LUNCH (SUMMER 2018)

    • - Small Plates -

    • Bread(v)

      3

      grilled Birdies sourdough (l), olive oil, balsamic

    • Salad (gf/v)

      10 / 6

      Ciro’s fresh mozzarella (l), tomato, marinated peaches, buttermilk whey dressing, basil

    • Pork Belly (gf)

      10

      24-hour braised pork belly, prosciutto broth, chili oil, crispy potato

    • Local Mussels(gfa)

      10

      San Marzano tomato, spicy ‘Nduja, grilled Birdies sourdough (l)

    • Carleton Frites (gf/v)

      8

      signature matchstick frites, roasted garlic aioli

    • Calamari

      13

      buttermilk marinated calamari, toasted sumac, roasted garlic & lemon aioli

    • GF = Gluten Free GFA=Gluten Free Available V = Vegetarian L = Local

    • Note:

      If you have dietary allergies, please inform your server.

      --  Chef Michael Dolente

    • - Large Plates -

    • Fettucine (v)

      15

      fresh house pasta, San Marzano tomato sauce, house ricotta cheese, basil

    • Burger

      15

      seared Atlantic beef, (l) house bacon, smoked cheddar, onion jam, horseradish aioli, house frites

    • KFC

      15

      Korean fried chicken sandwich, house kimchi, gochujang chili sauce, sesame aioli, Birdies ciabatta bun (l), house frites

    • Confit Duck Leg Rice Bowl (gfa)

      15

      short grain brown rice, black bean, grilled corn, red onion, hoisin glaze, coriander

    • Seared Scallops (gf)

      17

      Mersey Nova Scotia scallops (l), potato purée, spicy ‘Nduja vinaigrette, grilled scallion

    • - Sweet Plates -

    • Pavlova (gf/v)

      9

      toasted meringue, bourbon grilled pineapple, vanilla mascarpone, coconut

    • Peaches & Cream (v)

      9

      marinated peaches, creamed house ricotta, crispy brick pastry, caramelized honey (l)

    • Frozen (gf/v)

      7/sampler 10

      rotating selection of house gelato, sorbet and ice cream