Brett A. Smith

The new lunch menu will be starting on Thursday, August 7th.  Here’s what it looks like:

Appetizer

Smoked Trout Pate with Lemon & Stone Ground Wheat Crisps

Dungeness Crab Cakes with Poblano, Grilled Sweet Corn, & Avocado Puree

Almond and Pecan Baked Brie with Blueberry Chutney

Soup and Salad

Soup of the Day

Maine Lobster Bisque with Chive & Extra Virgin Olive Oil

Roasted Beet Salad with Bermuda Onion and Maytag Blue Cheese

Mixed Green Salad with Goat Cheese, Prosciutto, Melon, & Fresh Lemon Juice

Mixed Green Salad with Grilled Ahi Tuna, Red Onion, Carrot, Radish, & Mustard Spiced Cashews. Tossed with a Honey Sesame Vinaigrette

Mixed Green Salad with Pan Seared Salmon, Toasted Pine Nuts, Grape Tomato, Kalamata Olive, and English Cucumber.  Tossed with a Tarragon Vinaigrette

Sandwich

Grilled Burger with Fresh Mozzarella, Sweet Red Pepper, Roma Tomato, Mixed Greens, & Basil Aioli on Ciabatta  (*Portabella Mushroom Can Be Substituted for Vegetarian Option)

Smoked Turkey Breast with Melted Brie, Spinach, & Cranberry Relish on Wheatberry

Grilled Cheese with Manchego, Serrano Ham, Caramelized Onion, Roma Tomato, Spinach, & Roasted Garlic Aioli on Sourdough

Salmon Reuben with Corned Beef, Swiss Cheese, Sauerkraut, & Russian Dressing on Wheatberry

Pulled Pork with Strawberry BBQ & a Red Cabbage-Summer Squash Cole Slaw on Ciabatta

Grilled Ahi Tuna Wrap with Black Beans, Jack Cheese, Pineapple-Jalapeno Pico de Gallo, & Fresh Avocado Sour Cream

Gilled Chicken with Applewood Smoked Bacon, Swiss Cheese, Portabella Mushroom, & Honey Mustard Dressing on Ciabatta