08/31/2026
Some salads are a compromise. This is not one of them.
A Chef Lee's signature dish and a reminder that gastropub food doesn't have to mean fried. A lemon-pepper fillet grilled to perfection, laid over mixed greens with avocado, sweet cherry tomatoes, toasted almonds, and a balsamic drizzle.
Light enough for lunch, substantial enough that you won't be hungry an hour later. Elevated plates, house-brewed beer, same room.
Kitchen's open. Come get it.