Restaurant Week

July 22 - August 25

Monday-Friday & Sunday

Lunch and Sunday Brunch, $30 for 2 courses

Dinner, $45 for 3 courses

Add a bottle of Paul Buisse Sauvignon Blanc $30

COURSE 1
Crispy Panisse

Roasted garlic, tomato confit
Ham Spread

Served with ritz crackers
Gem Caesar

Croutons, red onion, vegetarian caesar, grana padano
COURSE 2
Vegetarian Sloppy Joe

Vegan chorizo, pickled red onion, cilantro, potato roll, queso fresco, potato chips
Grilled Cheese & Soup

Swiss, cheddar, gournay cheese, caramelized onions, toasted sourdough, served with a cup of tomato bisque

Kimchi
NoMad Patty Melt

Swiss cheese, caramelized onions, special sauce, seeded rye

Impossible Patty

Make Your Fries Disco

COURSE 1
Spanakopita

Fresh spinach, feta cheese, Greek yogurt, phyllo dough, butter, nigella seeds
Grilled Prawn Cocktail

Horseradish, cocktail sauce
Cypriot Salad

Charred figs, shaved fennel, kalamata olives, mint, pistachio feta dressing
COURSE 2
Biscuits and Gravy

Vegan biscuits and vegan chorizo gravy

vegan
Green Shakshuka

Zhoug, 2 eggs, queso fresco, grilled sourdough
Babka French Toast

Dark chocolate crumble, maple whipped cream
Arlo Dog

Kimchi, kewpie mayo, crispy shallots, brioche roll

COURSE 1
Deviled Eggs

Preserved lemon, katafi, smoked roe
Grilled Prawn Cocktail

Horseradish, cocktail sauce
Watercress

Black garlic ranch, confit tomato, lardons, shaved radish
COURSE 2
Shrimp and Grits

Creamy grits, kimchi, tomato confit, chili crisp

Egg
Veggies & Grits

Creamy grits, kimchi, tomato confit, chili crisp

Egg
Spaetzle Mac and Cheese

smoked gouda and cheddar, toasted bread crumbs, lemon zest
Chicken Milanese

Mesclun greens, tomato confit, grana padano
COURSE 3
Strawberry Rhubarb Pie

Served with vanilla ice cream
Carrot Cake

Toasted coconut, cream cheese frosting

Lunch