Our Menu

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local mixed greens topped with toasted bread crumbs, pecorino cheese, cucumber, radish, heirloom tomatoes and carrots tossed with a roasted shallot-sherry vinaigrette

chopped romaine tossed with a creamy herb and blue cheese dressing, topped with blackened steak, shaved red onion, blue cheese crumbles, celery and crispy onion straws

mixed greens tossed with roasted fig vinaigrette, topped with bacon bits, shredded smoked gouda cheese, dried cranberries, apple slices and grilled chicken

charred and finished with with extra virgin olive oil, smokey bacon bits and parmesan cheese

warm, baked goat cheese finished with a rustic puttanesca sauce served alongside toasted ciabatta
*A One 19 North Favorite

secret recipe...it's delicious!

one pound of smoked ancho chili rubbed wings baked, then fried to perfection served with a buttermilk ranch

served over a ponzu sauce topped with orange, avocado, cucumber, Lori's purple radish and green cilantro

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breaded artichoke hearts served over a homemade romesco aioli, fresh herbs and pecorino cheese

shaved ribeye sandwich topped with caramelized onion, arugula, gruyere cheese and a horseradish crema on an asiago hoagie

house blended hamburger patty made of chuck, brisket and short rib with dill pickles, white cheddar, bacon, lettuce, tomato and onion with a bistro sauce on a toasted brioche bun

breaded buttermilk and sriracha marinated chicken breast, fried and brushed with chili oil, served with a honey garlic aioli and sweet & spicy pickles

charbroiled chicken breast with white cheddar cheese, sundried tomato aioli, bacon, lettuce, tomato and avocado on a toasted brioche bun

grilled marinated portabella mushroom with roasted red peppers, lettuce, tomato, and an herbed cream cheese with a balsamic drizzle on a toasted brioche bun

handmade jumbo lump crab cake with lettuce, tomato and a caper remoulade sauce served on a brioche bun

bronzed tilapia filet topped with sauteed spinach, caramelized onions with a caper remoulade sauce served on a toasted asiago french roll

housemade brisket pastrami served with 1000 island dressing, gruyere cheese on toasted marble rye

creamy chicken salad served on toasted cranberry bread
*A One 19 North Favorite

three braised short rib tacos served with cabbage, fresh chopped chimichurri and cotija cheese

local mixed greens topped with toasted bread crumbs, pecorino cheese, cucumber, radish, heirloom tomato and carrots, tossed with a roasted shallot-sherry vinaigrette

Please call for details

Please call for details

warm, baked goat cheese finished with a rustic puttanesca sauce served alongside toasted ciabatta
*A One 19 North Favorite

stuffed with a blend of herbed boursin, fontina cheese and Italian sausage, topped with parmesan bread crumbs

charred and finished with with extra virgin olive oil, smokey bacon bits and parmesan cheese

breaded artichoke hearts served over a homemade romesco aioli, fresh herbs and pecorino cheese

one pound of smoked ancho chili rubbed wings baked, then fried to perfection served with a buttermilk ranch

three breaded buttermilk and sriracha marinated chicken tenderloins fried and brushed with chili oil served with housemade spicy pickles and a garlic honey aioli on brioche slider buns

three braised short rib tacos served with cabbage, fresh chopped chimichurri and cotija cheese

served over a ponzu sauce topped with orange, avocado, cucumber, Lori's purple radish and green cilantro
*A One 19 North Favorite

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served with fingerling potatoes, bacon, English peas, smoked peas, smoked leak soubise, and Lori's baby basil

served with fresh chimichurri, whipped potatoes, broccoli rabe with a red wine reduction

creole marinated shrimp sauteed in a new orleans bbq butter sauce, pork belly, stone ground grits and italian parsley served with toasted ciabatta
*A One 19 North Favorite

rosemary garlic rubbed chicken breast, oven roasted, served with smoked gouda potato gratin in a dark chicken stock with seasonal vegetable

served with Maple-black pepper glazed pork belly, smoked sweet potato bisque, fava beans, Lori's pea shoots and sous vide sweet potato

tea brined grilled bone-in pork chop served with house-made gnocchi, bourbon molasses glaze, arugula and hibiscus pickled red onion

sauteed with flyway farms wild mushrooms, English peas, broccoli rabe, parmesan and fresh
herbs in a garlic cream sauce

grilled to perfection served with a red wine veal reduction, tallow roasted carrots and whipped potatoes