BRUNCH LUNCH DINNER DESSERTS BAR MENU

LUNCH MENU TUESDAY, FEBRUARY 7th, 2012

Warm Chevre Crostini, Roasted Hazelnuts, Local Apples & Pears


Winter Greens & Honey Pepper Vinaigrette 10.

Roasted Wild Mushrooms & Baby Spinach Salad


Buttermilk Blue Cheese & Pancetta Vinaigrette 10.

Caesar Salad


Romaine, Parmesan, Ciabatto Croutons
& Traditional Caesar Dressing sm 9. lg 12.

Poached Egg, Smoked Bacon & Butter Lettuce on Crispy Cornbread


Pickled Onions and a White Cheddar, Buttermilk & Chive Dressing 12.

Winter Greens


Sherry Vinaigrette & Fresh Cara Cara Orange 10.

Soup & Winter Greens Salad


Sherry Vinaigrette 12.

Potato & Bacon Soup


Savoy Cabbage & Leeks 8.

Seafood Stew


Today's Fish, Mussels, Clams, Prawns & Calamari 15.

Ken's Artisan Brown Bread with Butter or Olive Oil 3.

Collard Greens with Smoked Bacon

6.

Creamy Mascarpone Polenta

6.

Roasted Fingerling Potatoes with Aioli

6.

*****************************

House Made Fettuccine with Chorizo


Mussels, Clams, Leeks, Peppadew Peppers,
Preserved Lemon & Fried Parsley 16.

Fish Enchiladas


Basmati Rice, Pepitas, Pickled Onions,
Cilantro, Queso Fresco & Creme Fraiche 15.

House Made Rabbit Pate with Toasted Brioche


Prune Jam, Two Mustards & Pickled Pears 12.

Herb Crepes
with Wild Mushrooms, Gruyere & Chicken


Sauteed Swiss Chard & Beurre Blanc 15.

NY Strip Steak Skewer


Farro with Goat Cheese, Arugula, Fresh Apple,
Caramelized Shallots & Walnuts 16.

*****************************

Smoked Ham, Local Pear, Arugula & Cave Aged Gruyere on Toasted Sour Rye


Mustard Aioli & Pasta Salad 11.

Veggi “Burger” with Lentils, Hazelnuts & Wild Mushrooms


Buttermilk Blue Cheese, Grilled Onion & Truffle Aioli
Served with a Green Salad 14.

Reuben on Sour Rye


House Made Pickled Vegetables & Fries 11.

Grilled Chicken Breast on Focaccia


Artichoke, Olive & Peppadew Relish,
Feta & Fresh Spinach served with Pasta Salad 13.

VQ Burger with White Cheddar


Lettuce, Pickled Vegetables, Basil Aioli & Fries 12.

Barbequed Pulled Pork


Fries & Pickled Vegetables 11.

$1 is added to all to go orders