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Lunch Menu

Monday-Friday, 11:30 AM to 1:30 PM

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

  • BIRD SEED FALAFEL carrot harrissa 12
  • BEEF HEART TARTARE crispy grains, sprouts, smoked yolk, horseradish & seeded lavash 14
  • LITTLE GEM CEASAR lemon anchovy dressing & parmesan 12
  • LACINATO KALE persimmon, pomegranate, toasted walnut & ancho vinaigrette 13
  • CRISPY SQUID & PIG EARS citrus, mint & Calabrian chili 16

Charcuterie

  • TASTER  19
  • PLATTER 29

Mains

  • “HAM”BURGER grilled onions, gruyere cheese, grandma’s pickles & chips (add sizzled egg +2, add foie gras +20) 15
  • FRIED CHICKEN SANDWISH cabbage, pickled carrots, cilantro & yuzu kosho aioli 15
  • GRILLED CHEESE & ROASTED TOMATO SOUP sourdough, taleggio, blistered tomatoes & basil 14
  • PASTA OF THE DAY (add grilled chicken +5) 14
  • “IMPOSSIBLE BURGER” lettuce, dijon, gruyere cheese, caramelized onions & bread and butter pickles 19
  • COULOTTE STEAK fried shallots, broccoli di cicco & mama lils peppers 26
  • ZAMPINI spicy pork fennel sausage, apples, celery root & endive 19
  • LOCAL FISH gigante beans, escarole & pickled lemons 16
  • CHEF’S SALAD chopped vegetables, blue cheese & white russian dressing,(add grilled +5) 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
  • CHICHARRONES old bay seasoning 5

Daily Requirements

  • DUCK FAT CAULIFLOWER chili, garlic & mint 8
  • HOUSE POTATOES lemon, horseradish & smoked aioli 7