• PAGE 1
• PAGE 2
• BRUNCH

 - STARTERS -

House Made Chicken Noodle Soup

- 7

Crab Cakes

- 14

Hummus with Pita Chips

- 10

Grilled Artichoke (seasonal)

- 12

Baked Macaroni and Cheese

- 11

Spinach Dip

- 12

Grilled Chicken Skewers

- 10

Fried Calamari

- 12

Tuna Tartare

- 14

 - ENTREES -

Market Vegetable Plate

Roasted Farmer’s Market Organic Vegetables,
Squash Purée, Sesame-Seared Tofu - 18

Lobster Ravioli

Tomato Cream Sauce - 22

Grilled Wild Pacific Salmon

Sautéed kale and jasmine rice - 22

Pappardelle Bolognese

Ground Pork & Beef, Tomato, Parmesan - 18

Herb Roasted Jidori Chicken

Organic Free-Range Chicken, Oven-Roasted Brussels Sprouts,
Yukon Gold Whipped Potatoes - 26

Seared Ahi Tuna

Wasabi Mashed Potatoes and Sauteed Spinach - 24

Pan Seared Scallops

Parmesan Risotto, Grilled Asparagus - 26

Grilled Marinated Skirt Steak

‘Outside Cut’ - with Oven-Roasted Haricot Vert & Yukon Gold MashedPotatoes - 23

Steak Frites

8oz USDA Prime Cut Filet - 30

 - SIDES -

SAUTÉED KALE - BRUSSELS SPROUTS - HARICOT

VERT - MUSHROOMS - CARROTS - SESAME-SEARED TOFU
- 8

SWEET POTATO FRIES - FRENCH FRIES

ONION RINGS - MASHED POTATOES
- 7


18% Gratuity will be added to Parties of 6 or more


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