SMALL PLATES salt and pepper calamari

thai chili sauce

dinner at the lab

9 10 8 12 10 8 11 7 10 changes daily 10 9

easton view angus sliders (three)

dijon herb butter / sriracha mayo

crispy coconut chicken artisan cheese plate (changes) prosciutto, fig, goat cheese, and almond plate angelas saut
spinach, celery, summer squash, mushrooms, and just a little roasted garlic

ginger seared ahi tuna sashimi scented jasmine rice hummus- house made lemon and black pepper with seasonal crudits and toast jalapeno cornmeal crusted fried eastern oysters empanadas changes daily, ask your server wasabi shrimp frittata changes daily-ask your server SALADS saratoga caprese more cowbell!
ripe tomatoes, fresh mozzarella, baby arugula, shallots, hard egg, anchovies, basil red wine vinaigrette

11 10

rich house made bleu cheese dressing on chopped romaine, with chopped locust grove smokehouse bacon, thinly sliced red onion

tomato, and

chopped apple salad with toasted almonds, spinach, bleu cheese and pomegranate vinaigrette 9 black and white quinoa with bosc pear, vt. butter and cheese co. goat cheese, clementine, and citrus vinaigrette house salad
mesclun greens with tomato, cucumber, carrots, and house made balsamic vinaigrette emulsion.

10 7

add: salmon 7, tenderloin 8, shrimp 7, fried oysters 7

SIDES spicy hush puppies oven fries jasmine rice with cilantro and key lime mac and cheese olive oil mashed potatoes 5 4 4 5 5