A N
I TA LI A N
|
K I T C H EN
SP RIN G
2 017
L U N CH
Chef/Partner, Matt Mytro | General Manager, Ian Mullins | Chef de Cuisine, Joe Lang | Sous Chefs : David Chin, Dan Principe
At Flour, we seek locally
raised and homegrown products
harvested at their seasonal peak.
We wish to thank the farmers, producers, and artisans who
take special care & bring their chosen craft to our table.
a ppe t i z e r s
g o g re e n
LO CAL GREENS | 8
carrot, tomato, radish, sunflower seeds,
baby cucumber, sherry shallot vinaigrette
C A E S A R | 1 1 A D D A P OAC H E D E G G | 3
romaine heart, crouton, reggiano, caesar dressing
GRI LLED SH RIMP SALAD | 16
fennel, farro, roasted red peppers, heirloom tomato, red onion, lemon
vinaigrette
CRISP Y CALAMARI | 12
brulee lemon, arugula, marinara
CHOP P ED SALAD | 9
romaine, capers, bleu cheese, roasted red pepper,
dried olive, breadcrumbs, roasted shallot vinaigrette
E G G P L A N T M E AT BA L L S | 8
eggplant, marinara, aged provolone
CAULI FLOWER SALAD | 10
cucumber, farro, olive, feta, onion, lemon vinaigrette
C H O R I Z O S T U F F E D M E D J O O L DAT E S | 1 2
pancetta wrapped dates & roasted red pepper sauce
MIXED GRAI NS & VEGGI E SALAD | 13
romaine, beets, carrots, cucumber, sesame seeds, lemon vinaigrette
FRI ED OLIVES | 11.5
goat cheese stuffed, balsamic aioli
SALAD ADDITIONS
g rilled chicken : 6 g
rilled salmon : 7
PA R M E S A N TAT E R T O T S | 8
balsamic aioli
E G G P L A N T F R I T E S | 5 FRENCH FRI ES | 5
I TA LI A N W ED D I N G | 5 | 9
chicken stock, veal meatballs,
escarole, & ditalini
ASK ABOUT OUR DAILY
FISH SPECIALS l Market Price
go fish!
soups
shrimp : 8
co mbos
CAULI FLOWER | 5 | 9
pistachios, basil oil
T O M AT O & BA S I L | 4 | 7
crumbled bleu cheese
PIZZA & SALAD | 12
your choice of any 6” pizza & your choice of caesar or local greens
SOUP & SALAD |10
your choice of any 4 oz soup & your choice of caesar or local greens
PA N I N I & S A L A D | 1 2
your choice of any half panini & choice of caesar or local greens
TAGLIATELLE BOLOGNESE| 15
traditional ragu alla bolognese
IN A LEAGUE
OF ITS OWN!
PA N I N I & S O U P | 1 1
your choice of any half panini & any 4 oz soup
s a ndwi c h e s
fl at b read pan in is
SALMON BURGER | 12
fillet of salmon, basil aioli, pickled onion,
bibb lettuce
WA R M C H I C K E N C A E S A R | 1 0
parmesan cheese, romaine
& oven roasted tomato
OH IO BEEF BURGER | 12
pancetta, tillamook cheddar,
pickles, roasted red pepper aioli, LTO
All sandwiches & paninis
are served with chips, or ...
Change it up!
french fries | 2 • fresh fruit | 3
B. L . T. | 1 1
bacon, cheddar, LTO,
& roasted red pepper aioli
CRISP Y CH ICKEN CLUB | 11
bacon, smoked gouda, garlic aioli, LTO
GRI LLED VEGGI ES | 9
mozzarella, seasonal veggies & basil
SMOKED BBQ BRISKET | 13
crispy shallots, cheddar, pickles on brioche bun
I TA L I A N | 1 2
reggiano cheese, italian meats, sweet & spicy peppers, LTO
w o o d- f ir e d p i z z a s
CLASSIC CH EESE P I E | 13
crushed tomato, stracciatella
fresh mozzarella, grana
S A U S AG E | 1 4 . 5
crushed tomato, fresh mozzarella, grana
M A R G H E R I TA | 1 3
crushed tomato, fresh mozzarella & basil
BAC O N | 1 4
cheddar, pears, mozzarella,
mayple syrup
P EP P ERONI | 14
crushed tomato, fresh mozzarella & grana
PROSCIU T TO | 18
evoo, stracciatella, pickled sweet peppers
F UNGHI | 18
Mackenzie goat cheese, wild mushrooms, roasted
shallots, thyme & white truffle oil
ADD MORE STUFF
arugula, basil | 3
egg, sausage, anchovies, pepperoni | 3
mushrooms | 4
prosciutto | 6.5
A B R I EF WO R D F RO M T H E G OV ER N M EN T. . . Consuming raw or undercoooked meat, poultry, fish, shellfish and eggs can increase your risk of foodborne illnesses.
Please alert us to any food allergies. FLOUR is not a gluten-free kitchen. 20% gratuity will be added to parties of 8 guests or more. Promotions void for parties of 15 guests or more.