lunch

Featured mimosa

Strawberry, grapefruit, plum, ginger, bubbles 11.

 

 

STARTERS

 

Roasted vegetable soup 7. / 10. Lamb stock, roasted pecans,  espelette

 

Artisan cheese plate

Roasted Oregon hazelnuts, house made citrus marmalade, baguette  5. / 9.

 

Arugula & radicchio salad

Fennel, pumpkin seeds, cranberries, ricotta salata, honey apple vinaigrette 11. Add grilled chicken breast 6.

 

Red leaf salad

Blood orange, orange, dried cherries, fresh goat cheese, slivered almonds, citronette 12. Add grilled chicken breast 6.

 

ENTRÉES

 

Farro risotto

Ramps, asparagus, arugula, roasted garlic, parsley, pecorino 13.

 

Little gem lettuce salad

Oregon bleu cheese, mixed olives, pickled red onion, calabrese salami, soft boiled egg 14. Add grilled chicken breast 6.

 

Steamed mussels & clams*

Dry chorizo, shallot, garlic, white wine, grilled baguette 15.

 

Sauteèd sturgeon*

Pearl cous cous, mustard greens, morel mushrooms, shallots, micro greens 16.

 

House made pastrami  sandwich

clarklewis sauerkraut, gruyère, whole grain mustard, Grand Central rye sourdough  13.

 

Braised  bacon sandwich

Egg, havarti cheese, little gem lettuce, garlic aioli, Grand Central bolo roll  13.

 

Wood fire grilled burger*

Mixed greens, pickled red onion, mustard aioli, Grand Central brioche bun 12.

add farm egg  1.  add white cheddar  1.  add bleu cheese  2.  add pork belly   2.

 

Roast beef

Mixed greens, pickled red onion, havarti, horseradish aioli, Grand Central grande bolo roll 14. add farm egg  1.

THREE COURSE LUNCH SPECIAL     17.

 

Roasted vegetable soup

Lamb stock, roasted pecans,  espelette

Rigatoni

Pancetta, roasted garlic, plum tomato, bread crumbs, pecorino

 

Vanilla gelato

Burnt orange caramel

*No substitutions please

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Cooked to order

*Pitted olives may contain fragments of seed or stem.