Rooftop food
Content
SNACKS
CHICKEN WINGS/ sriracha honey 8 CAULIFLOWER/ mint/ pine nuts 8 FRENCH ONION DIP/ chips 6 SNAP PEAS/ tahini/ blood orange 8 ARTICHOKE DIP/ provolone 10
Salads
MESCLUN GREENS/ pickled vegetables/ dijon vinaigrette 8 /add chicken 4 /add shrimp 6 /add steak 6 CAESAR/ parmesan/ lemon/ croutons 8
SIDES
COLESLAW/ caraway 4 FRIES 6 BAKED BEANS/ bacon 5 GRILLED ASPARAGUS/ romesco 8 SMASHED POTATOES/ garlic 6
STUFFED
or served w/ potato chips
STACKED
SKEWERED
served w/ slaw
ANDOUILLE CORNDOG/ cheddar whiz 10 BEER COOKED BRAT/ mustard/ kraut/ pretzel roll 10 SPICY ITALIAN/ peppers & onions/ provolone/ pretzel roll 11 VEAL HEART SAUSAGE/ cabbage slaw/ pretzel roll 11 2 DIRTY WATER DOGS/ onion/ ketchup/ mustard/ potato roll 8 FRIED CHICKEN THIGH/ sriracha honey/ lettuce/ mayo 11 BEEF BURGER/ cheddar cheese/ house bacon/ LTO 12 BLACK BEAN QUINOA BURGER/ cheddar cheese/ avacado/ tomato 10
CHICKEN LIVERS/ ginger 7 PORK/ curry 10 MARINATED SKIRT STEAK/ rosemary 12 HEAD-ON PRAWNS/ piri piri 14 VEGETABLES/ balsamic 8
served à la carte
STAPLES
SEARED AHI TUNA/ 6 oz 22 ROASTED HALF CHICKEN 16
GRILLED NY STRIP/ 12 oz 28 ROASTED PORKCHOP/ 10 oz 20
{
SWEET
BOSTON CREAM CAKE/ 6 SUNDAE/ fudge/ pretzel praline 6 MANGO SORBET/ coconut cookie 6 PINEAPPLE UPSIDE DOWN CAKE/ vanilla 6
}
EXECUTIVE CHEF Marjori Mee Bradle PASTRY CHEF Vaness Ochotoren
** consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions. please inform your server of any allergies you may have.
CHICKEN WINGS/ sriracha honey 8 CAULIFLOWER/ mint/ pine nuts 8 FRENCH ONION DIP/ chips 6 SNAP PEAS/ tahini/ blood orange 8 ARTICHOKE DIP/ provolone 10
Salads
MESCLUN GREENS/ pickled vegetables/ dijon vinaigrette 8 /add chicken 4 /add shrimp 6 /add steak 6 CAESAR/ parmesan/ lemon/ croutons 8
SIDES
COLESLAW/ caraway 4 FRIES 6 BAKED BEANS/ bacon 5 GRILLED ASPARAGUS/ romesco 8 SMASHED POTATOES/ garlic 6
STUFFED
or served w/ potato chips
STACKED
SKEWERED
served w/ slaw
ANDOUILLE CORNDOG/ cheddar whiz 10 BEER COOKED BRAT/ mustard/ kraut/ pretzel roll 10 SPICY ITALIAN/ peppers & onions/ provolone/ pretzel roll 11 VEAL HEART SAUSAGE/ cabbage slaw/ pretzel roll 11 2 DIRTY WATER DOGS/ onion/ ketchup/ mustard/ potato roll 8 FRIED CHICKEN THIGH/ sriracha honey/ lettuce/ mayo 11 BEEF BURGER/ cheddar cheese/ house bacon/ LTO 12 BLACK BEAN QUINOA BURGER/ cheddar cheese/ avacado/ tomato 10
CHICKEN LIVERS/ ginger 7 PORK/ curry 10 MARINATED SKIRT STEAK/ rosemary 12 HEAD-ON PRAWNS/ piri piri 14 VEGETABLES/ balsamic 8
served à la carte
STAPLES
SEARED AHI TUNA/ 6 oz 22 ROASTED HALF CHICKEN 16
GRILLED NY STRIP/ 12 oz 28 ROASTED PORKCHOP/ 10 oz 20
{
SWEET
BOSTON CREAM CAKE/ 6 SUNDAE/ fudge/ pretzel praline 6 MANGO SORBET/ coconut cookie 6 PINEAPPLE UPSIDE DOWN CAKE/ vanilla 6
}
EXECUTIVE CHEF Marjori Mee Bradle PASTRY CHEF Vaness Ochotoren
** consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially if you have certain medical conditions. please inform your server of any allergies you may have.
