Lunch served from 11-2 Monday through Saturday
starters, salads, small plates
cured meats and cheese board 12.
hard smoked salmon, cucumber-dill cream cheese, fennel cracker 14.
three onion soup gratinée 9.
smoked wings, spicy honey-bourbon bbq, celery, carrot stix, blue cheese dressing 8.
carrot ginger bisque, curry oil, rosemary marshmallow 8.
add the following to any of our salads
two grilled prawns..6. grilled chicken..3. bronzed scottish salmon..7.
beets, petit greens, hazelnuts, goat feta, blood orange olive oil with cranberry-pear balsamic vinegar 11.
baby wedge, iceberg, pt.reyes blue, heirloom tomato, apple wood bacon, blue cheese dressing 9.5
grilled romaine, parmigiano crisp, artichoke, garlic-mustard sauce, tomatoes, lemon, smoked paprika 9.
field greens, cucumbers, tomatoes, black olives, roasted corn, carrots, pepitas, balsamic vinaigrette 7.
scotch eggs, house mustard, house pickles 8.
chicken havarti dumplings, coconut-cashew sauce 8.
calamari, roasted garlic, pepperoncini, cholula-lime butter 12.
fish and chips, pacific cod, hand cut chips, tartar sauce, lemon 13.
tacos (dos) shredded beef, cabbage, avocado crema, salsa, queso fresco 6.
with crispy fish..6.5
pappardelle, portobello, asparagus, peas, onion, tomatoes, artichoke, roasted garlic, herbs, reggiano 14.
rigatoni, italian sausage, spicy red sauce, onion, pancetta, reggiano 14.
linguini, prawns, roasted tomato, garlic, fresh herbs, reggiano 15.
donna’s mac and cheese 7.
with choice of hand cut fries or sweet potato fries
substitute fruit or beer battered sweet onions or side salad add .50
chicken salad with red grapes, almonds, celery and apricot served on whole wheat, lettuce, tomato 8.
sy ginsburg pastrami, grilled rye, swiss, hard cider braised cabbage, russian dressing 14.
‘old school burger’ 1/3 lb. good beef, bacon, cheese, lettuce, tomato, onion, pickle, special sauce, toasted egg bun
7.5 meat times two 10.5 fried egg 1.5
hand cut fries 4. truffle aioli 2.5 sweet potato fries 4. beer battered sweet onions 4.5