Lunch Menu

LUNCH

G R I L L E D   C H E E S E   &   T O M A T O   S O U P

Boogie Lab Focaccia, Provolone, Stracciatella  |  14

H O U S E   M E A T B A L L S

Provolone, Mom’s Pomodoro, QCF Basil, EVOO | 16 

C A R M A G N O L A   S T E A K   S A N D W I C H

Shaved Picanha, Truffle-Mushroom Crema, Arugula, Pickled Onion, 

Sun-dried Peppers on Focaccia.  Black Truffle Chips  |  17

F O C A C C I A   W I T H   H E R B E D   O I L

Roast Garlic, Vincotto, Cabanero Pepper Flake, 

Zanzibar Peppercorn, Limestone Rosemary | 6

H E I R L O O M   T O M A T O   S O U P

Marjoram, Marsala, Olive Oil.  Cup | 7  Bowl | 9

F R E G O L A   P A S T A   S A L A D

Trapanese Pesto, Straticella. Preserved Dwarf Tomato, 

Opal Basil |  14

C A E S A R   S A L A D

Vertical Acres Red Romaine, Bagna Cauda, Roasted Garlic, 

Ciabatta Chips, Pecorino, Cured Duck Egg   | 15  

C H O P P E D   S A L A D

Escarole, Olives, Sundried Peppers, Jowl Bacon, Green Chickpea, 

Cherry Tomato, Pickled Pepper, Provolone, Red Wine Vinaigrette  | 16  

S A L A D   S U P P L E M E N T S

Pulled Freebird Chicken (7)  |   Black Tiger Shrimp (9)