Lunch

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Lunch

Monday-Friday | 11am-2:30pm
Gluten Free (GF) | Vegan (V) | Dairy Free (DF)

Soups & Greens

Tomato Leek Soup (V/GF) | 5/8
Soup of the Day | 5/8
Local Mixed Greens | 10
seasonal vegetables | evoo | artisan white balsamic
Table 45 Caesar | 12
grilled artisan romaine | marinated anchovies | parmigiano reggiano | crispy buttered crouton | asiago peppercorn dressing
Frisée and Watermelon Salad | 14
hydroponic lettuce | local creamery goat cheese | candy glazed walnuts | grilled watermelon | champagne mint vinaigrette
Warm Kale Salad | 15
curly kale | soft poached egg | crumbled blue cheese | avocado | bacon vinaigrette
Proteins
6 oz grilled chicken breast | 6
georges bank sea scallops (2) | 8
6 oz faroe island salmon | 12
grilled shrimp (4) | 10
6 oz certified angus sirloin | 11

Light Bites

Deviled Eggs (3) (GF) | 7
wasabi whipped yolks | pickled ginger | gluten free sweet soy drizzle
Naan | 6
tandoor baked | curry dip | cucumber mint raita
Spicy Calamari | 11
jerk seasoned breading | sweet pimento and papaya salsa | grilled blood orange | sambal aioli

3 Course Bento Box Lunch

Salmon Bento (GF) | 17
citrus napa cabbage salad with miso dressing | salmon | furikaka rice | berries & cream
Certified Angus Beef Stake Bento | 17
apple walnut salad | evoo | artisan white balsamic | steak | mashed potatoes | blood orange cheesecake
Market Bento | 17
offering based on seasonal market selection

Between the Breads

all sandwiches are served with your choice hand cut fries, sweet potato fries, small mixed greens or kimchi.
Grilled Cheese | 13
swiss | white & smoked cheddar | brie | goat | asiago bread
Reuben Sandwich | 14
local corned beef | cleveland kraut | swiss | tangy 1000 island | marble rye
Turkey Naan Wrap | 14
avocado mayonnaise | red onions | marinated tomatoes | house cured bacon
Grilled Chicken Panini (DF) | 15
spring mix | sliced vine ripe tomatoes | vidalia onion drizzle | folded flatbread
Table 45 Burger | 15
brisket blend | red dragon ale mustard cheese | braised onion demi | frisée | melted tomato | stone oven brioche
Curried Salmon Burger | 16
dill cream cheese | spinach | pickled onions
James Beard Blended Burger Project | 16
turkey | shitake mushrooms | cleveland crisp lettuce | smoked cheddar cheese | pickled onions | sambal aioli
The Blended Burger Project™ is a movement that strives to make burgers better by blending ground meat with chopped mushrooms.

Entrees

Steak Frites (CAB/DF) | 28
certified angus beef NY strip | cilantro chimichurri
Soy Glazed Faroe Island Salmon (GF/DF) | 28
fire roasted in tandoor | sticky furikake rice | stir fried snap peas and carrots | green onion | gluten free sweet soy sauce
Local Slovenian Bolognese (DF) | 23
all beef sausage | braised cabbage | lacquered vidalia onions | egg noodles
Pappardelle | 22
marinated grilled chicken | ohio city pasta | arugula and sunflower seed pesto | sun dried tomatoes | parmigiano reggiano | evoo | balsamic glaze
Barley Risotto (V/DF) | 19
ras el hanout | melted tomatoes | shitake mushrooms | grilled leeks | cashew cheese
Applicable Sales Tax Will be Added to Your Bill. 18% Gratuity Added to Parties of Six or More. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.