Take Out Menu

Phone: 252-439-2233

Lunch, brunch and dinner menu are currently available for takeout or curbside pickup:

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Weekend Brunch

Take Out Menu
This is a sample of our menu, prices and offerings subject to change.

    • Starters (Weekend Brunch Menu – Take Out)

    • Fresh Fruit Cup

      (V, VGT, GF)

    • Soup Du Jour

      Cup / Bowl

    • Bruschetta

      Roma tomato, fresh basil, olive oil.
      (V, VGT)

    • Zuppa di Cozze

       Mussels, white wine, Roma tomatoes
      (GF)

    • Gambas Al Ajillo

      Shrimp, shaved garlic, evoo, smoked pimenton
      (GF)

    • Sandwiches (Weekend Brunch Menu – Take Out)

      Add a Cup of Soup or Petit Salad to any entrée

    • Panino Rustica

      Roasted chicken, mozzarella¸ roasted peppers, balsamic

    • Blackened Tuna*

      Baby greens, Roma tomato, spicy aioli, ciabatta

    • Broken Egg Sandwich

      Black forest ham, baby Swiss cheese, tomato, ciabbatta accompanied with crispy potatoes. + side of bacon

    • Entrees + (Weekend Brunch Menu – Take Out)

      Add a cup of Soup or Petit Salad to any entrée

    • Kale & Mushroom Benedict *

      Roasted English muffin, wilted kale, shitake mushrooms, poached eggs, hollandaise, accompanied with crispy potatoes.
      (V)

    • Duo Eggs Benedict *

      English muffin, ham, poached eggs, hollandaise, crispy potatoes

    • Farmers Special *

      Two eggs cooked to order, bacon, crispy potatoes
      (GF)

    • Brioche French Toast

      Accompanied with smoked bacon, and fresh strawberries

    • Kale & Mushroom Quinoa

      Kale, shitake mushrooms, confit tomatoes + roasted chicken + *Ahi Tuna + shrimp.
      (V, VGT, GF)

    • Steak Frittes

      Charbroiled market steak, rosemary, red wine bordelaise, hand-cut fries. Market price.
      (GF)

    • Catch of the Day

      Chef’s daily creation. Market price

    • Mains Salads (Weekend Brunch Menu – Take Out)

      Add extras to your Entrée Salad: + roasted chicken + *Ahi Tuna + shrimp. Add a cup of Soup to any entrée salad.

    • Kale & Valencia Orange

      Quinoa, pickled red onions, pumpkin seed vinaigrette
      (V, VGT, GF)

    • Niçoise

      Baby greens, marinated tomatoes, olives, hardboiled egg
      (MV, VGT, GF)

    • Bistro

      Spiced pecans, sun dried cranberries, gorgonzola cheese, pickled red onion, balsamic vinaigrette
      (MV, VGT, GF)

Please inform our staff of any special dietary requirements. V: Vegan, VGT: Vegetarian, GF: Gluten Free, M: Modified per request
*These items may be cooked to order or served undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness BYO food and beverage is not permitted in the restaurant without prior consent of the management. Corkage fee is $10. Cake cutting fee is $2. per person for any cake brought in from an outside approved vendor and certified commercial bakery.
An 18% gratuity may be applied to parties of 5 or more.

Lunch Menu

Take Out Menu
Lunch, brunch and dinner menu are currently available for take-out or curbside pickup

    • Small Plates + Starters (Lunch – Take Out)

    • Soup Du Jour

      chef’s daily creation. (cup / bowl)

    • Bruschetta

      Roma tomato, fresh basil, olive oil
      (V, VGT)

    • Sweet Potato Fries

      Honey Mustard

    • Zuppa di Cozze

      Mussels sautéed with white wine
      (GF)

    • Calamari Fritti

      Spicy aioli , lemons

    • Sandwiches (Lunch – Take Out)

      Substitute Fries with a Cup of Soup or Sweet Potato Fries

    • Panino Rustica

      Roasted chicken, mozzarella¸ roasted peppers, balsamic

    • Bistro Burger*

      Baby Swiss, Roma tomato, pickled red onion, aioli, brioche + applewood smoked bacon + fried farm egg.
      (MGF)

    • Mediterranean Panino

      Foraged mushrooms, roasted peppers, fresh mozzarella.
      (MV, VGT)

    • Blackened Tuna*

      Baby greens, tomato, spicy aioli, ciabbatta

    • B.L.T.

      Apple wood smoked bacon, baby greens, tomato, crusty bread

    • Pasta + Etc (Lunch – Take Out)

      Add a cup of Soup or Petit Salad to any pasta

    • Kale & Mushroom Quinoa

      Kale, shitake mushrooms, confit tomatoes + roasted chicken + shrimp + *ahi tuna
      (V, VGT, GF)

    • Penne alla Vodka

      Tomato cream sauce, Roma tomatoes, touch of vodka + primavera  + roasted chicken + shrimp
      (VGT)

    • Linguini Bolognese

      Meat ragu, shitake mushrooms

    • Chicken Limone

      Chicken cutlet, citrus pan sauce accompanied with vegetable of the day and choice of one side: petit salad or fries.
      (MGF)

    • Main Salads (Lunch – Take out)

      Add extras to your Entrée Salad: + roasted chicken + *ahi tuna + shrimp Add a cup of Soup to any entrée salad

    • Kale & Valencia Orange

      Quinoa, pickled red onions, pumpkin seed vinaigrette
      (V, VGT, GF)

    • Niçoise

      Baby greens, marinated tomatoes, olives, hardboiled egg
      (MV, VGT, GF)

    • Bistro

      Spiced pecans, sun dried cranberries, gorgonzola cheese, pickled red onion, balsamic vinaigrette
      (MV, VGT, GF)

Please inform our staff of any special dietary requirements. V: Vegan, VGT: Vegetarian, GF: Gluten Free, M: Modified per request
*These items may be cooked to order or served undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness BYO food and beverage is not permitted in the restaurant without prior consent of the management. Corkage fee is $10. Cake cutting fee is $2. per person for any cake brought in from an outside approved vendor and certified commercial bakery.
An 18% gratuity may be applied to parties of 5 or more.

Dinner Menu

Take Out Menu
Lunch, brunch and dinner menu are currently available for take-out or curbside pickup.

    • Starters (Dinner – Take Out)

    • Calamari Fritti

      Spicy aioli, lemons

    • Soup Du Jour

      Chef’s daily creation (Cup)

    • Zuppa Di Cozze

      Mussels, white wine, Roma tomato
      (GF)

    • Gambas al ajillo

      Shrimp, shaved garlic, olive oil
      (GF)

    • Bruschetta

      Roma tomato, fresh basil, olive oil
      (V, VGT)

    • Pasta + (Dinner – Take Out)

      Add a cup of Soup or petite Salad to any pasta

    • Linguini Bolognese

      Meat ragu, shitake mushrooms

    • Kale & Mushroom Quinoa

      Kale, shitake mushrooms, confit tomatoes + roasted chicken + shrimp + *ahi tuna
      (V, VGT, GF)

    • Penne Rustica

      Shitake mushrooms, sun-dried tomatoes, broccoli + roasted chicken + shrimp

    • Penne alla Vodka

      Tomato cream sauce, tomato, touch of vodka + primavera + roasted chicken + shrimp
      (VGT)

    • Linguini al Cozze

      Mussels, Roma tomato, lemon, olive oil, Linguini

    • Market Pasta

      Chef’s daily pasta creation. Market price. 

    • Main Entrée Salads (Dinner – Take Out)

      Add a cup of Soup to any entrée salad Add extras to your Entrée Salad: + roasted chicken + *ahi tuna + shrimp Add Sides to your Entree: Wilted Kale – lemon, olive oil. Market Vegetables. House-cut fries, spicy aioli Whipped Potatoes. Sautéed Broccoli.

    • Kale & Valencia Orange

      Quinoa, pickled red onions, pumpkin seed vinaigrette
      (V, VGT, GF)

    • Niçoise

      Baby greens, marinated tomatoes, olives, hardboiled egg
      (MV, VGT, GF)

    • Bistro

      Spiced pecans, sun dried cranberries, gorgonzola cheese, pickled red onion, balsamic vinaigrette
      (MV, VGT, GF)

    • Land-Air-Sea (Dinner – Take Out)

      Add a cup of Soup or petite Salad to any entrée

    • Cioppino

      Market fish, shrimp, mussels, spicy tomato broth
      (GF)

    • Catch of the Day*

      Chef’s daily creation. Market Price.

    • Steak Frites*

       Charbroiled black angus hanger steak rosemary red wine bordelaise, hand cut fries.  Market Price.
      (GF)

    • Chicken Limone

      Chicken cutlet, citrus pan sauce, whipped potatoes & market vegetable
      (MGF)

    • Chicken Forestiere 1

      Chicken cutlet, foraged mushroom, pan sauce, whipped potatoes & market vegetable
      (MGF)

    • Bistro Burger*

      Baby Swiss, Roma tomato, pickled red onion, spicy aioli, brioche + applewood smoked bacon + fried farm egg
      (MGF)

Please inform our staff of any special dietary requirements. V: Vegan, VGT: Vegetarian, GF: Gluten Free, M: Modified per request
*These items may be cooked to order or served undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness BYO food and beverage is not permitted in the restaurant without prior consent of the management. Corkage fee is $10. Cake cutting fee is $2. per person for any cake brought in from an outside approved vendor and certified commercial bakery.
An 18% gratuity may be applied to parties of 5 or more.