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LUNCH MENU


a sandwich sitting on top of a plate of food

photo-Johnna Todesco

Lunch
Wednesday to Friday
11:30am to 3pm

LUNCH


roman style pizza 

tomato, mozzarella, parm (vegan available) 8         fennel sausage, spring onion & burrata 13 

pepperoni & provolone 10          mushroom, goat cheese, fonduta 12

add salad with pecorino cheese & balsamic vinaigrette +4  

salads
 add to any salad:   faroe island salmon 9   grilled chicken 4   grilled shrimp 6

chopped salad romaine, chickpeas, salami, provolone, pepperoncini,
tomato, grana padano, red wine vinaigrette 13

           tuscan kale caesar grana-padano, olive oil croutons 11

milliken farms beet & avocado local lettuce, cherry tomatoes
  radishes, sesame & sunflower seeds, miso-sesame dressing 12

snacks & small plates

  soup of the day cup 5   bowl 8

      short rib barbacoa taquitos guacamole, salsa, cotija cheese 12

 tandoori chicken wings mint relish, tamarind chutney 15

avocado toast roxana’s sourdough toast, radish, lemon, cherry tomato 12

turkey meatballs nonna sauce, pecorino & basil, focaccia with garlic butter 16

rice flour crusted onion rings with paprika aioli & ketchup 8

french fries with ketchup 7    sweet potato fries with ketchup 7

sandwiches & bowls
 sandwiches served with salad, slaw, soup or fries substitute onion rings +2   gluten-free bun +2 


fried chicken gluten-free crusted chicken breast, bread & butter pickles, slaw, sriracha mayo 15 

open faced tuna melt, sourdough toast, tomato, pickles, cheddar 15
 
 egg sandwichpotato bun, cheese, arugula, tomato, basil aioli 13 add bacon+2, sub croissant +1

‘beyond meat’ patty melt, rye, russian dressing, vegan gouda, grilled onions 16

creekstone farm’s beef burger burger sauce, shredded lettuce, tomato, red grilled onion
 dill pickle chips, cheddar or gruyere 17    add bacon +2

spiked turkey burger mixed with green olives, jalapeño, red peppers & onion
 paprika aioli, shredded lettuce, tomato, cheddar or gruyere 16

italiano toasted baguette , prosciutto, zoe’s salami, provolone
lettuce, tomato, pepperoncini, red wine vinaigrette 16

faroe islands salmon
black rice, bok choy, avocado, pickled ginger, togarashi, citrus soy 20 

hodo soy beanery tofu
black rice, bok choy, avocado, pickled ginger, togarashi, citrus soy 15 

ginger chicken bone broth rice noodles
roasted chicken, vegetables, scallions, thai basil, cilantro 12

 from the bakery
 cookies 2 each     banana walnut or chocolate pound cake 4 each     

drinks
 ice tea 2.85   lemonade 4   flat water 2   sparkling water 2.5  

The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness. An optional 3% kitchen appreciation charge enables us to continue to pay competitive living wages to our back of house staff. Please let your server know if you would like it removed.

a bowl of fruit on a rock