If you’ve been following along, you already know we’re bringing back lunch at Surly, finally, and in a way that actually makes sense for who we are today.  A small mobile kitchen, a tight menu, housemade deli meats, cold beers, warm sunshine.  That’s the vibe.

But before we talk meat, we need to talk bread.

 

They say the bread makes the sandwich.  We say: sure, but only if it knows how to play nice.  We wanted something fresh daily, distinctive without being distracting, soft and airy on the inside with just enough attitude on the crust.  Most importantly, it needed to support the star of the show: the meats we cure, smoke, roast, and obsess over right here at Surly.

This is lunch built around craftsmanship, not shortcuts.

Here’s what’s on deck:

 

Brisket- arugula, red onion, horseradish whipped cream 

Pastrami – arugula, caramelized onion and sauerkraut schmear

Roast beef – arugula, red onion, roasted mushroom ricotta

Ham – arugula, red onion, Havarti, mustard sauce

Smoked turkey – arugula, mojo rojo aioli, gouda, roasted garlic hummus

Veggie – broccolini, bok choy, carrot, daikon, garlic aioli, edamame spread

All sandwiches served with chips and a pickle

Double meat available for an additional charge

 

Brownie

Kids PB&J – Jif and Smuckers

 

Lunch at Surly drops Friday, May 1, running Monday–Friday, 11am–2pm, all season long (or until Minnesota weather betrays us).  Grab a sandwich, a cold beverage, and a seat in the beer garden.  It’s lunch the way we want to eat it, and we think you will too.