Dinner Menu - The Lab Collaborative

ExperimentalAppetizers.
Pretzel and Sausage Platter
22
baked pretzel with artisanal sausage platter, beer cheese, and onions.
Pork Wings
18
pork riblets braised in bourbon habaneros finished with smoked vinegar sauce on a bed of fennel slaw.
Lab Style Wings
17
one choice of flavor per order: BBQ, Buffalo, Jerk, or Chili Lime dry rub. Served with carrots, celery, and ranch.
Bourbon Maple Bacon Brussel Sprouts
16
with bleu cheese, sunflower seeds, bacon, and a
bourbon maple sauce.
Elote Lettuce Wrap
14
butter lettuce cups, roasted corn mix with black beans, southwest aioli, red peppers, lime, green onion, cotija and avocado.
Fried Cauliflower with Agave Ponzu SauceNew
16
cauliflower and leeks tossed in oil and Lab Dust, roasted and finished with Agave ponzu.
Charcuterie Board
32
locally sourced meats, cheeses, olives, almonds, fruit, and house-made jam.
Basket “O” Biscuit
12
hand-made biscuits served with butter duo and honey.
Clinical TrialsLighter Side.
Creamy Potato and Burnt Leek Soup
Cup7
Bowl15
Chicken PozoleGluten Free
Cup7
Bowl15
Vegan ChiliVegan, Gluten Free
Cup7
Bowl15
Wedge Salad
15
iceberg, bacon, bleu cheese, tomato, pickled onion, red wine vinegar,and bleu cheese dressing.
Chicken Salad with Honey Mustard
23
grilled chicken, honey mustard dressing, mixed greens, bacon, tomato, cucumber, roasted veggies, and fried leeks.
Watermelon and Shrimp SaladNew
25
mixed greens, watermelon, cucumber, bleu cheese, pickled onions, fried leeks, spicy shrimp, tossed in creamy mango lime dressing.
Crab Caesar SaladNew
26
romaine lettuce, croutons, shredded parmesan, crab cake, tossed in house made caesar dressing.
Panzanella Caprese SaladNew
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 ProteinChicken6
Skirt Steak12
Shrimp8
Salmon10
Halibut12
Case StudiesBurgers and Sands.
Prosciutto and Artichoke Flatbread
19
prosciutto, artichoke, caramelized onion and leek jam, topped with arugula, and honeydew melon puree.
Thresher Shark TacosNew
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.
Lab Poke BowlNew, Gluten Free
22
coconut cilantro jasmine rice, edamame, avocado, cucumber, pickled carrots, ahi tossed in smoked poke sauce, spicy mayo, sesame seeds, and cilantro.
The Lab Burger
21
ground chuck burger with house made bbq sauce, bacon, fried leeks, lettuce, tomato, American cheese, and pickles, served on a cheddar toasted bun.
The Oside or No Side
21
fried chicken smothered with bourbon-habanero sauce, mayo, with cabbage and fennel coleslaw piled high on a brioche bun.
Jerk Chicken SandwichNew
21
jerk seasoned or not chicken, lab aioli, lettuce, tomato, pickled onion, cheese toasted 
amorosa roll.
Birria Sandwich
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 ApprovedMain Course.
RibeyeGluten Free
48
prime 18oz salt cured ribeye, red wine and leek steak sauce, duck fat seared potato, and broccolini.
Jerk Rubbed ChopsGluten Free
30
2 - 8oz bone in pork chops, brown butter mashed
potatoes, and grilled yellow squash.
Marinated Skirt SteakNew
28
grilled marinated 8oz skirt steak with brown butter mashed potatoes, grilled yellow squash, and chimichurri sauce.add shrimp8
House White Pasta
29
sautéed chicken, artichoke, mushroom, onion, garlic, herbs, pan built cream sauce, topped with crispy prosciutto.
Seafood Linguini
29
sautéed local seafood, shrimp, mussels, with fresh tomatoes and herbs, finished with white wine and butter, on top of linguini and flat bread.
Citrus Cilantro HalibutGluten Free
30
chili lime dry rubbed halibut fillet, cilantro butter, roasted fingerling potatoes, and sauteed veggies.
Thai Baked SalmonGluten Free
30
coconut soy thai glaze, salmon, coconut cilantro jasmine rice, sautéed veggies.
Vegan Offerings
Vegan BBQVegan
20
BBQ grilled squash with carrots, cabbage, pickled onions, with house made bbq sauce and dressed arugula, served with flatbread.
Vegan Coconut Curry PastaVegan
20
served on a bed of spinach, sautéed veggies seasoned with our Lab Dust.