Lunch & Dinner
11 am – 3 pm


Free Range Chicken and Vegetable Soup GF 6
carrots, celery, onions and dill

Zucchini Pancakes   V 8
served with herbed yogurt

Endive and Roasted Beets V 8
goat cheese and shallot dressing

Panko Crusted Fried Shrimp 12
remoulade sauce

Smoked Salmon Tartine 10
lemon-chive cream cheese and pumpernickel

Summer Corn Soup V 8
coconut milk and lime


Greens & Grains

add Free Range Chicken  5

Soba Noodle Salad 10
juliened vegetables, spinach, scallions, mushrooms, with ginger dressing

Arugula Salad 8
blue cheese, dried cranberries & walnuts with sherry walnut vinaigrette

Chopped Salad V 10
romaine, feta, tomato, cucumber, capers and dill with lemon vinaigrette

Organic Farro Salad  10
roasted peppers, eggplant, zucchini and onion with feta, basil and greens

Iceberg Salad V 10
bacon, tomato and blue cheese dressing

Main Dishes

Buttermilk Fried Chicken Sandwich  14
a house specialty! crispy fried chicken, celery slaw, hot sauce and blue cheese dressing on Parker House roll with house salad

Grilled Merguez Sausage 16
eggplant caponata, sautéed peppers
and parsley

Grilled Free-Range Chicken Paillard 18
mint-mustard glaze and salad of shaved fennel, olives and capers

Charmoula-Marinated Salmon 18
paprika, lemon, garlic and olive oil with
arugula salad or herbed couscous

Sautéed Wild Shrimp 18
steamed julienne zucchini, parsley butter and herbed cous cous

Grilled Skirt Steak 17
tomatoes, red onion, blue cheese and basil on
garlic toast

TYS Burger  15
chargrilled LaFriedda beef burger on a brioche roll wtih lettuce, tomato and pickle chips


Steamed Fat Asparagus   8
Shallot Dressing

Herbed Couscous  5

Baked Macaroni & Cheese  7

Roasted Red Bliss Potatoes V 5
with grainy mustard

Haricots Verts VG  7
walnuts and mint tahini

Corn and Zucchini Succotash V  7
basil, cream

Carrots with Dill 6

Hand-Cut French Fries  5

Cornbread 3.5

  – Vegetarian       – Vegan        – Gluten Free