Winter 2019 Lunch Menu

 


Sandwiches


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

Fresh roasted sliced turkey breast on Texas toast with mashed potatoes, gravy and cranberry relish.

Soups


SOUP DU JOUR

Cup | 5    Bowl | 7

CROCK OF FRENCH ONION 8

Savory broth topped with a homemade crouton and melted provolone cheese

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

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.

Salad Add-ons

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


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

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.

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

Appetizers


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.


Bowls


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

Brown rice, fried miso glazed tempeh, broccoli, cauliflower and seasonal vegetables with a lemon tahini sauce. Add Avocado 1 Add farm fresh egg 2

Mac & Cheese | 10

Creamy smoked gouda cheese, jumbo lump crab, roasted red peppers, toasted Ritz cracker bread topping.

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 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

Maple glazed salmon with brown rice vegetable pilaf and garlic sautéed spinach.

Chicken | 12

Grilled chicken breast with potato cheddar pierogies and pear red cabbage slaw.

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.


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
Bacon jam | 6
Crispy fried onions | 3


Sides


Mashed Potatoes GF  | 4
Potato Chips GF V  | 3
Steakhouse Fries 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