lunch

starters

soup du jourcup 4     bowl 6

French onion soup a classic done our way 8

poutinefries with cheese curds, duck confit and duck demi 9

sauteed mussels – with braised leeks, garlic, dill and white wine  14

chèvre friteslightly breaded and fried fresh goat cheese with onion marmalade 6 (double cheese 10)

salads

the houseorganic mixed greens with your choice of dressing 5

pear and goat cheese saladport poached pear and Cypress Grove chevre served warm over mixed greens tossed with pomegranate dressing and candied hazelnuts   9

beet saladroasted beets sliced and served with frisée and radicchio tossed in honey-apple cider vinaigrette with toasted walnuts and blue cheese crumbles   8

quinoa saladsaffron scented quinoa tossed with butternut squash vinaigrette, fall vegetables, shredded carrots and fennel, served over a bed of mixed greens and topped with toasted walnuts and feta cheese  8

smoked chicken Waldorfsmoked chicken breast, apple, celery, currents, cranberry, walnuts and onion tossed with a yogurt honey dressing on a bed of butter leaf lettuce  10

soup n saladthe house salad with a cup of soup and a bit of bread 8

sandwiches

all sandwiches come with a side of fries or you can sub a house salad for $2

falafelblack-eyed peas, onion, parsley and spices fried and served with baba ganoush, red onion, mixed greens and feta on grilled flat bread 10

Moroccan lambseared lamb terrine with romaine, tzatziki, and feta served on grilled flat bread 9

Tunisian chicken – chicken breast marinated in Tunisian spices, grilled and served on a demi-baguette with lime cilantro coleslaw  12

rye burger* – Knee-Deep farms beef patty served on a Reality Kitchen kaiser roll with a changing selection of condiments and toppings from the chef’s whimsy  11 

entreés

vegetarian tagine – seasonal vegetables braised in North African spices, lemon and parsley, served with garlic-herb couscous  12

rye kabob – grilled lamb and beef served with tahini yogurt sauce, pickled vegetables and minted couscous  12

Sanke Hana Beirut style shrimp marinated with walnut, tahini, cilantro, cardamom, coriander and chili, sauteed and served with creamy goat cheese grits  13

pasta of the day* – ask your server for today’s selection 12

catch of the day – ask your server for today’s selection  16

we use Phoenix Farms, Hey Bales! Farm, Sweet Leaf Farm, Fair Valley Farm, Havurah Farm, Turnip the Beet, Long’s Meat Market, Newman’s Fish Company, Local Coast Fisheries, Face Rock creamery and many other local producers…

18% gratuity for parties of 6 and more

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