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.

Burger Add-ons

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

Porterhouse Steak

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

Classic Sandwiches

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.

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.

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.


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

Seasonal Vegetables | 5