LUNCH MENU


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small plates


soups


Carrots from the famous Chef’s Garden are the star of this salad! We pair them with watercress, goat cheese, dried cranberries, and pepitas, and dress it simply with red wine vinaigrette.

Salads


Who doesn’t love lobster mac & cheese? We make ours with smoked gouda, sweet peas, and roasted corn.

ENTRÉES



One of our guests’ favorite new additions to the downtown lunch scene is our Winter Greens & Artichoke Grilled Cheese. Toasted brioche is smothered in our homemade winter greens & artichoke dip and topped with roasted red pepper and cave-aged swiss. Need a little more meat in your life? We’ll be happy to add bacon to it for you. All sandwiches come with a choice of french fries, chips, a side salad, or a fruit salad. You can also substitute a cup of soup!

sandwiches


Jack Halfin, Chef de Cuisine

John Rudolph, Executive Chef

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Parties of 6 or more are subject to a 20% service charge.

Prices do not include state tax.