Lunch Menu


STARTERS & SALADS

Burrata $13
fire roasted cherry tomatoes, arugula & garlic bread

Pork Belly Sliders $12
slow roasted pork belly topped with pickled
carrots, garlic aioli, thinly sliced cucumbers and
fresh cilantro

Maryland Crab Soup $10 GF
crab, tomatoes, lima beans, corn, carrots, onion, old bay seasoning, crab broth

Gorgonzola Salad $8 | $11
small | large
spinach, radicchio, romaine, dried cranberries, gorgonzola, spicy candied pecans, poppy seed dressing

Pomegranate Apple Salad $10 | $12
small | large
red onion, feta, almonds, spiced maple vinaigrette

Classic Caesar Salad $6 | $10
small | large
pecorino romano, garlic croutons, caesar dressing

Chopped Chef Salad $10 | $13
ham, turkey, egg, cheddar cheese, carrots, tomato, green goddess dressing

Add to any Salad
grilled chicken $6
grilled steak $8
grilled shrimp $8
salmon $13

FLATBREADS & ENTRÉES

Roasted Vegetable Flatbread $13
whipped feta, squash, sweet potato, sundried tomatoes, broccolini, balsamic glaze

Smoked Salmon & Avocado Flatbread $14
pickled red onion, arugula, garlic dill cream cheese add sunny side up egg | 2

Crab Mac & Cheese $18
macaroni, creamy jumbo lump crab, béchamel sauce, herbed brioche croutons

SANDWICHES & WRAPS

Served with chips, waffle fries or fresh fruit.
Substitute sweet potato fries | 2 Add sunny side up egg | 2

Guacamole Grilled Cheese $12
three cheese grilled cheese, tomato & jalapeno

BLT $12
bacon, arugula, tomato, house-made chipotle ranch on choice of white, wheat, Gettysburg Baking Co. rye bread

Reuben Sandwich $13
corned beef, sauerkraut, swiss cheese, thousand island dressing, grilled Gettysburg Baking Co. rye bread

Turkey Bacon Ranch Wrap $15
roasted turkey, avocado, bacon, cheddar cheese,
lettuce, tomato

Brisket Sandwich $16
red onion, pepperoncini, pickles, Alabama white BBQ sauce

Beyond Burger $16 GF
double 4 oz. vegan burgers topped with mixed greens, pickled red onion, fresh avocado aioli, gluten-free roll

One Lincoln Burger of the Week $17

V = Vegetarian
GF = Gluten-Free


CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. SEVERAL ITEMS NOT CURRENTLY NOTED CAN BE MADE GLUTEN-FREE OR VEGETARIAN UPON REQUEST.