Executive Chef - John C. Smith General Manager - Rachel Bateman

Asst. General Manager - Veronica Wiese LUNCH MENU

‘ga-stro-pub’ - NOUN : “Fine Cookery in a Pub-Friendly Atmosphere”

~BITES~

PRETZEL BITES MAYTAG BLUE CHICHARONNES BACON MARMALADE HOUSE-MADE FRIED Salt / Caraway / Poppy Seed Salsa Verde / Ale Cheese 6 Maytag Crumbles POTATO CHIPS B&B PICKLES Ale Cheese / Stone Ground Mustard 6 Blue Cheese / Chives 6 Toast Points 6 Ranch 6

~APPETIZERS~

CHICKEN LIVER PATE SHRIMP PROVENCAL P.E.I. MUSSELS CHARCUTERIE BOARD Apple Thyme Jelly / Parsley Salad Garlic / Lemon Zest/ Fresh Herbs Saison Beer Broth / Garlic / Tomato House-made Terrine / Cured Meats Grilled Crostini 12 Capers / White Wine 13 Leeks / Grilled Baguette 14 Artisan Cheese / Pickled Vegetables Toast Points 17

~FLATBREADS~

OVEN DRIED ROAM TOMATO HOUSE-MADE SMOKED SALMON & FRIED BRUSSELS SPROUTS Fresh Mozzarell / Fresh Basil FENNEL SAUSAGE CREME FRAICHE Fontina / Roasted Mushrooms Balsamic Syrup 10 Shaved Fennel / Fontina Caramelized Onion / Fresh Arugula Pinenuts 10 Fresh Basil 10 Fried Capers / Aged Balsamic 10 ~SOUPS & SALADS~

TOMATO SOUP WARM BUTTERNUT SQUASH OVEN ROASTED SALMON* Ricotta / Olive Oil & KALE SALAD Artisan Greens / Roasted Beets Balsamic Reduction 10 Toasted Walnuts / Dried Cranberries Fire Roasted Red Peppers / Toasted Almonds Shaved Parmesan / Creamy Cider Dressing 12 FRENCH ONION SOUP Pinot Noir Dressing 14 Gruyere Cheese / Chives Toasted Baguette 10 LEG & THIGH PANZANELLA Chicken Leg and Thigh / Artisan Greens FLAT IRON STEAK Arugula / Roasted Fall Root Vegetables Artisan Greens / Cherry Tomatoes /Avocado BUTTER LETTUCE SALAD Red Onion / Crumbles Granny Smith Apples / Maytag Blue Cheese Toasted Pecans / Mozzarella Cheese Autumn Dressing 14 Smoked Bacon / 801 House Vinaigrette 16 Smoked Bacon / Toasted Walnuts Blue Cheese Dressing 10

~BURGERS & SANDWICHES~

GRIDDLED B.L.A.T. PUB BURGER* LAMB BURGER* ROASTED PORK BAHN MI Thick Cut Bacon / Butter Lettuce American Cheese Feta Cheese / Grilled Red Onion Pickled Carrots / Cucumber Avocado / Tomato / Roasted Garlic Mayo Butter Lettuce / Tomato Tzatziki Sauce Cilantro / Bourbon Pickled Jalapenos Farm to Market Grains Galore / Finch Fries Red Onion / Roasted Garlic Mayo Farm to Market Brioche Bun Chicken Liver Pate ~Add a Fried Egg $1~ 14 Farm to Market Brioche Bun Finch Fries 14 Farm to Market French Loaf 14

Finch Fries 13

OVEN ROASTED CHICKEN CLUB FRENCH DIP SHORT RIB RAGOUT CUBAN MELT Thick Cut Bacon / Avocado / Tomato Slow Roasted Rib Roast Mojo Marinated Sliced Pork Butter Lettuce / Roasted Garlic Lemon Aioli Gruyere / Horseradish Aioli ‘Burger’s Smokehouse’ Country Ham Gruyere / White Cheddar Finch Fries 14 Sweet Onion Au Jus Yellow Mustard / Sour Pickles Farm to Market Garlic Loaf Farm to Market Fench Loaf Swiss Cheese / Farm to Market Tomato Soup 15 Finch Fries 15 Sourdough Bread / Finch Fries 13

~CHEF’S SIGNATURE SELECTIONS~

SHORT RIB MAC & CHEESE QUICHE LORRAINE SALMON IN PARCHMENT PAPER* Crimini Mushrooms / Zucchini / Kale House Salad 12 Applewood Smoked Bacon / Sauteed Spinach Carmalized Onions / Gryuere Cheese Bell Peppers / Roasted Garlic Butter 19 Artisian Greens / Balsamic Vinaigrette 12 BEEF STROGANOFF CREPES Mushroom / Sweet Onion / Horseradish Cream ESPRESSO-RUBBED PORK SHOULDER* CHICKEN SALAD Roasted Sweet Potato / Sauteed Kale Sauteed Broccoli / Sour Cream 13 Golden Raisins / Pickled Celery Apple Cider Maple Glaze Granny Smith Apples / Arugula 22 BROWN BUTTER CREAM GNOCCHI Butter Lettuce / Toast Points Sauteed Oyster Mushrooms / Brussels Sprout Fresh Fruit 13 CAST IRON IDAHO TROUT Leaves / Fresh Sage / Parmesan 15 Brown Butter Cream / Toasted Almonds Sautéed French Green Beans Add a Cup of Soup or House Greens $3 Roasted Cauliflower 22 ~SIDES~

SHORT RIB BRUSSELS SPROUTS ROASTED CAULIFLOWER FINCH FRIES POTATO GNOCCHI MAC & CHEESE 8 Apple / Red Onion / Bacon 6 Roasted Garlic Mayo 6 Roasted Garlic Mayo 5 Parmesan / Butter 6

*Consuming raw or undercooked meat and seafood may increase your risk of food borne illness / *Cooked to order Our Fryers Use 100% Peanut Oil