LUNCH MENU


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