LUNCH

SERVED WITH GARLIC AIOLI AND KETCHUP.

CRISPY CREAMERY POTATOES, GARLIC PARMESAN SEASONING.

SLICED PORK BELLY, BERRY COMPOTE, AND BALSAMIC GLAZE.

SAN MARZANO TOMATO SAUCE, PARMESAN, FRESH HERBS, SERVED WITH TOASTED ROTATING FOCACCIA.

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

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, CRISP 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 TOGARASHI KEWPIE MAYO.

SPINACH AND QUINOA TOSSED IN LEMON TAHINI DRESSING, TOPPED WITH CUCUMBER, CHERRY TOMATO, PICKLED VEGETABLES, AND CRISPY CHICKPEAS. HUMMUS AND LEMON YOGURT GARNISH. ADD ONS: HANGER STEAK 24 | CHICKEN BREAST 9 | CRISPY TOFU 8

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

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

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

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

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

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

TOMATO SAUCE, MOZZARELLA, AND 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 SAUCE, 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.

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

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