Fitz on 4th

house-made cashew beer cheese served with toasted soft pretzel sticks

flash fried and accompanied with sweet black vinegar reduction.

pan roasted crisp tossed with our own maple glaze, mixed spice and pistachio

blend of pea protein and chickpeas creates a vegan version of Nonna Sesito meatballs, served with our Rustic sauce and charred fococcia

mushrooms flash fried and topped with radiechio ribbons. basil aioli and harissa oil. Served on Sweet potato brioche roll

blend of black beans. potatoes. and corn. Served with sofrito and salsa verde,

with za'atar lemon remoulade on a bed corn relish

umami citrus sauce, topped with roasted peanuts pomagranate, and spring onion

Fitz on 4th favorite spinach and artichokes blended with spiced creamy cheese baked and served with tortilla chips

Tuscan kale & arugula tossed with house made dressing, topped with “parmesan” and focaccia croutons

seasonal greens Lossed with maple/dijon vinaigrette with pomegranate. cucumber, fresh herbs and pecans

beets nestled in a bed of marinated seasonal slaw finished with green goddess puree