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 August 15, 2017.
salads, plates, and flatbreads
kale and swiss chard salad, blueberry 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 summer squash, shishitos, sweet onions, cilantro & pepitas 13
mejadra with wild rice and lentils, baby vegetables, smoked yogurt and a sunny-side egg 12
roasted chicken thighs, heirloom tomato, pole beans, and charred tomato vinaigrette 13
sweet corn flatbread with quark, pickled peppers and lardo 17
roasted eggplant flatbread with fresh chilies, cured tofu, espelette 16
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 15
layered chocolate pot de creme, dark & white chocolate cremeux, chocolate shortbread 8
raspberry sherbet & lemon verbena sorbet sundae, shortbread crumbles and chantilly 8