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 MULTI-GRAIN, PEPPERONCINI, QUEEN OLIVES, AVOCADO & ARUGULA 12-

HOUSE SALAD 9-

GRILLED FRENCH HAM AND RACLETTE 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