State Lunch - Augusta, ME

Garlic, parmesan, and parsley.

Parsnips, carrots, red onion, butternut squash, potatoes, goat cheese, toasted pepitas, and balsamic vinaigrette.

Arrabiata sauce, parmesan cheese, hot cherry pepper. Served with grilled baguette.

Sichuan style with soy, hoisin, roasted peanuts, Fresno chilis, and cilantro.

Shredded Laciniate kale and romaine hearts with house dressing, olive oil croutons, bacon, and parmesan cheese.

Scallions, sesame, and spicy honey garlic glaze.

Pork belly or tofu, pickled veggies, cilantro and spicy mayo.

Chicken Fried chicken tenders, lettuce, tomato, pickles spicy mayo on toasted white bread.

Seared pork belly, salami, pickled vegetables, cilantro, sriracha mayo on a toasted baguette.

Caramelized onions, mushrooms, cheddar cheese, horseradish aioli on a brioche

Root vegetables hash with apples, bacon and spinach with a walnut pesto and mustard vinaigrette.

Cheddar cheese waffles with crispy fried chicken tenders, cherry pepper bacon collard greens, toasted pecans, and bourbon maple drizzle. Served with butter.

Roasted colored fingerling potatoes, broccolini, scallion butter, crispy buttermilk onion rings.

House made pasta with roasted tomato, broccoli, greens, tomato-pepper coulis and whipped ricotta.

Two thin cutlets of pounded pork tenderloin over garlic mashed potato, sautéed spinach, prosciutto and sage with a shiitake mushroom-maderia jus

House-made ramen noodles, Shio tare, rich broth, pork belly Chashu, bamboo, half-cooked egg, scallions.

Mushrooms, cabbage, bean sprouts, jalapeno, chili oil, half-cooked egg, and scallops.

Miso and tomato broth with seared tofu, bok choy, mushroom, and a half-cooked egg.

Glazed in Asian BBQ sauce with local "Noche bam" kimchi slaw and garlic chili mayo on a brioche bun.

Grilled Niman Ranch beef patty with shredded lettuce, tomato, grilled sweet onions, and Dijonnaise mayo.

Made with carrots, chipotle, and oats. Served with garlic aioli, lettuce, tomato, cilantro, and red onion.