Fitz on 4th

pan roasted crisp tossed with our own spice mix with edamame, slivered shallot, with peanut miso sauce

pan roasted carrots citrus pistachio feta

bravas and garlic aioli

a baby step to a plant-based diet, made daily, topped with crema, salsa verde & guacamole

served atop tahini, pomegranate cilantro, mint, hazelnut, and virgin oil

tossed with Aleppo pepper and parm, Served with house-made ketchup

Mixed olives tossed in chili crisp

mushrooms flash fried and topped with radicchio ribbons, basil aioli and harissa oil. Served on Sweet potato brioche roll

Toasted crisp with whipped agave spread

tuscan kale, radicchio, arugula parmesan & pepitas golden brioche crumble

Citrus miso dressed mixed greens cucumber, radish, pickled onion spicy chili garnish

watermelon radish, cucumber, pepporocini, & pangrattato with herbal vinaigrette

Umami sauce miso dressed napa slaw and pickled vegetables

Umami citrus sauce crushed roasted peanuts pomegranate & green onion over black rice

savory breadcrumbs parmesan & herbs

nonna sesito’s original recipe rustic tomato sauce grilled & locally sourced sourdough

mushroom, spinach, thyme

Chili glazed, artichoke/tahini drizzle, spiced lentils