Daily Gather

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

Deviled Eggs

seeded mustard-egg yolk filling with tabasco-bacon crumble, green onion, & smoky salt

Salmon Ceviche Tostadas

mini wonton tostadas topped with diced raw salmon marinated in nuoc cham, topped with vietnamese slaw, & viet-herb mix

Chilled Shrimp

jumbo gulf coast shrimp poached and marinated in vinegar, white wine, old bay, and herbs with shaved vegetables & meyer lemon remoulade

Southern Rockefeller

gulf coast oysters broiled with old bay-bacon butter, wilted greens, & cornbread crumble

Caesar Salad

little gem lettuce with parmesan, black pepper, white anchovy, rustic croutons, and caesar dressing

Second Course

Tomato Basil Bisque Bowl

crème fraiche & arugula pesto

Cavatappi Mac & Cheese

creamy cheese sauce with american, sharp cheddar, jack, and muenster topped with bacon, green onion, and sourdough breadcrumbs

Garden Salad

seasonal tender greens with garden tomatoes, radish, cucumber, carrot, red onion, sweet corn, sieved egg, rustic croutons, and sherry dressing

Cacio e Pepe Frites

crispy fries with sea salt, toasted black pepper, pecorino romano, & parmesan cream with truffle oil

Citrus Avocado

grapefruit, orange, and shaved fennel with burrata, meyer lemon aioli, sweet onion vinaigrette, & mint

Third Course

Rotisserie Chicken

sumac marinated half chicken with cauliflower mash, garlic broccolini, chicken jus, & pistachio-sage gremolata

Seared Salmon

with jasmine rice pilaf, meyer lemon butter, viet-herb mix, & basil oil

Steak Frites

6 oz. beef tenderloin with pomme frites & garlic herb butter

Seasonal Grains

warm quinoa and farro with white beans, curly kale, shaved brussels sprouts, turmeric pickled cauliflower, citrus yogurt, golden raisins, dried cherries, & hazelnuts with miso dressing

Fourth Course

Citrus Crème Brulee

sweet orange and Meyer lemon-scented vanilla custard, caramelized sugar crunch topping, & minted citrus segments

Chocolate Chip Skillet Cookie

perfectly warm chocolate chip cookie baked in a cast-iron skillet topped with vanilla ice cream & chocolate sauce

Bananas Foster Banana Pudding

old fashioned vanilla pudding layered with vanilla wafers, whipped cream, & rum caramelized bananas

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

Caesar Salad

little gem lettuce with parmesan, black pepper, white anchovy, rustic croutons, and caesar dressing

Cacio e Pepe Frites

crispy fries with sea salt, toasted black pepper, pecorino romano, & parmesan cream

Tomato Basil Bisque Bowl

crème fraiche & arugula pesto

Garden Salad

seasonal tender greens with garden tomatoes, radish, cucumber, carrot, red onion, sweet corn, sieved egg, rustic croutons, and sherry dressing

Second Course

Seared Salmon

with jasmine rice pilaf, meyer lemon butter, viet-herb mix, & basil oil

Butcher Burger

two all beef patties smashed with shaved onion topped with american cheese, lettuce, tomato, and Butcher Burgerpickles, on a potato bun with garlic aioli & dijon mustard served with pomme frites

Spaghetti Lola

spaghetti, garlic-basil tomato sauce, spinach & burrata

Crunchy Noodle Salad (with Rotisserie Chicken)

chilled noodles and crunchy wonton strips with rotisserie chicken bok choy, daikon, cucumber, carrot, red onion, and crunchy peanuts with ginger-sesame dressing, & viet-herb mix

Seasonal Grains

warm quinoa and farro with white beans, curly kale, shaved brussels sprouts, turmeric pickled cauliflower, citrus yogurt, golden raisins, dried cherries, & hazelnuts with miso dressing

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.