mains

gluten-free unless noted**  |  vegan options available for all menu mar 16 MAINS & SIDES crispy oven fried chicken OR cauliflower calabrian crema reuben salad : charred cabbage, caramelized carrot, curly kale, pickle, castelvetrano, swiss & tempeh crouton 1,000 island brisket OR mushroom stroganoff* lemon, walnut, chive, parsley & thymebraised butter beans w/roasted cherry tomatoes, charred brussels sprouts, oregeno & seared sourdough* lemony ricotta persian smashed & charred beef OR tofu kebabs peppercini, spicy tahini sauce, pita* winter greens tabouli w/falafel crumble : lacinato, curly kale, parlsey, green olive, cucumber, dill, mint, lemon, peppercini whipped feta herby vietnamese pork OR veggie meatballs nuoc cham, herbs, lettucebanh mi salad bowl : bok choy, cabbage, cucumber, radish, vermicelli noodles, pickled carrot, cilantro, peanut limey sriracha vinaigrette serving size : 1 generous serving = one dinner OR two lunches (1 QT)