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Eat

—  MENU  —

"...because nothing in life is ever just black or white..."
our menu is designed to be shared and will be served as they are prepared

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LUNCH

A R T I S I N A L S A N D W I C H E S

—  GRILLED CHEESE  —
smoked gouda | fontina | white cheddar | sourdough | pomodoro

—  WILD MUSHROOM SANDWICH (VEGAN)  —
caramelized wild mushrooms | pickled onions | avocado | wild arugula | ciabatta | garlic fries

—  BLAT  —
applewood smoked bacon | wild arugula | avocado | vine ripened tomato | chorizo aioli | sourdough | garlic herb fries

—  THE BURGER  —
king's hawaiian bun | chorizo aioli | vine ripened tomato | arugula | pickled onions | garlic herb fries

—  FRIED CHICKEN SANDWICH  —
panko | marinated jidori chicken breast | brussels slaw | red eye gravy | ciabatta | garlic herb fries

—  CURRY CHICKEN SALAD SANDWICH  —
shredded curried jidori chicken breast | cranberries | toasted cashews | granny smith apples | arugula | king's hawaiian buns | garlic fries

—  LOBSTER ROLL  —
lobster tail | lemongrass | chorizo aioli | citrus | granny smith apples | herbs | king's hawaiian buns | garlic fries

DINNER

SALADS

—  HOUSE MIX  —
summer leaves | red onions | baby heirloom tomatoes | balsamic vin | toast

—  FIG & BURRATA  —
black mission figs | arugula | burrata | aged balsamic | toast

—  CAPRESE  —
baby mozzarella | baby heirloom tomatoes | micro basil | avocado. toast

APPETIZERS & TAPAS

—  MAC & CHEESE  —
cavatappi | sharp cheddar | smoked gouda | fontina | breadcrumbs

—  HAMACHI CRUDO  —
pacific wild caught yellowtail | white ponzu | pickled fresno | cucumber salad

—  AHI TUNA TARTARE  —
pacific wild caught ahi tuna | salted cucumbers | sesame | avocado | crispy lotus roots

—  POPCORN CHICKEN  —
marinated mary's chicken breast | honey sriracha | black sesame seeds | scallions

—  GARLIC HERB FRIES  —
kenebec potatoes | lemon juice | house garlic ketchup

—  PATATAS BRAVAS  —
crispy baby red potatoes | garlic | herbs | spicy tomato sauce

—  STEAMED MUSSELS  —
salt spring island mussels | lobster bouillabaisse | lemongrass curry | herbs | toast

—  BRUSSELS SPROUTS  —
honey dijon | garlic breadcrumbs

—  BONE MARROW  —
house marmalade | crispy kale & brussels | grilled toast

ENTREES

—  STEAK FRITES  —
prime marinated 8oz hanger steak | garlic herb fries | gremolata

—  WILD MUSHROOM RISOTTO  —
crispy hen of the woods | lemon truffle oil | thai curry risotto

—  ROASTED MARY'S HALF CHICKEN  —
marinated Mary’s half chicken | roasted roots | maple glaze

—  THE BURGER  —
hawaiian buns | chorizo aioli | vine ripened tomato | wild arugula | pickled onions | garlic fries

—  FRIED CHICKEN & FRIES  —
panko crusted boneless skinless chicken breast | slaw | garlic fries

—  ORA KING SALMON  —
skin on NZ ora king salmon | wild rice

I designed this menu to be shared so I'll send out the food as it is ready..

Executive Chef Jason Francisco