Lunch Menu

Roasted mushroom soup – 10

Creamy seafood chowder – 11

 

Salad of mixed greens, feta, toasted almonds, cherries, beets

Choice of balsamic or house vinaigrette – 11.5

Caesar salad with shaved parmesan – 11.5

half salad – 8.5

add bacon – 3.5

add grilled chicken – 6   add grilled salmon – 9.5

add yam croquettes – 6

 

 Crispy confit of chicken leg, salad of quinoa, roasted mushrooms, chick peas, and feta,

arugula, mango salsa – 18

 

 Steamed mussels and clams with Thai red curry broth and toasted bread – 18

 

 Frutti di mare: seafood linguine with garlic, chilies, tomato, spinach, and shaved parmesan – 21

 

 6oz House-made beef burger, brie cheese, red onion marmalade, dijon aioli, lettuce,

pickle, and tomato, salad of mixed greens – 18

Substitute salad for small soup – 2.25, small chowder – 3.25, Caesar salad – 2.5

 

 Grilled marinated wild salmon with bean salad, roasted fingerling potatoes,

grilled leek, citrus vinaigrette, and tarragon butter – 21

 

 Seared scallops with creamed cabbage, bacon, brussels sprouts, sushi rice, apple and frisée – 22