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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

Charcuterie

  • pickled vegetables, mustard & grilled bread
  • TASTER  19
  • PLATTER 29

Starters

  • MUSHROOM TEMPURA porcini aioli, coffee salt & seaweed powder 13
  • TOMBO CRUDO thai chili, rice cracker & vietnamese herbs 15
  • BEEF HEART TARTARE smoked yolk, horseradish, petite herbs & rye toast 15
  • CHICHARRONES cheddar & ranch seasoning 5
  • CRISPY SQUID & PIG EARS citrus, mint & Calabrian chili 16

Mains

  • LITTLE GEM lemon anchovy dressing & parmesan (add grilled chicken +5) 14
  • LACINATO KALE avocado, bird seed cotija cheese & poblano buttermilk dressing (add grilled chicken +5) 14
  • ROASTED LITTLE GEM NICOISE confit tuna fillet, potato, egg, olives & pickled onions 17
  • “HAM”BURGER grilled onions, gruyere cheese, grandma’s pickles & chips (add sizzled egg +2, add on bacon +3) 15
  • FRIED CHICKEN SANDWICH cabbage, pickled carrots, cilantro & yuzu kosho aioli 15
  • GRILLED CHEESE taleggio, duck egg & honey 13
  • PASTA OF THE DAY (add grilled chicken +5) 14
  • RIGATONI rustic pork ragu & parmigiano Reggiano(add grilled chicken +5, add sizzled egg +2) 15
  • “IMPOSSIBLE BURGER” lettuce, dijon, gruyere cheese, caramelized onions & bread and butter pickles 19
  • COULOTTE STEAK spinach, creme fraiche & sauce au poivre 26
  • CRUSTED FISH potato, artichokes, coriander, olives & dill 19
  • FRENCH ONION SOUP croutons & gruyere 14

Snacks

  • GNOCCHI sage & brown butter 8
  • SALT & PEPPER BRUSSELS SPROUTS fermented chili & bonito flakes 8

Daily Requirements

  • DUCK FAT CAULIFLOWER chili, garlic & mint 8
  • HOUSE POTATOES pickled peppers & aioli 8