Soup

Spiced Indian lentil  5.50

Sandwiches

“Not from a can” tuna salad on a baguette  8.50

Rosemary ham with cheddar, pickled onions, and cress  8.50

New Orleans’ muffaleta  8.50

Salads

Roasted crimini with gremolata  pt. 3.25/qt. 6.50

Cole slaw with red and green cabbage

Cauliflower with hot pepper, lemon, and garlic

Brussel sprouts, bacon, and delicata squash

Fennel, orange, and black olive

Farro salad with toasted walnuts, leeks and ricotta salata

Fingerling potato salad with capers and fines herbes

Extras

Norma’s picnic chicken  12.50/#

Savory bread pudding  4.00/slice

Pizza

Margherita  9.50

Sweet pepper and pancetta  11.50

Radicchio and gorgonzola  10.50

Dinner 13.00

Roast chicken with butternut squash puree, turnips, and broccoli

Soup

Indian lentil with tomato  5.50

Sandwiches

Roast beef with cheddar and pickled onions  8.50

“Not from can” Tuna salad with wild arugula  8.50

New Orleans’ style muffaletta  8.50

Salads

Beet and orange with pomegranate seeds 3.25/6.50

Coleslaw

Lentil and sweet potato with rosemary

Fingerling potato with capers and fines herbs

Moroccan couscous with tilapia, cilantro, and toasted almonds

Pizza

Sweet peppers and Fra’ mani sausage  11.50

Long-cooked greens and ricotta  10.50

Classic margherita  9.50

Dinner (Available at 5:00 pm)

Chicken al mattone with braised collards and Anson Mills polenta

Soup
Red Pepper Bisque

Picnic
Lentil and sweet potato with roasted shallot, rosemary dressing
Cherry tomato, cucumber, and feta with mint
Zucchini with hot pepper and garlic
Sweet and sharp coleslaw with celery seed dressing
French fingerling potato salad with fines herbes
Farro pasta with leeks, delicata squash, walnuts, and sage
Lemon and tahini chickpea hummus
Pickled red onions with clove and bay
Picnic chicken
Deviled eggs

Lunch
Grilled tuna with green beans, fennel, and tapenade

Dinner
Beef short ribs braised with red wine and garlic

Dinner Sides
Crispy potatoes with lemon, parsley, and garlic
Long cooked fall greens
Herb stuffed tomatoes

Snacks
Toasted, salted almonds

Sandwiches
Eggplant Milanese with lemony chickpea hummus and little gem lettuces
Bacon, lettuce, and tomato
Ham and cheddar with arugula and pickled onions
Muffaletta with cured Italian salumi, provolone and green olive relish