LUNCH

Salads

MARKET GREENS - 12

walnuts, pickled shallots, calabrian chile

KALE CAESAR - 12

parmesan, bread crumbs 12

GRAIN BOWL - 10

quinoa, lentil sprouts, corn, jalapeno vinaigrette

*Add Chicken Breast - 5

VEAL BREAST - 13

fontina, pickle relish, dijon

GRILLED VEGETABLES - 12

goat cheese, balsamic vinegar

BBQ BLT - 13

house bacon, Alabama white BBQ, heirloom tomatoes

PORK SAUSAGE BURGER - 15

piperade, brussels sprouts slaw

TEMPURA FRIED CHICKEN - 14

buttermilk ranch mayo, house pickles

*All served with patatas bravas

ASPARAGUS CARBONARA - 15

tarragon, egg yolk, brown butter and hazelnut pesto

RIGATONI - 15

duck ragout, black olives, tomatoes

PAPPARDELLE CACIO e PEPE - 15

roasted corn, szechuan pepper

CRISPY BRUSSELS SPROUTS - 9

chile, honey, pecorino

CAULIFLOWER- 9

brown butter, capers, currants, hazelnuts, black lime

Chef/Owner: Akhtar Nawab

Chef de Cuisine: Doug Hesselgesser

Executive Sous Chef: Thyme Randle