Spring Pea Vichyssoise
Chilled Spring Pea Vichyssoise with Lemon Créme Fraîche
Roasted Hawaiian Sea Bass
Pan Roasted Hawaiian Sea Bass with Grapefruit Butter, White Corn, Fava Beans and Cauliflower
Seared Scallop
Diver Scallop, Seared Rare, with Cauliflower Purée, Charred Leek Vinaigrette
Chef Section
Visit our chef's section to get the inside scoop on some of our menu items.
You might also find some cooking tips and techniques to make your meal special.
Lunch Menu
Small Plates and Soups
Caesar Salad 7
Cold Water Oysters On Half Shell 8
Gazpacho with Tuna Tartar 8
Steamed Mussels with White Wine, Saffron, Garlic, Crushed Tomato and Cream 9
Pizza, Sanwiches and Entree Salads
Daily Quiche with mixed Green Salad 12.5
Grilled Chicken Panino with Onions, Tomatoes, Spinach with Pesto Mayonnaise 10.5
Salmon Burger on Potato Dill Bread, Saffron Aioli, Onions, Tomatoes, and Arugula Salad with Pecorino 11.5
Vegetarian Focaccia Sandwich with Buffalo Mozzarella, Grilled Portobello Mushroom, Baby Spinach and Sundried Tomato Pesto served with Potato Chips 11
Paste and other Entrees
Duck Leg Confit, Sautéed Potatoes on Mixed Lettuce with Balsamic Dressing 14
Garganelli, English Peas, Benton Farms Ham, Lemon 13.5
Grilled Steak, Panzanella 17
Prosciutto-Zucchini Tortellini, Poultry Brodo, Charred Scallion 12.5
Roasted Fish with Singed Black Olives, Thyme, Herbed Potatoes 15