Lunch & Dinner

Hummus, baba ghanouj, olive tapenade, cucumber, red onion, tomatoes and spinach on toasted mulit-grain bread. Served with kettle chips and a pickle spear.

House-roasted turkey, brie, Granny Smith apples, arugula, and a walnut aioli on baguette. Served with pickle spear and kettle chips.

Basil goat cheese pesto, roasted squash, zucchini, eggplant, tomatoes, red peppers, olive tapenade, caramelized onions, and spinach on ciabatta. Served with pickle spear and kettle chips.

House roasted chicken, cucumbers, jalapeño, cilantro, romaine, pickled vegetables, garlic aioli and soy on a baguette. Served with pickle spear and kettle chips.

House roasted beef, caramelized onions, roasted red peppers, roasted garlic, brie, arugula, horseradish aioli on baguette. Served with pickle spear and kettle chips.

Shaved roast beef, boursin cheese, pickled onions and spinach on toasted baguette with au jus. Served hot. Served with pickle spear and kettle chips

Black Forest ham, house-roasted mojo pork, Swiss cheese, yellow mustard, dill pickles, and whipped butter on ciabatta. Served hot. Served with pickle spear and kettle chips.

House-roasted chicken, basil pesto, provolone, roasted tomatoes, and spinach on focaccia. Served hot. Served with pickle spear and kettle chips.

All natural quarter pound beef burger* served medium well, fried onions, fresh tomatoes, cheddar cheese, chimichurri, ancho aioli, arugula on a toasted brioche bun, served with a garden green salad and pickle.

Blackened fish, citrus tartar sauce, capers, Swiss cheese, coleslaw, avocado, and roasted tomato on ciabatta. Served hot. Served with pickle spear and kettle chips.

Salame, prosciutto, capicola, ham, parmesan, provolone, red onions, roasted tomatoes, arugula, olive tapenade, crushed red chili’s and garlic aioli on baguette. Served with pickle spear and kettle chips.

Prosciutto, poached figs, brie and arugula on baguette. Served with pickle spear and kettle chips.

Shaved carne asada, caramelized onions, roasted mushrooms, Swiss cheese, spinach, chimichurri, and ancho chile compound butter on baguette. Served hot. Served with pickle spear and kettle chips.

Pastrami, Swiss cheese, sauerkraut, and Russian dressing on rye. Served hot. Served with pickle spear and kettle chips.

House-roasted turkey, avocado, bacon, tomato, lettuce, Swiss cheese, cranberry relish, and tarragon aioli on ciabatta. Served with pickle spear and kettle chips.

House-roasted chicken, black forest ham, ancho chili aioli with Swiss cheese, caramelized onion, sautéed mushrooms and spinach on ciabatta. Served hot. Served with pickle spear and kettle chips.

House roasted chicken, caramelized onions, jalapenos, chimichurri, cilantro, ancho chile butter and aioli with romaine on a baguette.  Served with pickle spear and kettle chips.

Pan roasted salmon, seared udon noodles, mushrooms, spinach, bean sprouts, cilantro and toasted sesame seeds with a red curry bisque.

Mediterranean chicken skewers, stir fried farro, kale, roasted vegetables, chickpeas, chopped olives, za'atar citrus yogurt sauce.

North African dish of stewed tomatoes, spices, roasted red peppers, caramelized onions, cilantro, feta and two 140 eggs*. Served with salad and toasted baguette.

Duck confit, sweet potato "hash" with bacon, bell peppers, candied walnuts, wilted greens, onions, apples, celery and a fig gastrique.