Lunch menu
STARTERS
Description: Penn. cheese guild certified, date chutney, candied walnuts, sliced green apple, local honeycomb artisan toast
Description: Jalapeño ranch, celery, blue cheese crumbles, buffalo sauce
Description: Lightly fried, red peper flakes, fresh lemon, traditional marinara dipping sauce
Description: Applewood bacon, parmesan cheese, onion compote, honeycomb balsamic vinegar,
SALADS
Description: Chopped cherry tomatoes, cucumbers, kalamata olives, red peppers, feta cheese, cilantro, citrus vinaigrette
Description: Chopped romaine, garlic croutons, aged parmesan, anchovies, house made caesar dressing
Salad Proteins : Pan roasted salmon 8 • Garlic sautéed prawns 7 • Chicken breast 6 • New york strip 8
FAVORITES
Description: Beer battered, french fries, slaw, house tarter
Description: Smoked Gouda, Cilantro, Red Onion, Horseradish Sauce, Tortilla Chips, Salsa, Guacamole
Description: De cecco capellini, shrimp, fresh artichokes, roasted peppers, cherry tomatoes, tossed in olive oil garlic, pesto and parmesan
Description: G.F. chickpea penne, mushrooms, spinach, parmesan, tomato basil sauce
Description: Fries, house coleslaw, G.F. BBQ sauce
Description: Cappelini, parmesan, broccolini, lemon caper sauce
BURGERS & SANDWICHES
Choice of french fries or mixed greens with house pesto vinaigrette
Description: Cheddar, applewood bacon, lettuce, tomato, caramelized onions, house aioli
– add avocado +2
Description: Imported swiss, house guacamole, pickled red onions, chipotle aioli
Description: Shaved house cooked ribeye, imported swiss, grilled onions, au jus, horseradish crème
Description: Toasted sourdough, albacore tuna salad, cheddar, tomato
*There may be un up charge for substitutions.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.