Lunch

STARTERS

LOCAL BUTTERNUT SQUASH SOUP

toasted pepitas, maple syrup (g) 10

SAUTÉED SHISHITO PEPPERS

garlic oil, sunflower seeds (v/g) 10

BLACK-EYED PEA HUMMUS

black bean pico de gallo, local olive oil, flat bread (v/g) 11

CRAB FRITTERS

charred corn, scallion, remoulade 13

CURED SALMON

lavosh, fennel pollen cream cheese, 12 minute egg, fried capers, pickled shallot (g) 16

SHELLS & CHEESE

aged cheddar, jalapeño, bacon 8

  • SALADS

SPINACH AND BABY KALE

grilled salmon roasted squash radish, candied quinoa, preserved lemon vinaigrette (v/g) 25

without protein 12

LOCAL MIXED GREENS

confit chicken leg, chermoula, blue cheese, bacon, cured egg yolk, buttermilk dressing (g) 19

without protein 12

  • MAINS

HOUSE CAVATELLI

wild mushrooms, red onion, roasted sunchoke, parmesan holandaise 22

LOCAL WAGYU BURGER

tomato, lettuce, mayo, pimento cheese, fries (g) 18

PUMPKIN QUICHE

local greens, spiced pumpkin seeds, goat cheese, preserved lemon vinaigrette 14

"CUBAN"

chili braised smoked pork shoulder, benton's country ham, pickles, swiss, whole grain mustard (g) 16

BLT

benton's bacon, fried green tomato, lettuce, mustard remoulade, sunny side duck egg, fries (g) 16

*Consuming under-cooked or raw food may increase your risk for foodborne illnesses.

20% gratuity on parties of 5 or more

  • (v) items may be prepared vegan upon request
  • (g) items may be prepared gluten free upon request

Current menu and prices may vary.