Transcription of Executive Chef Grant Hinderliter
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Executive Chef Grant Hinderliter
OLD SCHOOL ROMAINE WEDGE SALAD - 11 CREAMY BLUE CHEESE | CANDIED BACON | TOMATO | PICKLED ONIONCAESAR SALAD - 11 PARMESAN | TOMATO | CROUTON | BALSAMIC REDUCTION FRENCH W2 ONION SOUP - 11 PROVOLONE | SWISSLOCAL CANDIED BEET & CH VRE - 11 ARUGULA | CANDIED WALNUTS | CRANBERRYNEW ENGLAND CLAM CHOWDER - 14 SERVED IN A SOURDOUGH BREAD BOWLSALADSSOUPSRESTAURANT & LOUNGE DINE-IN SERVICE | WEDNESDAY-SUNDAY, 5:00 PM 'TIL CLOSE*Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. Special preparation available upon request. Please make your server aware of any food allergies you ASK YOUR SERVER ABOUT THIS EVENING'S VEGETARIAN ChefGrant HinderliterCHORIZO-STUFFED MUSHROOMS - 12CR ME FRA CHE | BALSAMIC REDUCTIONAHI POKE LETTUCE WRAPS- 16 AVOCADO| WONTON | KIMCHI | BANG BANG SAUCEDUNGENESS CRAB DIP - 16 HOT CAST IRON | CHIPS | CR
xecutive chef grant hinderliter chorizo-stuffed mushrooms - 12 crÈme fraÎche | balsamic reduction ahi poke lettuce wraps- 16 avocado| wonton | kimchi | bang bang sauce dungeness crab dip - 16 hot cast iron | chips | crudites crispy calamari - 16 garlic aioli | cherry pepper | sriracha | cotija tempura shrimp - 13 thai peanut sauce | sesame ...
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