Lunch
STARTERS
TOMATO AND RED PEPPER SOUP
chèvre, basil, aged balsamic, croutons 8
WARM MARINATED OLIVES
orange peel, spices (g/v) 6
CHICKPEA HUMMUS
red pepper relish, fried chickpeas, crispy herbs (v/g) 11
CRAB FRITTERS
charred corn, scallion, fresno chili remoulade 13
REDFISH CEVICHE
green apple, tomatillo, avocado, lime 15
- SALADS
- add grilled chicken 6, add grilled gulf shrimp 8
CAESAR SALAD
croutons, white anchovy, parmesan, fried kale (g) 10
SPINACH SALAD
shaved apple, spiced walnut, bacon, goat cheese, mustard dressing (g) 10
CHIOGGIA BEET SALAD
shaved fennel, toasted almond, pickled strawberries, aleppo orange vinaigrette 12
- MAINS
VEGETABLE FRITTATA
blistered tomato, english peas, caramelized onion, spinach, gruyere 13
CHICKEN SALAD TARTINE
avocado, toasted cashews, tarragon dressing, grilled artisan bread 15
LINGUINE
gulf shrimp, english peas, smoked tomato, pecorino 19
GOODALL'S BURGER
bacon & onion marmalade, cheddar, goodall's fries (g) 16
BLT
slab bacon, garden tomato, duke's mayo, griddled sourdough, goodall's fries 14
SIDES
MAC & CHEESE
aged cheddar, jalapeño, bacon 8
PAN ROASTED CARROTS
pistachio, crushed herb sauce 7
GOODALL'S FRIES
6
SWEETS
CHOCOLATE MOUSSE
peanut butter cream, chocolate cake, candied peanuts 10
PINEAPPLE UPSIDE DOWN CAKE
fried vanilla cake, cherry cream, salty braised pineapple 8
CARAMEL APPLE CAKE
brown butter cake, carmelia cremeux, poached apple, cinnamon meringue 10
CARROT ORANGE PANNA COTTA
yogurt bavarois, carrot cream, coriander pickled oranges, almond tuile 9
*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.