LUNCH & DINNER MENU
STARTERS
| Oysters from the North Pacific | 2.5ea |
| Ahi Tuna Poke with Shrimp & Avocado | 15 |
| Crispy Salmon Cakes | 10 |
| Jumbo Grilled Castroville Artichoke |
10 |
| Deviled Eggs | 4 |
| Warm Bacon & Cheddar Biscuits (4) | 6 |
| Soup of the Day | 4/6 |
SALADS
| Caesar Salad | 6 |
| Arugula & Apple Salad Crispy ham, candied pecans, Point Reyes bleu cheese |
7 |
| Bloomsdale Spinach Salad Mushroom, bacon, egg, warm sherry vinaigrette |
6 |
| Iceberg Wedge Salad Radish, red onion, chopped tomato, bleu cheese dressing |
7.5 |
| Dungeness Crab Louie Baby iceberg lettuce, beets, radish, egg, Louie Dressing |
19 |
| Seared Ahi Tuna Salad Cabbage, cucumber, carrot, cilantro, glazed peanuts, spicy peanut dressing |
15.75 |
| Chopped Cobb Salad Roasted chicken, avocado, bacon, egg, blue cheese, tomato, creamy bleu cheese dressing |
15 |
| Flat Iron Steak Salad Romaine, tomato, mushroom, avocado, bleu cheese, Green Goddess dressing* |
17.25 |
SANDWICHES & BURGERS
Sandwiches served with choice of fries, mashed potatoes or mixed greens
| Natural Angus Burger House ground daily; lettuce, tomato, red onion, mayonnaise* |
12.5 |
| Prime Rib French Dip Caramelized onions, horseradish mayonnaise*, roasted shallot jus |
18 |
| Ahi Tuna Burger Pickled ginger, spicy soy mayonnaise*, red onion, daikon sprouts |
15.25 |
ENTREES
| Chicken Pot Pie Diced seasonal vegetables, flaky herbed pastry crust |
14 |
| Grilled King Salmon Sesame rice cake, grilled Delta asparagus, soy glaze |
25 |
| Pan-Fried California Petrale Sole Bloomsdale spinach, Fingerling potatoes, lemon-caper sauce |
22 |
| Oven-Roasted Amish Chicken Fingerling potatoes, English peas, bacon, Spring onion, pea sprouts |
18 |
| Wood-Grilled Beeler Ranch Pork Chop Bloomsdale spinach, parsnip puree, roasted carrots, maple-date butter |
24.5 |
| Grilled New York Steak Snap peas, carrots, Spring onion, mashed potatoes |
29 |
| Grilled Filet Mignon Snap peas, carrots, Spring onion, mashed potatoes |
32 |
SIDES
| Seasonal Vegetables | 5 |
| French Fries | 4 |
| Mashed Potatoes | 4 |
| Mac & Cheese | 6.5 |
| Sauteed Spinach | 6 |
| Sauteed Mushrooms | 5 |
Freshly baked bread from the Paragary Bakery is available upon request
*May contain raw or undercooked eggs
Charge for splitting orders: $2
Corkage fee: $15/bottle
Cake-cutting fee: $1.50/slice
Executive Chef: Kurt Spataro
Chef: Tyson Bastunas
Menu last updated 4/8/13