Lunch Menu

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


START

Burrata Salad • Kale • Red Cabbage • Orange • Miso...... 14

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

Avocado Toast • Pickled Shishito Pepper • Goat Cheese...... 12

Deviled Eggs • Lettuce • Harissa Sauce...... 12

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

Almaco Jack • Lime • Coconut • Jalapeño......16

Friggitelli Peppers • Orange • Lemon……9

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

Squid Ink Lobster Toast • Gooseberries • Garlic……18

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

Corn-Fed Chicken • Pomegranate • Brown Cauliflower......19

Focaccia • Garlic • Burrata • Prosciutto...... 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

SIDES

Broccoli • Ricotta • Garlic……11

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

DESSERT

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

Crème Brûlée “Classique” • Muscovado Sugar……8

Poached Pear • Red Wine • Vanilla Gelato...... 11

SPECIAL

• $27 for Two Courses • a Glass of House Wine or Soft Drink • Add $2 for Rosé • 

DELICATESSE

Charcuterie Platter To Share……3 for 21 …… 5 for 28

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

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

 

Raphaël François