Our lunch menu changes constantly, so what we are serving now may not be what we are serving when you visit us. We try to keep the website as up to date as possible!
Updated October 25, 2019.
Add chicken ($4), shrimp (7) or scallops ($10) to any salad.
Pickled onions, cucumber, carrot, croutons.
With white anchovies, croutons and imported Italian cheeses.
Avocado, tomatoes, gorgonzola cheese, crispy bacon, hardboiled local egg, toasted walnuts and buttermilk dressing.
Kale, apple, honey roasted walnuts, country ham, burrata and Pecorino cheese, with an apple cider vinaigrette.
Hot-honey-garlic sauce, celery, buttermilk ranch.
Tossed in ponzu sauce with sriracha aioli and toasted benne seeds.
Grilled onions, American cheese, arugula and root sauce served with house-made fries.
Served over a sweet corn risotto with crispy bacon, arugula and Parmigiano Reggiano.
Tomato-braised over creamy Anson Mills polenta with burrata cheese, Pecorino and basil.
P.E.I. mussels in a garlic, white wine, butter sauce served with a side of handcut fries and garlic aioli.
Gouda cream, grilled chicken, bacon, mushrooms, toasted Panko.
SC polenta, sofrito, Benton’s country ham.
Citrus grilled chicken breast, feta cheese, pepperoncinis, tomatoes, arugula, lemon vinaigrette on grilled pita bread with garlic aioli.
Grilled hanger steak with melted Manchego cheese on toasted French bread with arugula, pickled onions, chimichurri and garlic aioli.
Five cheese grilled cheese on toasted French bread served with a bowl of tomato basil soup.