​​​​LUNCH MENU

SOUPS

Chicken Turkey Dumpling   8

chicken broth, dumpling, chicken, turkey, carrot, arugula, sea salt 

Fall Squash         7

crispy apples, fresh herb goat cheese, sumac, sweet
balsamic 


SALADS

(Add: Sliced Filet, Gulf Shrimp, Salmon or All Natural Chicken Breast)


Chopped Butter Lettuce         11
American blue cheese, bacon lardon, fresh corn, avocado
tomato, toasted walnut, verjus-honey vinaigrette

Roasted Beet        
 10.5

Avocado, pickled blueberries, almonds, lemon grass
vinaigrette 


Wedge     
12

Tomato, crispy chickpeas, cucumber, shaved parmesan, 

pork belly Vinaigrette

House Cured Wild Salmon Gravlax      
11.50

grain mustard, cream cheese, arugula, fried caper berries, rustic toast


SANDWICHES

(Served with House Slaw)


Slow Roasted Hand Cut Turkey           9
Breast bacon, iceberg lettuce, tomato, olive oil mayo 

Fresh Ground Burger        
10
yellow American cheese, house pickled cucumber ribbons, red
onion, olive oil mayo, grilled sesame seed bun 

"Reuben"          
10.5

house cured corned beef, house sauerkraut, Swiss
cheese, thousand island on grilled rye


Grilled Cheese        
7.5
American Cheddar, thin sliced tomato with sea salt, cracked pepper 

Veggie
Qunioa Burger     11

squash, parsnip and zucchini patty, cumin
yogurt, tomato, beet slaw

House Jarred Tuna Salad "open faced"       11

melted cheddar, smoked paprika, thick cut English muffin bread


BRAISES, ROASTS & BAKES

Baked Lobster Mac & Cheese          14.75

Baby arugula salad & rustic bread


Pan Seared Local Catch          15

served on bed of lentils and preserved lemon, with

baby arugula salad, flat bread


SIDES

Cauliflower Au Gratin     7
Sweet Potato with Goat Butter     
5
Green Beans with Bacon and Garlic     
5
Rustic and Flat Bread with Pink Sea Salt    
3
Onion Rings Soaked in Buttermilk      
6
Hand Cut Fries with Pink Sea Salt   
4
House Made Potato Chips    
3.25