Lunch Menu

Appetizers

MOZZARELLA & ARTICHOKE BAKE
Mozzarella, spinach, artichokes, garlic and toasted baguette

BRUSCHETTA
Grilled garlic-brushed ciabatta, topped with tomatoes, basil and extra virgin olive oil

TENDERLOIN TIPS
Pan-seared, hand-cut tips of tender beef tossed in a bourbon glaze with tomatoes and scallions with a creamy horseradish dipping sauce

CRAB CAKE
Jumbo lump crab with red pepper aioli and Italian slaw

CALAMARI
Buttermilk marinated calamari steak served with lemon herb aioli and spicy tomato sauce

SEARED SCALLOPS
Citrus arugula salad and balsamic reduction

AHI TUNA
Sesame seared with ponzu, wasabi, pickled ginger and herb salad

WARM CHEESE SAMPLER
Warm brie, goat and cambozola cheeses, served with sweet cranberry-orange chutney, roasted garlic and sourdough crostini

GRILLED FLATBREADS

BLACK & BLUE
Filet mignon, caramelized onions, three cheese blend and blue cheese crumbles, topped with ranch drizzle

GARDEN
Olives, artichoke, tomato, onion, mozzarella, parmesan and garlic aioli

PESTO CHICKEN
Pesto grilled chicken, zucchini, fennel, onion, mozzarella and garlic aioli

MUSHROOM
Roasted mushrooms, boursin cheese, sage, rosemary and sherry aioli

SOUPS & STARTER SALADS

Add to any salad: grilled chicken - shrimp - grilled salmon - blackened scallops - tenderloin medallions

FRENCH ONION
Topped with aged swiss gratin and toasted sourdough bread

TOMATO BASIL
Fresh tomatoes, basil and cream

TUSCAN WHITE BEAN
With roasted pork and winter greens

CHICKEN STRACCIATELLA
Roasted chicken, baby spinach, roasted garlic, farfalle pasta and shaved onions

GARDEN
Mixed greens, tomato, cucumber and croutons with your choice of dressing

ICEBERG WEDGE
Tomatoes, bacon and choice of French, blue cheese or creamy buttermilk dressing

CAESAR SALAD
Romaine lettuce, croutons and parmesan cheese tossed with our housemade dressing

ENTRÉE SALADS

CHOPPED
Chicken, sweet corn, bacon, gorgonzola and avocado with sweet and sour dressing

CRANBERRY
Toasted almonds, gorgonzola, chicken and citrus poppyseed dressing

ASIAN CHICKEN
Four tamarind glazed chicken satays, mixed greens, mandarin oranges and peanut dressing

BUFFALO CHICKEN
Romaine, tomatoes, blue cheese crumbles, celery and ranch dressing

SALMON
Salmon over balsamic dressed mixed greens with red pepper, lemon and spicy ginger aioli

TENDERLOIN
4 oz. petit filet, mixed greens, gorgonzola cheese and bacon vinaigrette