Winter 2018 Lunch Menu

 


Soups


Soup du Jour

Cup | 5    Bowl | 7

Carrot Cashew Ginger

Cup | 5    Bowl | 7

Crock of French Onion  | 7

Topped with crouton and cheese

Salads


Cobb Salad GF | 14

Chopped iceberg lettuce and local mixed greens, topped with, blue 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

Ginger turmeric dressing, bleu cheese, roasted butternut squash, craisins, citrus segments, flax cashew brittle.

Spinach Salad | 8  GF   Half | 5

Amarena cherry balsamic dressing, warmed goat cheese with pistachios, pickled beets, celery.

Grain Salad | 9   Half | 6

Sprouted mung beans, lentils, quinoa, and cous cous mixed with cherry tomatoes, cucumbers, parsley, mint, lemon juice and olive oil.

Wedge Salad | 9.5

Iceberg, tomato, blue cheese dressing, bacon, crispy fried onions.

Caprese Salad GF | 9   Half | 6

Burrata and heirloom grape tomatoes with basil pesto, extra virgin olive oil, balsamic reduction and maldon sal

Caesar | 9

Romaine, caesar dressing, shaved parmesan, croutons.

Salad Add-ons

Shrimp 8
4oz Salmon 8
7oz Salmon 13
4oz Chicken Breast 4
8oz Chicken Breast 8
4oz Beef Tenderloin 8
8oz Beef Tenderloin 13
Anchovies  2

 


Sandwiches


Bread choices –  Roll, white, wheat, rye, sprouted multi grain

Substitute chips for French fries |2  for Vegetable |3

Chicken Salad  | 9

Local pasture raised chicken, red grapes, celery and red onions. Served 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.

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 V | 9

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.

Roasted vegetable Panini | 10

Sundried tomato pesto, sautéed red peppers, zucchini, onions, cherry tomatoes with fresh mozzarella. Served with potato chips and a pickle.

Grilled chicken Panini | 11

Local, pasture raised chicken breast, caramelized onions, bleu cheese and marinated portabella. Served with potato chips and a pickle.

Chicken Parmesan Roll  | 9

Panko breaded local, pasture raised chicken, with marinara sauce and shredded mozzarella 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


Substitute chips for French fries |2  for Vegetable |3

Local Grass-fed Burger | 10

8oz local grass-fed beef burger, on a toasted bun. Served with lettuce, tomato, onion, potato chips and a pickle. Add cheese (American, Cheddar, Gorgonzola, Mozzarella, Provolone, Swiss) | 2  Add a fried egg | 2   Add avocado | 1

Beef Tenderloin Sandwich | 11

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

Impossible Burger | 11

Vegan burger on a toasted bun. Served with lettuce, tomato and onion, potato chips and a pickle.  Add sliced pickled beet  |  .50    Add a fried egg  | 2 Add avocado | 1

Bowls


Chili  GF  | 9

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

Chickpea and Vegetable Curry  V | 9

Chickpeas, potatoes, broccoli, carrots, zucchini and red peppers in a coconut curry, served over basmati rice with spicy mango chutney.

Coconut broth bowl  V | 8

Coconut ginger broth with thin sliced red peppers, carrots, zucchini, bean shoots, mushrooms, scallions and cilantro. Choice or rice noodles (GF) or soba noodles. Add shrimp | 6  or Tofu | 2 or Farm fresh egg | 2

Bone Broth Bowl  | 9

Spiced bone broth with thin sliced red peppers, carrots, zucchini, bean shoots, mushrooms, scallions, cilantro and egg yolk. Choice of rice noodles or soba noodles.
Add organic, pasture raised chicken | 4   Add Steak | 8

Brussel Sprouts Mac & Cheese  | 7

Topped with panko breading, crispy onion and pork belly bits.


Entrees


Ploughman’s Lunch | 13

Our Lunch Board – a daily selection of lunch items that include toasted bread, compound butter, cheese, crudité, pickled vegetables, a hard-boiled egg, mustard, chutney and meat.

Shrimp & Grits  GF  | 16

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

Vegetable Lasagna  V  | 15

Layers of pasta, seasoned potatoes, gingered carrots, spinach, spicy roasted tomatoes, butternut squash and topped with cashew cheese. Served with a roasted red pepper coulis, sautéed mushrooms and a side salad.

Chicken Pie | 12

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

Meat Pie | 12

Local grass-fed ground beef, potatoes, carrots and peas, baked in puff pastry with house made ketchup.

Stuffing and Vegetables V  | 14

Cornbread, leek, apricot and almond stuffing with red pepper coulis, brussel sprout bruschetta, sautéed greens, roasted pumpkin with cranberry relish.

Fried Chicken & Waffles | 15

Zaatar seasoned fried local, organic, pasture raised chicken breast and sweet potato waffles. Served with country gravy and beet kohlrabi slaw in a ginger aioli.

Fish Tacos | 14

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

Miso Glazed Salmon | 16

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


Steaks


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

8 OZ. FILET MIGNON | 35.5

USDA Choice center cut

14 oz. NEW YORK STRIP STEAK | 51

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 ALA CART | 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  | 3
Potato Wedges GF  | 3
French Fries FG  | 3
Popcorn Grits GF  | 6
Creamed Spinach GF  | 4
Steamed or Sautéed Broccoli GF +V  |  4
Roasted Vegetables  GF + V  | 4
Sautéed Mushrooms and/or Onions GF  | 4