Lunch
FOR THE TABLE
HALF DOZEN CHILLED KUMAMOTO OYSTERS | 27
champagne mignionette
CHICKEN LIVER MOUSSE | 18
madeira gelee, grilled country bread
WARM CHEESE PUFFS | 9
poppy seeds, sea salt
CHARCUTERIE BOARD | 29
seasonal accompaniments
ARTISAN CHEESE SELECTION | 28
seasonal accompaniments
CRISPY DELICATA SQUASH RINGS | 17
parmesan, everything bagel seasoning
CAST IRON GRIDDLED SWEET POTATOES | 15
miso, ginger, toasted sesame seeds
SALADS
add white anchovies | 3
CAESAR SALAD | 15
smoked bacon, little gem lettuce
add white anchovies | 3
WINTER RADISH SALAD | 17
heirloom apple, escarole, sage vinaigrette
LOCAL ARUGULA SALAD | 12
basil, mint, figs, parmesan, aged sherry vinaigrette
BURRATA SALAD | 26
shaved kabocha squash, honeynut squash, local pear, toasted pumpkin seeds
ADDITIONS
chicken 9 | salmon 15 | shrimp 14
SANDWICHES & ENTREES
FRIED CHICKEN SANDWICH | 21
guacamole, chicken thigh, pimiento aioli, pickles, lettuce
BLT | 25
house-smoked bacon, arugula, heirloom tomato, aioli
AVOCADO SANDWICH | 26
lemon ricotta, local tomatoes
TURKEY CLUB | 22
1000 island aioli, cheddar cheese, lettuce, tomato, sourdough
add egg or bacon | 4
ANGUS BURGER | 23
balsamic onions, cheddar cheese, steak sauce
add egg or bacon | 4
POACHED PINK SNAPPER | 35
pear, parsnip, cockles
SWEET CORN CAPPELLETTI | 29
chanterelles, stracchino cheese, chives
PINELAND FARMS SHORTRIB AND CHEEK | 42
slow cooked beef, celery root, portabello mushroom, bone marrow crumbs
SENIS'S PUPUSAS | 23
slow cooked pork, mozzarella, tomato,jalapeno, avocado salsa verde