R AW BAR SALADS

OYSTERS ON THE HALF SHELL 3.5 CUCUMBER SALAD 17

mignonette, cocktail sauce tzatziki, green chickpeas, avocado, fennel,
herb cracker
SHRIMP COCKTAIL (5pc) 18
hot and boozy cocktail sauce THE GREENWICH CHEF'S SALAD 19
diced tuna crudo, bacon, iceberg lettuce, egg,
HAMACHI CRUDO (4pc) 17 red onion, scallion, tomato, mustard-soy vinaigrette
red onion, capers, lemon oil
BEET & FARRO SALAD 15
red and golden beets, baby kale, feta
DI STEFANO BURRATA 18
TO SHARE figs, chili, balsamic, basil, grilled countr y bread

“CHIPS” & DIP 14

avocado dip, crispy lemon chips, gem lettuce leaves
BURGERS
GRILLED CHEESE (8pc) 11 MARLOWE BURGER 18
american cheese, dijon bacon, cheddar, carmelized onions,
horseradish aïoli, ser ved with fries
CHICKEN NUGGETS (5pc) 13
sweet chili-garlic sauce LIL LEO BURGER 12
meat, cheese
GREENWICH FRIES 8
ser ved with ranch

PROTEINS SIDES
PAN SEARED ALASK ANMAINS
SALMON 5oz 19 CHOPPED LETTUCES 7
herb salsa verde crisp lettuces, tomatoes, cucumber and chickpeas

FREE RANGE CHICKEN MILANESE 8oz 17 BABY GREEN BEANS 8

cherr y tomatoes, arugula, lemon mint, lemon

PORK TENDERLOIN 6oz 18 SAUTEED WILD MUSHROOMS 9

mustard jus arugula, parmesan, lemon

GRILLED GRASS-FED HANGER STEAK 8oz 21 FINGERLING "BAKED" POTATOES 14

red wine jus bacon, sour cream, cheddar cheese, scallions
EXECUTIVE CHEF JENNIFER PUCCIO
*Consuming raw or undercooked proteins may increase your risk of foodborne illness.
A 6% surcharge will be added to your check to help cover the cost of San Francisco
business mandates