Lunch Menu

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The dictionary states – “Crab cakes, n. see dc’s on b street.”

Lightly grilled French baguette and a spread of cream cheese, honey and Pueblo chiles.

Crisp mixed greens, seasonal vegetables.

Beer battered and crisp.

Battered Vidalia onions.

Grilled fresh salmon, from Norway, over artisan greens and veggies, finished with our own creamy dill and avocado dressing.

Grilled boneless chicken breast, served on a bed of mixed greens and fresh veggies, topped with gorgonzola bleu cheese

crumbles and your choice of dressing.

Fresh strawberries over baby greens with craisins, bacon, red onion, cherry tomatoes, and chopped walnuts tossed with our balsamic vinaigrette and gorgonzola bleu cheese crumbles. 

Add chicken $20

Crisp salad greens topped with tomatoes, cucumbers, red onion, marinated artichokes, kalamata olives, and crumbled

feta cheese, and drizzled with our own Greek dressing.

Add chicken $20

The one and only. The king of handhelds. Fresh tomatoes, lettuce, roasted Pueblo chiles, melted provolone cheese,

and sweet basil are layered on shaved turkey breast, then drizzled with extra virgin olive oil and balsamic vinegar.

Shaved turkey breast stacked with lettuce, tomatoes, thick-cut apple smoked bacon, provolone cheese, then generously topped with chunky bleu cheese dressing.

Grilled San Francisco sourdough, with pesto mayo, sliced tomatoes, red onion, shaved turkey, avocado, bacon and melted provolone cheese.

Pasado cream cheese  spread over a grilled croissant, layered with shaved turkey breast, lettuce, tomato, red onion, and melted provolone cheese.

A grilled croissant is spread with pasado cream cheese and a collection of fresh seasonal vegetables.

Voted #1! Grilled shaved pastrami and tart sauerkraut, with melted Swiss cheese and thousand island dressing, served on toasted rye bread.

Like they used to be; thick and juicy! Pick any three: avocado, sautéed onions, mushrooms, Swiss, provolone, bleu cheese, Pueblo chiles, or bacon. Served on a brioche bun.

Fresh chicken breast sautéed in extra virgin olive oil with sun dried tomatoes, onion, garlic and capers, then finished with a light cream sauce, served over pasta. YUM!

Grilled fresh salmon over a bed of seasonal vegetables lightly sautéed with olive oil, garlic and wine. Topped with our tangy bistro sauce.

Plump shrimp sautéed in butter, garlic, and onion, placed over a bed of pasta.

A tender boneless chicken breast sautéed with lemons, pepper and garlic, is sliced, and served over pasta.

Grilled shrimp with sautéed baby portabella mushrooms and baby bell peppers, along with marinated artichokes and yellow onions, combined with pasta and topped with our mushroom, onion and brandy cream sauce.