Lunch Prix Fixe

field greens, fennel, watermelon radish, carrot, red wine/shallot vinaigrette

vegetarian

bacon, chive

provolone, bacon, romaine, onion, pickle, dijonaise, multigrain

cooked medium, lettuce, tomato, dijon relish, Cabot cheddar, hand-cut fries

crushed tomatoes, basil, mozzarella di bufala

Vermont white cheddar & mozzarella served with a cup of tomato soup

whipped mascarpone, Counter Culture espresso, house- made ladyfinger

local strawberries, lemon whipped cream, cornmeal crumble

Chef’s selections

hearts of romaine, red oak, pickled red onion, Parmigiano-Reggiano

risotto, Fontina, spring peas, San Marzano marinara

marinara, Pecorino Romano

rapini, fennel sausage, Parmigiano-Reggiano, chili flake, sugo rosa, toasted bread crumbs

shaved ribeye, caramelized onions, provolone, horseradish sauce, au jus, ciabatta, hand cut fries

spring risotto, toasted bread crumbs, “green goddess” sauce

crushed tomato, basil, mozzarella di bufala

cheddar, pickles, sriracha-honey aioli, IPA roll, hand cut fries

whipped mascarpone, Counter Culture espresso, house- made ladyfinger

local strawberries, lemon whipped cream, cornmeal crumble

Chef's selections