Cunard Tavern
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Modern American Tavern with Harbor Views
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Menu
ramen aioli | banh mi pickles | chopped pistachios Griddled slab of mortadella in a gwa pao steam bun (clam shell style steam bun.) The sauce is a mayo made from soy sauce and chicken bouillon. We add pickled carrots and daikon radish and then garnish the bun with chopped pistachios. Allergies: pork, dairy, nuts, soy
thai herbs | rice cracker | nuoc cham Deep fried brussels sprouts dressed with a spicy thai dressing made from lime and fish sauce and maple syrup. The garnishes are crushed rice crackers and herbs. If we refer to Thai herbs then you will always see Thai basil, dill, mint, and cilantro. Allergies: fin fish *Can be made vegetarian or vegan (we will modify the vinaigrette to not include fish sauce)
Locally grown carrots, roasted and then grilled with honey and cumin. Carrots are accompanied by preserved lemon yogurt and calabrian chili condiment. Topped with chopped pistachios. Allergies: nuts, dairy
Queso fresco | lime aioli | chile powder 3 pieces of grilled corn rubbed with lime mayo and then dusted with chile powder, tajin, garlic powder, and queso fresco. They’ll be served with a lime wedge. Allergies: dairy, eggs *Vegetarian
xo sauce | parm | garlic Grilled oysters that are topped with a savory butter before being placed on the grill to char. The dish is a play off of a popular dish from New Orleans. The compound butter is a combination of butter, parmigiano, garlic, parsley, and xo sauce. Xo sauce is a fiery chinese condiment made from dried shellfish (usually scallops and shrimp,) oil, shallots, chiles, and lap cheong (chinese sausage) although we may change the meat to range from prosciutto to hot dogs. Add caviar to each oyster for an $8 upcharge to each oyster. Allergies: shellfish, dairy, crustacean
tajin | lime crema Braised and then fried pig ear strips seasoned with tajin, chile powder, and cumin. The crema served with the pig ears is made from mayo, sour cream, lime, and cilantro. Allergies: pork, dairy
arrabbiata sauce Think fried mozzarella sticks but a round slab of provolone instead. Served with a spicy tomato sauce (arrabbiata.) Allergies: dairy, gluten *Vegetarian
n’duja | mascarpone | garlic bread Mussels steamed with white wine, garlic, and nduja (a spicy spreadable sausage from southern Italy) and then finished with mascarpone. We serve the mussels with garlic bread. Allergies: shellfish (mussels, shrimp, scallop, pork, dairy, gluten (garlic bread only)
spicy vodka sauce | burrata | basil A fried scallion pancake topped with sauce made from tomato, cream, and vodka. We add basil, and olive oil and then finish the pizza with burrata (a mozzarella cheese shaped into a ball and filled with soft curd also known as straciatella.) Allergies: dairy, gluten, Sesame *Vegetarian but can be made vegan (no burrata) (Sesame oil is in the pancake and cannot be omitted)
singapore black pepper sauce | mozzarella curds French fries topped with lobster meat, mozzarella curds, and our play on singapore black pepper sauce that is traditionally served with crab. We make ours from lobster stock, black pepper, sweet soy, and ketchup (yes, ketchup - we know it’s trashy and we like it anyways.) Allergies: crustacean, dairy, soy
pepperoni vinaigrette | smoked mozzarella | basil Grilled broccolini dressed with an Italian style oregano vinaigrette that is made with rendered pepperoni fat in addition to oil. The rendered pepperoni will be sprinkled on as well as diced scamorza (smoked mozzarella.) We will finish the dish with basil, crispy garlic and shallots. Allergies: pork, dairy,Gluten *can be made vegetarian (different vinaigrette) or vegan (different vinaigrette and no cheese)or gluten free(no crispy shallots)
This is a very casual take on a traditional caviar service. One savory cheddar-bay donut aside 2 grams of caviar. Donuts are deep fried and contain flour, egg, buttermilk, bay seasoning, cheddar cheese, salt. Served beside sour cream topped with chives. Allergies : gluten, dairy, fish
This is a very casual take on a traditional caviar service. One savory cheddar-bay donut aside 2 grams of caviar. Donuts are deep fried and contain flour, egg, buttermilk, bay seasoning, cheddar cheese, salt. Served beside sour cream topped with chives. Allergies : gluten, dairy, fish
Grilled cheese made from gruyere (a nutty, Swiss cow’s milk cheese that is great for melting,) cheddar, and mimolette (a rich, orange, French, nutty, cow’s milk cheese.) and Parm. We serve it with a warm tomato soup . Allergies: dairy, gluten (for now…we’re trying to source really good gf bread)
cold :celery | mayo | house made salt and vinegar chips warm: lobster butter | pimenton | house made salt and vinegar chips The lobster rolls will be offered either warm or cold. The cold will be served with mayo, celery, and salt and vinegar chips. The warm will be warmed with butter that we will first boil lobster shells into. They will both be garnished with pimenton (smoked paprika.) Add caviar for a $30 upcharge to the lobster roll. Allergies: crustacean, gluten (?)
Bratwurst made with a mix of Pork and Foiegras poached in beer and served with shallot jam, grain mustard and chives with a side of salt and vinegar chips.
house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten
miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)
kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten
san marzano tomato | fior di latte Buttermilk brined and then fried chicken cutlet (we’re using a whole breast that is butterflied and lightly pounded.) We dress the cutlet with a Sa Marzano tomato sauce. San Marzano (near Mt. Vesuvius) arguably produces the best canned tomatoes in the world because of the volcanic soil that they’re grown in. We add fior di latte (mozzarella) and bake it until the cheese melts and caramelizes. We call this a homage to Jeveli’s because did anyone ever actually eat at Jeveli’s and not order the chicken parm? Allergies: dairy, gluten
tahina | zhoug | pine nut-sultana vinaigrette Whole roasted head of cauliflower that is dressed with a pine nut and golden raisin vinaigrette. The pine nuts can be omitted for a nut allergy. We will be serving it on housemade tahina (same as tahini - a pureed sesame sauce made with garlic, lemon juice, and cumin) and zhoug (a spicy sauce from the Levant made from parsley, cilantro, and chiles.) Allergies: pine nuts *Vegan
kimchee | sesame | fried egg Jasmine rice that is fried with kimchee (korean spicy fermented cabbage,) peas, garlic, ginger, and confit duck legs (duck legs that have been slowly cooked in duck fat.) We season it with sesame oil, soy sauce, and sesame seeds. The garnishes are sliced green onions. Allergies: sesame, soy *Can be made vegetarian or vegan (no duck)
french fries | cotija cheese | onion rings 8oz Denver steak (also known as zabuton) is cut from the chuck of the steak (shoulder.) It is considered one of the more tender cuts of beef. We marinate the steak in an Argentinian chimichurri sauce (parsley, oregano, olive, garlic, and red pepper flake.) We serve the steak with french fries and onion rings. Allergies: dairy, gluten (onion rings)
5.5-6oz portion of striped bass. Striped bass can only be caught if it is between 28-31lbs. Served with a polenta (Hayden Flour Mills cornmeal cooked with milk, butter and salt). Dressed with confit tomato vinaigrette (sherry vinegar, olive oil, confit tomato). Baby bok choi is grilled Allergies : fish, dairy
parm | pangrattato | boquerones Little gem lettuce dressed in our own caesar dressing that consists of egg yolk, parm, fish sauce, dijon mustard, white miso, worcestershire sauce, and tabasco. Pangrattato is simply garlic breadcrumbs. We garnish with boquerones, or pickled anchovies, which can be omitted. Allergies: dairy, fin fish, gluten (can be omitted)
green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)
2 oz portion of burrata served with compressed stone fruit and a savory granola made from oats, black sesame, nigella seed, burnt miso powder. The variety of stone fruit may change based on seasonality, but will usually consist of peaches, nectarines, apricots, cherries, plums. Allergies: dairy, sesame, stonefruit,
Miso applebutter House made munchkins! We make our doughnuts in house and fry them to order. Our dough is a bombolone which is a brioche style dough enriched with butter and eggs.they will be server 5 each to an order coated in cinnamon sugar with our miso applebutter to dip.Bombolone are also referred to as “bombs” so these are our little bombs! Allergies: dairy, gluten,soy
Basque-style cheesecake. Contains cream cheese, heavy cream, eggs, idiazabal cheese, cornstarch, sugar. Topped with cherry plum wine sauce (contains alcohol). Is Gluten Free and Nut Free
parm | pangrattato | boquerones Little gem lettuce dressed in our own caesar dressing that consists of egg yolk, parm, fish sauce, dijon mustard, white miso, worcestershire sauce, and tabasco. Pangrattato is simply garlic breadcrumbs. We garnish with boquerones, or pickled anchovies, which can be omitted. Allergies: dairy, fin fish, gluten (can be omitted)
green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)
thai herbs | peanuts | bulgarian feta Sliced citrus dressed with the same nuoc cham from the brussels sprouts. We garnish the citrus with honey roasted peanuts, bulgarian feta (a smooth, lemony feta made from either sheep or cow milk,) and finished with thai herbs and fried shallots. Allergies: fin fish, dairy (can be omitted,) peanuts (can be omitted)gluten(can be omitted) *Can be made vegetarian with a different vinaigrette
Grilled cheese made from gruyere (a nutty, Swiss cow’s milk cheese that is great for melting,) cheddar, and mimolette (a rich, orange, French, nutty, cow’s milk cheese.) and parm. We serve it with a warm tomato soup . Allergies: dairy, gluten (for now…we’re trying to source really good gf bread)
cold :celery | mayo | house made salt and vinegar chips warm: lobster butter | pimenton | house made salt and vinegar chips The lobster rolls will be offered either warm or cold. The cold will be served with mayo, celery, and salt and vinegar chips. The warm will be warmed with butter that we will first boil lobster shells into. They will both be garnished with pimenton (smoked paprika.) Add caviar for a $30 upcharge to the lobster roll. Allergies: crustacean, gluten (?)
miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)
kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten
house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten
Miso applebutter House made munchkins! We make our doughnuts in house and fry them to order. Our dough is a bombolone which is a brioche style dough enriched with butter and eggs.they will be server 5 each to an order coated in cinnamon sugar with our miso applebutter to dip.Bombolone are also referred to as “bombs” so these are our little bombs! Allergies: dairy, gluten,soy
ramen aioli | banh mi pickles | chopped pistachios Griddled slab of mortadella in a gwa pao steam bun (clam shell style steam bun.) The sauce is a mayo made from soy sauce and chicken bouillon. We add pickled carrots and daikon radish and then garnish the bun with chopped pistachios. Allergies: pork, dairy, nuts, soy
thai herbs | rice cracker | nuoc cham Deep fried brussels sprouts dressed with a spicy thai dressing made from lime and fish sauce and maple syrup. The garnishes are crushed rice crackers and herbs. If we refer to Thai herbs then you will always see Thai basil, dill, mint, and cilantro. Allergies: fin fish *Can be made vegetarian or vegan (we will modify the vinaigrette to not include fish sauce)
Locally grown carrots, roasted and then grilled with honey and cumin. Carrots are accompanied by preserved lemon yogurt and calabrian chili condiment. Topped with chopped pistachios. Allergies: nuts, dairy
Queso fresco | lime aioli | chile powder 3 pieces of grilled corn rubbed with lime mayo and then dusted with chile powder, tajin, garlic powder, and queso fresco. They’ll be served with a lime wedge. Allergies: dairy, eggs *Vegetarian
arrabbiata sauce Think fried mozzarella sticks but a round slab of provolone instead. Served with a spicy tomato sauce (arrabbiata.) Allergies: dairy, gluten *Vegetarian
n’duja | mascarpone | garlic bread Mussels steamed with white wine, garlic, and nduja (a spicy spreadable sausage from southern Italy) and then finished with mascarpone. We serve the mussels with garlic bread. Allergies: shellfish (mussels, shrimp, scallop, pork, dairy, gluten (garlic bread only)
spicy vodka sauce | burrata | basil A fried scallion pancake topped with sauce made from tomato, cream, and vodka. We add basil, and olive oil and then finish the pizza with burrata (a mozzarella cheese shaped into a ball and filled with soft curd also known as straciatella.) Allergies: dairy, gluten, Sesame *Vegetarian but can be made vegan (no burrata) (Sesame oil is in the pancake and cannot be omitted)
pepperoni vinaigrette | smoked mozzarella | basil Grilled broccolini dressed with an Italian style oregano vinaigrette that is made with rendered pepperoni fat in addition to oil. The rendered pepperoni will be sprinkled on as well as diced scamorza (smoked mozzarella.) We will finish the dish with basil, crispy garlic and shallots. Allergies: pork, dairy,Gluten *can be made vegetarian (different vinaigrette) or vegan (different vinaigrette and no cheese)or gluten free(no crispy shallots)
Grilled cheese made from gruyere (a nutty, Swiss cow’s milk cheese that is great for melting,) cheddar, and mimolette (a rich, orange, French, nutty, cow’s milk cheese.) and Parm. We serve it with a warm tomato soup . Allergies: dairy, gluten (for now…we’re trying to source really good gf bread)
miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)
kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten
house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten
san marzano tomato | fior di latte Buttermilk brined and then fried chicken cutlet (we’re using a whole breast that is butterflied and lightly pounded.) We dress the cutlet with a Sa Marzano tomato sauce. San Marzano (near Mt. Vesuvius) arguably produces the best canned tomatoes in the world because of the volcanic soil that they’re grown in. We add fior di latte (mozzarella) and bake it until the cheese melts and caramelizes. We call this a homage to Jeveli’s because did anyone ever actually eat at Jeveli’s and not order the chicken parm? Allergies: dairy, gluten
Smashed Peewee Potatoes/Marinated Artichokes/Proiscuitto Vinaigrette A Statler Chicken Breast (Fully deboned breast with drumettes attached), pan roasted skin side down and basted with butter. CHicken is flipped and placed into a 400 degree oven. Peewee Potatoes are smashed and fried and tossed with artichokes, vinaigrette, and chopped parsley. Garnished with parsley. Allergies: Citrus and Allium
Lemongrass glaze/Roasted Squash/Fresh Herbs Short Ribs are separated and cured, before braised in chicken stock, hoisin, lemongrass, etc. Squash is seasoned w/ 5 spice salt and roasted. Right before serving the Short Rib is brushed with a glaze made from the braising liquid. Garnished with Thai Herbs and Sliced Shallots. Allergies: Gluten, Allium, Soy, Capsicum
Brown Butter/Kabocha Squash/Crispy Sage Cavatelli Pasta, brown butter roasted squash and sage. The sauce is made with Chicken stock, Chicken Liver Mousse, Parmesan cheese. Finished with shaved parmesan and fried sage. Allergies: Gluten, Allium, Dairy *Not Vegetarian
parm | pangrattato | boquerones Little gem lettuce dressed in our own caesar dressing that consists of egg yolk, parm, fish sauce, dijon mustard, white miso, worcestershire sauce, and tabasco. Pangrattato is simply garlic breadcrumbs. We garnish with boquerones, or pickled anchovies, which can be omitted. Allergies: dairy, fin fish, gluten (can be omitted)
green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)
Miso applebutter House made munchkins! We make our doughnuts in house and fry them to order. Our dough is a bombolone which is a brioche style dough enriched with butter and eggs.they will be server 5 each to an order coated in cinnamon sugar with our miso applebutter to dip.Bombolone are also referred to as “bombs” so these are our little bombs! Allergies: dairy, gluten,soy
Basque-style cheesecake. Contains cream cheese, heavy cream, eggs, idiazabal cheese, cornstarch, sugar. Topped with cherry plum wine sauce (contains alcohol). Is Gluten Free and Nut Free
parm | pangrattato | boquerones Little gem lettuce dressed in our own caesar dressing that consists of egg yolk, parm, fish sauce, dijon mustard, white miso, worcestershire sauce, and tabasco. Pangrattato is simply garlic breadcrumbs. We garnish with boquerones, or pickled anchovies, which can be omitted. Allergies: dairy, fin fish, gluten (can be omitted)
green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)
Grilled cheese made from gruyere (a nutty, Swiss cow’s milk cheese that is great for melting,) cheddar, and mimolette (a rich, orange, French, nutty, cow’s milk cheese.) and parm. We serve it with a warm tomato soup . Allergies: dairy, gluten (for now…we’re trying to source really good gf bread)
miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)
kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten
house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten
Miso applebutter House made munchkins! We make our doughnuts in house and fry them to order. Our dough is a bombolone which is a brioche style dough enriched with butter and eggs.they will be server 5 each to an order coated in cinnamon sugar with our miso applebutter to dip.Bombolone are also referred to as “bombs” so these are our little bombs! Allergies: dairy, gluten,soy
ramen aioli | banh mi pickles | chopped pistachios Griddled slab of mortadella in a gwa pao steam bun (clam shell style steam bun.) The sauce is a mayo made from soy sauce and chicken bouillon. We add pickled carrots and daikon radish and then garnish the bun with chopped pistachios. Allergies: pork, dairy, nuts, soy
thai herbs | rice cracker | nuoc cham Deep fried brussels sprouts dressed with a spicy thai dressing made from lime and fish sauce and maple syrup. The garnishes are crushed rice crackers and herbs. If we refer to Thai herbs then you will always see Thai basil, dill, mint, and cilantro. Allergies: fin fish *Can be made vegetarian or vegan (we will modify the vinaigrette to not include fish sauce)
Locally grown carrots, roasted and then grilled with honey and cumin. Carrots are accompanied by preserved lemon yogurt and calabrian chili condiment. Topped with chopped pistachios. Allergies: nuts, dairy
Queso fresco | lime aioli | chile powder 3 pieces of grilled corn rubbed with lime mayo and then dusted with chile powder, tajin, garlic powder, and queso fresco. They’ll be served with a lime wedge. Allergies: dairy, eggs *Vegetarian
arrabbiata sauce Think fried mozzarella sticks but a round slab of provolone instead. Served with a spicy tomato sauce (arrabbiata.) Allergies: dairy, gluten *Vegetarian
n’duja | mascarpone | garlic bread Mussels steamed with white wine, garlic, and nduja (a spicy spreadable sausage from southern Italy) and then finished with mascarpone. We serve the mussels with garlic bread. Allergies: shellfish (mussels, shrimp, scallop, pork, dairy, gluten (garlic bread only)
spicy vodka sauce | burrata | basil A fried scallion pancake topped with sauce made from tomato, cream, and vodka. We add basil, and olive oil and then finish the pizza with burrata (a mozzarella cheese shaped into a ball and filled with soft curd also known as straciatella.) Allergies: dairy, gluten, Sesame *Vegetarian but can be made vegan (no burrata) (Sesame oil is in the pancake and cannot be omitted)
pepperoni vinaigrette | smoked mozzarella | basil Grilled broccolini dressed with an Italian style oregano vinaigrette that is made with rendered pepperoni fat in addition to oil. The rendered pepperoni will be sprinkled on as well as diced scamorza (smoked mozzarella.) We will finish the dish with basil, crispy garlic and shallots. Allergies: pork, dairy,Gluten *can be made vegetarian (different vinaigrette) or vegan (different vinaigrette and no cheese)or gluten free(no crispy shallots)
Grilled cheese made from gruyere (a nutty, Swiss cow’s milk cheese that is great for melting,) cheddar, and mimolette (a rich, orange, French, nutty, cow’s milk cheese.) and Parm. We serve it with a warm tomato soup . Allergies: dairy, gluten (for now…we’re trying to source really good gf bread)
miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)
kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten
house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten
san marzano tomato | fior di latte Buttermilk brined and then fried chicken cutlet (we’re using a whole breast that is butterflied and lightly pounded.) We dress the cutlet with a Sa Marzano tomato sauce. San Marzano (near Mt. Vesuvius) arguably produces the best canned tomatoes in the world because of the volcanic soil that they’re grown in. We add fior di latte (mozzarella) and bake it until the cheese melts and caramelizes. We call this a homage to Jeveli’s because did anyone ever actually eat at Jeveli’s and not order the chicken parm? Allergies: dairy, gluten
Smashed Peewee Potatoes/Marinated Artichokes/Proiscuitto Vinaigrette A Statler Chicken Breast (Fully deboned breast with drumettes attached), pan roasted skin side down and basted with butter. CHicken is flipped and placed into a 400 degree oven. Peewee Potatoes are smashed and fried and tossed with artichokes, vinaigrette, and chopped parsley. Garnished with parsley. Allergies: Citrus and Allium
Lemongrass glaze/Roasted Squash/Fresh Herbs Short Ribs are separated and cured, before braised in chicken stock, hoisin, lemongrass, etc. Squash is seasoned w/ 5 spice salt and roasted. Right before serving the Short Rib is brushed with a glaze made from the braising liquid. Garnished with Thai Herbs and Sliced Shallots. Allergies: Gluten, Allium, Soy, Capsicum
Brown Butter/Kabocha Squash/Crispy Sage Cavatelli Pasta, brown butter roasted squash and sage. The sauce is made with Chicken stock, Chicken Liver Mousse, Parmesan cheese. Finished with shaved parmesan and fried sage. Allergies: Gluten, Allium, Dairy *Not Vegetarian
parm | pangrattato | boquerones Little gem lettuce dressed in our own caesar dressing that consists of egg yolk, parm, fish sauce, dijon mustard, white miso, worcestershire sauce, and tabasco. Pangrattato is simply garlic breadcrumbs. We garnish with boquerones, or pickled anchovies, which can be omitted. Allergies: dairy, fin fish, gluten (can be omitted)
green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)
Miso applebutter House made munchkins! We make our doughnuts in house and fry them to order. Our dough is a bombolone which is a brioche style dough enriched with butter and eggs.they will be server 5 each to an order coated in cinnamon sugar with our miso applebutter to dip.Bombolone are also referred to as “bombs” so these are our little bombs! Allergies: dairy, gluten,soy
Basque-style cheesecake. Contains cream cheese, heavy cream, eggs, idiazabal cheese, cornstarch, sugar. Topped with cherry plum wine sauce (contains alcohol). Is Gluten Free and Nut Free
fruit | local honey | granola 6oz of organic grass fed full fat greek yogurt. The assorted fruits are spread across the plate, blueberry, raspberry, strawberry. There will always be a more luxurious seasonal fruit (gooseberries to start, they are in the same family with a bittersweet and tart flavor).the plate is finished with granola,chunks of raw honeycomb, a drizzle of local honey, bee pollen, and chiffonade mint. Allergens: Dairy, pollen(honey,bee pollen), gluten (granola)
two eggs | bacon | homefries | toast Classic american breakfast. Choices of white or multigrain, served with soft salted butter. Allergens:Egg,Gluten (we have gluten free burger buns)
house made lemon ricotta | berry jam | local honey Our ricotta toast is served on a thick slice of sourdough bread, grilled .We make our own ricotta in house by adding salt and lemon juice to whole milk then cooking at a very low temperature for 2-3 hours. The curds are then spun a scant amount of the whey till smooth. We're making strawberry jam in house using fresh strawberries, mirin (a sweet japanese cooking wine), and elderflower syrup. We zest fresh lemon, drizzle local wildflower honey and tare fresh mint to finish the plate. Allergens:Gluten,Dairy, Citrus ,Alcohol (berry jam but can do fresh fruit for allergy)
queso fresco | sourdough | tajin | pickled onion add poached egg $3 We use the same toast as the ricotta toast to carry a simple avocado mash that is solely seasoned with salt, the amount of mash is a little more than one hass avocado. On top of the avocado goes crumbled queso fresco cheese, pickled shallots (same as the steak), and tajin. They can add a single poached egg for an upcharge. Allergens: Gluten, Dairy(queso fresco), Allium (pickled shallots), Nightshades/peppers (tajin)
cacio e pepe boursin | butter lettuce | fines herbs vinaigrette French omelettes are cooked just until set, so they have a creamy, custard-like texture and no brown spots outside. They are rarely filled with anything other than a small amount of cheese,we use boursin (a soft creamy french cheese) seasoned with parm and black pepper. French omelettes are rolled into a log rather than folded in half for serving. There can be no additions to this omelette, only removing the cheese. The omelette comes with a side salad of butter lettuce dressed in a champagne/ dijon vinaigrette with fines herbs (feeenz) Chervil, parsley, chives,tarragon. Allergens:Eggs,Dairy, Alliums(dressing)
nutella | blueberry | preserved lemon butter Comes with 3 pancakes, Ricotta pancakes are fluffier than other pancakes due to whipping the eggs in the batter and the richness of the ricotta which also give them a custard-like interior, the pancakes do not taste cheesy. On top of the stack there is a drizzle of nutella, powdered sugar, preserved lemon butter, and blueberries. Nothing can be added to the inside of the pancake as it would compromise the pancake. Allergens: dairy, gluten
A thick cut piece of challah bread that we soak overnight in a mixture of egg,cream, milk, vanilla, cinnamon, and nutmeg. After soaking the bread is covered in a mixture of panko and cornflakes then fried till golden brown and crispy on the outside. After cooking, the inside of the french toast is soft and similar to custard. Powdered sugar and cranberry jam we make in house using sake and seville orange, reminiscent of cranberry sauce go on top. Served with sides of grade A maple syrup and whipped salted butter. Allergens: dairy, gluten
mortadella | tomato hollandaise | sub smoked salmon $ sub lobster $ We use an immersion circulator to cook eggs at 63.5c for 30 minutes to achieve the perfect “poached egg”. The English muffins we use are the highest quality we can get. They are hand made by a local bakery using local grains and no seed oils. Thin cut mortadella is caramelized on the plancha and placed on the muffin along with the egg then the tomato hollandaise that is seasoned with lemon juice, red boat fish sauce, and tabasco. The motadella can be substituted with smoked salmon or lobster for an upcharge. Allergens: Dairy, Gluten
black pepper gravy | mozzarella curds | fried egg A generous plate of crispy homefries with pork sausage and black pepper country gravy. Mozzarella cheese curds are placed on top, the whole plate goes in the salamander to just slightly melt the curds. Finished with scallion greens and a sunny side up fried egg. Allergens: Dairy, Gluten
black pepper country gravy | sriracha butter | maple syrup Our malted waffles are crispy on the outside with a light airy interior. We use yeast in the batter in addition to the malted milk powder to give the waffles a sweet nutty flavor. The country gravy is the same as the poutine, we use ground up breakfast sausage and cook it to render fat that is then cooked with flour to form a roux. We mix in milk to form the gravy and season generously with black pepper. Allergens: Dairy, Gluten
parm | pangrattato | boquerones Little gem lettuce dressed in our own caesar dressing that consists of egg yolk, parm, fish sauce, dijon mustard, white miso, worcestershire sauce, and tabasco. Pangrattato is simply garlic breadcrumbs. We garnish with boquerones, or pickled anchovies, which can be omitted. Allergies: dairy, fin fish, gluten (can be omitted)
green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)
Grilled cheese made from gruyere (a nutty, Swiss cow’s milk cheese that is great for melting,) cheddar, and mimolette (a rich, orange, French, nutty, cow’s milk cheese.) and parm. We serve it with a warm tomato soup . Allergies: dairy, gluten (for now…we’re trying to source really good gf bread)
miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)
kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten
house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten
Miso applebutter House made munchkins! We make our doughnuts in house and fry them to order. Our dough is a bombolone which is a brioche style dough enriched with butter and eggs.they will be server 5 each to an order coated in cinnamon sugar with our miso applebutter to dip.Bombolone are also referred to as “bombs” so these are our little bombs! Allergies: dairy, gluten,soy
fruit | local honey | granola 6oz of organic grass fed full fat greek yogurt. The assorted fruits are spread across the plate, blueberry, raspberry, strawberry. There will always be a more luxurious seasonal fruit (gooseberries to start, they are in the same family with a bittersweet and tart flavor).the plate is finished with granola,chunks of raw honeycomb, a drizzle of local honey, bee pollen, and chiffonade mint. Allergens: Dairy, pollen(honey,bee pollen), gluten (granola)
two eggs | bacon | homefries | toast Classic american breakfast. Choices of white or multigrain, served with soft salted butter. Allergens:Egg,Gluten (we have gluten free burger buns)
house made lemon ricotta | berry jam | local honey Our ricotta toast is served on a thick slice of sourdough bread, grilled .We make our own ricotta in house by adding salt and lemon juice to whole milk then cooking at a very low temperature for 2-3 hours. The curds are then spun a scant amount of the whey till smooth. We're making strawberry jam in house using fresh strawberries, mirin (a sweet japanese cooking wine), and elderflower syrup. We zest fresh lemon, drizzle local wildflower honey and tare fresh mint to finish the plate. Allergens:Gluten,Dairy, Citrus ,Alcohol (berry jam but can do fresh fruit for allergy)
queso fresco | sourdough | tajin | pickled onion add poached egg $3 We use the same toast as the ricotta toast to carry a simple avocado mash that is solely seasoned with salt, the amount of mash is a little more than one hass avocado. On top of the avocado goes crumbled queso fresco cheese, pickled shallots (same as the steak), and tajin. They can add a single poached egg for an upcharge. Allergens: Gluten, Dairy(queso fresco), Allium (pickled shallots), Nightshades/peppers (tajin)
cacio e pepe boursin | butter lettuce | fines herbs vinaigrette French omelettes are cooked just until set, so they have a creamy, custard-like texture and no brown spots outside. They are rarely filled with anything other than a small amount of cheese,we use boursin (a soft creamy french cheese) seasoned with parm and black pepper. French omelettes are rolled into a log rather than folded in half for serving. There can be no additions to this omelette, only removing the cheese. The omelette comes with a side salad of butter lettuce dressed in a champagne/ dijon vinaigrette with fines herbs (feeenz) Chervil, parsley, chives,tarragon. Allergens:Eggs,Dairy, Alliums(dressing)
nutella | blueberry | preserved lemon butter Comes with 3 pancakes, Ricotta pancakes are fluffier than other pancakes due to whipping the eggs in the batter and the richness of the ricotta which also give them a custard-like interior, the pancakes do not taste cheesy. On top of the stack there is a drizzle of nutella, powdered sugar, preserved lemon butter, and blueberries. Nothing can be added to the inside of the pancake as it would compromise the pancake. Allergens: dairy, gluten
A thick cut piece of challah bread that we soak overnight in a mixture of egg,cream, milk, vanilla, cinnamon, and nutmeg. After soaking the bread is covered in a mixture of panko and cornflakes then fried till golden brown and crispy on the outside. After cooking, the inside of the french toast is soft and similar to custard. Powdered sugar and cranberry jam we make in house using sake and seville orange, reminiscent of cranberry sauce go on top. Served with sides of grade A maple syrup and whipped salted butter. Allergens: dairy, gluten
mortadella | tomato hollandaise | sub smoked salmon $ sub lobster $ We use an immersion circulator to cook eggs at 63.5c for 30 minutes to achieve the perfect “poached egg”. The English muffins we use are the highest quality we can get. They are hand made by a local bakery using local grains and no seed oils. Thin cut mortadella is caramelized on the plancha and placed on the muffin along with the egg then the tomato hollandaise that is seasoned with lemon juice, red boat fish sauce, and tabasco. The motadella can be substituted with smoked salmon or lobster for an upcharge. Allergens: Dairy, Gluten
black pepper gravy | mozzarella curds | fried egg A generous plate of crispy homefries with pork sausage and black pepper country gravy. Mozzarella cheese curds are placed on top, the whole plate goes in the salamander to just slightly melt the curds. Finished with scallion greens and a sunny side up fried egg. Allergens: Dairy, Gluten
black pepper country gravy | sriracha butter | maple syrup Our malted waffles are crispy on the outside with a light airy interior. We use yeast in the batter in addition to the malted milk powder to give the waffles a sweet nutty flavor. The country gravy is the same as the poutine, we use ground up breakfast sausage and cook it to render fat that is then cooked with flour to form a roux. We mix in milk to form the gravy and season generously with black pepper. Allergens: Dairy, Gluten
parm | pangrattato | boquerones Little gem lettuce dressed in our own caesar dressing that consists of egg yolk, parm, fish sauce, dijon mustard, white miso, worcestershire sauce, and tabasco. Pangrattato is simply garlic breadcrumbs. We garnish with boquerones, or pickled anchovies, which can be omitted. Allergies: dairy, fin fish, gluten (can be omitted)
green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)
Grilled cheese made from gruyere (a nutty, Swiss cow’s milk cheese that is great for melting,) cheddar, and mimolette (a rich, orange, French, nutty, cow’s milk cheese.) and parm. We serve it with a warm tomato soup . Allergies: dairy, gluten (for now…we’re trying to source really good gf bread)
miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)
kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten
house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten
Miso applebutter House made munchkins! We make our doughnuts in house and fry them to order. Our dough is a bombolone which is a brioche style dough enriched with butter and eggs.they will be server 5 each to an order coated in cinnamon sugar with our miso applebutter to dip.Bombolone are also referred to as “bombs” so these are our little bombs! Allergies: dairy, gluten,soy
ramen aioli | banh mi pickles | chopped pistachios Griddled slab of mortadella in a gwa pao steam bun (clam shell style steam bun.) The sauce is a mayo made from soy sauce and chicken bouillon. We add pickled carrots and daikon radish and then garnish the bun with chopped pistachios. Allergies: pork, dairy, nuts, soy
thai herbs | rice cracker | nuoc cham Deep fried brussels sprouts dressed with a spicy thai dressing made from lime and fish sauce and maple syrup. The garnishes are crushed rice crackers and herbs. If we refer to Thai herbs then you will always see Thai basil, dill, mint, and cilantro. Allergies: fin fish *Can be made vegetarian or vegan (we will modify the vinaigrette to not include fish sauce)
Locally grown carrots, roasted and then grilled with honey and cumin. Carrots are accompanied by preserved lemon yogurt and calabrian chili condiment. Topped with chopped pistachios. Allergies: nuts, dairy
Queso fresco | lime aioli | chile powder 3 pieces of grilled corn rubbed with lime mayo and then dusted with chile powder, tajin, garlic powder, and queso fresco. They’ll be served with a lime wedge. Allergies: dairy, eggs *Vegetarian
arrabbiata sauce Think fried mozzarella sticks but a round slab of provolone instead. Served with a spicy tomato sauce (arrabbiata.) Allergies: dairy, gluten *Vegetarian
n’duja | mascarpone | garlic bread Mussels steamed with white wine, garlic, and nduja (a spicy spreadable sausage from southern Italy) and then finished with mascarpone. We serve the mussels with garlic bread. Allergies: shellfish (mussels, shrimp, scallop, pork, dairy, gluten (garlic bread only)
spicy vodka sauce | burrata | basil A fried scallion pancake topped with sauce made from tomato, cream, and vodka. We add basil, and olive oil and then finish the pizza with burrata (a mozzarella cheese shaped into a ball and filled with soft curd also known as straciatella.) Allergies: dairy, gluten, Sesame *Vegetarian but can be made vegan (no burrata) (Sesame oil is in the pancake and cannot be omitted)
pepperoni vinaigrette | smoked mozzarella | basil Grilled broccolini dressed with an Italian style oregano vinaigrette that is made with rendered pepperoni fat in addition to oil. The rendered pepperoni will be sprinkled on as well as diced scamorza (smoked mozzarella.) We will finish the dish with basil, crispy garlic and shallots. Allergies: pork, dairy,Gluten *can be made vegetarian (different vinaigrette) or vegan (different vinaigrette and no cheese)or gluten free(no crispy shallots)
Grilled cheese made from gruyere (a nutty, Swiss cow’s milk cheese that is great for melting,) cheddar, and mimolette (a rich, orange, French, nutty, cow’s milk cheese.) and Parm. We serve it with a warm tomato soup . Allergies: dairy, gluten (for now…we’re trying to source really good gf bread)
miso tartar | pickles | Cheddar cheese Battered and fried hake. The tartar is fairly classic (mayo, pickles, dill, capers, lemon, tabasco, onion powder, and dijon but we add a but of white miso.) American cheese and pickles finish the dish. There isn’t a whole lot going on with this sandwich…it’s all about the batter on the fish. Served with fries. Add caviar for a $30 upcharge to the fish sandwich. Allergies: fin fish, gluten (?)
kimchee pimento | white bbq | slaw Buttermilk marinated and fried boneless, skinless chicken thigh dredged with herbs and spices. We dress the fried chicken with a white bbq sauce made from mayo, apple cider vinegar, and worcestershire sauce. We finish with pickles and kimchee pimento cheese (kimchee, cheddar, cream cheese, mayo, and sriracha.) Served with fries. Allergies: fin fish, dairy, gluten
house blend | secret sauce | fries House blend of beef and bacon (sirloin, brisket, chuck, bone marrow, bacon, and miso.) Cooked to temp then veiled with cheddar. Our secret sauce is mayo, mustard, ketchup based. We then add balsamic marinated onions, tomato, and shaved iceberg lettuce. Served with fries. Allergies: dairy, pork, gluten
san marzano tomato | fior di latte Buttermilk brined and then fried chicken cutlet (we’re using a whole breast that is butterflied and lightly pounded.) We dress the cutlet with a Sa Marzano tomato sauce. San Marzano (near Mt. Vesuvius) arguably produces the best canned tomatoes in the world because of the volcanic soil that they’re grown in. We add fior di latte (mozzarella) and bake it until the cheese melts and caramelizes. We call this a homage to Jeveli’s because did anyone ever actually eat at Jeveli’s and not order the chicken parm? Allergies: dairy, gluten
Smashed Peewee Potatoes/Marinated Artichokes/Proiscuitto Vinaigrette A Statler Chicken Breast (Fully deboned breast with drumettes attached), pan roasted skin side down and basted with butter. CHicken is flipped and placed into a 400 degree oven. Peewee Potatoes are smashed and fried and tossed with artichokes, vinaigrette, and chopped parsley. Garnished with parsley. Allergies: Citrus and Allium
Lemongrass glaze/Roasted Squash/Fresh Herbs Short Ribs are separated and cured, before braised in chicken stock, hoisin, lemongrass, etc. Squash is seasoned w/ 5 spice salt and roasted. Right before serving the Short Rib is brushed with a glaze made from the braising liquid. Garnished with Thai Herbs and Sliced Shallots. Allergies: Gluten, Allium, Soy, Capsicum
Brown Butter/Kabocha Squash/Crispy Sage Cavatelli Pasta, brown butter roasted squash and sage. The sauce is made with Chicken stock, Chicken Liver Mousse, Parmesan cheese. Finished with shaved parmesan and fried sage. Allergies: Gluten, Allium, Dairy *Not Vegetarian
parm | pangrattato | boquerones Little gem lettuce dressed in our own caesar dressing that consists of egg yolk, parm, fish sauce, dijon mustard, white miso, worcestershire sauce, and tabasco. Pangrattato is simply garlic breadcrumbs. We garnish with boquerones, or pickled anchovies, which can be omitted. Allergies: dairy, fin fish, gluten (can be omitted)
green vegetables | green goddess dressing | avocado Little gem lettuce with changing green veggies (any assortment of peas, asparagus,artichokes, green beans,Green beans,cucumber, avocado) and chickpeas. We’re making our own green goddess dressing (mayo, sour cream, tarragon, parsley, chives.) Feel free to upsell added grilled chicken breast, salmon, steak, or shrimp. Allergies: dairy (can be omitted with a different vinaigrette)
Miso applebutter House made munchkins! We make our doughnuts in house and fry them to order. Our dough is a bombolone which is a brioche style dough enriched with butter and eggs.they will be server 5 each to an order coated in cinnamon sugar with our miso applebutter to dip.Bombolone are also referred to as “bombs” so these are our little bombs! Allergies: dairy, gluten,soy
Basque-style cheesecake. Contains cream cheese, heavy cream, eggs, idiazabal cheese, cornstarch, sugar. Topped with cherry plum wine sauce (contains alcohol). Is Gluten Free and Nut Free
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