Lunch Menu

Dine In, Takeout, Delivery

Lunch Menu

STARTERS

  • CRISPY CALAMARI

    Lightly battered and fried calamari with house made cocktail sauce and lemon aïoli  14

  • CHILI SHRIMP

    Housemade Focaccia, Mexican Chili Blend  17

  • Yellowtail Crudo

    Mango Coulis, Raspberry Puree, Pickled Fresno Chili, Red Onion, Chili Sel Gris Salt  17

  • Mixed Baby Greens

    Organic greens tossed in balsamic vinaigrette  7  With Point Reyes bleu cheese crumbles and candied walnuts  9

  • CAESAR SALAD*

    Romaine hearts, garlic croutons and shaved parmesan  9

  • CUCUMBER SALAD

    Toledo Farms Organic Heirloom Tomato, Cucumber, Avocado, Red Onion, Basil, Mint, Lime Scallion Vinaigrette  12

  • MUSHROOM SALAD

    Sliced mushrooms, Jarlsberg cheese, extra virgin olive oil, lemon juice and parsley  10  Add Mary's Chicken  4

  • Soup of the day

    Chef's soup of the day  Cup 7 | Bowl 9

GARDEN BITES

  • SWEET & SPICY BRUSSEL SPROUTS

    Contreras Farm’s Brussel Sprouts, Pancetta, Vinegar Glaze, Sweet Pepper, Buddha's Hand Zest  12

  • Green Beans

    Parmesan, Mozzarella, Shallot, Toasted Almond, Beurre Monte  12

  • Broccolini & Beets

    Sautéed Broccolini, Beet Puree, Candied Pine Nuts  12

  • Curry Potatoes

    Yukon Gold Potatoes, Green Curry  13

GARDEN PLATES

  • Butternut Squash

    Wood Oven Baked Butternut Squash, Spinach Fondue, Honey Vinaigrette, Flat Bread  17

  • Antipasto Salad

    Romaine, Iceberg, Salami, Pepperoni, Bacon, Sharp Cheddar, Red Onion, Olive, Herb Vinaigrette, Cherry Tomato  17

  • ASIAN CHICKEN SALAD

    Grilled Mary’s chicken shredded and tossed with romaine hearts and Chinese black bean vinaigrette garnished with mushrooms, fried wontons, almonds, daikon, carrots and sesame seeds  16

  • CHOICE OF CAESARS*

    Romaine hearts, garlic croutons and shaved parmesan with your choice of grilled Mary’s chicken breast, crispy calamari or grilled prawns  16

SANDWICHES

  • Shrimp Po’ Boy

    Crispy shrimp, lettuce, tomato, remoulade sauce, French roll  17

  • French Dip

    Roast beef, house made Au Jus, French roll  17

  • CHICKEN CLUB

    Grilled Mary’s chicken with smoked bacon, roasted peppers, romaine lettuce, basil mayonnaise and cheddar cheese  14.5

  • ANGUS STEAK SANDWICH

    Angus Steak, house made pesto, cheddar cheese, caramelized onions, ciabatta bread  17

  • “THE DAILY GRIND” Z-BURGER*

    Freshly ground in a hand-formed chuck patty with caramelized onions, mustardmayonnaise, lettuce, tomatoes and pickles served with fries, soup or green salad  16

CUTS

  • Pork Belly

    8oz Slow Cooked Pork Belly, Sweet Potato Molé, Chicharrónes, Pickled Red Onion, Pickled Chili Pepper  22

  • Swordfish*

    9oz Wild Caught Swordfish, Basil Cream Sauce, Olive Tapenade  35

  • 8oz SKIRT STEAK*

    Chimichurri Sauce  24

  • 12oz NEW YORK STEAK*

    Center Cut New York Steak  32

  • Veal Scallopini

    12oz Veal Lightly Breaded, House Made Piccata Sauce  34

  • Adobo Game Hen

    Braised Game Hen in Adobo, Coconut Rice 30

House Made Pasta

  • DUCK GNOCCHI

    House made Gnocchi, Duck Ragu, Parmesan Cheese, Bread Crumbs  28

  • MUSHROOM FETTUCCINE

    House Made Fettuccine, Organic Mushrooms from Solano Mushroom Farms: Shiitake, Maitake, Royal Trumpet, Crimini, Spicy Cajun Cream Sauce  24

  • Ravioli

    House made pasta stuffed with ricotta cheese and spinach topped with a creamy tomato basil sauce and parmesan cheese  21

  • Angel Hair Puttanesca

    House made Angel Hair with shrimp, chopped clams, caper, basil, garlic in a roasted pepper tomato sauce with toasted garlic bread and topped with parmesan cheese  25

Wood Fire Pizza

Small 15 | Large 21

  • CLASSIC MARGHERITE

    Fresh basil leaves, tomato-basil sauce and fresh mozzarella

  • PEPPERONI

    Mushrooms, tomato sauce and mozzarella

  • ITALIAN MEAT TRIO

    pepperoni, salami, Italian sausage, red bell peppers, tomato sauce and mozzarella

  • CARAMELIZED PEAR & PROSCIUTTO

    caramelized onions, honey, fresh arugula and mozzarella

CLASSIC ENTRÉES

  • MUSTARD CHICKEN

    Lightly breaded Mary’s chicken, pan seared and topped with lemon aïoli with mashed potatoes, fresh baby spinach dressed with sherry vinaigrette, Applewood smoked bacon, cherry tomatoes, carrots, zucchini and squash  21

  • GRILLED SALMON

    Sundried tomato butter sauce, crispy cheddar polenta, sautéed sugar snap peas and seasonal vegetables  25

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Pricing & Availability Subject To Change