Found’s rustic, new American menu showcases the best local produce and ingredients of each season. With a refreshing spotlight on vegetables and grains alongside select cuts of meat, Chef Pederson reflects the new American palate in her dishes. Below is a sampling of our “flexitarian” menu.
While our menu is ever-evolving and based on farm availability, some items may vary.
Updated January 26, 2017.
salads, plates, and flatbreads
kale and swiss chard salad, cranberry vinaigrette, candied nuts & seeds 12
grilled steak salad, fennel, blue cheese, pine nuts & soft herbs 17
smoked salmon, avocado, lentils, cucumber, tomato & rasam vinaigrette 15
lamb meat balls, pistachio chimichurri, yogurt 14
harissa roasted brussel sprouts, winter squash, cilantro & pepitas 10
sweet potato & quark flatbread with root vegetables and soft herbs 16
bacon and leek flatbread with pleasant ridge reserve cheese 14
slagel farm beef & mushroom burger
12-hour onions, dijonaise, fontina on a brioche bun 14
pork belly pastrami
celery root remoulade, house brioche 13
roasted fall squash, kale and mushroom
kale pesto “mayo”, sourdough 11
salted caramel pot de creme with caramel chocolate brownies 8
mascarpone ice cream and blood orange sorbet sundae, whipped cream, orange 8