LUNCH

February 22, 2018

SOUP/SALAD

 
Chef Soup 8/6
Our evolving soup selection
 
Grass-fed Beef Chili 12/6
With homemade crème fraiche, Milton Creamery white cheddar cheese (Add egg 2)
 
Green Salad 10/6
Lee’s Green salad greens, local roasted beets, organic shaved winter root vegetables, free range hard boiled egg, Milton Creamery white cheddar and house vinaigrette
 
Entrees
 
*Grass-fed Beef Burger 14
Tweed Croft beef, local greens, heirloom tomato salsa, local sautéed onion, organic house made brioche bun; root fries (add cheese 1, hash brown/ bacon/egg 2) 
 
Rice and Fried Egg 12
Steamed basmati rice, spicy black bean with ground beef, sriracha aioli, and sunny side up free-range egg
 
*Grass-fed Lamb & Beef Gyro 13
Tweed Croft beef & lamb, basmati rice, yellow split peas, local greens, yogurt sauce, Chef’ Suman’s naan bread and root fries
 
Chef  Santiago’s Feature Market Price
 
Wild Rice Burger 13
Wild rice patty, herb aioli, heirloom tomato salsa, local sautéed onion, organic house made brioche bun; root fries
 
Vegan Bowl 14
Basmati rice, yellow split peas, carrots with quinoa, local greens and French lentil patty 

 

Salmon Grilled Cheese 12

Wild Alaskan salmon, Milton Creamery white cheddar cheese, homemade brioche bread and chef soup

*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.