Spring 2019 Lunch Menu

 


Soups


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

Appetizers


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.


Burgers


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.

Burger Add-ons

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

Steaks


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

Porterhouse Steak

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


Classic Sandwiches


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.


Signature Sandwiches


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


Entrees


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.


Sides


Sautéed Mushrooms &/or Onions GF | 4

Sautéed or Steamed Broccoli GF V | 4

Creamed Spinach | 4

Sautéed Garlic Spinach GF V | 4

Steakhouse Fries GF | 4

French Fries GF | 4

Classic Mashed Potatoes GF | 4

Roasted Garlic Mashed Potatoes GF | 4