To-Go Menu

Ten22 is dedicated to showcasing regional and seasonal cuisine, offering a unique farm-to-table experience. Created by Executive Chef Jay Veregge, our menus are developed using handcrafted ingredients. We invite you to share in our passion for fresh, organic and innovative dishes.

starters

Cured Black Fig and Cambozola Tart     7
with toasted walnuts and balsamic “honey”

Wild Salmon and Dungeness Crab Cake     9
with brandied lobster sauce Nantua and baby winter greens

Artisan Cheeses with Honeycomb and Dried Fruit     9
assortment of local and imported cheeses with seasonal dried fruit, primus nuts, walnut levain and honeycomb

gifts from the garden

add grilled chicken – 4 • salmon – 5 • flank steak – 6

Roasted Butternut Squash Soup     6 cup/10 bowl
with honey-roasted pears and toasted walnuts

Chopped Caesar Salad     7
with warm garlic croutons in citrus-Parmesan dressing

Organic Simple Greens     5
fall greens, hothouse tomatoes and red wine vinegar dressing

Wilted Bloomsdale Spinach Salad     12
wild mushroom and bacon “hash” with red wine dressing

Crispy Organic Granny Smith Apples and Romaine Salad     12
shaved green apples, blue cheese and primus walnuts with dried cranberries and cider vinaigrette

Local Endive Salad     14
with pecans, dried strawberries and Gorgonzola dolce champagne vinaigrette

house specialty sandwiches

served with your choice of fries or tossed house salad

Fall Veggie Panini     10
with Bloomsdale spinach, fontina cheese, roasted red bell peppers, zucchini, roasted garlic
and portobello mushrooms

Line-Caught Ahi Sliders     12
grilled rare with wasabi-sesame-soy mayonnaise and ponzu greens

Organic Rosemary Grilled Chicken Sandwich     11
with melted Swiss cheese and pesto aioli

Ten 22 Ultra Hearty Burger     12
pepper jack cheese, pecan-smoked bacon and caramelized onions

Southern Pulled-Pork Sandwich     10
Slow-roasted pork with Moravian coleslaw and sweet onion strings

from the brick oven

BBQ Free-Range Chicken Pizza     12
roasted chicken with house-made BBQ sauce and mozzarella cheese, red onion and fresh cilantro

Grass-Fed Grilled Steak Pizza     12
flank steak with roasted balsamic onions and blue cheese

Pizza Pescatora     14
with scallops, shrimp, light tomato cream and fresh Bloomsdale spinach

Wild Mushroom Pizza     12
wild mushrooms with truffle cream

large plates

Rôti of Atlantic Salmon     22
with miso-braised shiitake mushrooms, water chestnuts and baby winter greens

Grilled Black Pepper Pork Chop     20
with German red cabbage, buttermilk mashed potatoes and sauce sauerbraten demi-glacé

Fall Squash and Wild Sage Pasta     16
dried cranberries, roasted sage, walnuts, Asiago cheese, butternut squash, honey and fall tomato-citrus concassé

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