| Petite Angus Burgers |
$11.00 |
with pine nuts, tomato aioli, butterleaf lettuce, and housemade pickles on griddled sourdough, add cheese $2, add bacon $2 |
| Truffled Egg and Cheese Sandwich |
$8.00 |
on sour dough with bacon, turkey, lettuce, tomato, sweet onions and basil aioli |
| Grilled Steak Sandwich |
$10.00 |
on ciabatta bread with brie, organic arugula and roasted garlic aioli |
| Grilled Chicken Sandwich |
$9.00 |
on sour dough with apple wood smoked bacon, lettuce, tomato and basil aioli |
| Barbecue Pulled Pork Sandwich |
$12.00 |
with white peach barbecue sauce, broccoli slaw, served open faced on housemade corn bread |
| Soup of the Day |
$6.00 |
(please inquire) |
| Caesar Salad |
$8.00 |
of organic baby romaine leaves, shaved Parmigiano-Reggiano, croutons, add grilled chicken $4, add grilled hanger steak $5, add roasted salmon $6 |
| Organic Baby Greens |
$7.00 |
with sherry-blue cheese vinaigrette, Fuji apples and toasted hazelnuts, add grilled chicken $4, add grilled hanger steak $5, add roasted salmon $6 |
| Organic Asparagus Salad |
$8.00 |
with Meyer lemon vinaigrette, goat cheese, capers, and pine nuts |
| Salmon Salad |
$13.00 |
with raspberry vinaigrette, goat cheese, Del Rio spring mix, and walnuts |
| 5-Spice Fries |
$5.00 |
with balsamic ketchup |
| Crab Cakes |
$12.00 |
with mai ploy sauce and basil aioli |
| Seared Ahi Tacos |
$13.00 |
with avocado, mango salsa, and daikon sprouts |
| Steamed Prince Edward Island Mussels |
$12.00 |
in a fennel, tomato, and vermouth broth |
| Spicy Ahi Tartare |
$12.00 |
with avocado relish and daikon sprouts |
| 4 Cheese Macaroni |
$8.00 |
with Parmesan bread crumbs and truffle oil |
| Trio of Bruschetta |
$9.00 |
(Choose three), Country artichoke pesto, Grilled eggplant, roasted garlic and goat cheese, Salami, goat cheese, and olive tapenade, Smoked mozzarella, sun-dried tomatoes and toasted walnuts, Roasted |
| Hanger Steak |
$12.00 |
with horseradish aioli and sweet potato fries |
| Artisanal Cheese Plate |
$16.00 |
with French baguette, roasted nuts, and apricot-fig chutney |
