Kingside

Kale, spinach, romaine, parsley, celery and cucumber.

Kale, spinach, romaine, parsley, celery, cucumber and apple.

Apple, lemon, double serving of ginger, cayenne and immunity now.

Carrot, beet, apple, pear, lemon and ginger.

Goat cheese, olives, toasted almonds and lemon vinaigrette.

Arugula, cucumber, pepperoncini, pickled onions, chickpeas and dill-feta dressing.

Mushrooms, broccoli rabe and aged gouda with oregano vinaigrette.

Romaine and kale with an anchovy panini.

Mortadella.

Figs, stracciatella and pistachio.

Mint, lemon, pine nuts and ricotta salata.

With toasted walnut raisin bread.

Fall vegetable panzanella and black garlic.

Chimichurri and watercress.

Topped with giardiniera relish, soppressata and white cheddar.

Dry rub, white cheddar, arugula, avocado and lemon aioli on a brioche bun.

With slaw and jalapeno mayonnaise on an onion roll.

With roasted tomatoes on rye bread.

Feta and crumbled egg on sesame bread.

Honey dijon, lettuce, tomato and pickled onion on ciabatta bread.

Roasted shallots, escarole and pork jus.

Topped with giardiniera relish, soppressata and white cheddar.

Chimichurri and watercress.

Fall vegetable panzanella and black garlic.

Butternut squash, bacon caponata and brown butter.

Served with roasted vegetables and potatoes.

Served with sweet onion aioli.

With tomato-chili jam.

With caramelized shallots.

Chocolate crust and peanut butter glaze.

Gluten free. Chocolate caramel layers and roasted blackberries.

Chocolate crust and peanut butter glaze.

Gluten free. Chocolate caramel layers and roasted blackberries.

With pumpkin seed brittle.