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Lunch Menu

MAKE RESERVATIONS

Lunch Menu

MAKE RESERVATIONS

Starters

  • CRAB CAKES
    13.5
    Two cakes, greens, tarragon aioli, horseradish dressing.
  • FRITO MISTO
    12
    Giardiniera, fried calamari, shrimp, marinara sauce
  • HUMMUS & FLATBREAD
    10
    Cucumber and tomato relish.
  • FRIED EGGPLANT & ZUCCHINI
    11
    Horseradish cream, tarragon aioli, marinara.
SUBS, ADDS & KEYS
Substitutions (sub on burgers and sands only)
GF Buns
1.5
Pretzel Roll
1
GF Pizza
2.5
Sweet Potato Fries
2
Small Salad
2
Parm Truffle Fries
2
Additions
Chicken
6
Salmon
7.5
Egg
1
Key
V
Vegan
Sustainable
GF
Gluten Free

Salads

  • CRAB CAKE
    3 Cakes 18 2 Cakes 16
    Mixed greens, tomato, avocado, capers, marinated red onion, tarragon aioli, horseradish vinaigrette
  • GRILLED SALMON
    17.50
    GF Mixed greens, tomato, toasted almonds, goat cheese, lemon thyme vinaigrette.*
  • GRILLED CHICKEN CAESAR
    15
    Romaine, croutons, parmesan, caesar dressing.
  • SCALLOP TRUFFLE
    18.50
    Pan seared, mixed greens, tomato, granny smith apples, candied walnuts, crispy wonton strips, truffle vinaigrette.
  • SPINACH & GOAT CHEESE
    11.25
    GF Cranberry, marinated red onion, candied walnuts, warm red onion vinaigrette.
    Add Chicken - 6 Add Salmon - 7.5
  • ROASTED BEET & GOAT CHEESE
    11.50
    GF Red and gold beets, mixed greens, arugula, candied walnuts, stone ground mustard vinaigrette
    Add Chicken - 6 Add Salmon - 7.5
  • POKE BOWL
    Chicken 17 Salmon 16.50 Tuna 17 Tofu 14.5
    Napa cabbage, quinoa, shredded carrots, avocado, red bell peppers, cucumber, crispy wonton strips, sesame seeds, sweet chili vinaigrette.
  • WARM CHICKEN & APPLE
    16
    GF Pulled chicken, spinach, bacon, dried cranberries, red potatoes, apples, gorgonzola cheese, warm red onion vinaigrette.
  • WEDGE
    Small 7.5 Large 10.5
    GF Iceberg lettuce, marinated tomatoes, bacon, bleu cheese, buttermilk ranch dressing.
    Add Chicken - 6 Add Salmon - 7.5

FRIDAY FISH FRY

(Friday Only)
  • PERCH FRY
    17.95
    Hand breaded, French fries, coleslaw
  • COD FRY
    15.95
    Beer battered, Potato Pancakes, coleslaw
  • SHRIMP FRY
    17.95
    Macadamia and coconut breaded, tarragon aioli, French fries, coleslaw
  • PAN SEARED COD
    16.95
    Potato pancakes, coleslaw, lemon butter sauce

Main

  • CHICKEN & MUSHROOM RISOTTO
    17
    GF Grilled chicken, caramelized onion, mushroom and herb risotto, truffled arugula, shaved Parmesean.
  • BANG BANG CAULIFLOWER
    17.25
    V Bok Choy, peppers, onions, ginger, scallions, bang bang sauce, sesame seed and jasmine rice.
  • ALMOND CRUSTED WHITEFISH
    19.50
    Red pepper coulis, apple slaw, basmati rice, sautéed spinach.
  • BEEF SHORT RIB
    25.0
    GF Port wine reduction, shiitake mushrooms, white cheddar mashed potatoes, sautéed spinach.

Sandwiches

All Sands come with lettuce, pickle, tomato and fries. Subs and Adds available.

  • HOT CHICKEN
    15
    Crispy fried chicken, allepo chili sauce, monterey jack cheese, house giardiniera, pretzel bun.
  • GRILLED CHICKEN CLUB
    14.50
    Swiss cheese, avocado, bacon, roasted garlic aioli, lettuce, tomato, soft roll.
  • REUBEN
    14
    Slow-roasted corned beef, sauerkraut, swiss cheese, thousand island, rye bread.
  • SHORT RIB GRILLED CHEESE
    14.50
    Slow-roasted beef, caramelized onions, arugula, gouda cheese, garlic aioli, toasted sourdough.

Combos

  • SOUP & SALAD
    12
    Small house or Caesar salad with a bowl of soup du jour or French Onion.
    Substitute Spinach & Goat cheese salad add 2.5
  • SALAD & HALF PIZZA
    14
    Small house or Caesar salad with your choice of half pizza.
    Substitute Spinach & Goat cheese salad add 2.5

Burgers

All burgers and Sands come with lettuce, pickle, tomato and fries. Subs and Adds available – see above.

  • BACON BLEU
    15
    Gorgonzola, honey cured bacon.
    Make it an Au Poivre burger - add .50.
  • NORTH STAR
    13.50
    Choice of cheese: Cheddar, swiss, gouda, gorgonzola or monterey jack.
  • CANTINA
    15
    Jalapeno cheddar spread, crispy onion strings, bistro sauce.
  • CARAMELIZED GOUDA
    15.25
    Smoked gouda cheese, caramelized onions, arugula, bacon, thousand island.
  • BEYOND BURGER
    15.50
    V Plant based burger, cashew cheese sauce, avocado, pretzel bun

Pizza

  • PEPPERONI & GOAT
    14.75
    Giardiniera, pepperoni, mozzarella, goat cheese, marinara.
  • MARGHERITA
    14.75
    Fresh mozzarella, fresh basil, oven roasted tomatoes.
  • PESTO CHICKEN
    14.75
    Grilled chicken, basil pesto, marinated tomatoes, goat cheese and mozzarella.
  • VEGAN PIE
    14.75
    V Roasted beets, oven dried tomatoes, tofu ricotta, arugula, garlic oil, balsamic glaze.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Here are some suggestions to start and finish your meal.

SPECIALTY COCKTAILS

  • POMEGRANATE LEMON DROP
    12
    360° Lemon Vodka, Destillare Intense Pomegranate liqueur, triple sec, splash of POM juice
  • HONEY BOURBON OLD FASHIONED
    11
    Clover honey, Four Roses Bourbon, Angostura bitters, ginger ale.
  • WHITE PEACH SANGRIA
    12
    Deep Eddy Peach vodka, peach schnapps, moscato.
  • STRAWBERRY MOJITO
    11
    Bacardi limon, fresh strawberries, fresh mint, lime, press.

sensational ENDINGS

  • CRÈME BRULEE
    8
    Authentic French vanilla custard.
  • ELEGANT FARMER COBBLER
    9
    Fresh fruit from the Elegant Farmer (ask your server!) butter crumble topping, Sassy Cow Vanilla.
  • FLOURLESS CHOCOLATE CAKE
    9
    Ghirardelli chocolate, raspberry sorbet, whipped cream.
  • NEW YORK CHEESECAKE
    8
    Candied pecans, chocolate ganache, bourbon caramel.

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