Lunch Menu Flashcards
Kale chips
Seasoned with olive oil and sea salt,
Then baked until crispy
Served with a honey mustard dipping sauce
Shishito peppers
Green chili peppers, flash fried
Sprinkled with black sea salt
Ahi Ceviche
Wild, yellowfin tuna
Diced and marinated in lime juice
Tossed with mango, sesame, and avocado
Served with lavash crisp, a type of cracker bread
Toybox squash flatbread
Baby summer squash, cherry tomatoes, and crescenza cheese
Over a zucchini pesto puree
Finished with ice lettuce and basils
Gazpacho
Chilled, raw, pureed soup
Yellow tomatoes, yellow bell peppers, yellow nectarine or peach
Persian cucumbers
Topped with diced heirloom tomatoes, stone fruit, cucumbers, and croutons
Garden Lettuce
A multitude of lettuce from a garden
Similar to a Greek Goddess dressing, but we use greek yogurt as opposed to sour cream and mayo
Heirloom tomato salad
Heirloom tomatoes on top of a basil pesto sauce
Topped with shaved prosciutto and bur rata cheese
Garnished with basils, olive oil, sea salt, and aged balsamic
Day boat scallops
Two large sized scallops pan seared on top of a “green curry” sauce made of green chilies (bell peppers, jalapeños, anaheim), herbs (basil, cilantro, mint), coconut milk and lime zest
Small green salad with pineapple, toasted peanuts, and shaved carrots finished with carrot froth
Pesto Pappardelle
Crisp pancetta, cherry tomatoes, shaved baby squash in a pesto sauce that has pureed zucchini in it
Topped with bur rata cheese and basils
Mahi Tacos
From the pacific ocean
Over manila mango salsa, a spread of chipotle aioli on a warm tortilla
King Salmon
Farmed from Ora King in New Zealand, a premiere salmon farm. They use sustainable and responsible farming techniques
Grilled and served with chickpea hummus, persian cucumbers, with lemon vinaigrette and dill
Cobb Salad
Greens from the garden
Grilled dijon marinated chicken breast, smoked bacon, blue cheese, cherry tomatoes, green onion, avocado, and boiled eggs
Dijon mustard dressing
Mary’s Organic chicken
Chicken breast (wing bone in) is cooked to make the skin crispy, placed on top of red quinoa, which is toasted with a little olive oil and then cooked in corn stock, served with plums, sautéed broccoli de Cicco
Cubano sandwich
On a hoagie roll, yellow mustard aioli, shredded roasted pork shoulder Shaved black forest ham Iceberg lettuce Pickles and swiss cheese Sandwich is pressed on the griddle Served with fries or mixed greens
Wagyu Burger
Ground angus chuck meat and wagyu chuck meat (similar to Kobe beef) and sautéed garlic and onions
Grilled until ordered temp (chef recommends medium rare)
Secret sauce on one side
Served with your choice of cheese, lettuce, tomato, red onion, and house made pickles
Your chose of mixed greens or fries
$2 each to add bacon, avocado, or mushrooms
