August 2004


Lunch Menu
"The Perfect Caper" Cobb
watercress, iceberg, tomato, avocado, bacon, egg & bleu cheese tossed in caper whole grain mustard vinaigrette & topped with grilled chicken

Grilled Flank Steak & Baby Spinach Salad
marinated flank steak surrounding baby spinach, bleu cheese & tossed with bleu cheese vinaigrette

Grilled Vegetable Salad
balsamic marinated and grilled portobello mushrooms, peppers, eggplant & squash with french feta cheese on baby greens mixed with balsamic vinaigrette

August Pasta
house penne pasta in a roasted garlic broth, with grilled chicken breast, saute'ed wild mushrooms & topped with domestic goats cheese

Duck Salad
pan seared honey garlic marinated duck breast served on a salad of baby mesclun greens, toasted pecans, dried cherries, goats cheese & finished with a cherry vinaigrette

Crab Tostado
crisp corn tostado topped with jumbo lump crab meat, cre'me fraiche, avocado, baby arugula, cheddar cheese & finished with a papaya seed vinaigrette

Wild Salmon
pan seared columbia river wild striped salmon served on bed of heirloom tomatoes & finished with a summer sweet corn sauce

Prawn & The Fig
grilled prawn on salad of baby spinach, arugula, frisse, with california black mission figs, toasted pine nuts, gorgonzola cheese & finished with aged balsamic vinaigrette

Jalisco Salad
spice rubbed 5 oz. black angus filet of beef with fresh corn, black beans, avocado relish & tomatoes on baby greens served with chipolte honey vinaigrette, queso fresco garnish & tortilla crisps


Baguette Sandwiches
Ham & Brie
whole grain mustard & watercress

Chicken Salad
in herbed mayo with toasted walnuts & golden raisins

Albacore Tuna Salad
in chived mayo

Focaccia Sandwiches
Vine Ripened Tomato
with mozzarella cheese, fresh basil & balsamic drizzle

Grilled Flank Steak
with horseradish mayo & vine ripened tomatoes

Soup & Half Sandwich

Soup Of The Day


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