Restaurant Week Lunch Menu

RESTAURANT WEEK LUNCH

April 7th – April 14th

 

FIRST COURSE

CHOICE OF ONE

FARM STAND SALAD

FARM STAND VEGETABLES, LEAFY GREENS, & DIJON SHERRY DRESSING

 

CAESAR SALAD

NORTH FORK BABY ROMAINE, KALE, & TORN GARLIC CROUTONS

 

SPICED DEVILED EGG

SERVED WITH CHILI AIOLI

 

MAIN COURSE

CHOICE OF ONE

CHEESEBURGER

CHARCOAL GRILLED ANGUS BEEF PATTY, SMOKED BACON, CARAMELIZED ONIONS, & MELTING AMERICAN CHEESE

 

CRAB CAKE

JUMBO LUMP CRAB CAKES, JALAPENO CREAMED CORN, & HEIRLOOM TOMATOES

 

PORTOBELLA MUSHROOM SWISS MELT

SERVED ON MULTI GRAIN BREAD WITH CARAMELIZED ONIONS, TOMATO JAM, & BALSAMIC GLAZE

 

DESSERT

SCOOP OF VANILLA OR CHOCOLATE ICE CREAM

 

$24 PER ADULT

GRATUITY & TAX NOT INCLUDED