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Chef Jake Strang prides himself on creating menus that feature fresh and quality ingredients — that translates to seasonal dishes on every menu. Of course, you’ll find mainstays such as the cinnamon challah bread French toast for breakfast, the sirloin burger for lunch and the New York strip for dinner. But when the seasons change, so does much of the menu at 1808 Grille.
While breakfast usually remains standard — and it’s not a bad thing when your options range from a breakfast burrito to a smoked salmon Panini — lunch and dinner shake it up a bit with the seasons. A recent fall lunch menu at the Forbes Travel Guide Four-Star restaurant included a lamb meatball sub, while a winter menu included a delicious bison “sloppy Joe.” The seasonality is also apparent in the soups and sides. In the fall, soups such as black bean and hominy are common, while the winter menu features a spicy tomato soup with cardamom and black truffle gnudi. And of course, the field-to-table sides available with lunch’s “meat and three,” and with dinner’s large plates change according to what’s freshest that day.