Spring Lunch Menu - Table 104

ANTIPASTI

104 Board 15 | Parma riserva, grana padano, grain toast, apricot marmalade

Local Burrata 16 | Eggplant and tomato caponata, zucchini chips, piri-piri, toasted multigrain, herb oil

Sicilian Arancini 14 | Parmesan cream, Bolognese, pickled shallots, charred leek oil

104 Meatballs 14 | Prime blend, san marzano, grana, crostino

Crispy Montauk Calamari 17 | Pomodoro, calabrian chili

Crispy Artichokes 13 | Cajun chickpea dust, sun dried tomato aioli

Roasted Eggplant 14 | Piri-piri, romesco, pine nuts, sweet & shishito peppers, mint oil

Charred Wedge Salad GF 14 | Cured guanciale, red onion, cherry tomato, lemon aioli

Gem Cesar 14 | Wholegrain croutons, grana, caesar dressing

Chop- Chop 13 | Romaine, radicchio, avocado, ricotta cheese fritters, mustard vinaigrette

Spring Harvest Salad 14 | Spring greens, tricolor radish, blood orange, fennel, walnuts, yzu-miso vinaigrette

ADD ON: Chicken 8 | Shrimp 12 | Calamari 9 | Salmon 15

Prosciutto & Bufala 21 | Pizza bread, parma riserva, bufala, fresh tomato, arugula-pesto, house salad

Brisket on Wedge 20 | Smoked brisket, shishito, sun dried tomato aioli, chimichurri, steak frittes

Tuna in olive oil 19 | Multigrain, onions, tomato, wasabi Aioli, house salad

Chicken Panino 18 | Grilled chicken, mozzarella, shishito, tomatoes, arugula emulsion, steak aioli, steak frittes

104 Burger 21 | Prime house blend, sharp cheddar, hickory bacon, onion jam, steakhouse aioli, potato fries

Gf Crust 5 |

Original 16 | Mozzarella, San Marzano tomatoes, basil, evoo Add Bufala 21

Hell 18 | Sopressata, long hots, San Marzano tomatoes, mozzarella

Smoked Sausage & Figs 22 | Grana, red onions, arugula emuslion

San Daniele 25 | Parma riserva, bufala, sliced tomato, Vincotto, arugula

Verde 17 | Arugula pesto, parmigiano, asparagus, cauliflower, leeks, mozzarella

GF+4 | V+4

Rigatoni 21 | Bolognese ragú, parmigiano and basil

Pease & Mint Ravioli 23 | Creamy pea filling, crispy guanciale, parmigiano, herb oil

Squash Chitarra 20 | Roasted tomatoes, garlic, shaved grana

Casarecce 21 | Cheese and pepper fondue, crispy prosciutto, snap peas

Shrimp Agnolotti 25 | Shrimp scampi filling, saffron emulsion, squid ink tuile

Farmed Egg Frittata 17 | Prosciutto, tomato, spring vegetables, mozzarella

Parmesan Crusted Chicken 24 | Paprika frittes, sautéed spinach, shallot and rosemary

Roasted Salmon 27 | Wild rice, olive- tomato caponata, arugula emulsion

Veal Scaloppine 25 | Spinach capellini, seasonal mushrooms, shishito, marsala sauce

Grilled Prime N.Y Steak 34 | Potato fries, parsley relish, romesco

Truffle fries 9 | Paprika frittes 8 | Asparagus 10 | Shishito 10 | Spinach cappellini 14

Thoroughly cooked meat, poultry and seafood will reduce the risk of food borne illness.