Lunch Menu

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– FOUNDRY SHRIMP / 18

– BACON WRAPPED QUAIL / 15

– CRAB CAKE TRIO / 14

= SHRIMP CEVICHE / 10

– VEGETABLE CEVICHE / 7

– BURRATA / 13

– FRIED FROG LEGS / 12

– FRIED OYSTER NACHOS / 12

– CHICKEN FRIED LAMB CHOPS / 12

– PORK MINI-RIBS / 12

– CHICKEN SALAD STUFFED AVOCADO / 9
A creamy mix of chicken and fresh ingredients over an avocado half.

– ROASTED BEET & ORANGE SALAD / 9
Sweet and savory slices of orange and beets with arugula, baby spinach, kale, feta and harissa vinaigrette.

– APPLE FENNEL SALAD / 11
Lentils, grilled green beans, arugula, apples and walnuts tossed in an apple fennel vinaigrette.
With grilled chicken – 15

– GRILLED ROMAINE CAESAR SALAD / 9
Grilled heart of romaine, roasted tomatoes, house Caesar dressing, fresh Parmesan and brick oven flat bread.
With grilled chicken – 13
With seared ahi tuna – 17

– CLASSIC CAESAR SALAD / 7
With grilled chicken -11
With seared ahi tuna -15

– HOUSE MIXED GREEN SALAD / 5
With our house made Italian dressing.

– SOUP OF THE DAY CUP / 4 BOWL / 8
Always different. Always good.

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– SMOKED CORNISH GAME HEN / 18
Served with mashed potatoes and asparagus with a lemon au jus.

– CHICKEN CHIPOTLE ALFREDO PASTA / 15
Marinated chicken with house made pappardelle pasta in a chipotle Alfredo sauce.

– ROASTED VEGETABLE FARRO RISOTTO / 13
A mix of roasted red peppers, mushrooms, zucchini and yellow squash.

– 8 oz. FOUNDRY STRIP / 14
A juicy coulotte steak served with fries and our house salad.

– CHICKEN FRIED RIBEYE STEAK / 14
A breaded and deep fried ribeye covered with country gravy, fries and house salad.
Add Cheese – 1
Add Bacon – 1

– 16 oz. CERTIFIED ANGUS RIBEYE / 36
Done to perfection and served with fries and the house salad.

– 16oz. BISON RIBEYE / 50
Chipotle glazed bison over a rich mushroom risotto and house salad.

– HUITLACOCHE TENDERLOIN / 40
Two 5 oz. tenderloin medallions topped with a huitlacoche and tequila cream sauce over a mushroom and roasted corn risotto.
Add Grilled Shrimp (2) – 6

BFoundryMenuTextFront -OVEN ROASTED SALMON / 18
Mushroom, roasted red pepper and zucchini farro risotto with a dill yogurt sauce.

– CREOLE REDFISH / 25
Smothered in crawfish étoufée and served on a bed of dirty rice.

-CHILEAN SEA BASS / 36
Placed over mushroom, roasted red pepper and zucchini risotto with a saffron beurre blanc sauce.

– CATCH OF THE DAY – M/P
Ask your waiter to tell you about today’s offering.

BFoundryMenuTextFront – CHIPOTLE SMOKED TUNA CROISSANT / 9
House smoked ahi tuna tossed in chipotle aioli and scallions, and served with fries.

– SHRIMP & OYSTER PO’ BOY / 15
Garlic butter hoagie with onion rings, cole slaw, arugula, tomatoes and spicy rémoulade sauce with a side of fries.

– AHI TUNA BURGER / 15
Seared ahi tuna with a balsamic reduction, wasabi mayo and fries.

– PORTABELLO BURGER / 10
Portabello mushroom, spinach, grape tomatoes and feta cheese on a soft ciabatta bun with fries.
With beef patty – 15

– CHEESEBURGER / 12
Grilled red onions, lettuce, tomato, mayo, mustard and American cheese on a soft ciabatta bun with fries.

– HATCH PEPPER PATTY MELT / 14
Hatch peppers, mushrooms, Swiss cheese, chipotle mayo on Texas toast with onion rings.

– BACON BOURBON BURGER / 14
House bacon, onion and bourbon jam on a 1/2 pound patty topped with smoked Gouda and Cheddar with fries.

– EL DORADO / 14
Mahi Mahi, carmelized onions, cole slaw and Carolina White BBQ sauce on a ciabatta bun with fries.

– PORK BELLY GRILLED CHEESE / 13
Thick cut griddled house bacon and smoked Cheddar cheese on sourdough bread with onion rings.

– THE CUBAN / 10
Braised pork shoulder, Black Forest ham, Caribe cheese, grilled pineapple, pickles, mustard, arugula and fries.

– PHILLY CHEESE STEAK / 14
Thinly sliced ribeye griddled with peppers, grilled onions and melted Pepper Jack cheese on a hoagie with fries.

BFoundryMenuTextFront – PASTA PRIMAVERA / 15

– CHIPOTLE CHICKEN TAGLIATELLE ALFREDO / 15

– 3 CHEESE MACARONI / 15

– Side Portion / 8

-CHICKEN CARBONARA / 17

– SHRIMP CARBONARA / 22

– CHICKEN PESTO / 17

– SHRIMP PESTO / 22

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– HOUSE SMOKED SALMON PIZZA / 14

– ITALIAN SAUSAGE PIZZA / 14

– SPINACH ARTICHOKE / 15

CLASSIC MARGUERITA PIZZA / 10

– CHIPOTLE CHICKEN PIZZA / 14

– PORK LOVER’S PIZZA / 15

– SHRIMP PESTO / 16

– PEPPERONI AND CHEESE / 11

BFoundryMenuTextFront – TRIPLE CHOCOLATE CAKE / 8
Stuffed with chocolate butter cream, and covered in a rich chocolate ganache.

– STICKY TOFFEE PUDDING / 8
Classic date bread topped with our bourbon and honey toffee sauce.

– PEACH COBBLER A LA MODE / 8
Our house chocolate mousse with caramel, whipped cream and shaved chocolate.

– KEY LIME CHEESE CAKE / 8
Served with house made vanilla bean ice cream. Topped with our Grand Marnier strawberry glaze.

– BANANA CAJETA POT DE CREME / 8
Chocolate Pot de Crème layered with brûléed bananas and cajeta, and topped with whipped cream.

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LUNCH MENU