For the first time in its ten-year history, Suzanne Goin’s A.O.C. turns its attentions towards lunch, offering dishes one can only find by day now that her restaurant is up and running in the former Il Covo space. Served from 11:30 A.M. to 2:30 P.M. starting today, exclusive lunch-only dishes include pulled pork cheek sandwiches on focaccia, spaghetti with clams, nettles, and green garlic, and grilled market fish served with beets, cucumber, and feta yogurt. In addition, A.O.C. dishes like a $16 manchego burger, “ode to a turkey club” salad, and egg and gryuere sandwich on brioche will be available all day, with the full menu below for your perusal.
MENU
cheese & charcuterie
cheeses
one cheese 5
three cheese 15
five cheese 25
goat
selles sur cher, loire valley, france
carprotto, campania, italy
sheep
pecorino ginepro emilia, romagna, italy
brebicet, rhône-alpes, france
cow
pierre robert, seine-et-marne, france
timanoix, brittany, france
alpha tolman, greensboro, vermont
blue
bleu du bocage, loire valley, france
blue paradise, mineral point, wisconsin
charcuterie
jamon serrano 11
prosciutto di parma 12
lomo & two chorizo 10
coppa & soppressata 10
marinated olives 5
marcona almonds 5
bacon-wrapped dates, parmesan 8
focaccia
young broccoli, burrata, bagna cauda 13
braised leeks, goat cheese, pancetta 14
tomato confit, cantal, black olives 13
focaccia sandwiches (salad or fries)
brussels sprouts, radicchio, burrata, kale 14
roast turkey, mozzarella, green harissa,
avocado, castelvetranos 14
pulled pork cheeks, sweet potato, coleslaw 15
salads
arugula, blood orange, tangerine, dates & pecorino sm 8/ lg 14
quinoa, root vegetables, winter squash, turmeric & mint sm 9/ lg 14
young escarole, fennel, carrot, anchovy & croutons sm 8/ lg 14 add chicken +3
flaked albacore 16
grilled spiced tuna, lemon grass sambal, raw bok choy & mizuna
indian chopped chicken 16
curried cauliflower, spinach, yogurt dressing, yellow lentils, golden raisins & almonds
ode to a turkey club 16
roasted turkey, bacon lardons, avocado, romaine, buttermilk dressing & pain de mie croutons
plate lunch
farmer’s lunch—roasted and grilled vegetables, burrata & grilled toast 15
vintner’s lunch—rillettes, cheese, cured meats, pickles, roasted grapes 16
brioche with melted gruyère, frisée, prosciutto & sunny-side up egg 14
spaghetti with clams, green garlic, white beans & nettles 15
torchio with broccoli, tomato, chili & breadcrumbs 14
grilled market fish with beets, cucumber, watercress & feta yogurt 18
beef burger with manchego, romesco aïoli & grilled onions 16
grilled hanger steak with roquefort butter, shallots & french fries 22
a.o.c. bread 2