Lunch at the Larder
Weekdays from 11:30am – 2:30pm

Soup and Salad
Cat’s House-made Soup of the day 6 cup/ 10 bowl
Arugula with market fruit, hazelnuts and parmesan 12
Little gems with buttermilk dressing, cucumber and radish 12
Wheat berry salad, roasted vegetables, feta and pine nuts 14
Lettuces “green goddess” with shrimp, crab and avocado 20
Chopped chicken, apple, bacon, mustard and blue cheese 16

Sandwiches and Burgers
The American in Paris-iowa ham, oregon butter, radishes, arugula 12
The Mediterranean-roasted vegetables, chickpea purée, ricotta salata, olive 14
The Pilgrim-turkey, cranberry, stuffing, mayonnaise 15
The Niçoise-Spanish Tuna, cucumber, tomato, olive, egg 16
The Harvard Yard-roast beef, lettuce, tomato, horseradish 16
The Grand Fromage-Grilled Asiago 14
Add tomato, persimmons or prosciutto 2 each

Tavern Burgers
Niman ranch beef with fontina 17
Pork, pork, pork with manchego and romesco 17
Organic turkey with tomato confit 16
served with arugula salad, herbed fries or onion rings

Tavern Trio 14
(choose any 3 of the items below)
Wheat berries with kabocha squash and arugula pesto
Beets with horseradish and red wine vinaigrette
Quinoa Salad with persimmons and pomegranate
Curried chicken with raisins and almonds
Italian Broccoli with garlic and chili
Long cooked cavolo nero

Cheese and Charcuterie
Artisanal cheese—Three (15) or Five (25)
The larder plate—cheese, meats, condiments 16
Cured meats—prosciutto, salumi, chorizo 15