Lunch Menu

April  2016
2013-10-03 18.07.50

Fresh, seasonal, exceptional.  We don’t just buy it, we make it.

appetizers and starters

Hoisin Glazed Chicken Lettuce Wraps
butter lettuce, chile-lime dipping sauce 13

James Ranch Beef Carpaccio*
Parmigiano-Reggiano, capers, EVOO,
arugula, house grissini 10

Cast Iron Garlic Shrimp
local garlic, oak -fire grilled ciabatta 10

Semolina Dusted Calamari
fire roasted tomato salsa, lemon aioli  12

Duck Liver Mousse
cornichons, dijon, smoked Maldon sea salt grilled ciabatta 12

Daily Oyster Selections aq

Warm Spinach Salad
sunny side up farm egg, crispy pancetta, Belford cheese, sherry vinaigrette 10

pick any 2 for $13

combine two items:
½ sandwich – ½ salad – cup soup
Caesar Salad~BLT Sandwich
Grilled Cheese~Soup of the minute

cheese & salumi plate
served with grilled ciabatta, house baked grissini, fresh fruit, fig salami

Choose 3 for 17 or Choose 5 for 21
See Today’s Cheese and Meat List!


BBQ Duck Confit Sandwich
housemade onion roll, grilled onions, sweet pickles, waffle cut fries 13

 Seasons’ Famous Grilled Cheese Sandwich
aged white cheddar, mozzarella, portobello mushrooms, tomatoes & spinach-basil pesto, thick cut chips 13
with Bayonne ham add 3

 Black Angus Burger 6 oz Hand pressed
caramelized onions, lemon aioli, house onion roll, waffle cut fries 12
with blue cheese, white cheddar, roasted poblanos, avocado, or bacon add 1 .5 each

Seasons’ BLT
smoked pork belly, Bibb lettuce, oven roasted tomato,
garlic and sambal chile aiolI on house onion roll, thick cut chips 13

entrée salads and main plates

Chop Salad
hard cooked farm egg, bacon, tomatoes, avocado, blue crumbles, creamy blue cheese dressing 10
with chicken add 5  – with shrimp add 8

Hoisin Glazed Baby Back Ribs
spicy Asian slaw, waffle cut fries 13

Vol Au Vent  Pot pie on steroids!
braised chicken, seasonal local veggies, mushroom bechamel, puff pastry, side seasons salad 15

Seasons Classic Caesar Salad
tender hearts of romaine, Parmigiano Reggiano, house made croutons, classic Caesar dressing 11
with chicken add 5  – with shrimp add 8