Lunch Menu

White corn soup with bay shrimp, double smoked bacon and basil oil 10

Tuna tartar with gypsy peppers, cilantro and avocado lime puree on cucumber slices 14

Cast-iron steamed mussels with house-made chorizo, fennel saffron broth and garlic toast 11

Crispy hearts of romaine with lemon garlic vinaigrette and sourdough croutons 9

Roasted beet and dried cherry salad with walnuts and truffled Gouda cheese 11

Butter lettuce salad with pecorino cheese, Champagne vinaigrette and fried shallots 10

Margarita pizza with tomato, basil and fresh mozzarella 12

Housemade fennel sausage pizza with roasted peppers and parsley 13

Rock shrimp and frisee salad with beans, potato, avocado and herb buttermilk dressing 12

Seared rare yellowfin tuna with Nicoise olive puree and tomato vinaigrette 16

Halibut fish & chips with lemon caper sauce and mixed green salad 16

Grilled chicken paillard with chopped spring vegetable salad, avocado and Parmesan 16

Grilled 6 oz. beef tenderloin with trumpet mushroom radicchio salad and ducky potatoes 26

Grilled cheddar cheese and bacon sandwich with butternut squash and warm escarole salad 13

New York steak sandwich with romesco sauce, gruyere cheese and arugula 16

Grilled zucchini and goat cheese sandwich with pesto and arugula salad 12

Pulled pork on potato roll with spicy coleslaw and Mt. St. Helena onion rings 15

Half-pound cheeseburger with Hook’s aged cheddar or St. Agur blue cheese and fries 14

18% service charge will be added for parties of 8 or more

October 20, 2008