Lunch Menu

Tuesday, August 3rd, 2010

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Seasonally Inspired Food


Daily Soups


Salads and Small Plates


Pork Terrine, seasonal garnishes and toasts

Local Lettuces, broccoli, sunflower seeds and Provolone

Chilled Fish Salad, roasted green tomatoes, cucumbers and quinoa

Tomatoes, gazpacho vinaigrette and white beans

Seasonal greens, vinaigrette   6.



Chicken liver and almond pâté, bacon and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Braised Portobello, sun dried tomato olive tapenade, young provolone

Turkey, Asian BBQ and coleslaw

Deviled Egg Salad, white anchovies and cucumbers

“PLT”, prosciutto, tomato, aioli and lettuce

Grilled cheese   6.



Orecchiette, veal ragout, gremolata sourdough crumbs

Mustard spaetzle, olives, zucchini and saffron broth

Semolina gnocchi, shiitakes, chevre and braised greens

Penne, roasted tomatoes, Parmesan and EVOO   8.

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