SHAREABLES
Cheese Board (vg) – 20
Artisan cheese, Mediterranean olives, fig jam, sea salt cracker, marcona almonds, cornichons, dried fruit
Baked Brie (vg) – 20
Puff pastry, seasonal fruit, brandy glaze, raincoast crisp
Cantine Pizza (vg) – 12
Focaccia, garlic, mozzarella, roasted tomatoes, red onions, arugula, balsamic
Focaccia (vg) – 8
Fresh baked, garlic, herbs, EVOO
Fried Calamari – 16
Buttermilk marinated, pickled lemon aioli, spicy pomodoro, fine herbs
Chorizo Tacos – 13
Crispy corn shells, spicy chorizo, cilantro lime crema, corn salsa, cheddar jack
Hummus (vg) – 13
Castelvetrano olive, pickled lemon, crispy chickpeas, EVOO, grilled pita, crudité
Wings – 11
House buffalo, celery leaf, whipped bleu, crudité
Crispy Eggplant (vg) – 15
Spicy pomodoro, burrata, Piave Vecchio, balsamic
Pappardelle Pasta (d/g) – 7
MAINS
Steak Frites – 28*
8 oz Denver steak, pommes frites, green peppercorn demi, arugula
Chicken Milan – 18
Parmesan crusted chicken breast, arugula, roasted tomato, piave, pickled lemon
Crab Carbonara – 29
Crab, pancetta, pecorino romano, fresh pappardelle, bottarga
Risotto – 20
leeks, spring peas, asparagus, pickled lemon, emerald oil
-add steak 18* add chicken 7 add salmon 12* add shrimp 12
Lamb Rack – 35*
Rhubarb chimichurri, grilled asparagus, herb fingerlings
Ricotta Meatballs – 17
Mini veal meatballs, spicy pomodoro, handmade ricotta, Piave Vecchio
Pappardelle Pasta (d/g) – 7
SANDWICHES AND SALADS
Lit Burger – 15
Two 4 oz smash patties, grilled brioche, sharp American cheese, dijonnaise, pickles
“LBJ” single patty – 11
“Triple Double” extra patty – 21
Grilled Cheese (vg) – 15
French pan loaf, fontina, brie, parmesan, garlic oil, arugula, fig jam
Buttermilk Chicken – 14
Buttermilk fried chicken thigh, lemon thyme aioli, pickled rhubarb, spring greens
Caesar (vg) – 14*
Baby romaine, Piave, roasted garlic crouton, kalamata caesar
Beet Salad (vg) – 16
Golden beets, arugula, goat cheese, marcona almonds, tamarind vinaigrette
Spring Salad (vg) – 16
Spring mix, strawberry, snap pea, radish, feta, green goddess
SIDES
Brussels Sprouts – 13
Crispy fried, smoked pancetta, jalapeño honey, pepitas
Pommes Frites (vg) – 8
Romano, truffle oil, fine herbs, sriracha aioli, ketchup
Side salad (vg) – 10
Arugula, garlic and oil, onions, roasted tomato, piave
Fingerling Potatoes (vg) – 12
Roasted fingerling herb beurre monte
Asparagus (vg) – 14
Grilled asparagus, herb’d crumb, EVOO
BRUNCH
SUNDAY 11-3
APPETIZERS
Baked Brie (vg/d/g/n) – 20
Puff pastry, fresh fruit, brandy glaze, raincoast crisps
Yogurt Parfait (vg/d/n) (gf) – 7
Honey and vanilla Greek yogurt, fresh berries, granola
Pommes Frites (vg/d) (gf) – 8
Romano, herbs, truffle oil, sriracha mayo, ketchup
Fried Calamari (d/e/g/s) – 16
Buttermilk marinated, pickled lemon aioli, spicy pomodoro, fine herbs
HANDHELDS & SALADS
Breakfast Wrap (d/e/g) – 15
Scrambled eggs, bacon, cheddar, tomato, red onions, and arugula, whole wheat wrap, potato hash
Rise & Shine (d/e/g) – 17
8oz brisket burger, challah bun, bacon, American cheese, fried egg, potato hash
Caesar Salad (vg/d/g) – 14
Baby romaine, piave cheese, roasted garlic croutons, kalamata Caesar
Beet Salad (vg/d/n) (gf) – 16
Golden beets, arugula, goat cheese, marcona almonds, tamarind vinaigrette
Add steak – 14 Add chicken – 7 Add salmon – 11 (f) Add shrimp – 11 (s)
BRUNCH MAINS
Cantine Breakfast (e/g/d) – 14
Three eggs any style, two slices of bacon or three sausage links, potato hash, and toast
Chicken & Waffles (d/e/g) – 15
Pickle buttermilk chicken breast, Belgian waffle, hot honey butter, grade A maple syrup, and hot sauce
Chorizo Hash (e/g) – 16
Spicy chorizo, sweet potatoes, caramelized onions, sriracha aioli, with fried eggs and toast
Eggs Benedict (d/e/g) – 17
Rosemary ham, poached eggs, English muffin, whipped hollandaise, and potato hash
Biscuits & Gravy (d/g) – 13
Two buttermilk biscuits with peppercorn sausage gravy and fine herbs
Avocado & Toast (vg/e/g) – 14
Toasted pain de mie topped with smashed avocado, poached eggs, and chili flakes
Steak & Eggs (d/e/g) – 30
8oz hanger steak with potato hash, two fried eggs, green peppercorn demi, and toast
Fosters French Toast (vg/d/e/g) – 12
Caramelized bananas and brandy cream, thick-cut brioche, whipped cream
OMELETTES
All served with potato hash and toast
Champignon (d/g/e) – 15
Grilled mushroom, shallot, goat cheese
Meat Lovers (d/g/e) – 15
Bacon, sausage, ham, cheddar jack
Veggie (d/g/e) – 13
Tomato, spinach, zucchini, onion, mushroom
Herb (d/g/e) – 15
Chive, parsley, rosemary, caramelized onion, hollandaise
SIDES
Toast (g) – 3
Potato Hash – 4
Sausage – 6
Bacon – 6
Extra Egg (e) – 3
BEVERAGES
Soda – 3.75
Orange Juice – 3.75
Coffee – 3.75
Iced/Hot Tea – 3.75
Espresso – 3 / 6
e = eggs d = dairy f = fish s = shellfish n = tree nuts g = gluten se = sesame
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.