STARTERS
Brussel Sprouts
Flash fried and finished with bacon, blue cheese, and balsamic glaze
16
Shrimp Aqua Chili
Poached shrimp, citrus, ground chilis and tortilla chips
14
Whipped Feta Dip
Topped with local honey, marcona almonds, herbs, and served with pita chips
14
SOUPS
Soup Du Jour
Cup 5 Bowl 7
Pork Green Chili
Cup 6 Bowl 8
Garnished with shredded cheese, and tortilla crisps
SALADS
House
Mixed greens, carrots, cucumber, tomatoes, and
shredded cheese with choice of dressing
Half 5 Full 9
Caesar
Chopped romaine tossed with parmesan cheese, croutons, and
house Caesar dressing
Half 5 Full 9
Wedge
Butter lettuce with bacon, tomatoes, and cucumber.
Served with choice of dressing
7
Asian Salad
Mixed greens, peppers, peanuts, carrots and cucumbers.
Served with sweet chili sesame vinaigrette
Half 7 Full 11
Dressings
bleu cheese, Caesar, honey mustard, Italian,
ranch, raspberry vinaigrette, sweet chili sesame vinaigrette
Add Chicken – 7 Shrimp – 10 *salmon – 16 Garden Burger – 4
FROM THE GRILL
Served with veg du jour and choice of side
Bone-in Pork Chop
28
Ribeye – 12 oz.
32
Filet – 7 oz.
43
Prime Rib (Friday only)
12 oz. 41 / 16 oz. 48
ENTREES
Add soup or salad – 2 each
Singapore Noodles (GF)
Rice noodles, Tamari sauce, steamed vegetables
16
Tequila Chicken Burrito
Lime chicken, Oaxaca rice, green chili, queso blanco, and cilantro crema
16
Seared Verlasso Salmon
With grain mustard, capers, and butter
28
Pickle-brined chicken
Buttermilk fried. Served with roasted shallot mashed
potatoes and rosemary veloute
21
Grilled Seabass
Topped with chimichurri and served with choice of side
mkt
Sides: baked potato, roasted shallot mashed potatoes,
Oaxaca rice, veggie du jour, soup du jour, pork green chili
Add Chicken – 7 Shrimp – 10 *salmon – 16 Garden Burger – 4
mushrooms / onions / bleu cheese crumbles – 3
COOKING TEMPERATURES
Rare – cool, red center
Medium Rare – warm, red center
Medium – hot, pink center
Medium Well – hot, slightly pink center
Well – hot, fully cooked center
