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Starters


Ahi Tuna Taco
Fried Wonton, Ahi Tuna Tartare, Wasabi Aioli, Shredded Napa Cabbage and Sesame Vinaigrette   12*


Calamari Steak
Pan Cooked, Tomato and Herb Beurre Blanc   12


Crab Cake
Blue Crab, Scallops, Chevre, Vietnamese Noodle Salad, Peanuts, Sweet Onion Miso Aioli   12


Fresh Oysters
Served on the Halfshell with a Riesling Mignonette   3.00 ea.*  (GF)


Fresh Oysters
Served au Gratin on the Half-Shell Topped with Spinach and Bacon Cream   3.50 ea.*  (GF)


Lobster Ravioli
Served Au Gratin in Roasted Shallot Cream with Basil and Sautéed Spinach   12


Bacon Wrapped Dates
Served in a Lemon Garlic Butter   5   (GF)


Chorizo Sope Sliders
Open Faced, Fried Masa, Refried Black Beans, Chorizo and Pork Sliders, Green Chili Crema, Cotija Cheese, Cilantro   10   (GF)


Mushroom Tart
Sautéed Mushrooms, Roasted Garlic, Herbs, Puff Pastry, Blueberry-Port Reduction   9


Lentil Hummus
Sun Dried Tomato, Roasted Garlic, Herbs, Extra Virgin Olive Oil, Pickled Cauliflower, Chilies, Housemade Indian Flatbread   11   (GF)


Cheese Plate
Assortment of Cheeses, Dry Salami, Toast Points, Blueberry Compote, Pickle, Mustard   14    


Mixed Olives
Assortment of Seven Varieties of Cured Olives   6   (GF)

 

 

Soups and Salads

Add to any salad *Grilled Chicken 7,  *Seared Halibut 14

Caesar
Romaine, Parmesan, Croutons, Caesar Dressing   7

 

Caprese
Fresh Mozzarella and Tomato Salad with Basil   9   (GF)


Greek
Tomatoes, Red Onion, Cucumbers, Topped with Feta, Olives and Balsamic Vinaigrette   9   (GF)

 

House
Field Greens, Bacon, Toasted Pecans, Bleu Cheese, Pear Vinaigrette   8   (GF)

 

Parisian
Spinach, Walnuts, Dried Cranberry, Feta, Walnut-Raspberry Vinaigrette   8   (GF)

 

Roasted Beet
Chevre, Candied Maple Walnuts, Rosemary-Orange Reduction, Balsamic Vinegar   9   (GF)

 

White
Parsnip, Rutabaga, Cauliflower, Artichoke Hearts, Fennel, Bleu Cheese Dressing   9   (GF)

 


French Onion Soup   9


Soup du Jour   6

 

 

Sandwiches

*Sandwiches are served with fries. 
*Substitute a Caesar, House or Parisian Salad or Soup du Jour for 2.00   /  Substitute French Onion Soup 5


Chefs BLT
Smoked Bacon, Green Leaf, Vine Ripened Tomato, Red Onion, Roasted Garlic Aioli, White Cheddar Cheese, Sliced Pickle, Basil Chiffonade, Served on Focaccia   13


Crispy Onion Crusted Chicken Breast
Roasted Garlic Aioli, Dried Cranberry Relish, Green Leaf, Red Onion, Vine Ripened Tomato, Served on Focaccia   13


Halibut BLT
Green Leaf, Red Onion, Vine Ripened Tomato, Smoked Bacon, Caper Aioli, Served on Focaccia   19


Mediterranean Vegetable
Mustard Green Pesto, Hummus, Feta Cheese, Vine Ripened Tomato, Roasted Red Peppers, Arugula, and Red Onion Served on Rosemary Bread   12


Reuben
Sliced Corned Beef, Sauerkraut, Swiss Cheese, and Thousand Island Dressing, Served on Marbled Rye   14


Roasted Turkey
Granny Smith Apple Marmalade, Warm Brie, Arugula, Balsamic Aioli and Fresh Apple Slices, Served on Baguette   14


Tenderloin Burger
Ground Filet Mignon, Smoked Porter Steak Sauce, Bacon, Muenster Cheese, Green Leaf, Tomato, and Red Onion, Served on a Ciabatta Roll   16

 

 

 

Entrees

*Served until 2pm


Coconut Crusted Rockfish
Served with a Green Curry Lemongrass Sauce, Basmati Rice and Chef Vegetables   17   (GF)


Pasta of the Day
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*Add Chicken   7, *Add Halibut   14


Bratwurst
Cooked in a Pale Ale, Grilled, and Served with Sauerkraut and Fries   15


Beer Battered Halibut
Fries, Lemon Caper Aioli   19

 


Quiche of the Day
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*There is a two dollar charge for split lunch entrees. 
*Parties of six or more include an 18% service charge. 
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness