Field & Fork

Chopped romaine, applewood bacon, hard-boiled egg, avocado, heirloom tomato, blue cheese, red-wine vinaigrette.

Whole-leaf romaine, shaved parmesan, garlic croutons, anchovy dressing made in-house.

Tri-color beets, mixed greens, candied walnuts, orange supremes, citrus vinaigrette.

Farro, lacinato kale, roasted butternut squash, dried cranberries, toasted pepitas, tahini-lemon dressing.

Roast turkey, applewood bacon, butter lettuce, tomato, herb mayo, toasted sourdough.

Grilled chicken, pickled daikon and carrot, jalapeño, cilantro, chile mayo on a crusty baguette.

House-cured pastrami, sauerkraut, Swiss, Russian dressing on griddled rye.

Fresh mozzarella, heirloom tomato, basil, balsamic glaze, pressed ciabatta.

Classic or strawberry-basil. Made fresh every morning.

Lightly sweetened, served over crushed ice with a lime wheel.

Local roast, slow-steeped 18 hours, on tap.

San Pellegrino, 500ml.