Fall 2019 Lunch Menu
Soup du Jour
Cup | 5 Bowl | 7
Crock of French Onion | 8
Savory broth topped with a homemade crouton and melted provolone cheese
Add Homemade Roll with Butter | 1
Salads & Bowls
Soup and Salad Combo | 10
Bowl of Soup du jour and Half Garden or Caesar Salad.
Caesar | 9 Half | 5
Local hydroponic romaine, caesar dressing, shaved parmesan, and croutons.
Wedge Salad | 9.5 Half | 5
Iceberg, tomato, bleu cheese crumbles, bleu cheese dressing, bacon, crispy fried onions.
Kale Salad | 9 Half | 5
Hydroponic local kale, ginger turmeric dressing, citrus segments, pickled beets, bleu cheese crumbles, mixed nut and seed brittle.
Cobb Salad GF | 14
Chopped iceberg lettuce and local mixed greens, topped with bleu cheese crumbles, tomato, bacon bits, boiled egg, avocado, and 4 oz grilled local, organic chicken breast.
Add pickled beets | $.50
Garden Salad | 9 Half | 5
Local hydroponic mixed greens, tomato wedges, cucumbers, pickled carrots, feta cheese, balsamic dressing.
Chili GF | 9
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
Stir fried vegetable rice with fried miso glazed tempeh and broccoli.
Add avocado | 1 Add farm fresh egg | 2
Coconut Curry Bowl | 9
Rice noodles, broccoli, seasonal vegetables in a curry topped with sprouted grains.
Shrimp | 9
½ Salmon | 8
Full Salmon | 13
6oz Chicken Breast | 8
6oz Steak | 10
Chicken Salad | 4
Tuna Salad | 4
Anchovies | 2
Tempeh | 6
Spinach & Artichoke Dip | 10
Creamed spinach, artichokes, parmesan, served warm, fresh vegetables, grilled naan.
Scallops GF | 15
Caramelized sea scallops, bacon slab, maple bourbon glaze.
Bacon Slab GF | 9.5
Broiled bacon, creamy steakhouse sauce.
Shrimp Cocktail GF | 17
Colossal shrimp, spicy cocktail sauce, and lemon.
Black Bean Hummus | 9
Black bean hummus topped with tomatoes and garlic oil served with fresh vegetables and grilled naan.
All of our burgers are served on a National Bakery bun with a side of chips and a pickle.
Local Grass-Fed Burger | 10
8oz local grass-fed beef burger, on a toasted bun with lettuce, tomato, and onion.
Beyond Burger | 11
Plant-based burger on a toasted bun with lettuce, tomato, and onion.
Bison Burger | 13
Local grass-fed buffalo burger, toasted National Bakery bun, lettuce, tomato, and onion.
ADD CHEESE | 2
(AMERICAN, CHEDDAR, PROVOLONE, SWISS, VEGAN )
FARM FRESH FRIED EGG | 2
AVOCADO | 1
GLUTEN FREE ROLL | 1
SUBSTITUTE CHIPS FOR FRENCH FRIES, coleslaw, or mixed vegetables | 2
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 | 51
USDA PRIME dry aged
22 oz. Bone-In Rib Steak | 54
USDA PRIME dry aged
USDA PRIME dry aged
38 oz steak for two | 108
Surf & Turf | Market Price
8-10 oz cold water lobster tail & 8oz filet mignon served with chef’s choice of potato and vegetable.
Cold Water Lobster Tail ala Carte | Market Price
8-10 oz broiled, drawn butter, lemon
All sandwiches served with fresh potato chips and a pickle.
Bread choices – Roll, white, rye, sprouted multigrain
Substitute chips for French fries, Coleslaw, or Mixed Vegetables | 2
Soup and Sandwich Combo | 11
Bowl of soup du jour and your choice of half classic sandwich.
Turkey | 9
Fresh roasted, sliced turkey breast, with tomato, lettuce, mayo and bacon.
Chicken Salad | 9
Free-range chicken, fresh grapes, celery and red onions with lettuce.
Tuna Salad | 8
Sustainably sourced albacore tuna with onion and celery. Served with lettuce and tomato.
Classic BLT | 7
Crispy bacon, lettuce, tomato and mayo on your choice of toasted bread.
Turkey Rachel | 10
Fresh roasted, sliced turkey breast, coleslaw, Russian dressing, and Swiss on homemade horseradish rye bread.
Glazed Salmon Sandwich | 13
Miso glazed Salmon, coleslaw and pickled veggies, on a National Bakery roll.
Veggies Wrap | 9
Black bean hummus, romaine lettuce, roasted beets, pickled carrots and peppers with cucumbers on a wrap.
Beef Tenderloin Sandwich | 12
Sliced beef tenderloin on a toasted National Bakery roll with sautéed onions, provolone and horseradish cream.
Spicy Chicken Sandwich | 10
Breaded chicken cutlet topped with spicy mayo, avocado, pickled red onion and romaine on a National Bakery roll.
Grilled Chicken Sandwich | 12
Marinated grilled chicken with bacon, Swiss and honey mustard on a homemade pretzel roll.
Grilled Cheese | 9
Cheddar, provolone and Cooper cheese on white bread.
Add Bacon 2 | Farm Fresh Egg 2 | Avocado 1 | Tomato 1
Chicken | 12
Marinated grilled chicken with stir fry vegetable rice and steamed broccoli.
Salmon GF | 16
Maple bourbon glazed salmon with herb cream cheese stuffed crepes and sautéed spinach.
Steak GF | 14
Grilled beef tenderloin with roasted garlicmashed potatoes and seasonal vegetables.
Add Sauce | 2 (Au Poivre, Horseradish creamsauce, Bearnaise)
Crab Cake | 16
Jumbo lump crab cake, garlic roasted mashed potatoes, bearnaise aioli, and steamed broccoli.
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.