Lunch Menu

Our menus change with the seasons. Executive Chef Leigh Hesling sources seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.

SMALL PLATES

Calamari Fritti with tomato coulis 9.95

Mediterranean Street Fries, za’atar fries with Moroccan spiced beef, avocado, preserved lemon labneh, harissa and cilantro 13.95

Sherry Braised Short Rib Sliders with sticky cider onions and potted sherry cheese on brioche buns, served with truffled fries 13.95

♦Garlic Crusted Ahi Tuna* with Persian love rice, brown butter tzatziki and cilantro pesto 13.95

♦Mediterranean Tapas, hummus, Serrano ham, chorizo-tomato ragoût, Moroccan spiced vegetable cigar, pancetta wrapped dates, potted sherry cheese and grilled pita 16.95

Truffled Fries with Parmesan-lime aïoli 7.95

♦Dip Duo, traditional hummus with smoked paprika and extra virgin olive oil and potted sherry cheese, served with crispy lavosh 12.95

Blue Crab and Spinach Dip with crispy lavosh 12.95

SOUP AND SALADS

♦Grilled Salmon and Warm Farro* with roasted sweet potato, cauliflower, garden rocket, pomegranate, pine nuts and feta, tossed with garlic-oregano vinaigrette 15.95

♦Chopped Grilled Chicken Salad with green beans, harissa roasted carrots, garden rocket, crumbled goat cheese, toasted sesame seeds and lemon tahini dressing 12.95

♦Lemon-Garlic Grilled Shrimp and White Bean Salad with piquillo peppers and crumbled feta tossed with baby kale and rosemary-red wine vinaigrette 13.95

Peasant Chicken Salad, sun-dried tomatoes, artichokes, kalamata olives, capers and herb croutons tossed with greens and sun-dried tomato dressing 12.95

Grilled Tuna Salad* with roasted red peppers, avocado and kalamata olives tossed with mixed greens and toasted cumin vinaigrette 13.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price

SANDWICHES AND FLATBREADS

Roasted Chicken Salad Croissant with hand-cut fries 11.95

Crispy Chicken and Bacon Sandwich on focaccia with shaved Parmesan, baby arugula and roasted tomato-cipollini onion aïoli, with hand-cut fries 12.95

♦Chorizo Burger* with avocado relish, caramelized onion and a sunny-side up egg, with hand-cut fries 12.95

Darn Good Burger* with herb mayonnaise and hand-cut fries, just ask for cheese 10.95

♦Housemade Chorizo Flatbread with piquillo peppers, caramelized onions, mozzarella, shaved Manchego and fresh cilantro 13.95

Roasted Butternut Squash Flatbread with muhammara, preserved lemon labneh, cilantro pesto and pomegranate molasses 13.95

ENTRÉES

Parmesan Crusted Chicken layered with herbed goat cheese, served with fried capers, lemon garlic sauce, mashed potatoes and seasonal vegetable 14.95

♦Moroccan Spiced Vegetable Cigars with wilted greens, Persian love rice, brown butter tzatziki and cilantro pesto 12.95

Wood-Fire Grilled Salmon* with vintage sherry-honey glaze and garlic-thyme butter, over polenta and seasonal vegetable 15.95

Today’s Chef’s Selection (Please ask your server) Market Price

♦Prince Edward Island Mussels steamed in sherry with house-cured pancetta, marinara, fresh cilantro, crostini and crispy citrus balsamic broccoli 13.95

Baked Pecan Crusted Trout with lemon beurre blanc, polenta and seasonal vegetable 14.95

♦Giacomo’s Italian Sausage, Kale and Parmesan Tart with arugula salad 11.95

Seared Beef Tenderloin Tips* with Marsala mushroom cream, mashed potatoes and seasonal vegetable 15.95

♦ Chef’s Features January 17-March 6

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.