CRISPY CHICKEN CUTLET, ARUGULA, ROASTED PANCETTA, PINE NUTS AND PARMIGIANO
15-
SPINACH, SEARED HON-SHIMEJI MUSHROOMS & ASIAN VINAIGRETTE 14-
ROASTED BEETS WITH MIXED GREENS, TOASTED ALMONDS, PICKLED RED ONION AND RICOTTA SALATA 14-
CHICKEN SALAD WITH AVOCADO 13-
TUNA SALAD WITH TOMATO 13-
HOUSE SALAD 8-
GRILLED FRENCH HAM AND BRIE ON PEASANT BREAD 12-
ROAST TURKEY, BACON, LETTUCE, AND TOMATO SANDWICH 12-
SPICY GRILLED SHRIMP AND PEPPERJACK QUESADILLA 12-
BEEF BRISKET ON RYE WITH HORSERADISH SAUCE 14-
VICTOR’S STEAK TACOS 17-
SMOKED SALMON ON PUMPERNICKEL WITH SPROUTS, RED ONION, TOMATO, CAPERS AND CREAM CHEESE 14-
GRILLED CHICKEN, MARINATED OLIVES, PEPPERS AND CURRIED MAYO ON CIABATTA 12-
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 10-
OMELETTE 10-
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
