Dinner Menu

Experimental

Appetizers.
22
baked pretzel with artisanal sausage platter, beer cheese, and onions.
18
pork riblets braised in bourbon habaneros finished with smoked vinegar sauce on a bed of fennel slaw.
17
one choice of flavor per order: BBQ, Buffalo, Jerk, or Chili Lime dry rub. Served with carrots, celery, and ranch.
16
with bleu cheese, sunflower seeds, bacon, and a bourbon maple sauce.
14
butter lettuce cups, roasted corn mix with black beans, southwest aioli, red peppers, lime, green onion, cotija and avocado.
16
cauliflower and leeks tossed in oil and Lab Dust, roasted and finished with Agave ponzu.
32
locally sourced meats, cheeses, olives, almonds, fruit, and house-made jam.
12
hand-made biscuits served with butter duo and honey.

Clinical Trials

Lighter Side.
Cup7
Bowl15
Cup7
Bowl15
Cup7
Bowl15
15
iceberg, bacon, bleu cheese, tomato, pickled onion, red wine vinegar,and bleu cheese dressing.
23
grilled chicken, honey mustard dressing, mixed greens, bacon, tomato, cucumber, roasted veggies, and fried leeks.
25
mixed greens, watermelon, cucumber, bleu cheese, pickled onions, fried leeks, spicy shrimp, tossed in creamy mango lime dressing.
26
romaine lettuce, croutons, shredded parmesan, crab cake, tossed in house made caesar dressing.
19
house made croutons, tossed in red wine vinegar, with heirloom cherry tomatoes, fresh mozzarella pearls, basil, red onion, on a bed of greens.
Add Choice of Protein
Chicken6
Skirt Steak12
Shrimp8
Salmon10
Halibut12

Case Studies

Burgers and Sands.
19
prosciutto, artichoke, caramelized onion and leek jam, topped with arugula, and honeydew melon puree.
19
two fried shark tacos on flatbread, cabbage, Lab Aioli, roasted corn, pico, cotija, and cilantro, served with jasmine coconut rice and Lab Hot Sauce.
22
coconut cilantro jasmine rice, edamame, avocado, cucumber, pickled carrots, ahi tossed in smoked poke sauce, spicy mayo, sesame seeds, and cilantro.
21
ground chuck burger with house made bbq sauce, bacon, fried leeks, lettuce, tomato, American cheese, and pickles, served on a cheddar toasted bun.
21
fried chicken smothered with bourbon-habanero sauce, mayo, with cabbage and fennel coleslaw piled high on a brioche bun.
21
jerk seasoned or not chicken, lab aioli, lettuce, tomato, pickled onion, cheese toasted amorosa roll.
20
slow braised beef with grilled bell peppers and onions, provolone cheese, served on a hoagie roll, with a side on consume for dipping.

TLC Approved

Main Course.
48
prime 18oz salt cured ribeye, red wine and leek steak sauce, duck fat seared potato, and broccolini.
30
2 - 8oz bone in pork chops, brown butter mashed potatoes, and grilled yellow squash.
28
grilled marinated 8oz skirt steak with brown butter mashed potatoes, grilled yellow squash, and chimichurri sauce.
add shrimp8
29
sautéed chicken, artichoke, mushroom, onion, garlic, herbs, pan built cream sauce, topped with crispy prosciutto.
29
sautéed local seafood, shrimp, mussels, with fresh tomatoes and herbs, finished with white wine and butter, on top of linguini and flat bread.
30
chili lime dry rubbed halibut fillet, cilantro butter, roasted fingerling potatoes, and sauteed veggies.
30
coconut soy thai glaze, salmon, coconut cilantro jasmine rice, sautéed veggies.

Vegan Offerings

20
BBQ grilled squash with carrots, cabbage, pickled onions, with house made bbq sauce and dressed arugula, served with flatbread.
20
served on a bed of spinach, sautéed veggies seasoned with our Lab Dust.
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