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Lunch Menu

To Begin

  • Chilled Heirloom Tomato & Carrot Soup 13

    thyme croutons | ‘zoe’ spanish EVOO | petite basil

  • Onion Soup Gratinee 15

    Sherry, Gruyere, Orange County Black Dirt Onions

  • Ahi Tuna Tartare Ponzu 20

    shallots | chives | garlic oil | crispy watermelon radish

  • Prosciutto & Fig Flatbread 22

    crumbled feta | arugula | balsamic | fig jam | grana padano

Salads

SANDWICHES

MAINS

  • Grilled Faro Island Salmon 29

    whole grain mustard | broccolini | brown rice

  • House Made Bucatini 26

    connecticut little neck clams | fresh herbs | charred lemon

Sides

  • Roasted Baby Carrots 12

    whipped goat cheese | pistachio | arugula pesto

  • Truffle Parmesan & Black Garlic Fries 12

    regular | 8

  • Charred Broccolini 12

    whipped goat cheese | pistachio | arugula pesto

  • Fried Crispy Brussels Sprouts 12

    balsamic | guanciale