Lunch menu - Lisa Dupar Catering

· afternoon
2pm - 5pm Tues-sat
·
firebread
ROASTED SHIITAKE MUSHROOMS
humboldt fog chèvre, pistachios*
& chopped rosemary . . . . . 12
“ITALIAN SUB”
pepperoni, salami, red onions, pickled peppers,
black pepper & oregano finshed with romaine
tossed in red wine vinegar . . . . . 14
ARUGULA, PROSCIUTTO & PECORINO
roasted garlic, truffle oil, cheese
& french sea salt . . . . . 13 add 2 fried eggs . . . . +4
BASIL PESTO* & CHICKEN
red onions, marinated tomatoes, cheese
& basil . . . . . 13
HOUSE SMOKED HAM
& MAPLE GLAZED PINEAPPLE
cheese & marinara . . . . . 12
Salads
BISTRO HOUSE SALAD
willie greens’ organic salad mix with mustard seed
vinaigrette, carrots, beets & chèvre (gf) . . . . . 9
KALE CAESAR SALAD
with deviled egg dressing
baby kale, 7-minute egg, reggiano
& olive oil croutons . . . . . 10
(salad add-ons)
grilled chicken breast . . . . +8 flank steak . . . . +9
Sandwiches & Soup
B.L.T.G.A.
bacon, lettuce & tomato, with smoked gouda,
avocado & peppadew aioli . . . . . 11
add grilled chicken . . . . +4
GRILLED WHITE CHEDDAR CHEESE SANDWICH
& POM tomato soup . . . . . 11
(GF) - GLUTEN FREE
*ITEM CONTAINS NUTS
WE FRY IN PEANUT OIL. ALL MENU ITEMS ARE PRODUCED IN
A WORKSPACE THAT HAS BEEN IN CONTACT WITH ITEMS
CONTAINING NUTS.
A GRATUITY OF 18% IS ADDED TO GROUPS OF SIX OR MORE.
**CONSUMING RAW OR UNDER-COOKED MEATS, POULTRY, SEAFOOD,
SHELLFISH, UNPASTEURIZED FRUIT OR VEGETABLE JUICES, OR EGGS MAY
INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE
CERTAIN MEDICAL CONDITIONS, JUST SAYIN’.
· Lunch menu ·
winter
share Plates
LAMB SLIDERS
feta, harissa mayo, fennel-apple slaw
on caraway-onion rolls . . . . . 12
CRISPY CALAMARI & ARTICHOKES*
with citrus aioli . . . . . 13
SELECT NORTHWEST CHEESES
with house pickles, seasonal jam
& crisp ficelles . . . . . 14
Salads
ARUGULA AND D‘ANJOU PEAR
with pecorino, pine nuts*, winter citrus
& white truffle vinaigrette . . . . . 11
BABY SPINACH SALAD
with winter fruits, pomegranate seeds,
toasted hazelnuts* & tangerine vinaigrette . . . . . 9
BISTRO HOUSE SALAD
willie greens’ organic salad mix, carrots, beets &
chèvre with mustard seed vinaigrette . . . . . 9
KALE CAESAR SALAD
with deviled egg dressing
baby kale, 7-minute egg, reggiano
& olive oil croutons . . . . . 10
(salad add-ons)
grilled chicken breast . . . . +8
flank steak . . . . +9
Sandwiches & soup
B.L.T.G.A.
bacon, lettuce & tomato, with smoked gouda,
avocado & peppadew aioli . . . . . 11
add grilled chicken . . . . +4
GRILLED WHITE CHEDDAR CHEESE SANDWICH
& pom tomato soup . . . . . 11
BACON WRAPPED MUSTARD-MOLASSES
GLAZED MEATLOAF SANDWICH
caramelized onions on a house onion bun
with slaw & chips . . . . . 15
OPEN FACED EGG SALAD AND SMOKED SALMON
on house wheat toasts
with organic salad mix . . . . . 12
MAMA’S BIG ‘OL BOWL OF
CHICKEN NOODLE SOUP . . . . . 13
sides
firebread
FIREBREAD or FRESH DAILY BREAD . . . . . 3
CUP OF SOUP . . . . . 5
BOWL OF SOUP . . . . . 7
MOONSHINE-CORN FRIES*
with tomato aioli . . . . . 5
RUSSET FRIES*
with house catsup . . . . . 5
WINTER VEGGIES . . . . . 5
SHARPER MAC & CHEESE GRATIN . . . . . 6
add italian sausage . . . . +4
sweet things
ROASTED SHIITAKE MUSHROOMS
humboldt fog chèvre, pistachios*,
red onions & chopped rosemary . . . . . 13
“ITALIAN SUB”
pepperoni, salami, red onions, pickled peppers,
black pepper & oregano finshed with romaine
tossed in red wine vinegar . . . . . 14
GRILLED FLANK STEAK
roasted garlic, rosemary, caramelized onions,
creamy horseradish sauce
& crispy fried shallots* . . . . . 14
ARUGULA, PROSCIUTTO & PECORINO
roasted garlic, truffle oil, cheese
& french sea salt . . . . . 13 add 2 fried eggs . . . . +4
HOUSE NUDDER BUDDERS*
with valrhona manjari chocolate soup . . . . . 8
BASIL PESTO* & CHICKEN
red onions, marinated tomatoes, cheese
& basil . . . . . 13
CARAMELIZED BANANA
COCONUT CREAM PIE . . . . . 7
HOUSE SMOKED HAM
& MAPLE GLAZED PINEAPPLE
cheese & marinara . . . . . 12
DULCE de LECHE BREAD PUDDING
served with warm cajeta & whipped cream . . . . . 8
FLORIDA KEY LIME PIE . . . . . 7
CHOCOLATE MACARON ICE CREAM
SANDWICH* (gf)
with roasted white chocolate gelato . . . . . 8
SEASONAL SORBET (gf) . . . . . 4
Check our Grab-&-Go case for additional
tasty treats!
PEPPERONI & CHEESE with marinara . . . . . 11
CHEESE with marinara . . . . . 8
entrÉes
DOS WHITE FISH TACOS
in fresh corn tortillas with molcajete salsa,
creamy salsa, shaved cabbage & queso fresco,
with NM chili tortilla chips* . . . . . 13
LISA’S SOUTHERN FRIED CHICKEN*
with winter veggies & slaw . . . . . 16
(when we‘re out, we’re out, ya‘ll!)
PAINTED HILLS GRASS-FED BEEF BURGER
on house onion bun with bacon mayo, white cheddar,
house catsup, russet fries*, slaw & fixins’ . . . . . 15
add fried egg . . . . +2 add hempler‘s bacon . . . . +2
Check out Chef Lisa Dupar’s award winning cookbook
Fried Chicken & Champagne which contains many
of the recipes featured on our menu!
CHILI VERDE SOPE*
pulled roasted chicken with creamy avocado
tomatillo sauce, sautéed peppers & onions
with lime crema . . . . . 18
BUTTERNUT SQUASH ENCHILADAS (vegetarian)
with almond cream sauce*, spanish rice
& NM slaw . . . . . 14
beverages & juices
cocktails
CRATER LAKE ROOT BEER (on tap) . . . . . 2.75
RACHEL’S GINGER BEER . . . . . 5
POMERITA
lunazul 100% agave tequila, grand marnier,
pomegranate, lime & raspberry purée . . . . . 11
HOT LIPS SODA . . . . . 3.50
CASCADE BERRY HOT TODDY
dewar’s scotch, cassis, lemon & hot water . . . . . 9
DRY SODA . . . . . 4
KOJO SPARKLER
tanqueray bloomsbury gin, oloroso sherry,
velvet falernum & lemon topped with prosecco . . . . . 9
FRESH ORGANIC JUICES**
small . . . . . 3 large . . . . . 6
ORGANIC HOT TEAS . . . . . 2.75
COLD JOLT cold brew coffee . . . . . 4
DRIP COFFEE, BLACK ICED TEA or
SOUTHERN SWEET TEA . . . . . 2
POM FIZZY
raspberry or cherry pom juice,
cranberry & soda . . . . . 3.50
LOCO COLADA
coconut, pineapple, banana & ice . . . . . 3.50
CRATER LAKE ROOT BEER FLOAT . . . . . 4.50
beeR
HUNKER DOWN
peppercorn vodka, courvosier, splash of simple syrup
& dash of tabasco muddled with rosemary . . . . . 10
LATE HARVEST MARTINI
ketel one vodka, clement orange shrub,
elderlfower syrup & lemon juice topped with
moscato di asti . . . . . 11
PEAR MANHATTAN
elijah craig small batch bourbon, cocchi vermouth
& pear liqueur . . . . . 13
WINCHESTER
aviation gin, st. germaine, freshly squeezed grapefruit
juice & splash of ginger syrup . . . . . 12
ESPOLON RUSTY NAIL
espolon tequila, drambuie & a squeeze of lime . . . . . 11
HAITIAN CARAMEL
barbancourt rum, caramelized vanilla
& a splash of orange juice . . . . . 10
BOTTLED BEER . . . . . 5
heineken
sol
amstel light
pike kilt lifter ruby ale
scuttlebutt blonde
guinness stout
deschutes black butte porter
blue moon belgian ale
coors light
sierra nevada pale ale
lagunitas ipa
royal jamaican ginger beer
stella artois
lindemans framboise lambic
ayinger hefeweizen
rotating selection of hard cider
clausthaler amber non-alcoholic
GINGER BOURBON MARGARITA
scratch margarita made with ginger infused
woodford reserve, ginger liqueur & lime . . . . . 13
DRAFT BEER . . . . . 6
ask your server for our draft beer selections
KUMQUAT MEYER LEMON SHRUB
house meyer lemon shrub
& sparkling water . . . . . 5
adult version: add tanqueray 10 gin . . . . . +5
KICKING PEPPERY MULE
pepper vodka, absolut citron, grapefruit juice
topped with rachels & jamaican ginger beers . . . . . 11
zero proof COCKTAILs
MULE HOUND
hot ginger syrup, pink grapefruit juice
& hot ginger beer . . . . . 5
adult version: add ketel one vodka . . . . . +5
T&T JAM
tumeric ginger syrup, lime,
tamarind drinking vinegar & soda . . . . . 6
adult version: add soju . . . . . +5