Lunch Menu

With a passion for seasonal cooking, Executive Chef Deneb Williams takes pride in carefully preparing each dish with an emphasis on hand-crafted and locally farmed ingredients.  Whether it be supporting local growers or charitable organizations, this commitment to the community implemented by the Harvego family, has been unwavering throughout the years.

 

 

Appetizers

  

Mixed Greens     $5
crisp apples, Point Reyes Farmstead blue cheese, spiced walnuts and caramelized shallot-cider vinaigrette

 

Dungeness Crab, Potato and Leek Bisque     cup $6    ~~    bowl $11
with hints of sherry and thyme served with Parmesan crisps and a Dungeness crab cake

 

Oaxacan Pork Belly     $11
slow roasted with tomatoes and ancho chilies and pan seared with achiote-honey glaze served with pickled chayote squash-jicama slaw and queso fresco

 

Smoked Tenderloin Carpaccio     $12
herbed chèvre croquette and baguette crostini, capers, onions, Parmigiano-Reggiano and white truffle oil

  

Dungeness Crab Cake     $15
mango-red onion relish and sweet chili aioli, green curry-coconut emulsion and micro herb salad

 

 

Entrée Salads

  

Shrimp Pad Thai Salad     $16
lemongrass-poached tiger prawns with crystalized ginger and toasted peanuts, tatsoi, napa cabbage, sweet peppers, cucumbers and cilantro, cellophane noodles and sweet soy-peanut-coconut vinaigrette

 

Hearts of Romaine Caesar     $16
whole leaves of crisp lettuce and house-made dressing, anchovies and shaved Parmigiano-Reggiano
~choice of chargrilled chicken, sautéed tiger prawns or marinated steak~

 

Brown Derby Classic     $16
marinated rib-eye, mixed greens, avocado, fresh tomato, hard-cooked egg, applewood bacon and creamy blue cheese dressing

 

Mexicali Chicken Salad     $14
chargrilled chicken breast with ancho chilies, cumin and lime, pickled chayote squash, radishes, baby corn, black beans and crisp jicama with prickly pear yogurt vinaigrette

 

 

Sandwiches

  

Eggplant Parmesan Sandwich     $11
fried eggplant, fresh mozzarella, caramelized onions and marinara, creamy Parmesan dressing and romaine salad served on grilled focaccia

 

Apple & Brie Steak Sandwich     $16
marinated rib-eye chargrilled with oven-roasted apples and Brie cheese, caramelized apple chutney and crisp watercress salad on grilled focaccia

 

Plum Wine Chicken Sandwich     $12
chargrilled with plum wine-miso glaze and peanut-ginger persillade served on a fresh bakery roll with a tatsoi-pear salad and sesame aioli

 

Steakhouse Burger     $14
chargrilled Niman Ranch beef with caramelized onions and sautéed mushrooms served on a bakery roll with horseradish Havarti and peppercorn aioli

 

 

Entrées

  

Fresh Fish Tacos     $15
the daily catch from our local waters and around the world, honey-cumin glaze, cilantro aioli and mango-avocado-cucumber slaw

 

Beef Tenderloin Pot Pie     $16
sautéed with wild mushrooms, peas and roasted root vegetables, puff pastry croustade with fingerling potatoes

 

Tartufata Sea Scallop “Chowder”     $22
pan seared with littleneck clams and mussels, confit potatoes and braised leeks, black truffle-celery root cream and Parmesan crisps

 

Short Rib Ragoût     $15
tender boneless beef ribs slowly braised with red wine-stewed tomatoes, spicy-sautéed sweet peppers and caramelized onions served over pappardelle

 

Manzanilla Chicken     $14
pan seared with roasted sweet pepper-Spanish olive tapenade and white bean-chorizo-sweet potato ragoût

 

Vegetarian Gratinée     $12
rosemary-Pecorino Romano-red potato dauphinoise, salad of warm wilted greens and hazelnuts

 

Deneb Williams ~ Executive Chef

 

As a courtesy to other guests, please turn off elecrtronic devices.
Split charge of $5 for entrées.
Service charge of 20% will be added to parties of eight or more.  
A corkage fee of $20 will be applied per 750 ml bottle brought into the restaurant.
Prices and menu subject to change.

 

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