SideTrack

New England Scallops with Andouille, English Peas, and Charred Pearl Onion. Finished with a healthy dose of tarragon and squeeze of lemon.

Strawberry season is finally kicking in! We are topping our cheesecake with them, macerated over night with coriander and vanilla. Don’t skip out on the strawberry gelato though! And expect to find strawberries on the Hungarian crepes at brunch too 🍓

PSA: 3 weeks until Valentine’s Day ❤️

We look forward to celebrating NYE with you this evening and want to extend a big thank you to all of our customers for another wonderful year at SideTrack! We will be closed Jan 1st for a staff holiday. 🥂 🍷

New Years Eve is quickly approaching and we only have a handful of reservations left! Book with the Resy app and celebrate the end of 2025 with us.

Quick little reminder of our holiday hours, we will be closed Christmas Eve and Day 🎄. Looking forward to celebrating with all of you!

📷: Wood oven roasted baby beets with maple and orange 🫜

Honeynut Squash is here for its fall tenure on the vegetable section of the menu. Roasted in the wood oven and adorned with copious amounts of browned butter and pumpkin seed dukkah.

Two summer staples still going strong. Sugar baby watermelon with feta and the semi-world-famous heirloom tomato salad. Might have the shish*to peppers from our garden tonight on special, blistered in the wood oven with lots of good salt - goes great with a beer.

Truffle fries and aioli 🤘🏻

A little Watermelon Salad special while it lasts. Dressed in a Thai lime vinaigrette, seasoned with dukkah and aleppo. Salty feta for good measure. Fresh mint and cilantro to round it out.