Lunch Menu Available Daily 11am-4pm Recipe

Prepare dressing

In a small bowl or jar, combine 0.25 cups extra virgin olive oil, 3 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning; refrigerate until ready to use.

In a large bowl, toss 8 cups mixed salad greens with 2 tbs olive oil, 0.5 tsp salt, and 0.25 tsp black pepper to lightly coat.

Add 1 cup halved cherry tomatoes, 0.5 cup thinly sliced English cucumber, 0.25 cup thinly sliced red onion, 0.5 cup crumbled feta and 0.5 cup toasted walnuts. Toss gently to combine.

Dress the salad just before serving with the prepared lemon vinaigrette (about 2–3 tbs per serving) and serve chilled or room temperature.

Prep chicken

Slice 1 lb boneless chicken breasts horizontally if thick so you have 4 thin cutlets (~4 oz each). Pat dry with paper towels.

In a small bowl, mix 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt and 0.5 tsp black pepper. Season both sides of the chicken cutlets evenly.

Cook chicken

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the cutlets (work in batches if needed) and sear 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil to rest 5 minutes.

Assemble sandwiches

While chicken rests, split and toast 4 ciabatta rolls or brioche buns lightly. In a small bowl combine 0.5 cups mayonnaise with 1 tsp lemon zest; spread on both cut sides of buns. Layer each roll with 2 lettuce leaves, tomato slices from 1 ripe tomato, a few red onion rings (from 0.5 red onion), and the rested chicken cutlet. Close and serve immediately.

Optional: serve extra garlic aioli on the side for dipping or spreading.

Prepare fries

Peel (optional) and cut 2 large russet potatoes into even 1/3"–1/2" thick fries. Rinse under cold water to remove starch, then soak in cold water for 20–30 minutes. Drain and dry thoroughly on clean kitchen towels.

Fry potatoes (two-stage recommended)

Heat 4 cups vegetable oil in a heavy-bottomed pot to 325°F (163°C). Fry the dried fries in batches for 4–5 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry again in batches 2–3 minutes until golden and crisp. Drain, season with 1 tsp fleur de sel or sea salt, and keep warm.

Cook steak

Pat 1 lb flank or skirt steak dry and season with 1 tsp kosher salt and 0.5 tsp black pepper. Heat 1 tbs olive oil in a heavy skillet over high heat until just smoking. Add the steak and sear 3–4 minutes per side for medium-rare (adjust time for thickness). During the last 1 minute, add 1 tbs unsalted butter, 2 smashed garlic cloves and 2 sprigs thyme/rosemary, tilt the pan and spoon butter over the steak (basting). Remove steak to a cutting board and rest 5–10 minutes before slicing against the grain.

Serve sliced steak with hot fries alongside and offer garlic aioli for dipping.

In a small bowl, whisk together 0.5 cups mayonnaise, 1 tbs lemon juice, 1 minced garlic clove, 0.25 tsp smoked paprika and 0.25 tsp salt until smooth. Taste and adjust lemon or salt. Refrigerate until serving. Keeps up to 3 days refrigerated.

Prep breading station

Set out three shallow bowls: 0.5 cups all-purpose flour seasoned with 0.25 tsp salt and 0.125 tsp black pepper; 1 beaten egg; and 1 cup panko breadcrumbs.

Bread the tenders

One at a time, dredge each chicken tender in the flour, shaking off excess, dip into the beaten egg, then press into the panko to coat evenly. Place on a tray ready for frying.

Cook tenders

Heat 0.5 cups vegetable oil in a large skillet over medium heat (oil should come about 1/4" up the pan). Add tenders in a single layer, cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels and season lightly with salt.

Serve warm with a portion of garlic aioli or ketchup for dipping.