LUNCH MENU

blue crab, taro chips, jalapeno, heirloom pico, avocado butter, sriracha aioli

Truffle tater tot, duck fat cheese curd, crispy duck confit, duck gravy, duck yolk.

Red top farms “berkshire pork belly” fried crispy, peanut oil, star anise reduction

Avocado, sea salt, blistered jalapeno, cilantro, pomegranate arils, pepita, chili oil, cilantro micro, grilled baguette (qty 4).

Short rib, sweet potato puree, onion straw, horseradish cream (qty 4).

Shaved pecorino, white truffle oil, house-made ketchup.

Orange ginger glaze, toasted marcona almond, blistered shishito.

Tamari, oyster sauce, maui onion, nori furikake, smashed avocado, shaved jalapeno, micro cilantro, pita chip.

Lukes fried chicken or grilled smoked chicken, greens, grilled corn, black bean, heirloom pico de gallo, smoked gouda, avocado ranch, fried jalapenos, tortilla strips.

Buttermilk dressing, smoked bacon, moody blue, 8-minute egg, heirloom tomato, baguette crouton.

Baby spinach, kale blend, quinoa, mango, blueberry, watermelon radish, avocado, feta, pepita, honey-lime jalapeno vinaigrette.

Crispy flour tortilla, dill cream cheese, fontina, “hot-smoked” salmon, red onion, rocket, avocado, EVOO.

Sopressata, san marzano tomato, jalapeno, smoked mozzarella cheese, basil, spicy copra nectar.

Spicy “Manhattan style” chowder, fish, shrimp, crab, potato, bacon, crusty baguette.

Nashville style chicken tender, peri peri spice, local honey, white bbq sauce, cavatappi pasta, four cheese sauce; smoked gouda, pepperjack, monterrey, pecorino, pancetta.

House-smoked turkey, havarti, gruyere, heirloom tomato, basil, sriracha aioli, pomegranate vinaigrette, molasses wheat.

Nashville style, peri peri spice, gochujang slaw, arugula, heirloom tomato, hot honey, pickle, ciabatta.

Prime chuck, pan seared cast iron pancha, butter onion-garlic sofrito, “101” pork belly lardon, havarti, lemon-thyme aioli, butter lettuce, heirloom tomato, southern bun.

Blue crab, gochujang slaw, heirloom tomato, rocket, sriracha aioli, lobster roll.

Maine lobster, brie, havarti, grainy mustard, tarragon, paisano loaf

Chili crusted NY strip, onion-garlic sofrito, wild mushroom, truffle cheddar, balsamic cabernet jus, horseradish aioli, panini.

Quinoa: tri color, red, white & black
Wild rice: mushroom, pea, brussel
Summer squash: zucchini & yellow squash
french beans
Stir fry vegetable: carrot, red pepper, yellow pepper
super food blend: broccoli stalk, kohlrabi, brussels sprout, kale, radicchio, and colored carrot
cauliflower rice
calrose rice
red potato: roasted
spinach

Sauces: Orange ginger | mango pineapple hoisin | coconut curry | ponzu | sesame sriracha