Porters’ Publick House

Restaurant Week Lunch Menu

Enjoy any of our restaurant week lunch entrées starting with a cup of our
homemade soup or side salad, a deli pickle and your choice of
today’s house made side or kettle chips

$15

Apple Butter Grilled Cheese (Chef Matthew)

Melted blend of aged white cheddar and smoked gouda sandwiched between two slices of
multi-grain bread with house-made apple butter and caramelized onions.

Cranberry Monte Cristo (Chefs Josh & Tyler)

Open-faced Challah French toast with sliced ham and turkey, Swiss cheese, pear puree and a drizzle
of cranberry reduction. Sprinkled with powdered sugar.

Koehler Farms Roast Beef (Chefs Rob & Charles)

Local beef chuck slow roasted in house and sliced fresh daily. Topped with melted cheddar, creamy
horseradish sauce, and a salad mix of Verde Valley microgreens, shaved radish,
and shallots. Served on a kaiser roll.

Parmesan Crusted Pork Loin (Chef Greg)

Parmesan breaded pork loin pan-fried until golden brown. Topped with smoked mozzarella,
grilled broccoli rabe, and a roasted red pepper aioli on a ciabatta roll.

Bon Appetit!