“EVERY LOAF OF BREAD, BAKED GOODS, AIOLI, SANDWICH SPREAD, PICKLE, SOUP, AND SALAD IS MADE FROM SCRATCH.”
The lunch menu is simple as well, with a choice of three sandwiches, soup, salad, and chips. “It’s classic sandwiches with my own influence and personal creativity,” explains McMahan. The Antipasto , for example, is a classic Italian salad converted into a sandwich. It features prosciutto, soppressata, capicola, gruyère, artichoke spread, garlic aioli, arugula, and vinaigrette on focaccia. “I’m the most passionate about the Seasonal Veggie , though,” said McMahan. “It’s my favorite on the menu and has the strongest textures and flavors.” Made with seared vegetables, artichoke spread, hummus, tarragon aioli, cucumbers, pickled carrots, leafy slaw, and vinaigrette, the Seasonal Veggie stuns on a fresh-baked seeded bread. In addition to the basic menu, McMahan offers weekly specials where he allows his creativity to roll out. These change every two weeks. “I have plans for the future both on upgrading the current menu and rotating breakfast specials for the winter,” said McMahan, noting it will be some time before it does. It’s important to the chef that customers can have a clear expectation of what they can get each time they come in.
Conner McMahan
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