Spring 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 | 1
Salads & Bowls
Soup and Salad Combo | 10
Bowl of Soup du jour and Half Garden or Caesar Salad.
Caesar | 9 Half | 5
Romaine, caesar dressing, shaved parmesan, 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 mixed greens, tomato wedges, cucumbers, pickled carrots, feta cheese, balsamic dressing.
Noodle Salad | 9
Rice noodles mixed with pickled vegetables in a black garlic ponzu with fresh broccoli and kale.
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
Brown rice, fried miso glazed tempeh, broccoli, cauliflower, and seasonal vegetables with a lemon tahini sauce.
Add avocado | 1 Add farm fresh egg | 2
Beef Broth Bowl | 9
Savory beef broth with onions, rice noodles, broccoli, kale & seasonal vegetables.
Coconut Curry Bowl | 9
Rice noodles, broccoli, seasonal vegetables in a curry topped with sprouted grains.
Shrimp | 8
½ Salmon | 8
Full Salmon | 13
4oz Chicken Breast | 4
8oz Chicken Breast | 8
4oz Steak | 8
8oz Steak | 13
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, house made sauce.
Shrimp Cocktail GF | 17
Colossal shrimp, spicy cocktail sauce, lemon.
Baba Ghanoush | 9
Spiced creamy eggplant, tahini, olive oil, garlic, fresh vegetables, 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.
Impossible 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
PICKLED BEETS | .50
GLUTEN FREE ROLL | 1
SUBSTITUTE CHIPS FOR FRENCH FRIES | 2
FOR VEGETABLE | 3
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
Add Oscar Style | 12
Crabmeat, bearnaise, asparagus
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
Surf & Turf | 72
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 | 39
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 | 2 For Vegetable | 3
Soup and Sandwich Combo | 11
Bowl of soup du jour and your choice of half classic sandwich
Turkey | 8
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 | 7
Sustainably sourced albacore tuna with onion and celery. Served with lettuce and tomato.
Veggie Wrap | 9
Creamy eggplant, romaine lettuce, roasted beets, pickled carrots and peppers with cucumbers on a wrap.
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.
Prime Avocado BLT | 9
Juicy bacon slab, avocado, creamy steakhouse sauce, lettuce, and tomato on your choice of toasted bread.
Beef Tenderloin Sandwich | 11
Sliced beef tenderloin on a National Bakery toasted roll with sautéed onions, provolone, horseradish cream.
Spicy Chicken Sandwich | 10
Breaded chicken cutlet topped with spicy mayo, avocado, pickled red onion, and romaine on homemade jalapeño cheddar bread.
Grilled Chicken Caprese Sandwich | 12
Marinated grilled chicken with tomato, fresh mozzarella, balsamic, and fresh basil on a homemade pretzel roll.
Buffalo Tofu Wrap | 8
Fried tofu, tossed in spicy buffalo sauce, with shredded romaine and bleu cheese dressing in a flour wrap.
Grilled Cheese du Jour | Market Price
Chicken | 12
Grilled chicken topped with apricot BBQ sauce with bacon mustard potato salad and sautéed mixed vegetables.
Salmon GF | 16
Maple bourbon glazed salmon with dill cream cheese stuffed crepes and sautéed spinach.
Steak Tacos | 10
Sliced marinated beef tenderloin, grilled flour tortilla, lettuce, pico de gallo
Crab Cake | 16
Jumbo lump crab cake, garlic roasted mashed potatoes, lemon aioli, steamed broccoli.
Fish & Chips | 14
Beer battered barramundi, french fries, coleslaw, tartar sauce
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.