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 May 19, 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 spring vegetables, cilantro & pepitas 10
roasted chicken thighs, crispy potatoes, mushrooms, pickled garlic, oregano 13
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 squash, kale and mushroom
kale pesto “mayo”, sourdough 11
vanilla bean pot de creme, rhubarb jam, shortbread 8
chamomile ice cream sundae, blackberry compote, coconut cookies 8