We offer several daily specials for lunch and dinner which can be enjoyed a la carte or as three or four course meals.
Make sure to check our Daily Specials as well!
622 NORTH [summer dinner menu]
FOR THE TABLE
daily cheese board chef’s trio of gourmet cheeses served with bread slices, balsamic honey, and seasonal fruit and nuts. 10 [gf]
charcuterie sliced genoa salami, italian sausage, and chef’s choice meats with sliced asiago with marinated olives, whole grain mustard, pickled peppers and bread. 10 [gf]
spinach artichoke dip creamy spinach and artichoke dip served with tortilla chips. 8 [gf]
potato rounds thick cut potatoes smothered in gorgonzola, green onion and bacon with onion dip. 8
corn salsa our house salsa with fresh tortilla crisps, avocado, jalapeno cream and cilantro. 4 [gf,vf]
table bread toasted french loaf, garlic oil, butter. 3
SMALLS [serves one-two]
salmon crepe thin crepe, salmon belly, dill cream cheese, blueberry ‘demi’, fried wontons. 6
onion jam roasted cippolini onions, white balsamic and lemon vinaigrette, micro greens and bread. 6 [gf, vf]
fried ravioli goat cheese and roasted tomato raviolis, light breading, whipped ricotta and pesto. 6
SOUP & SALAD
side salad mixed baby greens, roma tomato, cucumber, carrot and red onion. 4
soup du jour ask your server about our house made seasonal soups. 4
622 house salad mixed greens, sliced avocado, bacon, corn salsa, sliced tomato and house made crispy chicken. 9
steak salad mixed greens, grilled steak strips, gorgonzola, tomato and cucumber with crispy onion strips. 10
[ranch, bleu cheese, balsamic vinaigrette, lime-cilantro vinaigrette, lemon-mustard vinaigrette, cabernet vinaigrette]
*american classic ground angus burger with cheddar cheese, lettuce, tomato and pickle on toasted brioche served with fries or vegetable du jour. 8
*chorizo burger chorizo sausage and ground angus burger, garlic aioli, smoked gouda, peach salsa and lettuce served with fries or vegetable du jour. 9
*rib eye twelve ounce grilled choice rib eye steak, seasoned french fries, herb caramelized tomato vegetable du jour and whole grain mustard aioli. 23 [gf]
pork chop grilled pork loin chop, creamy tzatziki and cucumber slaw, blueberry ‘demi’, pancetta cracklins and quinoa, cous cous and red rice blend. 18 [gf]
short ribs ten hour braised beef short ribs, onion jam, house demi glace, sweet potato-mustard latke, vegetable du jour, and a quinoa, cous cous and red rice blend. 20 [gf]
garlic chicken pan seared chicken breast, garlic confit rub, spinach and herb ricotta stuffed manicotti, light white wine cream, local salad greens, basil vinaigrette. 15
atlantic salmon always fresh medium rare, sweet potato-mustard crust, honey-dill sweet corn and pea salad, tabasco harrisa aioli, and local micro greens. 19 [gf]
yellowfin tuna skewered, sesame crust with crisp asparagus, cilantro, red pepper and carrot salad, ginger soy dressing, cucumber wasabi, crispy wontons. 20
creamy risotto creamy arborio rice, pancetta ham, shitake mushrooms, asparagus, peas, shaved parmesan, white balsamic and lemon vinaigrette and an onion jam crostini. 14 [gf] with shrimp, steak, chicken or tofu – add 4
ravioli goat cheese and roasted tomato raviolis, shitake mushrooms, red bell pepper, roasted cherry tomatoes, white wine, house pesto and pine nuts. 16[with shrimp, steak, chicken or tofu - add 4]
[gf] – denotes items which can be prepared without gluten upon request.
[vf] – denotes items which can be prepared vegan friendly upon request.
*[consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase risk of food-borne illness, especially if you have a medical condition.]