| Little Bowl of Our Daily Soup |
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| Louisiana Jumbo Lump Crab Cake with Chipotle Chili Remoulade |
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| Classic Caesar Salad |
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with Mediterranean White Anchovies on Request |
| Mediterranean Greens, Cucumbers, Cherry Tomatoes, Kalamata Olives, Feta Cheese & Herb Vinaigrette |
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| Persephone Salad, Persimmons, Pomegranates, Shaved Fennel, Spiced Almonds & Baby Frisee |
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| Little Bowl of Our Daily Soup |
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| Classic Caesar Salad |
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w/Mediterranean White Anchovies on request |
| Mediterranean Greens, Cucumbers, Cherry Tomatoes, Kalamata Olives, Feta Cheese & Herb Vinaigrette |
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| Persephone Salad, Persimmons, Pomegranates, Shaved Fennel, Spiced Almonds & Baby Frisee |
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| Waldorf Saladz |
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Pt. Reyes Blue Cheese, Apples, Spiced Walnuts, Endive & Apple Vinaigrette |
| Jumbo Lump Crab Cake |
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with Chipotle Chile Remoulade & Vegetable Slaw |
| Waldorf Salad |
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with Smoked Chicken, Pt. Reyes Blue Cheese, Apples, Spiced Walnuts, Endive & Apple Vinaigrette |
| Grilled Breast of Chicken |
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with Spicy Honey Mustard, Applewood Smoked Bacon & Brie |
| Leg of Lamb with Arugula |
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Salsa Verde Aioli & Farro Tabbouleh Salad |
| Grilled Reuben Sandwich |
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Corned Beef, Sauerkraut, Gruyere, Dijon Mustard & Russian Dressing |
| Traxx Burger |
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Cooked to Your Liking |
| Fillet of Salmon |
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with Melted Leeks & Lemon Beurre Blanc |
| Miso marinated Hanger Steak |
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with Asian Vegetable Slaw & Ginger-Mustard Vinaigrette |
| Linguine |
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with Manila Clams, Pancetta, Garlic & Herbs |
| Fennel Dusted Prawn Risotto |
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with Butternut Squash, Shiitake Mushrooms & Spiced Herb Butter (supplement $4) |
| Hand Harvested Maine Sea Scallops |
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Warm Applewood Smoked Bacon Spinach Salad & Blood Orange Gastrique (supplement $4) |
| House Cured Pork Loin Chop |
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with Mission Fig Polenta, Garlicky Spinach & Fig Balsamic |
| Fillet of Salmon |
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with Melted Leeks & Lemon Beurre Blanc |
| Miso marinated Hanger Steak |
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with Baby Bok Choy, Roasted Shitake Mushrooms Sugar Snap Peas |
| Wild Virginia Striped Bass |
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with Caramelized Fennel, Shaved Fennel Salad & Coriander Vinaigrette |
| Roasted Half Chicken |
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Under a Brick with Green Chile Posole, Cilantro-Almond Pesto & a Fire Roasted Tortilla |
| Grilled Leg of Lamb |
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with Farro Tabbouleh & Tuscan Salsa Verde |
| Alaskan Halibut |
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with Corn "Chowder", Applewood Smoked Bacon, Clams & Crab |
| Roasted Beef Tenderloin |
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with Crusted Herbed Gorgonzola, with Potatoes Two Ways & Tarragon-Merlot Demi Glace |
| Double Chocolate Bread Pudding with Lightly Whisked Cream |
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| Lemon Curd Tart W/raspberry Coulis |
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| Crunchy Chocolate Praline Torte with Espresso Crème Anglaise |
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| Double Chocolate Bread Pudding with Lightly Whisked Cream |
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| Lemon Curd Tart W/raspberry Coulis |
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| Crunchy Chocolate Praline Torte with Espresso Crème Anglaise |
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