Overview
- Menu items
- 56
- Last checked
- Not extracted yet
- Address
- Not available yet
- Website
- https://saintandsecond.com
Restaurant
CA
Derived from the current restaurant record.
3 menu sources found.
56 menu items
A crisp, refreshing taste you know and love with zero calories.
The same great taste made with only pure cane sugar and served in a bottle.
The cold, refreshing flavors of lemon and lime, perfectly blended.
Mixed lettuces, peanuts, green beans, cucumber, fresh orange, sweet peppers, edamame, ginger-soy vinaigrette, crispy noodles.
Watermelon radish, torn sourdough croutons, basil chips, white balsamic vinaigrette, balsamic gastrique
Little Gem lettuce, garlic streusel, Caesar dressing, parmesan, black pepper, Mary's Chicken Breast.
Little Gem lettuce, garlic streusel, Caesar dressing, parmesan, black pepper.
Little Gem lettuce, garlic streusel, Caesar dressing, parmesan, black pepper, pan-seared salmon.
Brioche grilled cheese, balsamic gastrique, chive oil
Iceberg, buttermilk dressing, red onion, crumbled egg, tomato, bacon gastrique, blue cheese, dill, chives.
Strawberry jam, socorrat tuile, cane sugar brûlée
Milk chocolate brookie, dark chocolate fudge, toasted vanilla marshmallow
White cheddar, garlic streusel, Grana Padano
Feta, puffed black rice, radish, red onion, shaved fennel, yuzu vinaigrette
Korean condiments, kimchi, scallion, pickled daikon, butter lettuce wraps.
Avocado, black sesame, fines herbes, crispy chickpea, grilled flatbread
Maine lobster, white cheddar, garlic streusel, Grana Padano
Baba ghanoush, muhammara, Turkish honey-sweetened labne, roasted garlic flatbread.
Truffle butter, local citrus honey, Grana Padano
Beef, pork, Bellwether Farms ricotta, San Marzano tomatoes, grilled bread.
Mint-cucumber tzatziki, arugula, cucumber, tomato, pickled red onion, feta cheese, brioche bun
Ground brisket and chuck, thick-sliced bacon, crispy onions, Cabot white cheddar, horseradish cream, potato brioche.
Sweet mini peppers, tomato conserva, white wine mascarpone cream
Spring tomato, basil, yuzu, tri-colored cauliflower, Grana Padano
Crème fraîche potato purée, sweet corn succotash, peanut chili crunch
Summer vegetable ratatouille, mint chimichurri
Prime flat iron, rosemary & thyme duck fat fries, brandy peppercorn sauce, shishito peppers
Crispy haddock fillet, sea salt fries, tartar sauce, cocktail sauce, grilled lemon.
Grilled stone fruit, 'nduja, Swiss chard, aged cheddar grits, candied pecans, avocado honey.
A delicious cocktail created by Beverage Director Chris Martinez
A chef-inspired creation by Executive Chef Chris Sanchez
A night featuring new wines from our Spring wine list and small bites