……11

Crème Brûlée “Classique” • Muscovado Sugar……8

Pineapple • Rum Syrup • Almond Praline Gelato……10

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

 

Raphaël François