BRUNCH
LUNCH
DINNER
DESSERTS
BAR MENU
LUNCH MENU FOR FRIDAY, MAY 17th, 2013
Warm Chevre Crostini
Roasted Hazelnuts & Local Strawberries
Renee's Greens & Honey Pepper Vinaigrette 11.
Roasted Wild Mushrooms & Baby Spinach Salad
Buttermilk Blue Cheese & Warm Pancetta Vinaigrette 12.
Caesar Salad
Romaine, Parmesan, Ciabatta Croutons
& Traditional Caesar Dressing sm 10. lg 13.
Poached Egg & Smoked Bacon
Butter Lettuce, Crispy Cornbread, Pickled Onions,
Chives & Buttermilk White Cheddar Dressing 14.
Renee's Greens
Sherry Vinaigrette, Radishes & Toasted Pepitas 10.
Bowl of Soup & Renee's Greens
Sherry Vinaigrette, Radishes & Toasted Pepitas 12.
House Made Italian Sausage & Black Kale Soup
Pecorino 8.
Seafood Stew
Today's Fish, Mussels, Clams, Prawns & Calamari 15.
Ken's Artisan Brown Bread
With Butter or Extra Virgin Olive Oil 3.
David's Potato Salad
5.
Sauteed Greens with Smoked Bacon
6.
Sauteed Asparagus with Garlic& Shallot
6.
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Pulled Chicken and Farro Salad
Shaved Fennel, Baby Mustard Greens, Roasted Cippolini,
Roasted Hazelnuts, Pecorino Romano & Olives 15.
Crispy Duck Confit
Spring Vegetables, Preserved Tangerine
& Port Wine Sauce 16.
Rabbit Pate
Toasted Brioche, Prune Jam, Two Mustards & Pickles 12.
Blackened Catfish PoBoy
Fresh Avocado, Cabbage & Pepita Slaw
Cilantro & Sriracha Aioli 15.
House Made Fettuccine & Prawns
Baby Arugula, Asparagus, Lemon Zest,
Pine Nuts& Peppered Chevre 15.
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Toasted Ham, Cave Aged Gruyere & Arugula Mustard Aioli & Fresh Apple on Sour Rye
Served with Couscous Salad* 12.
Grilled Chicken Breast on Focaccia
Artichoke, Olive & Peppadew Pepper Relish,
Feta & Fresh Spinach served with Couscous Salad 13.
Pulled Pork with Salsa Verde
Shredded Cabbage Slaw with Queso Fresco, Pepitas,
Cilantro & Pickled Onions
Served with Fries 12.
Reuben on Sour Rye
House Made Pickled Vegetables & Fries 13.
Heather's Veggie “Burger” with Lentils,
Hazelnuts & Wild Mushrooms
Buttermilk Blue Cheese, Onions & Truffle Aioli
& Renee's Greens 14.
VQ Burger with White Cheddar
Lettuce, Pickled Vegetables, Basil Aioli & Fries 12.
$1 is added to all to go orders