SPRING LUNCH MENU

STARTERS

AHI CRUDO

avocado, cilantro, salsa macha (gf)

CEVICHE

campechana, rockfish, shrimp, avocado, chips (gf)

OYSTERS

on the half shell, mignonette, horseradish (gf)

GAMBAS

chili garlic butter, toasted sourdough

MAPLE GLAZED WINGS

gochujang, sesame crunch, scallion ranch (gf)

BURRATA

sicilian ratatouille, toasted sesame, crostini

WAYGU CARPACCIO

crispy sunchokes, horseradish aioli, fried capers (gf)

SANDWICHES

PHILLY CHEESESTEAK

flat iron steak, peppers, onion, fondue, french roll

FRIED CHICKEN

serrano ham, fried chicken, swiss, dijonaise, arugula

CHEF’S SANDWICH

bacon, lettuce, tomato, egg, cheddar, sourdough

ENTREES

SEARED SALMON

coconut curry broth, seasonal vegetables, rice (gf)

SB FISH TACOS

avocado, cabbage slaw, baja crema, cotija, pico de gallo (gf)

LOCAL BURGER

8oz short rib blend, grilled onions, cheese, pickles, fries

HANGER STEAK

choice of fries or side salad

FISH & CHIPS

Nashville hot oil, housemade pickles, tartar sauce, fries (gf)