Fall Lunch

APPETIZERS

Baby Arugula Salad | 11
Asian Pear, Walnuts, Pt. Reyes Bleu Cheese, Endive, Maple Vinaigrette

Celery Root Bisque | 12
Brioche Croutons, Lump Crab, Granny Smith Apple

Grain Bowl | 11
Roasted Delicata Squash, Quinoa, Crispy Farro, Coconut Squash Puree

House Smoked Salmon | 15
Truffled Egg Salad, Cornichons, Pumpernickel, Mustard Oil

Za’atar Spiced Flatbead | 11
Nduja, Ricotta, Cherry Tomatoes, Pickled Shallots, Herb Puree

Mushroom and Ricotta Gnocchi | 16
Porcini, Marscarpone, Soy Mushroom Sauce


TACOS

Pork Belly Tacos (3) | 14
Shishito Salsa Verde, Pineapple Salsa, Pea Shoots

Fish Tacos (3) | 16
Chipotle Lime Crema, Pickled Jalapeño, Pea Shoots

Portabello Mushroom Tacos (3) | 11
Romeseco, Brussels Sprouts, Chipotle Lime Crema

Braised Short Rib Tacos (3) | 17
Shishito Salsa Verde, Pineapple Salsa, Pea Shoots


ENTREES

Pan Seared Sea Scallops | 21
Sesame Peanut Noodle Sushi, Pickled Vegetable Salad, Miso Vinaigrette

Grilled F&P Burger | 18
House Ground Ribeye and Brisket, Mushroom Confit, Cheddar, Steak Sauce Mayo, Sweet Potato Fries

Tamarind Glazed Pulled Duck Sandwich | 17
Hot Cherry Peppers, Toasted Baguette, Napa Cabbage, Yucca Fries

Grilled Chicken Breast Sandwich | 16
Spinach, Tomato, Truffle Aioli, Toasted Baguette, Celery Root Remoulade

Veggie Burger | 16
Quinoa and Mushroom Patty, Smoked Onions, Avocado Mayo, Pretzel Bun, Sweet Potato Fries