LUNCH MENU

FRESH CUT FRIES SERVED WITH GARLIC AIOLI AND KETCHUP.

CRISPY CREAMERY POTATOES, GARLIC PARMESAN SEASONING.

SPICED AND DEEP FRIED CAULIFLOWER, CHIPOTLE AIOLI, LEMON YOGURT, AND PICKLED VEGETABLES.

TOSSED IN YOUR CHOICE OF KOREAN BUFFALO, LEMON HONEY GARLIC, OR CLASSIC SALT AND PEPPER.

A MIX OF KALE AND ROMAINE, TOSSED IN HOUSE MADE CAESAR DRESSING. TOPPED WITH CROUTONS, CRISPY PANCETTA, AND PARMESAN CHEESE.

ROASTED BRUSSEL SPROUTS IN A WHITE BALSAMIC VINAIGRETTE, TOPPED WITH GOAT CHEESE, DRIED CRANBERRIES, AND CRISPY GARLIC.

MARINATED AHI TUNA, AVOCADO, EDAMAME, CRISPY KALE, AND PICKLED VEGETABLES. SERVED OVER RICE WITH TOGORASHI KEWPIE MAYO.

SPINACH AND QUINOA TOSSED IN TAHINI LEMON DRESSING. TOPPED WITH CUCUMBER, CHERRY TOMATO, PICKLED VEGETABLES, AND CRISPY CHICKPEAS. HUMMUS AND LEMON YOGURT GARNISH.

BACON JAM, DILL PICKLE MAYO, SHREDDED ICEBERG LETTUCE, AND CHEDDAR CHEESE ON A BRIOCHE BUN.

A VEGAN TWIST ON CLASSIC BUTTER CHICKEN, BASMATI RICE, PICKLED CAULIFLOWER, AND CRISPY FRIED TOFU.

SOURDOUGH BREAD, ROAST CHICKEN, LETTUCE, TOMATO, CHEDDAR, WITH A CHIPOTLE AIOLI.

ROTATING SOUP AND SANDWICH COMBINATION. ASK YOUR SERVER FOR DETAILS.

SLICED MARINATED HANGER STEAK, KALE AND PARSLEY CHIMICHURRI, AND FRESH CUT FRIES.

TOMATO SAUCE, FIOR DI LATTE, OLIVE OIL, AND FLAKY SALT.

TOMATO SAUCE, MOZZARELLA, PEPPERONI.

GARLIC PARSLEY SAUCE, FIOR DI LATTE, FIG JAM, PROSCIUTTO, AND STILTON CHEESE.

TOMATO SAUCE, RED CHILI SAUSAGE CRUMBLE, FIOR DI LATTE, ROASTED RED PEPPERS, SWEET DROP PEPPERS, AND CHIVES.

PESTO BASE, CHICKEN, MUSHROOMS, FIOR DI LATTE, ARUGULA, AND BALSAMIC GLAZE.

TOMATO SAUCE, ROASTED ZUCCHINI, SUNDRIED TOMATO, CRUMBLED GOAT CHEESE, ARUGULA, AND PICKLED RED ONIONS.

WHITE CHOCOLATE CHEESECAKE WITH A CLASSIC CRUST, TOPPED WITH CARAMELIZED WHITE CHOCOLATE AND FRESH BERRIES.

AN ORANGE FORWARD ALMOND CAKE, SERVED WITH DARK CHOCOLATE SORBET AND ORANGE SYRUP.

MOLTEN CHOCOLATE CENTER, WITH WHIPPED, BERRIES, AND A ROTATING COULIS.