Poppycocks menu

This salad features mixed greens topped with grilled chicken, dried cherries, toasted pecans, and fresh goat cheese, served with a lemon cherry vinaigrette.

• Sm$19
• Lg$22

A fresh salad featuring mixed greens topped with grilled chicken, brown sugar bacon, hard-boiled egg, gorgonzola cheese, tomato, and avocado, served with a cider thyme vinaigrette.

• Sm$19
• Lg$22

A refreshing salad featuring mixed greens and red quinoa tossed with tomatoes, kalamata olives, red onion, roasted red peppers, and feta cheese in a basil balsamic vinaigrette.

• Sm$18
• Lg$21

This salad features a mix of greens and arugula topped with fresh apples, dried cranberries, pumpkin bread croutons, maple-whipped mascarpone, and a yuzu vinaigrette.

• Sm$18
• Lg$21

A classic Caesar salad featuring crisp romaine lettuce, herbed croutons, and shaved parmesan cheese tossed in a lemon garlic dressing.

• Sm$15
• Lg$18

This creamy tomato soup is prepared with fresh spinach and melted Swiss cheese, served with house-made garlic herb rolls.

• Cup$6
• Bowl$9

Crispy parmesan-dusted pita chips served with homemade salsa, hummus, and melted Jarlsberg cheese.

Crispy blue corn tortillas topped with sweet potato mash, fresh avocado, a tangy grapefruit relish, and green onions.

Sweet potato fries topped with five-spice pork belly, pickled daikon and carrots, fresh jalapeño, cucumber, cilantro, and a spicy pepper aioli.

Crispy Brussels sprouts and cauliflower are served in a coconut lime broth with jalapeños, cilantro, Thai chili sauce, and a crunchy sesame seed brittle.

Crispy, panko-breaded whitefish patties served with a savory bacon and corn relish, a charred lemon-leek mayonnaise, and fresh arugula.

Fettuccine pasta tossed in a rich, creamy sauce made with ground lamb, Italian sausage, pancetta, red wine, and aromatic herbs.

Grilled shrimp and corkscrew pasta tossed in a creamy Caesar-style sauce with cherry tomatoes and spinach, finished with lemon parsley breadcrumbs and parmesan cheese.

These mushroom-filled pasta pockets are served in a creamy marsala sauce with sautéed kale, roasted beets, trumpet mushrooms, and shaved Manchego cheese.

Grilled salmon is served with a honey-horseradish glaze, wilted spinach, bacon, caramelized onions, sliced apples, goat cheese mousse, and a warm white balsamic thyme dressing.

This premium cut of beef is served with a blackberry molasses sauce, blistered green beans, rosemary-buttered walnuts, smoked gouda potato au gratin, and a winter pesto.

A grilled pork ribeye served with mushroom herb spaetzle, roasted green beans, and a savory white wine Dijon and port reduction, finished with a cherry miso mostarda and fresh frisée.

Slow-cooked beef short ribs served with a smooth carrot puree, crispy Brussels sprouts, mashed red potatoes, and a savory herb-infused oil.

This dish features sautéed shrimp served over creamy coconut-chili grits, topped with crispy pork belly, a savory sesame-peanut sauce, pickled chilis, fresh herbs, and a delicate shredded pastry garnish.

Slow-roasted chicken cooked in duck fat with juniper and rosemary, served with grilled radicchio, a warm kale and farro salad, and a cranberry gin sauce.

This burger features a blend of ground beef, brisket, and short rib topped with balsamic grilled onions, Brie cheese, fig jam, and arugula on a toasted bun, served with a side of fries.

This savory pot pie features roasted acorn squash, root vegetables, and spinach in a mushroom Marsala cream sauce, topped with a creamy brie and Parmesan herb puff pastry.

This mild Indian-style coconut curry features sweet potatoes, cauliflower, and chickpeas served with basmati rice, naan, and a cashew-apricot topping.

This bowl features house-made red bean tofu served over basmati rice with purple cabbage slaw, cucumber, pickled carrots and daikon, jalapeños, cilantro, and a drizzle of sriracha aioli.