We are open for Lunch Friday-Sunday. Fall Lunch Menu
Our menu utilizes fresh, seasonal ingredients so menu selections and prices may change.

CHICKEN PESTO PIZZA basil pesto, grilled chicken, mozzarella, roasted garlic, artichokes  -15
CHEESE PLATE  seasonal complements  – 18
PEPPERONI PIZZA marinara, mozzarella -15
CHEF’S FLATBREAD seasonal accompaniments  -15
DEVILED EGGS truffle, creme fraiche, celery  -12
GRILLED PROSCIUTTO WRAPPED PRAWNS arugula, rouille sauce -17
ROASTED BONE MARROW onion relish, crostini, micro green salad  -15
FRIED CALAMARI yuzu aioli -17

SOUP & SALAD cup of soup, small mixed green salad with ranch or balsalmic vinaigrette  -10
FUJI APPLE SALAD  romaine, candied pecans, point reyes bleu cheese, apple vinaigrette
– 17
CAESAR SALAD hearts of romaine lettuce, parmesan, croutons, house-made dressing  -16
MIXED GREENS toasted almonds, balsamic vinaigrette  -10
add to any salad or pasta- Chicken -7, Prawns -8

BUCATINI italian sausage ragu, basil, parmesan, reggiano  -22
FRENCH DIP sliced prime rib, caramelized onion, horseradish mayo, swiss cheese, au jus, french roll – 16
TURKEY CLUB sliced turkey, bacon, cheddar, lettuce, tomato, mayonnaise, onion, pickles, avocado – 15
CUBAN SANDWICH roasted pork, mustard, pickles, swiss cheese, house-made cuban bread  -14
MUFFULETTA SANDWICH mortadella, salami, spicy coppa, olive salad, provolone cheese, dijon mustard on house-made focaccia  -15
BLTA applewood smoked bacon, lettuce, roasted tomato, avocado  -13
HALF POUND BURGER aioli, lettuce, tomato, onion and pickles on brioche bun  -13
(add cheddar or swiss -2, add avocado, bacon, sauteed mushrooms  -2 each)

all sandwiches are served with your choice of house-cut french fries or a greens salad

Winter 2016; Restaurant Chef Peter DiCorti