The Fireplace
Gluten-Free Lunch
the kindling
WHITE GRAPE & ALMOND GAZPACHO 6/12
Extra Virgin Olive Oil
TODAY’S SOUP $PRICED DAILY
raw bar
ICY SHRIMP COCKTAIL 14
Three Large with Classic Cocktail Sauce
cool & crisp
WE THE LEAFY 13
Arugula, Fresh Peas, Pea Tendrils, Strawberry, Avocado, Fresh Herbs, Toasted Almonds, Apple Cider Vinaigrette & Fresh Narragansett Creamery Goat Cheese*
COOL WATERMELON & RHODE ISLAND FETA SALAD 13
Drizzled Balsamic, Pickled Red Onion, Chickpeas, Chopped Parsley & Mint
“HONEYMOON SALAD” 12
Crisp Raw Sweet Corn, Green Beans, Red Pepper, Grape Tomatoes, Leaf Lettuce with Fresh Herbs & Mustard Vinaigrette (we may toss in some other veggies like we did on our honeymoon)
AN AMERICAN IN PARIS MARKET
Fresh Seared Local Tuna, Cracked Olives, Green Beans, Tomatoes, Capers, Hard Boiled Eggs, & Whole Grain Mustard Potato Salad Over Boston Lettuce with Lemon Vinaigrette
SHAVED SUMMER SQUASH SALAD 12
Crumbled Ricotta Salata, Crispy Prosciutto, Mint, Poppy Seeds & Buttermilk Dressing
CAESAR SALAD 10
Romaine & White Anchovies
LEAFY GREENS 9
Radishes, Sunflower Seeds & Balsamic Vinaigrette
NEW ENGLAND COBB SALAD 14
Grilled Chicken Breast, Bacon (NH),
Avocado & Great Hill (MA) Blue Cheese*
CHICKEN SALAD 14
Apples, Grapes, Dried Cranberries, Toasted Walnuts & Baby Greens*
ADD TO ANY SALAD*
Roasted or Grilled Chicken 8
Salmon 11
Grilled Shrimp (3) 11
Steak Bites 12
cozy comfort
B.L.T, GRILLED CHEESE & FRIED EGG 16
Ode to my former Chef Thomas Keller
House-made Bacon, Vermont Cheddar, Arugula Pesto & Crispy Shallots on Gluten Free Bread*
MAPLE BRINED CHICKEN B.L.T. 14
As it sounds…on a Gluten Free Roll*
SMOKED TURKEY CLUB 14
New Hampshire Bacon with Cranberry Mayo rolled in a Rhode Island Johnnycake with Lettuce and Tomato*
HOT PRESSED VEGETABLE CUBANO 13
The Diplomatic Breakthrough
Grilled & Sautéed Local Veggies,
Melted Gruyere Cheese, Homemade Pickles
& Spicy Mayo
…and cravings
THE FIREPLACE BURGER 17
Shelburne Farms (NH) Cheddar Stuffed, Grass Fed
New England Beef Burger with Thick Cut Bacon,
Caramelized Onions, Lettuce, Tomato
and Garlic Dill Pickle, on a Gluten Free Roll with Kale Chips*
Add a fried egg…………………………………$2.50
“NORMAL” BURGER 12
Add Great Hill Blue Cheese or
Vermont Cheddar $2
Add Housemade Thick Cut Bacon $1.50
Add a fried egg………………$2.50
THE ‘WARREN DOG’ (BHS 1952) 12
Jumbo Hot Dog with Pushcart Onion Sauce, Creamy Mustard & Boston Baked Beans, Local Red Hot Pepper Sauerkraut – on the side*
entrees
HAND ROLLED PASTA 16
Zucchini, Confit Garlic Cherry Tomatoes, Narragansett Ricotta (RI) & Fresh Chopped Mint
a few notes to our customers:
We serve what’s fresh and in season here in New England.
That means sometimes what’s on your plate will
vary slightly from what’s on the menu. We’re good with that.
We use only Nellie’s Cage Free Organic Eggs – White Mountains, New Hampshire
*This salad was created with Nancy Cohen of We the Leafy, which offers holistic health coaching for busy individuals. (wetheleafy.com)
*May contain raw or undercooked fish, meat, poultry or eggs.
*Consumption of raw or undercooked fish, meat, poultry or eggs
increases the risk of contracting foodborne illness.
*Before placing your order, please inform your server
if you or a person in your party has a food or gluten allergy.
