Born & raised in Lowell Massachusetts, Chef Brittany Erwin is our resident expert of New England Cuisine. She shares her memories, her family recipes and her passion for this regions cornucopia of culinary traditions. Enjoy!
Served with a trio of clam cakes for dippin’.
add a grilled chicken breast if you please to any salad for $3
Arugula, mixed seasonal greens, toasted pepitas, house pickled seasonal vegetable. Choice of red wine vinaigrette, chimichurri vinaigrette, North End 999 Island or green goddess v gf
Warm salad of baby kale, beets,
thyme roasted apples with bacon lardons. Tossed with maple-Dijon vinaigrette & served with a crust of bread.
Hearts of romaine, parmesan croutons
Mixed greens, oven roasted tomatoes,
green beans, Rogue River bleu cheese.
sandwiches served lonely on a plate. add a small salad, fries or a cup of soup for $3.50
6 oz burger, LTO, on brioche.
Add sharp cheddar or Rogue River Bleu cheese for $1.50.
Sharp cheddar & bacon topped burger,
o.e. fried egg & tobacco onions on brioche.
Buttermilk battered fried chicken thigh sandwiched between a pair of waffles with Tapatio aioli and
real maple syrup dip.
Grilled ground lamb, roasted garlic, bacon & Tutto Calabria pepper burger on brioche with pickled red onion, arugula & goat cheese schmear.
Fresno peppers, escabeche, chiffonade romaine, chimichurri vinaigrette on telera roll. v
Thin sliced house 1/2 smoked brisket,
Cooks’ 999 Island Dressing, pickled cabbage & cheddar on brioche.
Mojo Pork, Gruyere, house mustard, spiced
pepper mix & pickles on Ciabatta.
Chimichurri grilled N.W. salmon filet, tomatoes, arugula & green goddess on brioche.
Romaine ribbons tossed in bleu cheese vinaigrette, sliced tomato & aioli on toast.
Add avocado for fifty cent.
Sharp cheddar, gruyere, pecorino on
fancy bread. v