9/11/2008

lunch

FISH & CHIPS 6.5

beer battered cod served with fries & house made tarter sauce

*CHICKEN SALAD SANDWICH 6.5

Tarragon chicken salad, lettuce & tomato

*TUNA MELT 6.5

Albacore tuna with Swiss cheese served “open faced”

*PULLED PORK SANDWICH 6.5

tender BBQ pork, topped with coleslaw on an egg bun

*SKIRT STEAK SANDWICH 6.5

chili rubbed skirt steak with sliced tomatoes & basil pesto*

*CHEESEBURGER 6.5
½ lb. burger with choice of cheddar or swiss served on an egg bun*
( add bacon or sautéed mushrooms 1. )

*CHICKEN PESTO SANDWICH 6.5

ciabatta bread, house made pesto, roasted red pepper + mushrooms

*TURKEY & BRIE WRAP 6.5

razzcherry vinaigrette

TURKEY BURGER 8.
½ lb. ground turkey with gorgonzola, lettuce + tomato*

CITRUS SALAD 6.
butter lettuce, mandarin oranges, toasted walnuts + bleu cheese
cherry vinaigrette
( add chicken or salmon 2. )

COBB SALAD 6.5

romaine, ham, turkey, bleu cheese, bacon, tomato + egg
Gribiche vinaigrette

KNIFE & FORK CAESAR SALAD 6.

house made caesar dressing + roasted garlic crouton + shaved parmesan
( add chicken or salmon 2. )

THANK YOU for continuing to support us, as well as other independent restaurants.

*Menu items are cooked to order. Raw or undercooked seafood, beef, poultry, eggs or pork may increase the chance of food borne illness, especially if you have certain medical conditions.
20% gratuity will be added to parties of six or more