Lunch
Lunch showcases an expanded offering of seasonal salads, proteins from our wood-burning grill and some of our heartier dinner highlights.
SNACKS
5
CITRUS-MARINATED OLIVES
5
7
SPICED MARCONA ALMONDS
7
10
BLISTERED SHISHITO PEPPERS & BOTTARGA
10
1.50
WOOD-GRILLED TUSCAN GARLIC BREAD
Smoked Eggplant
1.50
12
ROASTED SQUASH SOUP
Sultana Raisin Emulsion, Candied Pepitas, Brown Butter
12
22
HAWAIIAN TUNA POKE
Scallion, Ginger-Lime Vinaigrette, Sesame
22
SALADS
13
YOUNG LETTUCES
Pistachio, Ricotta Salata, Creamy Tarragon Dressing
13
12
KALE CAESAR
Anchovy Breadcrumbs, Parmigiano Reggiano, Lemon
12
14
THE NTL. COBB
Bacon, Avocado, Egg, Buttermilk Dressing
14
ADD ONS
6
Heritage Chicken
6
8
Scottish Salmon
8
10
Flat Iron Steak
10
SANDWICHES
Served with Fresh-Cut Fries or Mixed Greens
17
THE NTL. UGLY BURGER
Cabot Cheddar, Crispy Shallots, Ntl. Sauce, Malt Vinegar Chips
17
15
CUBANO SANDWICH
Cured Ham, House Pickles, Dijon Mustard
15
16
SMOKED MOZZERELLA & SPECK SANDWICH
Arugula, Olive Tapenade, Aged Balsamic
16
15
COUNTRY FRIED CHICKEN SANDWICH
Buttermilk, Spicy Aioli, House Pickles
15
14
A.B.L.T
Avocado, Bacon, Roasted Tomatoes ADD ONS - Heritage Chicken 6, Scottish Salmon 8
14
ENTRÉES
22
ORGANIC AMISH CHICKEN
Wood-Roasted, Tarragon Chimichurri, Crisp Bibb Lettuce
22
23
GRILLED AVOCADO & PRAWNS
Greek Feta & Grilled Lemon
23
21
RIGATONI ALLA BOLOGNESE
'Nduja & Pecorino Romano
21
29
SCOTTISH SALMON
Winter Greens, Turnips, Bacon-Orange Vinaigrette
29
15
P.E.I. MUSSELS
Sweet Italian Sausage, Chili, Anise-Cardamom Aioli
15
MARKET SIDES 10
WOOD-ROASTED CAULIFLOWER
Tahini, Pomegranate
CRISPY PARMESAN-CRUSTED POTATOES
STEAMED BROCCOLI
Parmigiano Reggiano
3-COURSE PRIX-FIXE LUNCH | $21
STARTER
ROASTED SQUASH SOUP
Sultana Raisin Emulsion, Candied Pepitas, Brown Butter
YOUNG LETTUCES
Pistachio, Ricotta Salata, Creamy Tarragon Dressing
ENTRÉE
A.B.L.T.
Avocado, Bacon, Roasted Tomatoes
RIGATONI ALLA BOLOGNESE
'Nduja & Pecorino Romano
P.E.I MUSSELS
Sweet Italian Sausage, Chili, Anise-Cardamom Aioli
DESSERT
FRESHLY BAKED COOKIE
Daily Selection
Executive Chef Gregori Peña