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Cockscomb

Lunch Menu

Oysters & Shellfish

  • OYSTERS & CLAMS MP
  • see chalkboard selections, order by 1/2 dozen

“The Cured & The Raw”

  • TOMBO CRUDO Mexico city style agua chile, corn nuts, cilantro & tortillas 15
  • CURED SALMON TARTINE avocado, salmon row, radish & red onion 14

Starters & Salads

  • BEEF HEART TARTARE grilled bread & greens 14
  • FRENCH ONION SOUP croutons & gruyere 10
  • BACCALA FRITTERS romesco & parsley 12
  • KOHLRABI CEASAR lemon anchovy dressing & parmesan 12
  • KALE & BUTTERNUT SQUASH toasted bird seed & creamy garlic dressing 14
  • FREGOLA & AVOCADO pesto, sprouts & herbs 11

Charcuterie

  • PLATTER  25
  • BOARD 45

Mains

  • “HAM”BURGER grilled onions, gruyere cheese, Dijon (add sizzled egg +2, add foie gras +20) 15
  • FRIED CHICKEN SANDWISH cabbage, pickled carrots, cilantro & yuzu kosho aioli 15
  • MONTE CRISTO smoked pork belly, gruyere, whole grain mustard & honey 14
  • ITALIAN DIP meatball, provolone, basil & marinara 16
  • “IMPOSSIBLE BURGER” lettuce, dijon, gruyere cheese, caramelized onions & bread and butter pickles 19
  • COULOTTE STEAK charred onions, king trumpets, & beef jus 26
  • SPICY PORK & FENNEL SAUSAGE celery root, remoulade, brown bread & fried oysters 19
  • MUSSELS & CHIPS white wine, shallots & aioli 17
  • CHOPPED VEGETABLES white russian dressing,(add grilled +5, add montreal style pastrami +8) 14
  • ROASTED LITTLE GEM NICOISE confit tuna fillet, potato, egg, olives & pickled onions 17

Snacks

  • GNOCCHI sage & brown butter 8
  • PIG’S EARS w/herbs & lime 5
  • OLIVES warm & marinated 4

Daily Requirements

  • DUCK FAT CAULIFLOWER chili, garlic & mint 7
  • HOUSE POTATOES lemon, horseradish & smoked aioli 6