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 June 10, 2017.
salads, plates, and flatbreads
kale and swiss chard salad, pickled rhubarb, strawberry 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
mejadra with wild rice and lentils, baby vegetables, smoked yogurt and a sunny-side egg 12
roasted chicken thighs, wheat berries, chinese broccoli, pickled ramps, oregano 13
smoked tomato & quark flatbread, tomato vinaigrette, arugula & shiso 17
confit pork shoulder and curried nettle flatbread with marinated spring vegetables 17
slagel farm beef & mushroom burger
smoked tomato, grilled onions, dijonnaise, fontina on a brioche bun 14
pork belly pastrami
bekana and radish slaw, mustard seed aioli, house brioche 13
vanilla bean pot de creme, rhubarb jam, shortbread 8
strawberry sherbet & lemon-sorrel sorbet sundae, angel food croutons and chantilly 8