LUNCH

Starters
SMOKED SALMON SCHMEAR with seeded crackers, red onion, dill and capers 
NEW ENGLAND CLAM CHOWDER with bacon, potato, onion, celery & herbs in a creamy clam broth  9
ZUCCHINI BISQUE with crème fraiche & green onion  6

Salads
(Add hanger steak, pastrami, or seared salmon for 5,
herb-roasted chicken, portabello or lox for 4, avocado for 2)

WEDGE SALAD of romaine, apple, crumbled gorgonzola, walnuts, green onion, lemon dill vinaigrette  8
SPINACH SALAD, bacon, cotija, cherry tomato, rye croutons, dried tomato-herb vinaigrette  8
BEET TERRINE, mixed greens, goat cheese, orange supremes, beet-sherry vinaigrette 10


Sandwiches
(Served with choice of side salad, pasta salad, housemade chips or hand-cut fries)
CAPRESE PANINI  focaccia, mozzarella, walnut pesto, sliced tomato, balsamic reduction 10
LEMON AND HERB ROASTED CHICKEN PANINI  focaccia, roasted bell peppers, red onion, aioli, cheddar 11
REUBEN  House pastrami, kraut, russian dressing, toasted rye 12
REUBEN SCHMEUBEN  Spiced & smoked portobello, kraut, swiss, russian dressing, toasted rye 11


Plates
STEAK FRITES  Pan-seared marinated hanger steak with Dijon-brandy sauce, hand-cut shoestring fries and arugula in citronette  12
VEGETABLE PLATE  Marinated Beets, Tomato, Mozzarella & Basil, Roasted Carrot and Fennel Salad, Arugula with Lemon Vinaigrette  10
MOULES FRITES  P.E.I. Mussels, White Wine, Garlic, Herbs, Fries, Lemon Aioli  12
GOTHAM BURGER  Eight ounces of grilled 44 Farms Black Angus, cheddar, bacon, tomato, Russian dressing, bibb, onion, pickles, brioche bun, hand-cut fries  12