Summer 2018 Lunch Menu

 


Soups


Crab Bisque

Cup | 6    Bowl | 8

Soup du Jour

Cup | 5    Bowl | 7

Corn & Lemongrass GF V

Light cream corn broth with fresh corn  Cup | 5    Bowl | 7

Salads


Cobb Salad GF | 14

Chopped iceberg lettuce and local mixed greens, topped with bleu cheese crumbles, tomato, bacon bits, boiled egg, avocado, scallions and 4 oz grilled local, organic chicken breast. Add pickled beets $.50

Kale Salad | 9   Half | 5

Kale, ginger turmeric dressing, herbed goat cheese, cumin roasted cauliflower, blueberries, peaches, corn, cucumber and pistachio crumbles.

Summer Salad | 9   Half | 5   GF

Mixed greens, roasted tomato vinaigrette, feta cheese, blueberries, cherry tomatoes, corn and a gluten free blueberry corn muffin.

Wedge Salad | 9.5  Half 5

Iceberg, tomato, bleu cheese crumbles, bleu cheese dressing, bacon, crispy fried onions.

Caprese Salad | 9   Half | 6   GF

Burrata and heirloom tomatoes with basil pesto, extra virgin olive oil, balsamic reduction and maldon salt.

Caesar | 9   Half | 5

Romaine, caesar dressing, shaved parmesan, croutons.

Salad Add-ons

Shrimp 9 | 1/2 Salmon 8 | Full Salmon 13 | Chicken Breast 8 | 4oz Steak 8 | 8oz Steak 13 | Anchovies  2  | Tuna 8 | Tempeh 6


Sandwiches


Bread choices –  Roll, white, rye, sprouted multi grain
Substitute chips for French fries | 2  For Vegetable | 3

Beef Tenderloin Sandwich 11

Sliced beef tenderloin on a toasted bun with sautéed onions, provolone, horseradish cream, potato chips and a pickle.

Chicken Salad  | 9

Local pasture raised chicken, red grapes, celery and red onions with lettuce on your choice of toasted bread or wrap with potato chips and a pickle.

Tuna Salad  | 7

Sustainably sourced albacore tuna with onion and celery. Served with lettuce and tomato on your choice of toasted bread or wrap with potato chips and a pickle.

Tuna Melt  | 8

Spiced sustainably sourced albacore tuna, topped with melted provolone and gruyere, on your choice of toasted bread. Served with potato chips and a pickle.

BLT Sandwich | 8

Bacon, lettuce and tomato with mayo served on your choice of toasted bread with potato chips and a pickle.

Turkey Club Sandwich  | 9

Fresh roasted, sliced turkey breast, with tomato, lettuce, mayo and bacon. Served on your choice of toasted bread with potato chips and a pickle.   

Buffalo Tofu Wrap  | 8

Fried tofu, tossed in spicy buffalo sauce, with shredded romaine and blue cheese dressing in a whole wheat wrap. Served with potato chips and a pickle.

Salad Wrap | 9   V

Hummus, shredded romaine, shredded beets, pickled carrots and avocado tomato black bean salsa in a whole wheat wrap. Served with potato chips and a pickle.

Chicken Cutlet Sandwich  | 9

Breaded local, pasture raised chicken with lettuce, tomato and mayo on a hard roll. Served with potato chips and a pickle.

Grilled Cheese du Jour  | Market Price

Served with potato chips and a pickle.


Burgers


Local Grass-Fed Burger | 10

8oz local grass-fed beef burger, on a toasted bun with lettuce, tomato, onion, potato chips and a pickle.

Impossible Burger | 11    V

Vegan burger on a toasted bun with lettuce, tomato and onion, potato chips and a pickle.   

Black Bean Burger | 11

Black bean burger on a toasted bun with lettuce, tomato, onion, grilled pineapple, Sriracha aioli, potato chips and a pickle.

Salmon Burger | 13

Salmon burger on a toasted bun with lettuce, tomato, onion and blueberry maple aioli, potato chips and a pickle.

Burger Add-ons

Add cheese (American, Cheddar, Provolone, Swiss, Vegan ) | 2  Farm Fresh Fried Egg | 2   Avocado | 1   Pickled Beets |.50   Gluten Free Roll 1  Substitute chips for French fries | 2  for Vegetable |3

Bowls


Chili | 9   GF

Red kidney beans, tomatoes and corn cooked with our house chili spice blend, served over basmati rice. Top with sour cream and shredded cheese. 

Coconut Broth Bowl | 8   V

Coconut ginger broth with thin sliced red peppers, carrots, zucchini, bean shoots, mushrooms, scallions and cilantro served over rice noodles. Add shrimp | 6  Add Tuna | 6 Add Tofu | 2 Add Farm fresh egg | 2

Buddah Bowl  | 7    V

Brown rice, fried miso glazed tempeh, stir fried broccoli, cauliflower, zucchini, red peppers and snow peas in a lemon tahini broth topped with sprouts. Add Avocado | 1 Add farm fresh egg | 2


Entrees


Shrimp & Grits | 16   GF

Pan seared red shrimp and chorizo sausage with sautéed greens. Served over popcorn grits with bleu cheese crumbles and pickled red peppers.

Chicken Pie | 12

Local organic, pasture raised chicken, potatoes, carrots and corn baked in puff pastry with tomato apple chutney.

Fish Tacos | 14

Breaded Barramundi served with shredded romaine, pickled carrots, avocado and sriracha on a lettuce wrap.

Miso Glazed Salmon | 16

Seared salmon topped with a ginger miso glaze, served with basmati rice and steamed broccoli.

Chicken & Rice | 12

Sautéed chicken with peach, blueberry, corn salsa and basmati rice.

Fish & Chips | 12

Beer battered haddock with French fries, malt vinegar and tartar sauce.


Steaks


All of our USDA prime steaks are dry aged for 21 days & custom cut
Served ala carte

8 OZ. FILET MIGNON | 36

USDA Choice center cut

12 oz. NEW YORK STRIP STEAK | 49

USDA PRIME dry aged

22 oz. BONE-IN RIB STEAK | 52

USDA PRIME dry aged

PORTERHOUSE STEAK

USDA PRIME dry aged

38 oz steak for two | 106
76 oz steak for four | 212

COLD WATER LOBSTER TAIL A LA CARTE | 39

8-10 oz broiled, drawn butter, lemon

Compliments | 3

Au poivre sauce
Horseradish Cream sauce
Bearnaise sauce

Add Toppings

Gorgonzola Cheese | 4
Lump Crab Meat | 8


Sides


Brown Rice GF V  | 3
Mashed Potatoes GF  | 4
Potato Chips GF V  | 3
Fried Potato Wedges GF V | 3
French Fries GF V  | 3
Popcorn Grits GF  | 6
Creamed Spinach  | 4
Steamed or Sautéed Broccoli GF V  | 4
Sautéed Mushrooms and/or Onions GF  | 4