Winter 2019 Lunch Menu
Bread choices – Roll, white, rye, sprouted multigrain
Substitute chips for French fries | 2 For Vegetable | 3
Breakfast Sandwich | 8
Fried egg, bacon, cheddar cheese on a National Bakery roll with chips and a pickle.
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 organic chicken, dried cranberries, 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 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 bleu cheese dressing in a flour wrap. Served with potato chips and a pickle.
Chicken Sandwich | 9
Breaded or grilled 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.
Open Faced Turkey Sandwich | 12
SOUP DU JOUR
Cup | 5 Bowl | 7
CROCK OF FRENCH ONION 8
Savory broth topped with a homemade crouton and melted provolone cheese
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
Hydroponic local kale, ginger turmeric dressing, cumin roasted cauliflower, citrus segments, pickled beets, bleu cheese crumbles, mixed nut and seed brittle.
Winter Salad | 9 Half | 5
Fennel, parsnips, shallot, celery, apple, shaved parmesan cheese, toasted almond vinaigrette.
Wedge Salad | 9.5 Half 5
Iceberg, tomato, bleu cheese crumbles, bleu cheese dressing, bacon, crispy fried onions.
Beet Caprese | 10
Roasted beets, mixed greens, burrata cheese, citrus segments, honey, toasted pumpkin seeds, bee pollen.
Caesar | 9 Half | 5
Romaine, caesar dressing, shaved parmesan, croutons.
Shrimp 9 | 1/2 Salmon 8 | Full Salmon 13 | Chicken Breast 8 | 4oz Steak 8 | 8oz Steak 13 | Anchovies 2 | Tempeh 6
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
Plant-based burger on a toasted bun with lettuce, tomato and onion, potato chips and a pickle.
Bison Burger | 13
Local grass-fed buffalo burger, toasted National Bakery bun, lettuce, tomato, onion, chips and a pickle.
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
Bacon Slab GF 9.5
Broiled bacon, house made sauce.
Shrimp Cocktail GF 16
Colossal shrimp with spicy cocktail sauce and lemon.
Baba Ghanoush 9
Spiced creamy eggplant, tahini, olive oil and garlic, fresh vegetables, grilled naan.
Buffalo Tofu Bites GF 9
Fried tofu, spicy buffalo sauce, bleu cheese dressing and celery.
Scallops GF 15
Caramelized sea scallops, bacon slab, maple bourbon glaze.
Chili | 9 GF
Red kidney beans, tomatoes and corn cooked with our house chili spice blend, served over basmati rice. Topped with sour cream and shredded cheese.
Buddha Bowl | 9 V
Mac & Cheese | 10
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 Pot Pie Casserole | 12
Local organic, pasture raised chicken, potatoes, carrots and corn baked in puff pastry with tomato apple chutney.
Crab Cake | 16
Jumbo lump crab cake, garlic roasted mashed potatoes, lemon aioli, steamed broccoli.
Salmon | 16 GF
Chicken | 12
Vegan Flatbread | 13
Sauteed peppers, zucchini, onions, tomatoes, pesto, cashew cheese.
Vegetable Lasagna | 18 V
Potato, spinach, carrots, turnips, cauliflower, cashew cheese, marinara and pesto.
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
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
Gorgonzola Cheese | 4
Lump Crab Meat | 8
Bacon jam | 6
Crispy fried onions | 3