Lounge Menu

flatbread- chef’s select preparation - 11

margarita flatbread - tomatoes, fresh mozzarella & basil - 11

barese flatbread - barese, sun-dried tomatoes, parmesan & wild marjoram - 11

fish & chips - cod, peas, beet chips, tartar sauce - 10

otom burger - fried green tomatoes, pancetta, fontina, pretzel bun, malenga chips - 12

falafel waffle - spicey eggplant puree, tahini - 7

iron buffalo - boneless buffalo chicken, blue cheese, cream cheese, crostini - 9

4 piece bucket - fried pousson, baby corn, biscuit - 13

Starters

prosciutto & melon soup: honey dew soup, macerated Tuscan cantaloupe, crispy prosciutto - 9

papad salad - mixed greens, raddish, strawberries, poppyseed vinaigrette, lentil cracker - 9

smoked octopus - green tea smoked octopus, cherry tomatoes, fennel, squash - 12

caprese gnocchi - basil gnocchi, heirloom tomatoes, fresh mozzerella. balsamic - 10

pork belly - bbq, pineapple, poblano - 11

Main Course

fish - chef’s special preparation - dq

grilled marlin - red quinoas, edamame, papaya/poblano - 27

pork tenderloin - smoked & brined, white bean, poblano, swiss chard, sauce piquillo - 21

maduras chicken - plantain waffle, yellow rice puree, chimichurri, pigeon peas - 19

flat iron - haricot verts, feta, heirloom tomatoes, oregano, pita - 22

forager plate - daily vegetarian gathering -19

duck breast - somen noodles, miso dashi, baby bok choy, green onion, duck egg - 22

Cast Iron Sides

“mac & cheese” - trofie, sweet corn, white cheddar, corn fritter - 8

otom farm summer squash - patty pan roasted with garlic/herbs - 7

russian banana fingerling potatoes - crispy & smoked, baby arugula, parmesan - 8