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