food-composite

To Share…Or Not to Share

Mussel Bacon Chowder
rustic baguette  6

Fritto Misto
crispy calamari, lemon, artichoke hearts, castelvetrano olives, chives, tartar aïoli  12

Green Beans v
peanut sauce, sesame, crushed peanuts  8.5

Smoked Wings
choose bourbon BBQ or buffalo, pickled celery  12

Avocado Toast vg
avocado, marinated cherry tomatoes, garlic, olive oil, fresh herbs, sourdough  10

Broccolini & Beets vg
toasted sesame, feta cheese, pistachios, olive oil  10.5

Summer Salad v
romaine, green beans, avocado, cherry tomato, fresh herb & citrus vinaigrette  9

Rosemary Garlic Fries vg
black garlic aïoli  6.5

Caesar Salad*
romaine, fried capers, croutons, creamy garlic anchovy dressing  8.5
add fried chicken 5, add steak* 7, add bacon 2.5

 

Plates

Mac & Cheese vg
cavatappi, white wine cheese sauce, potato crisps, scallions  10.5
add fried chicken 5, add bacon 2.5, add jalapenos 2.5

Banh Mi French Dip
house-smoked Carlton Farms pork loin, sriracha aïoli, cilantro, pickled daikon, carrot, onion, pork pho broth  11.5

Chicken Schnitzel
cherry tomato & cucumber salad, blistered green beans, lemon caper crema  14.5

Steak Frites*
flank steak, garlic rosemary fries, broccolini, black garlic aïoli  16.5

North 45 Burger*
1/2 pound double patty, provolone, onion, shredded romaine, house pickles, black garlic aïoli, garlic rosemary fries  14.5
add bacon or jalapenos  2.5
Make it a Single or a Beyond Meat Burger 12

Mussels

Taylor Shellfish Farms mussels steamed in broths inspired by our world travels,
served with rustic baguette 18.5

Coconut Curry
coconut milk, jalapeño, curry, lime, garlic, cilantro
Recommended Beer: Saison Dupont

Belgian
dijon, carrots, onions, garlic, parsley, thyme,
rosemary, Hoegaarden
Recommended Beer: Orval Trappist

Korean
gochujang sauce, garlic, sesame oil, onion, scallions, soy,
chile flakes, kimchi
Recommended Beer: Karmeliet

Garlic Saffron
roasted garlic, saffron, white wine, caramelized onions
Recommended Beer: Westmalle Tripel

Daily Passport
Ask about today’s special inspired by our global travels

v = vegan    vg = vegetarian