Lunch Menu

Our menus change with the seasons. Executive Chef Leigh Hesling sources seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.

SMALL PLATES

Calamari Fritti with tomato coulis 9.95

♦Tuscan Short Rib Sliders pickled chili peppers and ricotta Boursin on brioche buns, with truffled fries 13.95

♦Mediterranean Tapas, hummus, lemon-white bean dip with tomato compote, Serrano ham, Moroccan meatballs, smoked paprika chicken skewer, marinated feta and grilled pita 16.95

♦Garlic Crusted Ahi Tuna* over spanakorizo with harissa and crumbled feta 13.95

Truffled Fries with Parmesan-lime aïoli 7.95

♦Moroccan Beef Meatballs with tzatziki sauce, crumbled feta and crostini 13.95

♦Dip Duo, traditional hummus with smoked paprika and extra virgin olive oil and lemon-white bean with tomato compote, with crispy lavosh 12.95

Local Tomato Sampler with crumbled goat cheese, julienne red onion, extra virgin olive oil, sea salt, cracked black pepper and crostini 13.95

Blue Crab and Spinach Dip with crispy lavosh 12.95

SOUP AND SALADS

Grilled Salmon and Warm Farro* with roasted vegetables, garden rocket, pine nuts and feta, tossed with garlic-oregano vinaigrette 15.95

♦Chopped Grilled Chicken Salad with green beans, harissa roasted carrots, garden rocket, crumbled goat cheese, toasted sesame seeds and lemon tahini dressing 12.95

♦Lemon-Garlic Shrimp Salad with fregula, piquillo peppers, grilled artichoke, garden rocket, crumbled feta and toasted cumin vinaigrette 13.95

Peasant Chicken Salad, sun-dried tomatoes, artichokes, kalamata olives, capers and herb croutons tossed with greens and sun-dried tomato dressing 12.95

Grilled Tuna Salad* with roasted red peppers, avocado and kalamata olives tossed with mixed greens and toasted cumin vinaigrette 13.95

Potato Leek Soup 4.95/5.95

Soup for Today Market Price

SANDWICHES AND FLATBREADS

Roasted Chicken Salad Croissant with hand-cut fries 11.95

Crispy Chicken and Bacon Sandwich on focaccia with shaved Parmesan, baby arugula and roasted tomato-cipollini onion aïoli, with hand-cut fries 12.95

♦Chorizo Burger* with avocado relish, caramelized onion and a fried egg, with hand-cut rosemary fries 12.95

Darn Good Burger* with herb mayonnaise and hand-cut fries, just ask for cheese 10.95

♦Rotisserie Chicken Thigh Sandwich, smoked paprika dusted chicken skewers on grilled pita with roasted vegetables, harissa, lemon tahini, fresh cilantro, tzatziki sauce and Greek roasted potatoes 12.95

♦Chorizo and Roasted Red Pepper Flatbread with sweet corn cream, caramelized onion, fresh mozzarella and cilantro 13.95

Roasted Summer Vegetable Flatbread with smoked mozzarella and basil pesto 13.95

ENTRÉES

Parmesan Crusted Chicken layered with herbed goat cheese, served with fried capers, lemon garlic sauce, mashed potatoes and seasonal vegetable 14.95

♦Spanakorizo Eggplant, Spanish rice and sweet corn filled eggplant with warm fregula salad, wilted arugula, tzatziki and harissa sauce 12.95

Wood-Fire Grilled Salmon* with vintage sherry-honey glaze and garlic-thyme butter, over polenta and seasonal vegetable 15.95

Today’s Chef’s Selection (Please ask your server) Market Price

♦Beef & Giacomo’s Italian Sausage Lasagna with fresh mozzarella, wilted spinach and shaved Parmesan 13.95

Baked Pecan Crusted Trout with lemon beurre blanc, polenta and seasonal vegetable 14.95

♦Heirloom Tomato, All-Natural Bacon and Aged Gouda Tart with arugula salad 11.95

Seared Beef Tenderloin Tips* with Tuscan tomato ragoût over mashed potatoes and seasonal vegetable 15.95

♦ Chef’s Features August 9 – September 26

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.