GREENS
JAPANESE CAESAR romaine hearts, miso wasabi dressing, smashed edamame, cashews and wonton crisps 8. / chicken 10. / gulf shrimp 11. / seared rare tuna 16. / fried wild oysters 16.
THE COBB greens, corn, apple wood bacon, tomatoes, caramelized onion, bleu cheese, chopped eggs, red flame grape dressing 10. / chicken 12. /gulf shrimp 13.
STRAWBERRY COCOA strawberries, baby lettuces, chayote, pine nutes, chevre, poppy seed cocoa nib dressing, fried shallots 11./ chicken 13./gulf shrimp 14.
CRACKLIN’ CALAMARI tomatoes, slivered red onions, baby greens in a lemon balsamic dressing with parmesan 12.
LOBSTER Maine lobster, baby arugula, pea shoots, red onion, fresh hearts of palm, avocado, creamy chervil dressing mkt.
SHAVED BRUSSEL SPROUT SALAD shaved brussel sprouts, red onion, cob smoked bacon, marcona almonds, dried cranberries in a lemon honey mustard vinaigrette with pecorino 11. / chicken 13. / gulf shrimp 14.
BOWLS
CHOWDER chef’s whim mkt.
VINDALOO BOWTIES bell peppers, spinach, vindaloo curry, coriander yogurt, bowties 10./ roasted chicken 12./ gulf shrimp 13.
CAMPANELLE SPRING prosciutto, spring peas, bibb lettuce, green onions, white wine chicken broth butter, campanelle, parmesan 11.
VOODOO STEW chicken, white gulf shrimp, mussels, chorizo, tomatillos, spiced dark beer lime butter broth, dirty rice and grilled tortillas 14.
SANDWICHES AND SUCH
FORK AND KNIFE REUBAN corned beef, baby Swiss, local sauerkraut, red onions, 1000 island dressing, toasted pumpernickel, house chips 13.
MAHI MAHI SANDWICH blackened, bibb lettuce, tomato, candied jalapeno caper remoulade, sesame egg bun and hand cut fries 13.
CHICKEN PITA TZATZIKI crispy panko chicken, balsamic tomatoes, red onions, cucumber tzatziki, grilled Greek pita and house chips 11.
PORTLAND SQUARE BURGER kobe beef wagyu style burger, pecan smoked bacon, caramelized onions and house boursin on sesame egg bun with hand cut fries 13.
STEAK BULGOGI BOWL shaved steak, steamed rice, napa cabbage and daikon radish kimchee, spicy mung beans, sesame soy spinach and Korean bbq sauce 13. seared rare tuna 16.
GRILLED FISH TACOS local haddock, napa cabbage, white Vt. cheddar, pico de gallo, srircha mango tartare, soft tortillas and grilled lime 12. / fried wild oysters 16.
CHARMOULA SHRIMP grilled gulf shrimp skewers, spring pea lemon couscous, Moroccan flatbread, cucumber raita, charmoula sauce 13.
PEEKY TOE CRAB CAKES local crab, young watercress, pickled watermelon, English stilton, lemon aoili 14.
CEMITA PABLANO SANDWICH crispy veal cutlet, sliced avocado, Spanish onions, queso blanco, chipotle mayo, sesame egg bun with house chips 13.
SIDES
simply greens 5.
small Japanese Caesar 5.
hand cut sea salt fries 4.
house spiced chips 3.
crispy calamari aioli 9.
Lunch reservations may be made for parties of 6 or more.
Consumption of raw or undercooked foods may increase risk of food bourne illness.
20% gratuity will be added to parties of 6 or more
Lunch 11:30 to 2:30 Monday through Friday
Chef Jeff Buerhaus
2013
