endive Publik house

Asiago frico chip, center-cut romaine hearts, tomatoes, aged parmesan.

Raspberry vin, seasonal fresh and dried berries, goat cheese, sweet spicy pecans.

Fresh mozzarellaand basil, drizzled with extra virgin olive oil and balsamic vinegar.

Cured and fresh vegetables, feta, parmesan, greens, red wine vinegar.

With fig jam, caramelized onion, dark blue cheese.

Topped with remoulade, served over sweet potato nettle.

With roasted garlic tomato sauce and red pepper sauce.

Including sundried tomato hummus, creminiand lentil, with naan and chips.

With black truffle cremini mushroom dip.

Cornflake-crusted fried chicken tenders with shoestring fries and grained cider honey mustard.

with roasted bell pepper sauce and goat cheese.

Smoked salmon, crab stick, avocado, cucumber and cream cheese.

Pickled daikon, cucumber and bell pepper.

Seared in extra virgin olive oil, herbs and citrus, on a bed of grilled vegetables.

Bone-in, skin-on springer mountain chicken breast, apple cider greens.

Potato mash, sweet potato nettle, demiglasse.

Maine lobster tail, shoestring fries, grained cider honey mustard.

Salmon fillet cooked a heavy medium, slaw, malanga nettle.

Buttermilk ranch.

With grated parmesan and black truffle oil.

Aged cheddar, butter, cream.

Asiago and chive, crusted with panko bread crumbs.

Aged gruyere cheese, thyme.

Roasted vegetable medley.

Chef's choice.