Vegetarian with some modifications from our kitchen, committed to conscious, and sustainable sourcing, may be served raw or undercooked. Poached eggs, smashed avocado, olive oil, and tomatoes, radish, spicy sriracha, toasted hemp seeds on toasted artisan bread with field greens.

Two poached eggs, classic hollandaise, ham, toasted artisan bread, with crispy potatoes.

Gluten aware with some modifications from our kitchen, may be served raw or undercooked. Avocado, crispy potatoes, topped with poached eggs and hollandaise.

May be served raw or undercooked. 2 eggs sunny side up on warm garlic bread with crispy potatoes.

May be served raw or undercooked. Fried egg, smoked bacon, aged cheddar, tomatoes, onion, lettuce, pickles, mayonnaise and mustard, on a toasted brioche bun, with crispy potatoes.

Hot fried chicken thigh, golden waffles, maple syrup.

Vegetarian with some modifications from our kitchen. Chantilly cream, maple syrup.

Gluten aware with some modifications from our kitchen, may be served raw or undercooked. Eggs sunny side up, crispy bacon strips, crispy potatoes.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. Roasted squash, beets, green goddess dressing, pumpkin seeds, crispy chickpeas.

Gluten aware with some modifications from our kitchen. Blackened chicken breast, feta, avocado, black beans, corn, dates, peanut lime vinaigrette.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. Grape tomatoes, cucumber, feta, toasted pumpkin seeds, champagne shallot vinaigrette.

Crisp romaine, croutons, parmesan, creamy caesar dressing.

New England style, with full cream, chopped tomatoes, parsley, a hint of smoky bacon.

Your pick of caesar or field greens salad, served with clam chowder.

Gluten aware with some modifications from our kitchen. Sweet Atlantic lobster, avocado jalapeno crema, pico de gallo.

Committed to conscious and sustainable sourcing. Crispy coconut crusted shrimp, curry lime aioli.

Artichokes, creamy garlicand chives.

Gluten aware with some modifications from our kitchen. 3 cheese fondue, chorizo, poblano, salsa fresca, with tortilla chips.

Flour tortillas, white cheddar, cabbage, jalapeno crema, slow roasted achiote chicken, cilantro, fresh cut salsa.

Served with creamy grana padano Parmesan dip, fresh celery sticks.

Spicy red pepper glaze, crispy onions, sesame seeds.

Hot fried chicken thigh, lemon slaw, sweet pickle, honey mustard mayonnaise.

Vegetarian with some modifications from our kitchen. Tender cauliflower, buffalo sauce, ranch dip.

Earls famous dry ribs, savory, and seasoned with coarse salt and black pepper.

Vegetarian with some modifications from our kitchen. Tossed with fresh garlic and parsley, with creamy grana padano parmesan dip.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. With our custom salt and pepper blend, truffle aioli.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. Smashed avocado, pico de gallo, fresh lime, cilantro.

Vegetarian with some modifications from our kitchen. Oven toasted, with extra virgin olive oiland balsamic vinegar.

May be served raw or undercooked. Tomatoes, onion, lettuce, pickles, mayonnaise and mustard, on a toasted brioche bun.

May be served raw or undercooked. Smoked bacon, tomatoes, onion, lettuce, pickles, mayonnaise, and mustard, on a toasted brioche bun.

May be served raw or undercooked. Smoked bacon and avocado, aged cheddar, banana peppers, tomatoes, onion, lettuce, sriracha mayo, on a toasted brioche bun.

Vegetarian with some modifications from our kitchen, gluten aware with some modifications from our kitchen. 100% plant based burger, tomatoes, onions, lettuce, pickles, mayonnaise and mustard, on a toasted brioche bun.

Hot fried chicken thigh, lemon slaw, sweet pickle, honey mustard mayonnaise, on a toasted brioche bun.

Committed to conscious and sustainable sourcing, gluten aware with some modifications from our kitchen. 2 flour tortillas with melted white cheddar, roasted jalapeno crema, pico de gallo, fresh cilantro.

Gluten aware with some modifications from our kitchen. Flour tortillas, white cheddar, cabbage, jalapeno crema, slow roasted achiote chicken, cilantro, fresh cut salsa.

Committed to conscious and sustainable sourcing. Shrimp, mangoand avocado, sriracha mayo, black sesame, maple unagi.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Soy marinated ahi tuna, avocado, yam, tamago, spicy mayo, tobiko.

Vegetarian with some modifications from our kitchen. Avocado, yam, cucumber, mango, sriracha.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Spicy ahi tuna, cucumber, avocado, tempura crunch.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Choice of 3 rolls: dynamite roll, dragon roll, green dragon roll or spicy tuna roll.

Committed to conscious and sustainable sourcing, may be served raw or undercooked, vegetarian with some modifications from our kitchen. Jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, sesame salt. Go green! Substitute greens for rice.

May be served raw or undercooked, vegetarian with some modifications from our kitchen. Hot stone rice bowl, sesame chili sauce, with carrots, mushrooms, zucchini and soft poached egg.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Jasmine rice, soy marinated ahi tuna, avocado, cucumber, radish, nori, mango, macadamia nuts. Go green! Substitute greens for rice.

Vegetarian with some modifications from our kitchen. Teriyaki chicken, Japanese rice, bok choy, mushrooms, snap peas, cashews.

Tender cauliflower, buffalo sauce, vegan ranch dip.

Avocado, yam, cucumber, mango, sriracha.

Gluten aware with some modifications from our kitchen. Grape tomatoes, cucumber, toasted pumpkin seeds, champagne shallot vinaigrette.

Gluten aware with some modifications from our kitchen. Roasted squash, beets, toasted pumpkin seeds, crispy chickpeas.

Jasmine rice, daikon, red cabbage, avocado, mushrooms, cucumber, snap peas, sesame salt. Go green! Substitute greens for rice.

Hot stone rice bowl, sesame chili sauce, with carrots, mushrooms, zucchini.

Gluten aware with some modifications from our kitchen. Tomatoes, onions, lettuce, pickles, mayonnaise and mustard, on a vegan bun, with french fries. Go green! Substitute lettuce for bun.

Gluten aware with some modifications from our kitchen. Classic sirloin served with buttery mashed potatoes and seasonal vegetables.

Gluten aware with some modifications from our kitchen. Served with buttery mashed potatoes and seasonal vegetables.

Gluten aware with some modifications from our kitchen. Served with buttery mashed potatoes and seasonal vegetables.

With French fries and confit garlic butter.

Gluten aware with some modifications from our kitchen. Earls' famous spice blend, confit garlic butter, buttery mashed potatoes, seasonal vegetables.

Made from scratch peppercorn sauce, buttery mashed potatoes, seasonal vegetables.

Gluten aware with some modifications from our kitchen. Served with seasonal vegetables, buttery mashed potatoes and your choice of sauteed garlic shrimp or Cajun roasted lobster tail.

Gluten aware with some modifications from our kitchen. Served with seasonal vegetables, buttery mashed potatoes and your choice of sauteed garlic shrimp or Cajun roasted lobster tail.

Gluten aware with some modifications from our kitchen. Served with seasonal vegetables, buttery mashed potatoes and your choice of sauteed garlic shrimp or Cajun roasted lobster tail.

Tataki-style steak, ponzu sauce, dynamite roll, or spicy tuna roll.

Tataki-style steak, crispy coconut crusted shrimp, mango slaw, curry lime aioli.

Committed to conscious and sustainable sourcing, gluten aware with some modifications from our kitchen, may be served raw or undercooked. Feta, caper and dill aioli, or blackened with confit garlic butter, with jasmine rice and seasonal vegetables.

Committed to conscious and sustainable sourcing, may be served raw or undercooked. Pan seared with caramelized onion, potato, cauliflower, basil puree, sweet pepper broth.

Seared wild Atlantic sea scallops, tarragon, cauliflower, braised mushrooms.

Gluten aware with some modifications from our kitchen. Blackened full breast of chicken, garlic butter, warm potato salad, smoky bacon, coleslaw.

Tender pork, braised low, and slow, with warm potato salad, smoky bacon, coleslaw.

Can't decide? We made it easy, with warm potato salad, smoky bacon, coleslaw.

Warm pudding cake, chocolate and toffee sauces, with vanilla ice cream, candy snap.

Graham cracker crust, whipped chantilly cream.

Toasted marshmallow, hazelnut graham streusel.

Vanilla ice cream, chocolate and caramel sauces, peanuts, maraschino cherry.

Graham cracker crust, whipped chantilly cream.