Hours of Operation

Lunch Menu

Salads

Medjool Date Salad
Mixed field greens served with warm panchetta-wrapped medjool dates stuffed with
goat cheese, topped with blood orange slices, macadamia nuts & orange vinaigrette

Roquefort Pear Salad
Mixed field greens and spinach served with candied pecans, pear and
roquefort blue cheese tossed in a red wine mustard vinaigrette

Tuscan Caesar Salad
Hearts of romaine served with oven roasted tomatoes and shaved parmesan
cheese tossed in a classic caesar dressing

Chicken Salad
Chunks of tender chicken mixed with red seedless grapes, pecans and diced celery
served over a bed of mixed field greens

Add Grilled Chicken Breast or Charbroiled Shrimp to any salad

Soup of the Day

Features

Tasmanian Salmon
Served with spring rice, grilled zucchini, yellow squash topped with citrus dill beurre blanc

Pasta Del Mar
Capellini pasta, tilapia, baby scallops, shrimp tossed in a spicy sugarosa cream sauce

Ruby Red Trout
Served with honey roasted new potatoes, snow peas and cherub tomatoes topped with
a lemon caper brown butter sauce

Chicken Picatta
Tender filets of chicken breast served in a lemon caper butter sauce and served over fettuccini

Asian Pan Seared Pork Chop
Served with spring vegetable polenta, sauteed vegetables topped with a ginger
white wine reduction

Prince Edward Island Black Shell Mussels & Clams
Served with herbed white wine sauce and fresh foccacia bread

Chicken Salad Sandwich
Chunks of tender chicken mixed with red seedless grapes, pecans and diced celery
served on ciabatta bread with green leaf lettuce

Lamb Burger
Served with mint yoqurt dressing, roasted tomato tapenade aoili, green leaf lettuce and
spicy cabbage slaw served on toasted ciabatta bread

Jumbo Lump Crab Cake
Served with avocado cilantro emulsion topped with mango salsa

Desserts

White Chocolate Bread Pudding

Vanilla Cheesecake with Fresh Strawberries

Strawberries Romanoff