L U N C H M E N U

All menu items subject to change according to seasonality and availability.

Antipasti & Small Plates

Almonds & Marinated olives (gf) (v)
8.

Endive bleu cheese salad with roasted beets, arugula, red wine vinaigrette, and candied walnuts
14.

Salt-roasted beets with arugula, toasted almonds, and red wine vinaigrette (gf) (v)
9.

Caesar Salad: romaine lettuce, anchoïade, lemon breadcrumbs, and Parmesan cheese
11.

Insalata Mista: mixed greens, watermelon radish, red onion, and red wine vinaigrette (gf) (v)
13.

Kale and wheat berries with Granny Smith apples, raisins, cashew vinaigrette, and cilantro (v)
12.

Tuna melt with olive oil poached California albacore tuna marinated with fresh herbs, lemon, pickled Jalapeños, and provolone cheese
6/12.

Pulled pork with rotisserie pork shoulder in spicy tomato sauce with mozzarella and shaved fennel
7/14.

Egg salad with onion, celery, capers, arugula, and aioli (served cold)
6/12.

Torta al Cioccolato e Nocciole
Chocolate hazelnut cake with chocolate rum glaze
9.

Strawberry Shortcake with candied ginger biscuit and whipped cream
10.

Vanilla panna cotta with balsamic caramel
8.