L U N C H

                                                                         

APPETIZERS

A V O C A D O T O A S T 10

fresno chili, tomato, arugula, grilled wheat bread

B U R R A T A & R O A S T E D P E A C H E S 13

watercress, toasted pistachios, white balsamic

H E I R L O O M T O M A T O E S 12

feta cheese, basil, pickled watermelon, olive oil

C R I S P Y C A L A M A R I 13

pickled fresno, miso-chili dip

S W E E T C O R N S O U P 8

lump crab, piquillo peppers, cilantro

C H O P P E D S A L A D 13

romaine, avocado, radish, heart of palm, snap peas tomatoes, aged cheddar, hemp seeds

tarragon & lemon vinaigrette

(add grilled mary’s chicken +6)

 

L I T T L E G E M S T E A K S A L A D 17

wood grilled flat iron, tomatoes, green onions buttermilk blue cheese

A N D I R O N C A E S A R 11

shaved parmesan, rustic croutons, crispy capers

(add grilled mary’s chicken +6, grilled salmon +12)

SOUP & SALADS

D O W N T O W N S U M M E R L I N P O W E R L U N C H 26

A N D I R O N B L T 14

maple glazed thick cut bacon, lemon aioli crisp greens, heirloom tomato

grilled whole wheat bread

R O A S T E D O R G A N I C T U R K E Y 13

avocado, arugula, cranberry jam, horseradish whole wheat bread

S T E A K S A N D W I C H * 19

marinated filet tips, grilled ciabatta spicy corn & tomato relish

T H E O L D F A S H I O N E D B U R G E R * 16

wood fired wagyu burger, aged white cheddar tomatoes, caramelized onions

S A N D W I C H E S (served with choice of house fries or salt & vinegar chips)

 

LARGE PLATES

P A P P A R D E L L E P O M O D O R O 14 cherry tomatoes, shaved parmesan, basil & olive oil

B E E R B A T T E R E D F I S H & C H I P S 16 spicy slaw, pickles, old bay tartar sauce

R O A S T E D O R GA N I C C H I C K E N B R E A S T 22

faro tabbouleh, eggplant puree, kale pesto

F R I E D C H I C K E N & B L U E C H E E S E W A F F L E 15

grilled peaches, hot honey, arugula

S T E A K & F R I T E S * 24 wood fired flat iron, chimichurri

P R I M E D R Y A G E D R I B E Y E * 29 grilled asparagus, romesco sauce

DESSERTS

A S H L E Y ’ S C R È M E B R U L É E D O N U T S 7 vanilla custard

V A L R H O N A C H O C O L A T E L A Y E R C A K E 8 caramel ice cream, crispy pearls

B R O W N B U T T E R L E M O N P I E 7 toasted meringue, candied lime

H O U S E M A D E I C E C R E A M & S O R B E T S 6 selection of three

*consumption of raw or undercooked food of animal origin may increase your risk of food born illness

FIRST COURSE

CAESAR SALAD shaved parmesan, rustic croutons, crispy capers

or LITTLE GEM SALAD

tomatoes, green onions, buttermilk blue cheese or

SWEET CORN SOUP lump crab, piquillo peppers, cilantro

SECOND COURSE

(served with seasonal vegetables)

ROASTED CHICKEN BREAST or

PETIT FILET*

DESSERT

CRÈME BRULEE DONUT