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.


Calamari with harissa sauce 9.95

♦Mediterranean Street Fries, hand-cut fries with ground lamb, marinated tomatoes, arugula, spicy chickpeas, feta and charmoula 13.95

♦Dip Duo, traditional hummus with smoked paprika and extra virgin olive oil and baba ghanoush with crumbled feta, served 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

♦Tuscan Short Rib Sliders, avocado relish, roasted tomato and shaved Parmesan on brioche buns, served with truffled fries 13.95

♦Garlic Crusted Ahi Tuna* over spicy chickpea salad and avocado with charmoula and crumbled feta 13.95

♦Mediterranean Tapas, hummus, marinated feta, Serrano ham, smoked paprika-almond chicken skewer, tomato bruschetta, spicy chickpea salad with avocado and grilled pita 16.95

Truffled Fries with Parmesan-lime aïoli 8.95

Blue Crab and Spinach Dip with crispy lavosh 12.95


Grilled Salmon and Warm Farro* with asparagus, cherry tomatoes, garden rocket, pine nuts and feta, tossed with garlic-oregano vinaigrette 15.95

♦Chicken Panzanella Salad with sweet corn, croutons, tomatoes and fresh mozzarella tossed with romaine, sherry vinaigrette and tomato-cipollini onion aioli 12.95

♦Lemon-Garlic Shrimp and Quinoa Salad, cucumbers, tomatoes, red onion, radish, cilantro and feta, tossed with garlic-oregano dressing 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


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

♦Grilled Heirloom Tomato and Aged Cheddar Sandwich on challah, with hand cut fries 12.95

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

♦Heirloom Tomato Flatbread with applewood smoked bacon and
fresh mozzarella 13.95

Pesto Flatbread with fresh mozzarella, roasted red peppers and caramelized onions 13.95


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

♦Roasted Summer Vegetable Stack, spicy chickpea salad, tomato coulis, basil pesto and wilted greens 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

♦Miss Angela’s Lasagna, Giacomo’s Italian sausage, beef, grilled zucchini and sweet corn, crumbled feta and wilted greens 13.95

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

♦Bisteeya, zucchini, sweet corn, roasted chicken and feta filled Moroccan pastry with harissa sauce and arugula salad 11.95

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

♦ Chef’s Features June 13–August 7

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.