Fall 2018 Lunch Menu




Cup | 5    Bowl | 7


Cup | 5    Bowl | 7


Savory broth topped with a homemade crouton and melted provolone cheese  8


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, roasted butternut squash, dried cranberries, citrus segments, pickled beets, goat cheese, mixed nut and seed brittle.

Autumn Salad | 9   Half | 5

Local mixed greens, cider vinaigrette, red onion, fresh apple slices, toasted pumpkin seeds, smoked gouda.

Wedge Salad | 9.5  Half 5

Iceberg, tomato, bleu cheese crumbles, bleu cheese dressing, bacon, crispy fried onions.

Beet Caprese  | 10

Roasted beets, local arugula, 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  | Tuna 8 | Tempeh 6


Bread choices –  Roll, white, rye, sprouted multigrain
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, 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 blue cheese dressing in a whole wheat 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.


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.   

Salmon Burger | 13

Salmon burger on a toasted bun with lettuce, tomato, onion and lemon aioli, potato 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


Bacon Slab GF 9.5

Broiled bacon served with a house made sauce.

Baba Ghanoush 9

Spiced creamy eggplant, tahini, olive oil and garlic with fresh vegetables and grilled naan.

Buffalo Tofu Bites GF 9

Fried tofu, spicy buffalo sauce, bleu cheese dressing and celery.

Shrimp Cocktail GF 16

Colossal shrimp with spicy cocktail sauce and lemon.

Scallops GF 15

Caramelized sea scallops with bacon slab and maple bourbon glaze.


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. 

Mac & Cheese | 10

Creamy smoked gouda cheese with roasted brussels sprouts topped with pork belly and breadcrumbs.


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.

Fish Tacos | Market Place

Daily Feature.

Salmon | 16

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

Chicken | 12

Grilled chicken breast with sweet potato hash and roasted fall vegetables.

Vegan Flatbread | 13

Sauteed peppers, zucchini, onions, tomatoes, pesto, cashew cheese.


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


USDA Choice center cut


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


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


Mashed Potatoes GF  | 4
Potato Chips GF V  | 3
Fried Potato Wedges 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