LUNCH MENU
FROM THE SEA
SEAFOOD TOWER*
whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp
250
(gf)
CHILLED 1/2 LB ALASKAN KING CRAB LEGS
100
(gf)
OYSTERS ON THE HALF SHELL*
half dozen 27 | one dozen 50
(gf)
FRIED CALAMARI
lightly fried calamari, herb aioli, and fresh lemon
26
STARTERS
SOUPE DE POISSON
rich provençal fish stock with rouille, croutons, and grated parmigiano-reggiano
23
SOUP OF THE DAY
16
FOCACCIA & BUTTER
warm rosemary focaccia served with creamy vermont butter
14
(v)
WHIPPED RICOTTA DIP
silky whipped ricotta, drizzled with olive oil, maldon sea salt, and served with grilled sourdough
24
(v)
PESTO & BURRATA
pistachio pesto, sun-dried tomatoes, and tuscan olive oil and grilled sourdough
24
(v)
AVOCADO TOAST
creamy haas avocado, layered cherry tomatoes, shaved radish, fresh herbs, toasted seeded wheat
26
(v)
GREENS
LITTLE GEM CAESAR
crisp little gem lettuce, parmigiano-reggiano, spanish anchovies, topped with crunchy croutons
19
(v)
MIXED GREENS
girl & dug lettuces, parmigiano-reggiano, finished with a drizzle of honey and a lemon vinaigrette
18
(gf) (v)
NIÇOISE SALAD*
seared ahi tuna with olives, fingerling potatoes, organic egg, green beans, cherry tomatoes, and mixed greens, dressed in a classic red wine vinaigrette
30
(gf)
CHOPPED CHICKEN SALAD
herbed chicken, mixed greens, radishes, olives, mama lil’s peppers, salami, finished with a red wine vinaigrette
30
ROASTED BEET SALAD
frisée with goat cheese, candied walnuts, farro, and red wine vinaigrette
20
SANDWICHES
served with your choice of fries or salad
LOBSTER ROLL
chilled maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll
35
CBC TURKEY CLUB
thick cut bacon and tomato with roasted turkey breast on pain de mie | add avocado +5
26
WAGYU BEEF OR BEYOND BURGER*
melted tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a pan de mie roll
29
STEAK SANDWICH*
8oz skirt steak with arugula, salsa verde, horseradish cream, on grilled sourdough
32
PINSA PANINO
sweet peppers, prosciutto, arugula, burrata, and herb aioli on pinsa flatbread
24
MAINS
FARFALLE
pistachio pesto with marinated artichokes, english peas, and pecorino romano
22
BUCATINI POMODORO
san marzano and cherry tomatoes, with garlic and fresh basil
20
LINGUINE ALLE VONGOLE
clams in a white wine sauce with chili flakes and fresh parsley
30
ORA KING SALMON*
miso-honey glazed salmon with tender broccolini and a charred lemon for a savory finish
40
ROASTED CHICKEN
roasted chicken served with panzanella, asparagus, pecorino romano, and roasted spring onions
32
SIDES
FRENCH FRIES
traditional | sweet potato
12
(pb)
TRUFFLE FRIES
parmigiano-reggiano
14
(v)
CHARRED ASPARAGUS
lemon, sea salt, olive oil
12
ROASTED ROMANESCO CAULIFLOWER
oven-roasted cauliflower served with yogurt, fresh mint, and cucumber
14
SIDE SALAD
10
(pb)(gf)
An 18% service charge is added to your check and fully distributed among our hourly team members.