Lunch

Garbanzo beans, tahini, lemon, olive oil & paprika with pita

Roasted potatoes with cheddar-jack, serrano peppers, paprika, and garlic aioli

Sesame-Cajun crusted, seared, served with vegetables in honey-soy glaze

Beef meatballs in tomato sauce with mozzarella & Parmesan

Crispy calamari with lemon-garlic aioli & cocktail sauce

Artichoke filled with vegetables. Served with pesto, garlic aioli & balsamic vinaigrette

Jumbo prawns sautéed in garlic, red pepper, and olive oil

Burrata with basil, olive tapenade, tomato relish, pesto & ciabatta

Angus beef with red onions, lettuce, tomato on brioche with mayo.

Turkey breast with bacon, lettuce, tomato, avocado, cranberry mayo on whole grain bread

Bacon, fried egg, lettuce, tomato, avocado on brioche with mayo

Spiced chicken breast with lettuce, tomato, avocado, Jack cheese on ciabatta with aioli

Crispy chicken breast with lettuce, tomato, coleslaw on brioche with chipotle ranch

Steak with garlic aioli, tomato, Jack cheese, caramelized onions & arugula on ciabatta

Pastrami, sauerkraut, Swiss cheese, Russian dressing on rye

Plant-based patty with pepper jack, arugula, onions, tomato on brioche with aioli

Three eggs with smoked ham, green onions, red bell peppers, and cheddar-jack cheese

Grilled prime New York steak served with two eggs any style, seasoned breakfast potatoes, and toast

English muffin topped with smoked ham, poached eggs, and hollandaise

Fresh Salinas Valley Romaine lettuce layered with bacon, tomatoes, hard-boiled egg, avocado, crumbled bleu cheese and grilled chicken. Served with bleu cheese dressing on the side

Organic mixed greens with crisp cucumber, ripe tomatoes, and shaved Parmesan cheese, tossed in balsamic vinaigrette

Crisp romaine lettuce, garlic croutons, shaved Parmesan in traditional Caesar dressing

Slow-roasted organic beets with creamy goat cheese, toasted almonds, orange segments, and wild arugula, finished with apple-blackberry vinaigrette

Romaine lettuce, cucumbers, vine-ripe tomatoes, Kalamata olives, red onions, and feta cheese, drizzled with lemon-herb vinaigrette. Served with hummus and pita bread

Crisp iceberg lettuce topped with bleu cheese dressing, balsamic glaze, tomatoes, toasted walnuts, bacon bits, and green onions

Linguini tossed with sun-dried tomatoes, spinach, garlic, and lentils in a light tomato sauce

Crab-stuffed ravioli with sautéed prawns, sun-dried tomatoes, arugula, and Marsala cream sauce

Ravioli filled with ricotta, Parmesan, and mozzarella, in roasted garlic, tomato, and basil cream sauce

Fresh clams, tomatoes, garlic, chili flakes, and herbs in a white wine butter sauce

Creamy pesto linguine with grilled chicken and sun-dried tomatoes

Fresh halibut with creamy shrimp sauce, vegetables, and turmeric rice or mashed potatoes

Breaded sand dabs with olive oil, garlic, lemon, and capers. Vegetables and turmeric rice or mashed potatoes

Slow-cooked short ribs (8 hrs) with mashed potatoes or rice, vegetables

12oz steak with fries, vegetables, and green peppercorn sauce

Two halibut tacos with coleslaw, avocado, pico de gallo, and herb aioli. Served with refried beans

Salmon with honey Dijon mustard cream sauce, vegetables, turmeric rice or mashed potatoes

Choice of Pepperoni, Margherita, Mozzarella Cheese, or Tuscan Chicken Pesto