LUNCH
Stone Fruit Salad - 19
pesto ricotta, baby romaine, pistachios, pickled cherries, cucumbers, golden balsamic vinaigrette (v, gf)
CS&L CAESAR* - 18
baby romaine hearts, soft egg, bacon, garlic croutons, parmesan
Summer Squash & Farro Salad - 19
feta, olives, pickled onions, baby spinach, pine nuts, fragrant herbs, green goddess dressing (v)
Roasted Turkey Sandwich - 22
ciabatta, white cheddar, smashed avocado, cilantro aioli, pico de gallo, house chips
Pressed Grilled Cheese - 21
sourdough, white cheddar, smoked gouda, provolone, peach relish, basil pesto (v)
SEASONAL SOUP - 8
chef's inspiration
SEARED AHI SALAD* - 28
arugula, summer beans, fingerling potatoes, dilly cucumbers, olives, tomato aioli, soft egg, lemon vinaigrette (gf)
CS&L BURGER* - 24
Brandt beef, Clover cheddar, lettuce, pickle mayo, red onion, hand cut fries
CRISPY FISH sandwich* - 21
tartar sauce, pickles, lettuce, house chips
THE ENGLISH DIP - 22
roast beef, soft roll, pickled vegetables, grain mustard & horseradish aioli, white cheddar, au jus, house chips
Steak Frites* - 38
grilled flat iron, crispy onions, little gem wedge, blue cheese, Winston’s sauce, hand-cut fries
KING SALMON* - 38
carrot puree, dilly potatoes, tartar sauce, crispy capers, watercress
ADD TO ANY DISH:
Chicken - 9, Steak* - 16, King Salmon* - 14, Avocado - 5
SIDES & SHARES
CHILLED PACIFIC OYSTERS* - 22
Winston's fire hot sauce, mignonette (gf)
SIX SAUSAGE ROLLS - 18
hot English mustard, curried ketchup, pickles
Simple Salad - 14
vegetable crudite, seasonal lemon poppy vinaigrette (vg, gf)
Devilled eggs - 16
boquerones, pickled shallots, crispy capers, pimento oil
Smoked salmon dip - 18
trout roe, pickled shallots, dill, sesame crackers
Grilled Nantes CarrotS - 14
garlic yogurt, oregano vinaigrette, feta, olive tapenade (v, gf)
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
-20% service charge on parties of 8 or more.