Lunch Menu

Executive Chef: Jeffrey Madura

Starters, Soups & Salads

Hog Island Oysters from Tomales Bay Served on the Half-Shell
cold with a trio of sauces

Warmed Spinach Salad
with smoked chicken, Laura Chenel goat cheese, oven roasted grapes, candied walnuts and apple cider vinaigrette

Ahi Tuna Tartare Tower
wasabi potato salad, guacamole, tobiko caviar, chive oil and wonton chips

Crispy Fried Calamari
jicama slaw, butter lettuce and a Thai basil dipping sauce

Spicy Black Bean Chowder
with pineapple and banana salsa, tomatoes, cinnamon and ancho powder

Sonoma Onion Soup
topped with a housemade croûte and gruyère cheese

Executive "Quick Lunches"

"From the Earth"
Cup of Black Bean Chowder
1/2 Mixed Lettuces Salad
1/2 Grilled Portobello Sandwich

"From the Sea"
Cup of Black Bean Chowder
1/2 Caesar Salad
1/2 Seared Ahi Tuna Sandwich

"From the Range"
Choice of Black Bean Chowder
Mediterranean Cous Cous Salad
1/2 "Sandwich of the Day"

Lunch Specialties

Seared Ahi Tuna Sandwich
pancetta, lettuce, hard cooked eggs, olive tapanade and a sun-dried tomato pesto

Grilled Portobello Sandwich
roasted red peppers, eggplant and provolone cheese with artichoke aïoli,
served with housemade potato chips

House-Ground Tri Tip Burger
on a housemade potato roll with Tillamook cheddar cheese, Applewood smoked bacon, caramelized yellow onions and Yukon Gold fries

Risotto of Roasted Shiitake Mushrooms
sping asparagus, leeks and pinenuts with a parsley-chive nage

Grilled Chicken Niçoise Salad
toybox tomatoes, mizuna, green beans and red potatoes

Willie Bird Smoked Chicken Cobb Salad
with romaine, avocado, Applewood bacon, tomatoes
and gorgonzola cheese vinaigrette

Orecchiette Pasta
with Gulf prawns, broccoli, brie cream sauce and sun-dried tomato pesto

Pan-Seared Hangar Steak
with grilled artichoke heart and potato hash, black olive aïoli and arugula pesto