LUNCH MENU
– FOUNDRY SHRIMP / 18
– BACON WRAPPED QUAIL / 15
– CRAB CAKE TRIO / 14
= SHRIMP CEVICHE / 10
– VEGETABLE CEVICHE / 7
– BURRATA / 13
– FRIED FROG LEGS / 12
– FRIED OYSTER NACHOS / 12
– CHICKEN FRIED LAMB CHOPS / 12
– PORK MINI-RIBS / 12
– CHICKEN SALAD STUFFED AVOCADO / 9
A creamy mix of chicken and fresh ingredients over an avocado half.
– ROASTED BEET & ORANGE SALAD / 9
Sweet and savory slices of orange and beets with arugula, baby spinach, kale, feta and harissa vinaigrette.
– APPLE FENNEL SALAD / 11
Lentils, grilled green beans, arugula, apples and walnuts tossed in an apple fennel vinaigrette. With grilled chicken – 15
– GRILLED ROMAINE CAESAR SALAD / 9
Grilled heart of romaine, roasted tomatoes, house Caesar dressing, fresh Parmesan and brick oven flat bread.With grilled chicken – 13With seared ahi tuna – 17
– CLASSIC CAESAR SALAD / 7 With grilled chicken -11 With seared ahi tuna -15
– HOUSE MIXED GREEN SALAD / 5
With our house made Italian dressing.
– SOUP OF THE DAY CUP / 4 BOWL / 8
Always different. Always good.
– SMOKED CORNISH GAME HEN / 18
Served with mashed potatoes and asparagus with a lemon au jus.
– CHICKEN CHIPOTLE ALFREDO PASTA / 15
Marinated chicken with house made pappardelle pasta in a chipotle Alfredo sauce.
– ROASTED VEGETABLE FARRO RISOTTO / 13
A mix of roasted red peppers, mushrooms, zucchini and yellow squash.
– 8 oz. FOUNDRY STRIP / 14
A juicy coulotte steak served with fries and our house salad.
– CHICKEN FRIED RIBEYE STEAK / 14
A breaded and deep fried ribeye covered with country gravy, fries and house salad.Add Cheese – 1 Add Bacon – 1
– 16 oz. CERTIFIED ANGUS RIBEYE / 36
Done to perfection and served with fries and the house salad.
– 16oz. BISON RIBEYE / 50
Chipotle glazed bison over a rich mushroom risotto and house salad.
– HUITLACOCHE TENDERLOIN / 40
Two 5 oz. tenderloin medallions topped with a huitlacoche and tequila cream sauce over a mushroom and roasted corn risotto. Add Grilled Shrimp (2) – 6
-OVEN ROASTED SALMON / 18
Mushroom, roasted red pepper and zucchini farro risotto with a dill yogurt sauce.
– CREOLE REDFISH / 25
Smothered in crawfish étoufée and served on a bed of dirty rice.
-CHILEAN SEA BASS / 36
Placed over mushroom, roasted red pepper and zucchini risotto with a saffron beurre blanc sauce.
– CATCH OF THE DAY – M/P
Ask your waiter to tell you about today’s offering.
– CHIPOTLE SMOKED TUNA CROISSANT / 9
House smoked ahi tuna tossed in chipotle aioli and scallions, and served with fries.
– SHRIMP & OYSTER PO’ BOY / 15
Garlic butter hoagie with onion rings, cole slaw, arugula, tomatoes and spicy rémoulade sauce with a side of fries.
– AHI TUNA BURGER / 15
Seared ahi tuna with a balsamic reduction, wasabi mayo and fries.
– PORTABELLO BURGER / 10
Portabello mushroom, spinach, grape tomatoes and feta cheese on a soft ciabatta bun with fries.With beef patty – 15
– CHEESEBURGER / 12
Grilled red onions, lettuce, tomato, mayo, mustard and American cheese on a soft ciabatta bun with fries.
– HATCH PEPPER PATTY MELT / 14
Hatch peppers, mushrooms, Swiss cheese, chipotle mayo on Texas toast with onion rings.
– BACON BOURBON BURGER / 14
House bacon, onion and bourbon jam on a 1/2 pound patty topped with smoked Gouda and Cheddar with fries.
– EL DORADO / 14
Mahi Mahi, carmelized onions, cole slaw and Carolina White BBQ sauce on a ciabatta bun with fries.
– PORK BELLY GRILLED CHEESE / 13
Thick cut griddled house bacon and smoked Cheddar cheese on sourdough bread with onion rings.
– THE CUBAN / 10
Braised pork shoulder, Black Forest ham, Caribe cheese, grilled pineapple, pickles, mustard, arugula and fries.
– PHILLY CHEESE STEAK / 14
Thinly sliced ribeye griddled with peppers, grilled onions and melted Pepper Jack cheese on a hoagie with fries.
– PASTA PRIMAVERA / 15
– CHIPOTLE CHICKEN TAGLIATELLE ALFREDO / 15
– 3 CHEESE MACARONI / 15
– Side Portion / 8
-CHICKEN CARBONARA / 17
– SHRIMP CARBONARA / 22
– CHICKEN PESTO / 17
– SHRIMP PESTO / 22
– HOUSE SMOKED SALMON PIZZA / 14
– ITALIAN SAUSAGE PIZZA / 14
– SPINACH ARTICHOKE / 15
CLASSIC MARGUERITA PIZZA / 10
– CHIPOTLE CHICKEN PIZZA / 14
– PORK LOVER’S PIZZA / 15
– SHRIMP PESTO / 16
– PEPPERONI AND CHEESE / 11
– TRIPLE CHOCOLATE CAKE / 8
Stuffed with chocolate butter cream, and covered in a rich chocolate ganache.
– STICKY TOFFEE PUDDING / 8
Classic date bread topped with our bourbon and honey toffee sauce.
– PEACH COBBLER A LA MODE / 8
Our house chocolate mousse with caramel, whipped cream and shaved chocolate.
– KEY LIME CHEESE CAKE / 8
Served with house made vanilla bean ice cream. Topped with our Grand Marnier strawberry glaze.
– BANANA CAJETA POT DE CREME / 8
Chocolate Pot de Crème layered with brûléed bananas and cajeta, and topped with whipped cream.
ASK ABOUT OUR DAILY OFF MENU SPECIALS
]
LUNCH MENU
– FOUNDRY SHRIMP / 18
– BACON WRAPPED QUAIL / 15
– CRAB CAKE TRIO / 14
= SHRIMP CEVICHE / 10
– VEGETABLE CEVICHE / 7
– BURRATA / 13
– FRIED FROG LEGS / 12
– FRIED OYSTER NACHOS / 12
– CHICKEN FRIED LAMB CHOPS / 12
– PORK MINI-RIBS / 12
– CHICKEN SALAD STUFFED AVOCADO / 9
A creamy mix of chicken and fresh ingredients over an avocado half.
– ROASTED BEET & ORANGE SALAD / 9
Sweet and savory slices of orange and beets with arugula, baby spinach, kale, feta and harissa vinaigrette.
– APPLE FENNEL SALAD / 11
Lentils, grilled green beans, arugula, apples and walnuts tossed in an apple fennel vinaigrette. With grilled chicken – 15
– GRILLED ROMAINE CAESAR SALAD / 9
Grilled heart of romaine, roasted tomatoes, house Caesar dressing, fresh Parmesan and brick oven flat bread.With grilled chicken – 13With seared ahi tuna – 17
– CLASSIC CAESAR SALAD / 7 With grilled chicken -11 With seared ahi tuna -15
– HOUSE MIXED GREEN SALAD / 5
With our house made Italian dressing.
– SOUP OF THE DAY CUP / 4 BOWL / 8
Always different. Always good.
– SMOKED CORNISH GAME HEN / 18
Served with mashed potatoes and asparagus with a lemon au jus.
– CHICKEN CHIPOTLE ALFREDO PASTA / 15
Marinated chicken with house made pappardelle pasta in a chipotle Alfredo sauce.
– ROASTED VEGETABLE FARRO RISOTTO / 13
A mix of roasted red peppers, mushrooms, zucchini and yellow squash.
– 8 oz. FOUNDRY STRIP / 14
A juicy coulotte steak served with fries and our house salad.
– CHICKEN FRIED RIBEYE STEAK / 14
A breaded and deep fried ribeye covered with country gravy, fries and house salad.Add Cheese – 1 Add Bacon – 1
– 16 oz. CERTIFIED ANGUS RIBEYE / 36
Done to perfection and served with fries and the house salad.
– 16oz. BISON RIBEYE / 50
Chipotle glazed bison over a rich mushroom risotto and house salad.
– HUITLACOCHE TENDERLOIN / 40
Two 5 oz. tenderloin medallions topped with a huitlacoche and tequila cream sauce over a mushroom and roasted corn risotto. Add Grilled Shrimp (2) – 6
-OVEN ROASTED SALMON / 18
Mushroom, roasted red pepper and zucchini farro risotto with a dill yogurt sauce.
– CREOLE REDFISH / 25
Smothered in crawfish étoufée and served on a bed of dirty rice.
-CHILEAN SEA BASS / 36
Placed over mushroom, roasted red pepper and zucchini risotto with a saffron beurre blanc sauce.
– CATCH OF THE DAY – M/P
Ask your waiter to tell you about today’s offering.
– CHIPOTLE SMOKED TUNA CROISSANT / 9
House smoked ahi tuna tossed in chipotle aioli and scallions, and served with fries.
– SHRIMP & OYSTER PO’ BOY / 15
Garlic butter hoagie with onion rings, cole slaw, arugula, tomatoes and spicy rémoulade sauce with a side of fries.
– AHI TUNA BURGER / 15
Seared ahi tuna with a balsamic reduction, wasabi mayo and fries.
– PORTABELLO BURGER / 10
Portabello mushroom, spinach, grape tomatoes and feta cheese on a soft ciabatta bun with fries.With beef patty – 15
– CHEESEBURGER / 12
Grilled red onions, lettuce, tomato, mayo, mustard and American cheese on a soft ciabatta bun with fries.
– HATCH PEPPER PATTY MELT / 14
Hatch peppers, mushrooms, Swiss cheese, chipotle mayo on Texas toast with onion rings.
– BACON BOURBON BURGER / 14
House bacon, onion and bourbon jam on a 1/2 pound patty topped with smoked Gouda and Cheddar with fries.
– EL DORADO / 14
Mahi Mahi, carmelized onions, cole slaw and Carolina White BBQ sauce on a ciabatta bun with fries.
– PORK BELLY GRILLED CHEESE / 13
Thick cut griddled house bacon and smoked Cheddar cheese on sourdough bread with onion rings.
– THE CUBAN / 10
Braised pork shoulder, Black Forest ham, Caribe cheese, grilled pineapple, pickles, mustard, arugula and fries.
– PHILLY CHEESE STEAK / 14
Thinly sliced ribeye griddled with peppers, grilled onions and melted Pepper Jack cheese on a hoagie with fries.
– PASTA PRIMAVERA / 15
– CHIPOTLE CHICKEN TAGLIATELLE ALFREDO / 15
– 3 CHEESE MACARONI / 15
– Side Portion / 8
-CHICKEN CARBONARA / 17
– SHRIMP CARBONARA / 22
– CHICKEN PESTO / 17
– SHRIMP PESTO / 22
– HOUSE SMOKED SALMON PIZZA / 14
– ITALIAN SAUSAGE PIZZA / 14
– SPINACH ARTICHOKE / 15
CLASSIC MARGUERITA PIZZA / 10
– CHIPOTLE CHICKEN PIZZA / 14
– PORK LOVER’S PIZZA / 15
– SHRIMP PESTO / 16
– PEPPERONI AND CHEESE / 11
– TRIPLE CHOCOLATE CAKE / 8
Stuffed with chocolate butter cream, and covered in a rich chocolate ganache.
– STICKY TOFFEE PUDDING / 8
Classic date bread topped with our bourbon and honey toffee sauce.
– PEACH COBBLER A LA MODE / 8
Our house chocolate mousse with caramel, whipped cream and shaved chocolate.
– KEY LIME CHEESE CAKE / 8
Served with house made vanilla bean ice cream. Topped with our Grand Marnier strawberry glaze.
– BANANA CAJETA POT DE CREME / 8
Chocolate Pot de Crème layered with brûléed bananas and cajeta, and topped with whipped cream.
ASK ABOUT OUR DAILY OFF MENU SPECIALS
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Charcuterie & Burrata Board – 16 (Serves 1 to 2) 24 (Serves 2 to 4)
Foundry Shrimp (6)- 18
Lamb Kabobs – 15
Fried Green Tomato & Crab Salad – 15
Tuna Poke Wonton Tacos – 16
Fried Oyster Nachos – 15
Ranchero Empanadas – 13