Lunch

join us for lunch monday - friday, 11:30 am - 3:00 pm

Raw Bar

oysters | 20 / 38

daily selection, preserved lemon mignonette, hot sauce from the larder

shrimp cocktail | 10 / 19

piri piri cocktail sauce, lemon

ora king salmon crudo | 22

mustard greens, beet, red onion

yellowfin tuna crudo | 19

pickled shallots, Thai basil, chili oil

pickles | 8

from the larder

olives | 8
marinated with thyme, rosemary, citrus

buttermilk chive dip | 14

smoked trout roe, chips

griddled boucheron cheese | 17

stone fruit preserves, pickled shallot, crostini

grilled caesar | 18

anchovy, sourdough, parmesan custard

kale and apple | 17

hazelnut, bacon, Cabot Clothbound

farro | 17

carrot, swiss chard, feta, golden raisin, pistachio

cobb | 19

pork belly, egg, blue cheese, tomato, avocado

+salad additions: chicken (+8), salmon (+12), steak (+16)

tomato soup | 14

pecorino romano, herb oil

sandwiches served with fries or salad

egg sandwich | 16

fried egg, chouriço,pepper relish, white cheddar, hash brown*

avocado toast | 17

ricotta salata, radish, herb salad

cheeseburger | 24

dry-aged beef, onion, Cabot cheddar, potato bun

whitefish melt | 21

cheddar, tomato, watercress, pickled red onion, sourdough

petite steak frites | 35

8oz bavette, herb salt fries, chimichurri

a collaboration project with our Chef Hart and his family’s Southern recipes

classic fried chicken sandwich | 16

pickles, BirdBaby sauce

ice box sandwich | 16

chilled fried chicken, lettuce, tomato, red onion, mayo