• Starters (Lunch)

    • Gambas al ajillo

      Shrimp, shaved garlic, olive oile, smoked pimenton
      (GF)

    • Soup Du Jour

      Chef’s daily creation

    • Duo Bruschetta

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

    • Sweet Potato Fries

      Honey mustard

    • Lunch Duo Special

      Combine two of these choices:

    • Combine two of these choices:

      • Half Sandwich: P.Rustica, BLT or Mediterranean
      • Cup of Soup du jour
      • Petit Salads: (Caesar or Mixed Greens)

    • Sandwiches (Lunch)

      Substitute Fries with a Cup of Soup, Petit Salad, or Sweet Potato Fries

    • Panino Rustica

      Roasted chicken, mozzarella¸ roasted peppers, balsamic, hand-cut fries

    • B.L.T.

      Applewood smoked bacon, baby greens, tomato, crusty bread, hand-cut fries

    • Blackened Tuna*

      Baby greens, tomato, spicy aioli, ciabatta, hand-cut fries

    • Mediterranean Panino

      Foraged mushrooms, roasted peppers, fresh mozzarella, hand-cut fries
      (MV, VGT)

    • Bistro Burger*

      Baby Swiss, roma tomato, pickled red onion, spicy aioli, brioche, hand-cut fries (MGF) + applewood smoked bacon + fried farm egg.

    • Lunch Cocktails

    • Mimosa / Bloody Mary / Kir Royale / Guava Bellini

    • Pasta + Etc. (Lunch)

      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)

      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

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

    • Bistro

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

    • Weekend Brunch

      NOW SERVING

    • Friday & Saturday 11am-2pm

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.