Spring 2018 Lunch Menu



Crab Bisque

Cup | 6    Bowl | 8

Carrot Cashew Ginger GF V

Cup | 5    Bowl | 7

Soup du Jour

Cup | 5    Bowl | 7


Cobb Salad GF | 14

Chopped iceberg lettuce and local mixed greens, topped with, blue 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, goat cheese, pickled beets, grapefruit segments and flax cashew brittle.

Spring Salad | 9   Half | 5   GF

Bibb lettuce, watercress, strawberry vinaigrette, sliced strawberries, blue cheese crumbles and flax cashew brittle.

Grain Salad | 9   Half | 6    V

Sprouted mung beans, lentils, quinoa, and couscous mixed with cherry tomatoes, cucumbers, parsley, mint, lemon juice and olive oil.

Wedge Salad | 9.5

Iceberg, tomato, blue cheese dressing, bacon, crispy fried onions.

Caprese Salad | 9   Half | 6   GF

Burrata and heirloom grape tomatoes with basil pesto, extra virgin olive oil, balsamic reduction and maldon salt

Caesar | 9   Half | 6

Romaine, caesar dressing, shaved parmesan, croutons.

Salad Add-ons

Shrimp 8 | 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, wheat, rye, sprouted multi grain
Substitute chips for French fries | 2  For Vegetable | 3

Chicken Salad  | 9

Local pasture raised chicken, red grapes, celery and red onions. Served 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.

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.

Roasted Vegetable Panini | 10

Sundried tomato pesto, sautéed red peppers, zucchini, onions, cherry tomatoes with fresh mozzarella. Served with potato chips and a pickle.

Grilled Chicken Panini | 11

Local, pasture raised chicken breast, caramelized onions, bleu cheese and marinated portabella. Served with potato chips and a pickle.

Chicken Cutlet Sandwich  | 9

Panko 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.


Substitute Chips for French Fries | 2  For Vegetable | 3

Local Grass-Fed Burger | 10

8oz local grass-fed beef burger, on a toasted bun. Served with lettuce, tomato, onion, potato chips and a pickle. Add cheese (American, Cheddar, Gorgonzola, Mozzarella, Provolone, Swiss) | 2  Add a fried egg | 2   Add Avocado | 1

Beef Tenderloin Sandwich | 11

Sliced beef tenderloin on a toasted bun. Served with sautéed onions, provolone, horseradish cream, potato chips and a pickle.

Impossible Burger | 11    V

Vegan burger on a toasted bun. Served with lettuce, tomato and onion, potato chips and a pickle.  Add sliced pickled beet  |  .50   Fried egg  | 2 Avocado | 1


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.

Chickpea and Vegetable Curry | 9   V

Chickpeas, potatoes, broccoli, carrots, zucchini and red peppers in a coconut curry, served over basmati rice with spicy mango chutney.

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

Bone Broth Bowl  | 9

Spiced bone broth with thin sliced red peppers, carrots, zucchini, bean shoots, mushrooms, scallions, cilantro and egg yolk served over rice noodles. Add organic, pasture raised chicken | 4   Add Steak | 8 Add Tuna | 6

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


Ploughman’s Lunch | 13

Our Lunch Board – a daily selection of lunch items that include toasted bread, compound butter, cheese, crudité, pickled vegetables, a hard-boiled egg, mustard, chutney and meat.

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.

Meat Pie | 12

Local grass-fed ground beef, potatoes, carrots and peas, baked in puff pastry with house made ketchup.


Fried Chicken & Waffles | 15

Hot buttermilk fried spicy chicken with beet and potato salad, pickled carrots and radish with a buttermilk waffle.

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.

Fish & Chips | 12

Beer-battered halibut with French fries, malt vinegar, tartar sauce and slaw.

Quiche | 9

Asparagus, spinach, tomato, farm fresh eggs, local milk and Monterey Jack cheese in a quinoa crust with a side grain salad.


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


Brown Rice GF V  | 3
Mashed Potatoes GF  | 4
Potato Chips GF  | 3
Potato Wedges GF  | 3
French Fries GF  | 3
Popcorn Grits GF  | 6
Creamed Spinach GF  | 4
Steamed or Sautéed Broccoli GF V  |  4
Stir Fry Vegetables GF V | 4
Sautéed Mushrooms and/or Onions GF  | 4