text-lunch

GREENS

JAPANESE CAESAR romaine hearts, miso wasabi dressing, smashed edamame, cashews and wonton crisps 10. / chicken 12. / gulf shrimp 13. / seared rare tuna 16. / fried wild oysters 16.

TRADITIONAL CAESAR romaine hearts, roast garlic lemon dressing, focaccia croutons, parmesan 10./chicken 12./gulf shrimp 13.

THE COBB greens, corn, apple wood bacon, tomatoes, caramelized onion, bleu cheese, chopped eggs, red flame grape dressing 12. / chicken 14. /gulf shrimp 15.

WINTER SQUASH shaved roasted butternut squash, escarole, Tuscan kale, roasted chickpeas, black walnuts, pomegranate seeds, ricotta salata, white balsamic vinaigrette 12. / chicken 14. / gulf shrimp 15.

CRACKLIN’ CALAMARI tomatoes, slivered red onions, baby greens in a lemon balsamic dressing with parmesan 14.

CHOP CHOP Thai marinated ground chicken, romaine, red cabbage, cukes, carrots, chickpeas, crushed peanuts and wonton crisps 13.

SHAVED BRUSSELS SPROUTS shaved sprouts, red onion, cob smoked bacon, marcona almonds, dried cranberries, lemon honey mustard vinaigrette and parmesan 12. /chicken 14./ gulf shrimp 15.

SEA

AHI TUNA pan seared, cool buckwheat soba noodles, wakami, pickled shiitakes, chiffonade of red cabbage, shisho leaf, dashi sambal rice wine viniagrette, unagi drizzle 16.

SURF AND TURF FAGIOLI  baby gulf shrimp, roasted chicken thighs, tomato simmered heirloom dried beans, conchiglie pasta, chilies, Grana Padang and EVOO 13.

SALMON pomegranate molasses maple glazed, Armenian rice, charred fennel, red beet chèvre puree, smoked pistachios, beet chips 14.

FISH TACOS local haddock, napa cabbage, white Vt. cheddar, pico de gallo, sriracha mango tartare, soft tortillas and grilled lime 12. / fried wild oysters or clams 16.

SCALLOPS a la plancha, miso bacon dash squash puree, fuji apples, ginger, scallion, pepitas, sesame chili oil and tagarashi 15.

LAND

SOUP AND SANDWICH buttercup squash and apple soup, guajillo pepper and coriander oil, inside out cheddar grilled cheese on potato bread with cardamom pear chutney and yogurt 13.

BEEF BRISKET AU JUS slow braised brisket, lemony arugula, harissa aioli, Bulgarian feta, French roll, natural jus dipper, hand cut fries 13.

CHICKEN PITA TZATZIKI crispy panko chicken, balsamic tomatoes, red onions, cucumber tzatziki, grilled Greek pita and house chips 13.

CRUNCHY CHICKEN CUTLET crispy focaccia crusted chicken, warm brie, sweet onion cider jam, pink kraut, sesame bun, chip spice fries 13.

STEAK BULGOGI BOWL shaved steak, steamed rice, napa cabbage and daikon radish kimchi, spicy mung beans, sesame soy spinach and Korean bbq sauce 13.

PORTLAND SQUARE BURGER Kobe beef wagyu style burger, pecan smoked bacon, caramelized onions and house boursin on sesame egg bun with hand cut fries 13.

SIDES

simply greens 7.
small Japanese or Traditional Caesar 6.
hand cut sea salt fries 7.
house spiced chips 4.
crispy calamari, lemon caper aioli 12
buttercup squash and apple soup 7
crispy wild oysters, sriracha mango tartare 16

Lunch reservations may be made for parties of 6 or more.

Consumption of raw or undercooked foods may increase risk of food bourne illness.
Lunch 11:30 to 2:30 Monday through Friday

Chef Jeff Buerhaus

Sous Chef Jason LaVerdiere
2016