Augies Front Burner

Local roasted beets, feta, almonds, heirloom chocolate tomatoes, mixed greens and apple cider vinaigrette.

Roasted peppers, kalamata olives, feta, spring onions, tomato, cucumber, romaine and basil vinaigrette.

Prosciutto crisp, sun-dried tomatoes, almonds and warm shallot bacon vinaigrette.

Hearts of romaine, homemade garlic croutons and Augie's Caesar dressing.

Hand-pulled chicken, romaine, corn and black bean relish, guacamole, tortilla crisps, queso fresco, cilantro lime vinaigrette.

Feta and maple cider vinaigrette.

Caper mayonnaise, tomato cucumber relish and haystack potatoes.

Guacamole, chimichurri crema and homemade salsa.

Potato salad and brioche bun.

Toasted pumpernickel, st. Andre cheese, shaved cucumber and spring salad.

Bacon, Swiss, provolone, brie, balsamic, pesto, tomato foccacia and sweet potato fries.

Breaded chicken, Korean barbecue, kimchi, pickles and fries.

Naan bread, homemade bacon and ham, 2 fried eggs, Swiss cheese and chipotle aioli.

Grilled naan bread, blackened chicken breast, shaved Parmesan and potato salad.

Warm pita, tzatziki sauce, cucumber and tomato relish with rench fries.

Spicy guacamole and roasted corn salsa.

Asian slaw and sweet soy.

Avocado relish, lemon aioli and crispy potato.

Whipped lemon ricotta, salad greens, smoked pheasant, toasted hazelnut and ciabatta.

Chimichurri crema, guacamole and salsa fresca.

Baguette with chorizo, roasted tomato and fennel.

Old Fashioned summer sausage, jam, jowl pastrami, cheese, beer mustard, candied pecans and homemade pickles.

Prosciutto crisp, almonds, sun dried tomatoes and warm shallot vinaigrette.

Spring greens, burrata cheese, vine ripe local tomatoes, sea salt and strawberry balsamic vinaigrette.

Arugula, beets, feta, red onion, oven dried grapes, extra virgin olive oil, candied almonds and balsamic glaze.

Grilled loin, boursin cheese mash, wild mushrooms, market vegetables and smoked compound butter.

Roasted garlic dill tzatziki, crispy potato latke, haricot vert, cucumber relish and feta.

Charred scallion sweet corn basmati, glazed heirloom carrots, snap peas and mango vinaigrette.

Sustainably raised, pan roasted, potato purée, succotash and lemon thyme beurre blanc sauce.

Cauliflower purée, market vegetable, heirloom tomato panzanella and lemon gastrique.

Cheddar, bacon, butter, strawberry balsamic reduction and homemade fries.

Asian vegetable stir-fry, red Thai chili glaze and chinese noodles.

Pan Roasted, crispy potato hash, zucchini, yellow squash and port wine cherry jus.

Market vegetables, black garlic, herbs, Parmesan and grilled ciabatta.