LUNCH

Fresno chilies, kalamata olive aioli

house made croutons, reggiano

edamame, mixed vegetables, sesame garlic dipper

avocadoes, tear drop tomatoes, onions, feta, lemon, olive oil

chopped greens, vegetables, egg, monterey jack cheese, grilled chicken, bacon, buttermilk ranch dressing Have it vegetarian 10

long leaf romaine, house made lemon croutons, shaved reggiano add grilled shrimp 18

baby potatoes, asparagus, hard cooked egg, and organic lettuces

iceberg wedge,roasted onion, blue cheese and tomato, balsamic vinaigrette

tofu, market vegetables, edamame, sesame soy dressing

8oz. all natural beef burger, cheese add caramelized onions or thick cut apple wood bacon for add $1 ea

roasted organic chicken salad with raisin, walnuts and low fat mayonnaise

roasted pork, ham, swiss, pickles, black bean mango salsa

seven grain toast with lemon mustard aioli

oven roasted honey pears, arugula, brie, walnut raisin bread

old bay aioli on brioche roll

roasted chicken, fontina, spinach pesto, oven dried tomatoes, caramelized onions, honey mustard

cured tomato, bacon, arugula and green goddess dressing

lightly breaded, topped with a salad of tomatoes, bocchini, caper berries

Spring onion risotto cake, carrot tarragon broth

6oz. grilled steak, organic baby potatoes, rocket leaves, red chimichurri

tomato ragout, broccolini, artichokes, arugula, shallots, lemon wine broth, topped with bocchini