lunch

starters
soup du jourcup 6 bowl 8
French onion soup 9
a classic done our way

poutine16
fries with duck confit, cheese curds and duck demi sauce
chevre frites7 (double cheese 12)
fresh goat cheese with lightly breaded and fried; served with greens, onion marmalade and croutes
cheese & charcuterie16
assorted cheeses, pates, & terrines with crackers, dried fruit, nuts or other fun stuff

salads
add a grilled chicken breast to a salad for 5
the house6
organic mixed greens, choice of dressing
poached pear and blue cheese12
white wine poached pears, blue cheese and toasted pecans over butterleaf lettuce and arugula tossed in pear vinaigrette
kale caesar11
kale & radicchio tossed in caesar dressing with parmesan-garlic crostini & shaved parmesan

couscous salad12
saffron scented couscous tossed with seasonal vegetables, shaved fennel & carrots; tossed in butternut squash vinaigrette and topped with fresh goat cheese

soup n salad9
the house salad with a cup of soup and a bit of bread (substitute French Onion soup for 15) 

sandwich-ish
all sandwiches come with fries, sub soup or salad for $2
fried chicken sandwich14
buttermilk dipped chicken thigh with hot honey tarragon slaw on a toasted Bread Stop Bakery potato roll
Korean pulled beef short rib sandwich14
braised beef short ribs with gochujang, sesame cucumber and onion on a Bread Stop Bakery potato roll
house cured corned beef sandwich14
grilled with house pickled cabbage, Russian dressing and Emmentaler cheese on Bread Stop Bakery light rye
roasted fall vegetable melt14
winter squash, arugula, caramelized onions with melted Raclette (French raw cow’s milk cheese) on a grilled Bread Stop hoagie roll
rye burger*14
Double R Ranch grilled beef patty with condiments & toppings of the chef’s whimsy on a Bread Stop Bakery brioche bun

mains
steak frites*16
Painted Hills teres major steak grilled and served with garlic-herb butter, fries and a small salad
Moroccan lamb stew16
Anderson Ranch lamb shoulder braised with onion, garlic, stone fruit and warm Moroccan spices, served over saffron scented Israeli couscous and seasonal vegetables
catch of the day*18
ask your server about today’s selection
pasta of the day16
ask your server about today’s selection

chef de cuisine Dustin Payne
sous-chef Amanda Gefre

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. They may also increase your risk of enjoying your food.

we use Fog Hollow Farm, Longs Meat Market, Newman’s Fish Market, Cattail Creek Lamb, Laughing Stock Farm, Face Rock Creamery, The Bread Stop, Mighty Greens, Brandywine Fisheries, Caffé Pacori and as many other local farms, harvesters and producers as we possibly can.