Lunch


Served Thursday & Friday, 11:00 A.M.- 2:00 P.M.

SMALL PLATES

Fritters – 8
corn, green chile, buttermilk vinaigrette

Tots – 8
parmesan potato bites, chili garlic mayo

Corn Chowder – 8
applewood bacon, yukon potatoes, shiitake, fresno chiles, chorizo oil

Watermelon Salad – 12
serrano ham, feta, avocado, smoked olive oil, tarragon, mint

MAIN

Garden Roots Salad – 10
local lettuces, seasonal fruit, candied or spiced nuts, local cheese, chive vinaigrette
+ grilled chicken 7 -or- grilled salmon 9

Triple Play – 13
house-made sourdough grilled cheese, arugula salad, corn chowder

House Flatbread – 15
peaches, chèvre, bacon, arugula
– or –
chorizo, shirred eggs, provolone, crème fraîche, shishito peppers, cilantro

Coppin’s Burger – 18
Sakura Farms wagyu beef, pepper jack, applewood bacon, chipotle aioli, fried string onions, shredded lettuce, house-made potato bun, garlic parsley fries

Fried Chicken Sandwich – 13
confit tomato aioli, arugula, heirloom tomatoes, pickles, ciabatta, garlic parsley fries

Reuben – 16
house-made pastrami, gruyére, sauerkraut, Russian dressing, rye sourdough, garlic parsley fries

Tuna Salad – 16
oil-poached tuna, frescatrano olives, red onion, aioli, hard-boiled eggs, everything lavosh, arugula salad

DESSERTS

Apple Butter Cheesecake – 9
speculoos crust, caramelized white chocolate,
hazelnut gingersnap crunch, cider-poached
apples

Chocolate Olive Oil Torte – 9
miso carmel, blood orange, coconut cashew crumble

Almond Cake – 9
strawberry rhubarb preserves, lemon Swiss buttercream, pistachio crunch

Lime Posset – 8
creamy lime custard, hibiscus granita, oat + poppy seed granola

Graeter’s Ice Cream + Sorbet – 5
daily selection

 

Consuming raw or undercooked meat, seafood, poultry, or eggs may increase your risk for foodborne illness.

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