ECCO ROOFTOP EATERY
LUNCH MENU
AUTUMN 2014
1 ST
OCTOPUS
SOY REDUCTION, RED CABBAGE
AND DAIKON RADISH KIMCHI $13
BACON
HOUSE CURED AND SMOKED, APPLE RELISH, WILLOW MARSH FARM CHEDDAR FRICCO $13
RICE BALLS
IBEETS, COACH FARM GOAT CHEESE,
BLUEBERRY GASTRIQUE $13
OYSTERS
HOUSE MADE BACON, KALE, CRÈME FRAICHE,
HOUSE-MADE HOP BITTERS $10
3 for $10 / 6 for $16
BUTTERNUT SQUASH FRITTERS
GREAT HILL FARM BLUE CHEESE, BLUEBERRY GASTRIQUE $8
TRUFFLE FRIES
WHITE TRUFFLE OIL, PARMIGIANO $8
SWEET POTATO FRIES
CHIPOTLE GARLIC AIOLI $8
SOUP
POTATO AND LOCAL LEEK, HOUSE-MADE BACON $8
FOCACCIA
MADE FRESH DAILY WITH
SEASONAL LOCAL VEGETABLES $5
S A L A D S
BEET GELEÉ
PICKLED BLUEBERRIES, COACH FARM GOAT CHEESE, WALNUTS, WHITE PINE $10
DEVILED EGGS
FERMENTED FENNEL SALAD, WILLOW MARSH FARMS CALICO CHEDDAR $10
MARINATED KALE
CANDIED ALMOND BRITTLE, PICKLED APPLES,
&
RED ONION $9
FIELD GREENS
CARROT, CUCUMBER, TOMATO, RED ONION, VINAIGRETTE $5
KIMCHI SAMPLER
SEASONAL FERMENTED VEGETABLES,
RICE CRACKERS $8
M A I N
VEGETABLE RISOTTO
ROASTED AND FRIED VEGETABLES,
ROSEMARY GELEÉ $20
FISH
CRUSTED WITH AMARANTH,
ROASTED SEASONAL VEGETABLES, SUMAC POTATOES
Market Price
LAMB
PAN SEARED, SMASHED PURPLE FINGERLINGS, ROASTED FENNEL, BRANDY CREAM $26
SCHWEINSHAXE
CARROT, CUCUMBER, TOMATO, RED ONION, VINAIGRETTE $17
½ CHICKEN
SEASONAL VEG, SAVORY BREAD PUDDING $19
P A N I N I
Pressed Sandwiches
Add fries $2, / Truffled or Sweet Potato $3
CHICKEN
EGGPLANT PUREE, PROVOLONE $13
BURGER
KOBE, ANGUS, BRIOCHE ROLL, BACON JAM,
FRESH MOZZARELLA $13
ZUCCHINI
EGGPLANT, MOZZ, ARUGULA, TOMATO, PESTO AIOLI, FOCACCIA, PRESSED $11
P I Z Z E
From Around the World
FLAMMENKUCHEN (GERMANY)
CRÈME FRAICHE, PICKLED ONION, BACON $17
GENOVESE (ITALY)
MOZZARELLA, TOMATO SAUCE, PESTO $16
PISSALADIERE (FRANCE)
CARMELIZED ONIONS, WHITE ANCHOVIES, HOUSE CURED OLIVES $17
LAHMACUN (ARMENIA)
MINCED BEEF, LAMB, EGGPLANT, TOMATOES, ONION, PEPPERS, YOGURT
$17
MANAKISH (THE LEVANT)
KALE, MINCED BEEF, FETA, ZA’TAR
(a spice blend) $17
*Thoroughly cooking meats, poultry, seafood, shellfish and egg reduces the risk of foodborne illness
Chef - Brad Lancaster
Updated Nov 9th, 2014
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