— Lunch —
Served Fridays from 11am to 2pm
To start
BREAD SERVICE - 11
brioche, whipped herb butter
TODAY'S SOUP
as quoted
HOUSE GREENS - 12
pickled radish, carrot, pecans, buttermilk dill vinaigrette
BIBB & BLEU SALAD - 11
bibb, roast peppers, gorgonzola, almonds, bleu cheese vinaigrette
LOCAL STRAWBERRY SALAD - 14
greens, strawberries, goat cheese, pecans, strawberry vinaigrette
CHOPPED SALAD - 15
romaine, egg, olives, cucumber, cherry tomatoes, shaved onion, spiced cashews, manchego, avocado, buttermilk dill vinaigrette
Large Plates
SALMON B.L.T. - 18
brioche bun, basil aioli, fries
ASPARAGUS, LEEK, & GOAT CHEESE TART - 19
with arugula salad, lemon dill citronette
ON THE SQUARE NOW BURGER - 17
5oz patty, cheddar, lettuce, mustard, pickled jalapeños, fries •add egg 2
DAILY GRILLED FISH - 21
roasted vegetable quinoa, lemon basil citronette
ROAST CHICKEN CAPELLINI - 16
tomatoes, capers, grana padano
add gulf shrimp $9 • chicken $7 • daily fish $15
Cocktails
BLOODY MARY - 10
house mix, regular or spicy
APEROL SPRITZ - 13
Aperol, prosecco, soda
MIMOSA - 11
your choice of orange, pineapple, grapefruit, or cranberry juice
DRIP COFFEE - 3
ESPRESSO - 4
CAPPUCCINO - 5
LATTE - 6
COLD BREW - 6
FRENCH PRESS, FOR TWO - 9
SPECIAL THANKS TO OUR LOCAL FARMERS, PURVEYORS, AND ARTISTS
Executive Chef Joel Miller
