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Lunch Menu

Small Plates

  • Abbey Green Salad (V) 15

    Shaved Vegetables, Local Blue, Sherry Vinaigrette

  • Kale Caesar Salad 15

    Ortiz Anchovy, Parmesan, Citrus Breadcrumbs

  • Brussel Salad 17

    Castelfranco, Apples, Pecan & Bacon Gremolata, Creamy Truffle Vinaigrette

  • Burrata 21

    Toasted Baguette, Allepo, Pecan Butter, Husk Cherry Preserve

  • Grilled Chicken Addition (GF) 9

    Lemon Herb Rub

  • Grilled Shrimp Addition 10

    Rosemary Butter

Large Plates

  • Roasted pork & Broccoli Rabe Sandwich 22

    Provolone,Rosemary Focaccia

  • Dry Aged Burger 24

    Smoked Mozzarella, Pickle, Onion Marmalade

  • Marinated Vegetable Panini (V) 19

    Goat Cheese, Grilled Vegetable, Pesto

  • Berber Spiced Rubbed Tuna Loin 34

    Cous Cous, Sundried Tomato Cream

  • Steamed PEI Mussels & Frites 22

    Chorizo, Pee Wee Potatoes, NY Pale Ale

  • Cavatelli (V) 24

    Whipped Ricotta, Basil, Pomodorini Sauce

  • Orecchiette 27

    Fennel Sausage, Broccoli Rabe Pesto

SIDES

  • Roasted Carrots (V) 10

    Wipped Ricotta, Hazelnut, Balsamic

  • Fingerling Potatoes (V) 10

    Herb Butter

  • Old Bay French Fries (V) 8

    Garlic Aioli

Dessert

  • Moscato Panna Cotta (GF) 13

    Apricot Chili Preserve

  • Olive Oil Cake (V) 13

    Pistachio Brittle, Strawberry Jam

  • Gelato Trio 10

Coffee & Tea

  • Whole Milk 3
  • Harney & Son's Tea 4
  • Coffee Regular or Decaf 4
  • Cappuccino or Latte 6
  • Espresso 5

(VG) Vegetarian  • (V) Vegan  • (GF) Gluten-Free

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.

If you have a food allergy or a special dietary requirements, please inform your server.

Thank You.

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