LUNCH

October 15, 2018

SOUP/SALAD

 
Chef Soup 9/6
Our evolving soup selection
 
Chicken & Rice Soup 9/6
Free- range chicken and basmati rice
 
Winter Salad 10/6
Local salad greens, roasted root vegetables, organic shaved fall vegetables, free-range poached egg, Milton Creamery white cheddar cheese and house vinaigrette
 
Beet & Lentil Salad 10
Local beets, organic French lentils, Does & Divas goat cheese, Timesless Prairie Orchard apple and aged balsamic vinaigrette
 
Entrees
 
**Grass-fed Beef Burger 15
Tweed Croft Farm beef, local greens, heirloom tomato salsa, local sautéed onion, organic house made brioche bun; root fries (add cheese 1, hash brown/ bacon/egg 2) 
 
Salmon Burger 14
Wild Alaskan salmon, rosemary aioli, local cabbage, organic house made brioche bun and root fries 
 
*Grass-fed Beef Gyro 14
Tweed Croft beef, Israeli couscous, yellow split peas, local greens, yogurt sauce, Chef’ Suman’s naan bread and root fries 
 
Chef Santiago’s Feature Market Price
 
Vegetarian Steamed Bun 14
Fried root vegetables, homemade steam buns, pickled vegetables, aioli, micro greens and root fries 
 
Vegan Bowl 14
Israeli couscous, yellow split peas, quinoa, roasted fall vegetables, local greens and potato cake (Add poached egg $2) 
 
Grilled Cheese & Soup 13
Local vegetables, Milton Creamery white cheddar cheese, homemade brioche bread and chef soup (Add salmon $3) 

Falafel Wrap 14

French lentil falafel, roasted vegetables, Israeli couscous, raita sauce, greens, pickled vegetables, house made tortilla and root fries

 

*Consuming under cooked or raw meats, poultry, seafood, shellfish, or eggs my increase your risk of food-borne illness. Being local, sustainable & seasonal, our menu is subject to change without notice.