Lunch menu for March 19, 2019

starters:     smoked duck breast and citrus salad  5.5

pate with mustard and pickled cauliflower 5.5

herb fritters on tomato sauce  5.5

beets/butternut/arugula salad  5.5

fries with garlic aioli*   5.5

small organic mixed greens salad  4.5

greens with pears, blue cheese and almonds    6/9

beet soup  5.5

“He was my cream, and I was his coffee. And when you poured us together, it was something. “Josephine Baker

mains:    duck egg gnocchi with beef brasato    10.5

ricotta crespelle with mushrooms on tomato and chard   9.5

fried chicken sando with cole slaw, potato fries  10.5

asparagus risotto with parmesan and arugula  9.5

fish stew with prawns, rock fish and garlic aioli*   10.5

pork tenderloin with broccoli, butternut and new potatoes  10.5

pork ragu over grits and greens 10.5

chocolate bread pudding with caramel   4.5