Fall/Winter Lunch Menu 2017

Click here for a downloadable menu

STARTERS

Baked Brie en Croûte 12

Toasted pine nuts, granny smith apples, dried cranberries & local honey.

California Chardonnay / Barbera or Light Bodied Red

Seared Local Shrimp and Crab 13

On a Haas Avocado topped with tomatoes and herb vinaigrette.

Sancerre or California Sauvignon Blanc / Beaujolais or Fruity Red

Escargot 11

Escargot baked in a red wine and fresh herb reduction.

Chablis or Unoaked Chardonnay / Burgundy Red

Mussels 14

Mussels steamed with tomato, garlic, fennel in white wine broth.

Soave or Italian White / Tuscan Rosso or Blend

SOUPS AND SALADS

French Onion Soup 9

French onion soup baked with a herb crostini and gruyere cheese.

Oregon or Alsatian Pinot Gris / Dolcetto or Rustic

Soup of the Day 6

Ask your server for details

The RED Caesar Salad 9

Romaine lettuce, house-made croutons, and sun-dried tomatoes, tossed in house-made caesar dressing, finished with a baked asiago chip.

Italian Pinot Grigio or Dry Gavi / Rhône Red or Light Bodied Red

Candied Beet Salad 12

Roasted butternut squash, honey glazed beets, arugula, smoked tomato vinaigrette, hand pulled mozzarella and spicy pecans.

Gruner Veltliner or Dry Full White / Merlot or Red Blend

Grilled Vegetable Salad 9

Chilled, grilled Fall vegetables served over baby arugula with an herbed vinaigrette.

Dry Rosé or Light Pinot Noir

Add: 4 oz Chicken 4 | 4 oz Salmon 8 | 4each Shrimp 8

FLATBREAD

Hot Salami Flatbread 15

Naan flatbread topped with olive tapenade, fresh buffalo mozzarella and spicy salami.

Italian Red or Rosé

Margarita Flatbread 14

Naan Flatbread topped with marinara, fresh buffalo mozzarella, fresh basil and drizzled olive oil.

Pinot Grigio or Italian Red

SANDWICHES

Sandwiches served with kettle chips

Chicken Pesto 13

Pan seared chicken breast served on toasted baguette with fresh buffalo mozzarella, basil pesto and tomatoes.

Sauvignon Blanc or Italian Red

Wild Caught Scottish Salmon BLT 14

Pan seared Wild Caught Scottish Salmon, bacon, tomato and baby arugula served on a toasted baguette.

Sparkling or Dry Rosé / Oregon Pinot Noir or Burgundy Red

Turkey Brie Cranberry 13

Sliced turkey breast and melted brie served on a baguette with baby arugula and a cranberry chutney.

Chardonnay or Zinfandel

HALF & HALF COMBO

Choice of Soup, Caesar or Summer Salad

Add $2 for French Onion Soup

Turkey Brie Cranberry 12 | Salmon BLT 13 | Chicken Pesto 11

Soup of the Day & Salad 10

Fall/Winter Lunch Menu 2017

Click here for a downloadable menu

STARTERS

Baked Brie en Croûte 12

Toasted pine nuts, granny smith apples, dried cranberries & local honey.

California Chardonnay / Barbera or Light Bodied Red

Seared Local Shrimp and Crab 13

On a Haas Avocado topped with tomatoes and herb vinaigrette.

Sancerre or California Sauvignon Blanc / Beaujolais or Fruity Red

Escargot 11

Escargot baked in a red wine and fresh herb reduction.

Chablis or Unoaked Chardonnay / Burgundy Red

Mussels 14

Mussels steamed with tomato, garlic, fennel in white wine broth.

Soave or Italian White / Tuscan Rosso or Blend

SOUPS AND SALADS

French Onion Soup 9

French onion soup baked with a herb crostini and gruyere cheese.

Oregon or Alsatian Pinot Gris / Dolcetto or Rustic

Soup of the Day 6

Ask your server for details

The RED Caesar Salad 9

Romaine lettuce, house-made croutons, and sun-dried tomatoes, tossed in house-made caesar dressing, finished with a baked asiago chip.

Italian Pinot Grigio or Dry Gavi / Rhône Red or Light Bodied Red

Candied Beet Salad 12

Roasted butternut squash, honey glazed beets, arugula, smoked tomato vinaigrette, hand pulled mozzarella and spicy pecans.

Gruner Veltliner or Dry Full White / Merlot or Red Blend

Grilled Vegetable Salad 9

Chilled, grilled Fall vegetables served over baby arugula with an herbed vinaigrette.

Dry Rosé or Light Pinot Noir

Add: 4 oz Chicken 4 | 4 oz Salmon 8 | 4each Shrimp 8

FLATBREAD

Hot Salami Flatbread 15

Naan flatbread topped with olive tapenade, fresh buffalo mozzarella and spicy salami.

Italian Red or Rosé

Margarita Flatbread 14

Naan Flatbread topped with marinara, fresh buffalo mozzarella, fresh basil and drizzled olive oil.

Pinot Grigio or Italian Red

SANDWICHES

Sandwiches served with kettle chips

Chicken Pesto 13

Pan seared chicken breast served on toasted baguette with fresh buffalo mozzarella, basil pesto and tomatoes.

Sauvignon Blanc or Italian Red

Wild Caught Scottish Salmon BLT 14

Pan seared Wild Caught Scottish Salmon, bacon, tomato and baby arugula served on a toasted baguette.

Sparkling or Dry Rosé / Oregon Pinot Noir or Burgundy Red

Turkey Brie Cranberry 13

Sliced turkey breast and melted brie served on a baguette with baby arugula and a cranberry chutney.

Chardonnay or Zinfandel

HALF & HALF COMBO

Choice of Soup, Caesar or Summer Salad

Add $2 for French Onion Soup

Turkey Brie Cranberry 12 | Salmon BLT 13 | Chicken Pesto 11

Soup of the Day & Salad 10