$4 / $8
SOUP DU JOUR
Roasted with a Gimme! espresso dry rub and served with house made ricotta cheese. (VG)
SPICY SMOTHERED TOTS
Crisp fried and topped with thinly sliced flank steak bulgogi and a kimchi cream sauce. (VT.)
Served with black peppercorn, charred lemon aioli.
With mango chutney, tzatziki, and tikka masala dipping sauces. (VT)
DUCK BAO BUNS
With a pineapple hoisin sauce, cucumber and scallions. (VG)
PAN PORK DUMPLINGS
With ponzu sauce.
*Add crispy chicken or seared tuna (5) (VG, GF)
Smoked duck, gorgonzola, pickled red onions, tomatoes, and mixed greens in a balsamic vinaigrette.
FUJI APPLE GORGONZOLA SALAD
With mixed greens, candied walnuts, and a rhubarb vinaigrette.
With mixed greens, tomatoes, potatoes, green beans, olives, egg, and a dijon vinaigrette..
*All sandwiches and burgers come with fries, tater tots or a side salad with house vinaigrette.
SMOKED SALMON CROISSANT
With herb mayo, cucumbers, tomatoes and field greens. Add a Fried Egg (2)
ULTIMATE HAM AND EGG SANDWICH
With blackforest ham, brie, a fried egg, Sriracha aioli, and a piccalilly relish on a toasted baguette.
Chicken Schnitzel, bacon, tomato, field greens, and herb mayo on a toasted roll.
BEEF TENDERLOIN SANDWICH
With melted local cheddar cheese, caramelized kimchi, onions, and peppers on toasted bread.
Lightly pan fried with Sriracha aioli, field greens and tomato on toasted bread.
BLACK ANGUS BEEF BURGER
Local cheddar, Sriracha aioli, field greens, tomato and onion. Add a Fried Egg (2) or Bacon (3) Vegan/Vegetarian substitution available.
SOFT SHELL CRAB SANDWICH
Panko breaded with an Asian watercress walnut pesto, Sriracha Aioli, and piccalilly relish on a toasted bun.
ROASTED MUSHROOM SANDWICH
With Sriracha aioli, caramelized onions and melted provolone on a toasted roll.
Served with a lemongrass creme fraiche, seasonal vegetables, and roasted potato wedges. (GF)
PAN FRIED HADDOCK
Served with a fennel salad, yuzu vinaigrette, sweet chili lime sauce and french fries.
GRILLED LAMB FLATBREAD
With caramelized onions, crumbled goat cheese, and a yogurt lemon mint sauce.
HOUSE MADE SPINACH FETTUCCINI with SHRIMP
With yuzu brown butter sauce, spring vegetables, roasted tomatoes, shaved cured egg yolk and Parmesan. (*VG)
DUCK SHIITAKE RAMEN
Duck confit, boiled egg, baby spinach, tofu and fuji apple kimchi in a savory pork and duck broth. (VG)