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Friday Lunch Menu

muaburgerSMMua Burger
photo by Leslie Straw

* gluten free, vegetarian, vegan and substitution guide


Little Gem Salad | pecorino, lemon dressing

Quinoa–Arugula | nectarine, goat cheese, almond

Kale Salad | pine nut, kohlrabi, onion, manchego

Asparagus Salad | potato, grapefruit, grain mustard           

Grilled Romaine| caeser dressing, breadcrumb

Beet Salad | mâche, goat cheese, pecan

Smoked Trout| Belgian endive, orange, almond, aïoli

Guacamole and Chips

Brussels Sprout | brown butter

Crispy Tofu | black bean-sweet chili sauce

“Mac n Cheese” (no cheese)|butternut squash, cream

Tomato Bisque and Mini Grilled Cheese  

Crispy Polenta | spicy tomato sauce

Fried Calamari | chili, aïoli 

Beef Carpaccio| manchego, arugula, pine nuts

Chicken Wings | citrus, chili, fish sauce, mint

Shiitake Mushroom|goat cheese crostini, arugula

24 hour ‘Stone Farm’ Pork Spare Ribs |bbq sauce

Crabcakes | carrot-beet relish

Burrata| portobello, sweet pepper, balsamic


Vegetable Ragout | couscous, kale pesto (wild rice, shiitake, green lentil, kale, root vegetable)

Tuna Sashimi |nori wrapped, tempura fried,  miso sauce, cucumber, greens

Chicken Milanese | capers, lemon, arugula

Mussels and Fries | roasted tomato sauce, aïoli

Grilled Romaine and Chicken breast Salad

Salmon Salad | green bean, aïoli, butterleaf

‘NOLA’ | crispy polenta, two fried softshell crabs


french fries or salad?

The Hamburger | half pound, aïoli

gluten free bun   +
white cheddar, provolone, avocado, grilled onion   +
blue cheese, bacon +

#CBQ Burger (chickpea, bulgur, quinoa, walnut, spice)  aïoli, tomato, onion, sprouts

BLT | avocado on levain

Green Bean | provolone, kale pesto, mixed green

Grilled Chicken Breast | mixed green on levain

Soft Shell Crab Po’Boy | coleslaw

20% gratuity will be added to parties of 5 or more 
No split checks, please.
Corkage per 750 ml bottle (Double corkage for Magnums)
Wine: $30 / Bubbles: $40
$2/person fee for any outside dessert

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