Summer 2018 Lunch Menu
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
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.
Shrimp 9 | 1/2 Salmon 8 | Full Salmon 13 | Chicken Breast 8 | 4oz Steak 8 | 8oz Steak 13 | Anchovies 2 | Tuna 8 | Tempeh 6
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.
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.
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
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
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.
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