LUNCH MENU
CRISPY CHICKEN CUTLET, ARUGULA, ROASTED PANCETTA, PINE NUTS AND PARMIGIANO 16-
KALE & CABBAGE SALAD, TOASTED YEAST VINAIGRETTE, DRIED CHERRIES & TOASTED PEPITAS 11-
ROASTED BEETS WITH MIXED GREENS, TOASTED ALMONDS, PICKLED RED ONION AND RICOTTA SALATA 14-
CHICKEN SALAD WITH AVOCADO 14-
TUNA SALAD WITH TOMATO 14-
HOUSE SALAD 9-
GRILLED FRENCH HAM AND BRIE ON PEASANT BREAD 14-
ROAST TURKEY, BACON, LETTUCE, AND TOMATO SANDWICH 14-
SPICY GRILLED SHRIMP AND PEPPERJACK QUESADILLA 15-
BEEF BRISKET ON RYE WITH HORSERADISH SAUCE 16-
VICTOR’S STEAK TACOS 17-
SMOKED SALMON ON PUMPERNICKEL WITH SPROUTS, RED ONION, TOMATO, CAPERS AND CREAM CHEESE 17-
GRILLED CHICKEN, LETTUCE, TOMATO, RED ONION AND CURRIED MAYO ON CIABATTA 14-
BURGER WITH VERMONT CHEDDAR OR GREAT HILL BLUE CHEESE 14-
STEAK TARTARE 18-
SLICED HANGER STEAK ON GARLIC TOAST WITH HOUSE FRIES 21-
VEGETABLE FRITTATA 12-
OMELETTE 12-
THOROUGHLY COOKING MEATS, POULTRY, SEAFOOD OR EGG REDUCES THE RISK OF FOOD BORNE ILLNESS.
18% GRATUITY WILL BE ADDED TO PARTIES OF 6 OR MORE, AS WELL AS PARTIES WITH UNACCOMPANIED MINORS