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Served with Zatar flatbread and local seasonal vegetables.
Served with Sriracha aioli.
Basil, and gun rock olive oil on grilled garlic crostini.
House-curedBoar pork belly or Mary`s chicken, Boar`s Head blue-jack fondue and chili oil.
Apples, goat cheese candied pistachio, and creamy dill dressing.
Romaine, Radich, carrot, cucumber, roasted beets, sunflower seeds, and lemon vinaigrette.
Shaved parmesan cheese, garlic croutons, and lemon-anchovy vinaigrette.
Crispy onion straws, feta, roasted peppers, and balsamic dressing.
Toasted garlic, slow-roasted tomato, arugula, parmesan cheese, and Calabrian chile sauce.
Toasted quinoa pilaf, sauteed greens, and madras curry and tomato cream sauce.
Soy glaze, furikake rice, crispy nori, wasabi avocado smear, and cucumber salad.
Dijon-balsamic rub, blue cheese butter, french fries, and tomato and arugula salad.
Layers of crispy pork belly, ancho chili sauce, queso fresco, and tortillas, smashed black beans and Cordite.
Crispy sage and white beans.
Beef bacon, Boar`s Head horseradish cheddar, crispy onion arugula, and tomato with French fries or a small salad.
Barbeque chicken, pickled vegetables, herbs, and sriracha aioli with French fries or a small salad.
Menu for The Gunrock provided by Allmenus.com
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