ROASTED BEET HUMMUS
Crispy beet greens, pumpkin seeds, fennel pollen, carrot, cucumber.
SAINT & SECOND
GLUTEN SENSITIVE
Please note that due to the nature of our menu items and the variety of procedures in our kitchens, cross-contamination with ingredients containing gluten is a possibility. Saint & Second can make no guarantees regarding the gluten content of these items. Please let your server know if you have gluten sensitivity.
TO START
GOCHUJANG-GLAZED PORK BELLY
Korean condiments, kimchi, scallion, pickled daikon, butter lettuce wraps.
MEZZE PLATE
Baba ghanoush, muhammara, honey-sweetened labne, cucumber, carrot.
SAN MARZANO TOMATO BISQUE
Balsamic gastrique, chive oil.
RAW BAR
SHRIMP COCKTAIL
Brown butter remoulade, cocktail sauce, lime.
OYSTERS*
White balsamic mignonette, cocktail sauce, lime, seasonal selections.
GREENS
WEDGE
Iceberg, buttermilk dressing, red onion, crumbled egg, tomato, bacon gastrique, blue cheese, dill, chives.
CRISPY QUINOA (LUNCH†)
Green kale, avocado, cherry tomato, cucumber, Mandarin orange, chickpeas, Marcona almond, hearts of palm, blueberry, red wine vinaigrette.
ASIAN CHOPPED
Spring mix, sweet mini peppers, mandarin orange, edamame, green bean, peanuts, cilantro, mint, ginger soy vinaigrette.
LOCAL CITRUS (LUNCH†)
Baby Gem lettuce, avocado, cucumber, watermelon radish, pistachio, pickled shallot, citrus vinaigrette.
LETTUCE & HERB
Grana Padano, local greens, herbs, sherry vinaigrette.
APPLE & ARUGULA
Point Reyes blue cheese, dried cranberries, candied pecans, sherry vinaigrette.
DESSERT
COCONUT PANNA COTTA
Dragon fruit, mango, coconut chiffon, toasted almonds, passion fruit sorbet.
BASQUE CHEESECAKE
Strawberry jam, socarrat tuile, cane sugar brûlée.
S'MORES BAR
Milk chocolate brookie, dark chocolate fudge, toasted vanilla marshmallow.
SAINT & SECOND
GLUTEN SENSITIVE — MAINS, WEEKEND BRUNCH & SOCIAL HOUR
MAINS
PRIME STEAK & FRITES*
Prime flat iron, rosemary & thyme duck fat fries, brandy peppercorn sauce, shishito peppers.
PAN-SEARED SALMON
Charred Bok choy, pink grapefruit, radish, citrus vinaigrette, smoked trout roe, forbidden black rice.
SMOKED & GLAZED PORK CHOP
Apple, 'nduja, brussels sprouts, aged cheddar grits, candied pecans, avocado honey.
WARM MULTIGRAIN CHICKEN BOWL (LUNCH†)
Grilled chicken thigh, quinoa, black rice, kale, black beans, yellow squash, sweet mini peppers, avocado, pico de gallo, chipotle crema.
MAINE SCALLOP RISOTTO
Baby tomato, basil, yuzu, tricolored cauliflower, Grana Padano.
BLACKENED SALMON TACOS (LUNCH†)
Blue corn tortilla, red cabbage, pineapple pico de gallo, tomatillo salsa.
WEEKEND BRUNCH†
CHORIZO & EGG TACOS
Blue corn tortillas, chorizo, potato and egg scramble, cotija, avocado, dynamite sauce, salsa verde.
HUEVOS RANCHEROS*
Two eggs any style, black beans, cotija, pickled red onion, corn tortilla tostadas, avocado, chipotle crema.
GLUTEN-FREE OLD-FASHIONED PANCAKES
Macerated berries, honey whipped cream, powdered sugar, real maple syrup.
STEAK & EGGS*
Eggs your way, prime flat iron, brandy peppercorn sauce, house potatoes.
SOCIAL HOUR†
ROASTED BEET HUMMUS
Crispy beet greens, pumpkin seed, fennel pollen, cucumber slices.
BLACKENED SALMON TACOS (2)
Blue corn tortilla, red cabbage, pineapple pico de gallo, tomatillo salsa.