Crush Pad

crispy cauliflower, parmesean reggiano, lemon, capers, chili flake

with tuna conserva, radishes, asparagus, potato, poached wellfleet coop egg, and a sherry vinaigrette

fried uli's oyster mushroom, pickled vegetables, freh herbs, sambal aioli on a baguette

pico de gallo, queso fresco, avocado crema, and cabbage

with coleslaw and a white bbq sauce

sauerkraut, dijon mustard aioli, on a brioche roll

north country smokehouse bacon, texas toast, avocado aioli, hot house tomato and butter lettuce