Lunch Menu

Menu and pricing subject to change – Updated 9/15/2016

Executive Chef – Wes Kendrick

Soups (Cup 4.25 – Bowl 6.25)

Chef’s Selections of the Day


Simply Tossed Greens with Balsamic Vinaigrette and Cherry Tomato Garnish 6.50

Chilled Beets with Goat Cheese, Candied Walnuts and Raspberry Vinaigrette 8.25

Wedge of Crisp Iceberg Lettuce with Danish Blue Cheese and Shaved Red Onions 6.50

Arugula with Herbed Goat Cheese, Apples, Candied Walnuts & Citrus Vinaigrette 8.25

Blackened Chicken with Greens, Mozzarella, Avocado, Tomatoes & Balsamic 14.50

*Oven Roasted Shrimp with Greens, Avocado, & Champagne Vinaigrette 16.25

*Grilled Scallops with Greens, Roasted Tomatoes, Artichokes & Balsamic Reduction 16.75

Chicken Salad with Field Greens, Sun Dried Tomatoes and Toasted Pine Nuts 12.50

*Grilled Steak with Watercress, Roasted Garlic Vinaigrette & Horseradish Cream 16.75

Marinated Vegetable Salad with Quinoa, Fresh Mozzarella and Balsamic Glaze 13.25

Spinach Chef’s Salad with Turkey, Ham, Cheddar, Swiss, Egg, & Ranch Dressing 13.25

Caesar Salad with Grilled Chicken, Herbed Croutons and Shaved Parmesan 14.50

*Grilled Lamb Chops with Field Greens, Chili-Mint Vinaigrette and Roasted Peppers 17.00


Hot Pastrami with Swiss Cheese and Grained Mustard on Pumpernickel 12.75

Grilled Vegetables with Fresh Mozzarella, Basil, Roasted Peppers & Pesto Aioli 11.50

Sautéed Steak and Wild Mushrooms with Swiss Cheese on Ciabatta 13.00

*Char-Broiled C.A.B. Hamburger with Traditional Fixings on a Focaccia Bun 12.50

Smoked Turkey Breast with Swiss & Whole Grain-Herb Mustard on Toasted Wheat 11.75

White Albacore Tuna Melt on Toasted Rye with Tillamook Cheddar Cheese 12.00

Grilled Portobello Mushrooms with Sweet Peppers, Onions and Melted Provolone 12.00

BBQ Chicken in a Chipotle Wrap with Crispy Fried Onions, Lettuce and Tomato 12.50

Corned Beef Reuben with Sauerkraut and Thousand Island on Light Rye 13.75

Crisp Bacon, Vine Ripe Tomatoes, Watercress and Avocado on Toasted Sourdough 12.75

Entrees, Pastas & Pizzas (Pizzas made with Organic-GMO free Wheat Flour)

Linguini with Chicken, Spinach, and Tomatoes in a Garlic Cream Sauce 14.75

Macaroni and Cheese Gratinee with Cucumber-Tomato- Red Onion-Dill Salad 13.50

Chicken Pot pie with Root Vegetables and Field Greens with Balsamic Vinaigrette 16.00

Crisp Bacon and Gouda Pizza with Spinach and Mushrooms 13.75

Italian Sausage Pizza with Sweet Peppers and Roasted Garlic 13.75

Mediterranean Pizza with Pesto, Ricotta, Artichokes, Olives, Onions & Arugula 13.50

Vine Ripened Tomato Pizza with Mozzarella and Fresh Basil 12.50

Grilled Chicken Pizza with Garlic-Parmesan Cream, Mozzarella and Spinach 13.75

Wild Mushroom Pizza with Roasted Garlic, Mozzarella and Fresh Herbs 13.00

*Seared Scottish Salmon with Cauliflower Puree and Lemon-Dill Butter 19.00

Roasted Chicken with Apple-Sage Stuffing, Baby Vegetables and Natural Jus 17.00

Grilled Pork Chop with Chipotle Potato Puree and Hard Cider Glaze 17.00

*Thoroughly cooking foods of animal origin such as beef, fish, lamb, poultry, or shellstock reduces the risk of food borne illness.

Young children, the elderly and individuals with certain health conditions may be at risk if these foods are raw or undercooked.