SHAREABLES
Cheese Board (n/d/g) – 20
Artisan cheese, Mediterranean olives, fig jam, sea salt cracker, marcona almonds, dried fruit
Baked Brie (d/g/n) – 20
Puff pastry, seasonal fruit, brandy glaze, raincoast crisp
Cantine Pizza (g/d) – 12
Focaccia, garlic, mozzarella, roasted tomatoes, red onions, arugula, balsamic
Focaccia (g) – 8
Fresh baked, garlic, herbs, EVOO
Pommes Frites (e/d) – 8
Romano, truffle oil, fine herbs, sriracha aioli, ketchup
Fried Calamari (g/s/e/d) – 16
Buttermilk marinated, pickled lemon aioli, spicy pomodoro, fine herbs
Chorizo Tacos (d) – 13
Crispy corn shells, spicy chorizo, cilantro lime crema, corn salsa, cheddar jack
Hot Crock (d/g) – 13
Creamy artichoke and spinach, herbed crumb, grilled naan bread
Arancini (d/g) – 11
Burrata risotto fritters, spicy pomodoro, Piave Vecchio, fried basil
MAINS
Steak Frites (d) – 32*
8 oz hanger steak, pommes frites, green peppercorn demi, arugula
Pierogi (d/g) – 25
Garlic herb pierogi, smoked chicken paprikash, crème fraiche, onions & dill
Bolognese (d/g) – 18
Oxtail ragu, Barbera & soffritto, fresh rigatoni, Piave Vecchio
Risotto Verde (d/n/g) – 16
Asparagus tips, spinach, herb pistou, pickled lemon, pistachio, brioche pangrattato
Red Snapper (f/d) – 26*
8 oz pan roasted snapper, burnt chili butter, roasted asparagus, fennel pollen gremolata
Ricotta Meatballs (d/e/g) – 17
Mini veal meatballs, spicy pomodoro, handmade ricotta, Piave Vecchio
Pappardelle Pasta (d/g) – 7
SANDWICHES
Lit Burger (g/d/e) – 15
Two 4 oz smash patties, grilled brioche, sharp American cheese, dijonnaise, pickles
“LBJ” single patty (d/g) – 11
“Triple Double” extra patty (g/d) – 21
Grilled Cheese (g/d) – 15
French pan loaf, fontina, brie, parmesan, garlic oil, arugula, fig jam
CBBQ Chicken (g/d) – 14
Buttermilk fried chicken, Cleveland BBQ, pickled mustard seed, vinegar slaw
Porchetta (g) – 16
Herb roasted pork, sauce verte, green apple mostarda, chicharron, open faced French roll
Add thick cut bacon – 3 Add egg – 2
VEGETABLES
Caesar (d/e/g) – 14*
Baby romaine, Piave, roasted garlic crouton, kalamata caesar
Beet Salad (d/n) – 16
Golden beets, arugula, goat cheese, marcona almonds, tamarind vinaigrette
Brussels Sprouts – 13
Crispy fried, smoked pancetta, jalapeño honey, pepitas
Crispy Eggplant (d/g/e) – 15
Spicy pomodoro, burrata, Piave Vecchio, balsamic
Pappardelle Pasta (d/g) – 7
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
Arancini (vg/d/g/e) – 11
Burrata risotto fritters, spicy pomodoro, piave, fried basil
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.