The Newbergundian Bistro Lunch Menu

Served from 11am – 3pm Th/Fr

 

Appetizers

Soup Du Jour Cup 5 Bowl 7

Potato Croquettes 11

Pickles, mustard, three cheese fondue

Roasted Beets 13

Frisée, goat cheese, candied hazelnuts, aged balsamic vinegar

Steamed Mussels 18

Linguiça Sausage, lemon, garlic, shallots, leeks, wine,

butter, herbs, toast

Saganaki 16

Pan-fried sheep’s milk cheese, lemon, black pepper, toast points

Cheese and Charcuterie 19

Daily Chef selection with accoutrements

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Salads

Add Chicken 6

House 8/12

Carrot, cucumbers, beets,

garbanzo beans,

balsamic vinaigrette

Croque Monsieur 16

Spinach, smoked ham, gruyere, crostini,

stone ground mustard vinaigrette

Caesar 14

Romaine, Pecorino Romano cheese, lemon, garlic crouton

-Add anchovy 4

Wedge 16

Iceberg lettuce, bacon lardons, tomatoes, crispy shallots,

blue cheese dressing

 

Sandwiches

Choice of salad or fries

Add Cheese 2 Bacon 3

Roasted Turkey 16

Turkey, tomato, lettuce,

basil aioli, sourdough

Spinach Wrap 14

Spinach, hummus, feta,

carrots, tomatoes, cucumber,

balsamic vinaigrette

Reuben 17

Pastrami, sauerkraut, Swiss, 1000 island dressing,

served open faced on rye

Grilled Five Cheese 14

Tomato jam, pickles

Ham & Brie 17

Dijon-aioli, sourdough baguette

Hamburger 16

Iceberg lettuce, red onion, tomato, pickles, aioli

 

Entrée

Fish & Chips 22

Beer battered halibut, coleslaw, tartar sauce, lemon

Penne Pasta 18

Mixed mushrooms, fresh thyme, garlic cream sauce,

Pecorino Romano cheese, toast

Squash Fritter 17

Couscous, Coconut curry, roasted vegetables, apple/raisin chutney

Steak Frites 24

Hanger steak, fries, grilled red onion, house steak sauce

Poulet au Citron 22

Roasted chicken, Yukon gold potatoes, green beans,

roasted shallots, confit garlic, lemon jus.

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*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Split plate charge is $3. 18% gratuity added to parties of 6 or more. We are able to split checks up to three ways.

Thank you for your understanding.