Spring 2018 Lunch Menu
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.
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
8 OZ. FILET MIGNON | 35.5
USDA Choice center cut
14 oz. NEW YORK STRIP STEAK | 51
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
COLD WATER LOBSTER TAIL A LA CART | 39
8-10 oz broiled, drawn butter, lemon
Compliments | 3
Au poivre sauce
Horseradish Cream sauce
Gorgonzola Cheese | 4
Lump Crab Meat | 8