Square 1682’s Executive Chef Bobby Surdam and his team head into autumn with an all-new lunch menu offering both a full sit-down experience for leisurely lunches, a bevy of healthful entrée salads, and an express Daily Plate for hungry guests on the run.
Those looking for a midday health infusion can start with one of three raw juices. The selection includes Being Green, a crisp green vegetable juice with fresh lemon notes, Beets Me, a colorful beet juice with punches of ginger, and Daily Dose, a unique combination of pineapple, broccoli, bell pepper, and melon.
Square 1682’s salads range from seasonal Sweet Corn Salad with avocado mousse and radicchio to a savory spin on Fried Green Tomatoes with burrata and basil vinaigrette. The Grains & Greens Salad provides filling farro and quinoa with sweet peaches and candied pecans, great for vegan and vegetarian diets. Protein additions are available for all salads, choose from chicken, salmon, steak, or shrimp.
“We wanted to celebrate the start of fall by rolling out a fresh menu with a fun and dynamic culinary mix,” said Executive Chef Bobby Surdam. “Our new fall lunch menu offers delicious hearty fare, as well as a bevy of dishes for those looking for healthful options. Square 1682 has always offers a solid mix of carnivorous, vegetarian, vegan and gluten-free dishes.”
Appetizers include Square 1682’s signature Bacon Wrapped Dates with goat cheese, chipotle aioli and stone ground mustard vinaigrette, as well as Crispy Calamari, Roasted Beets with apple, pistachio and fromage blanc, and Grilled Peach Toast with ricotta, local honey, and pecans. All make a terrific addition to a salad or to share with a colleague.
Entrée sized plate options vary from classic dishes of Steak Frites and Burgers to Chef Surdam’s take on typical lunch fare. Look forward to Mack’s Grilled Cheese with brie, onion jam, and rosemary on country bread with options to add avocado and/or bacon. Consider the Trout with rich flavors of brown butter and almonds, paired with mixed greens.
Square 1682 provides Daily Plates for each day of the work week, always served with a cookie and coffee to go for a midday pick-me-up. Daily choices include:
Monday — Oyster Po’ Boy, cornmeal breading, pickled red cabbage, tartar sauce, fries or mixed greens
Tuesday — Crab Cakes with Cajun aioli and fennel salad
Wednesday — Cheese Steak with shaved ribeye, caramelized onions, long hot peppers, aged cheddar, fries or mixed greens
Thursday — BBQ Pulled Pork Sandwich on soft roll, coleslaw, fries or mixed greens
Friday — Lobster Roll, fries or mixed greens