Lunch

~STARTERS~

THE ASHLAND (V)          11.

house-made hummus with herbed feta pâté, pita bread, and cucumber slices.

ONION GOAT CHEESE TART (V)         12.

caramelized onion, goat cheese, mushrooms, Parmesan cheese, balsamic reduction; served with side House salad.

PARMESAN ARTICHOKE FRITTERS (V)          12.

artichoke hearts, panko battered and fried; served with sweet chili lime aioli.

FRIED CALAMARI (M)          11.

fried calamari and jalapeños; served with caper aioli and lemon wedge.

TOMATO FRITTERS (V)          12.

fresh tomatoes fried in a crispy panko batter; served with herbed buttermilk sauce and greens.

FRUIT SALSA AND CORN TORTILLA CHIPS (VG)          10.

refreshing chunky jalapeño fruit salsa of the day; served with fresh corn tortilla chips.

 

~SOUP OF THE DAY~

Please ask your server for today’s selections          Cup 5.          Bowl 7.

 

~SALADS~ Add chicken (4.) or Gardein™ vegan chick’n strips (4.)

CAPRESE SALAD (V)          Entrée 13.

tomatoes, mozzarella cheese, and basil drizzled with olive oil and balsamic vinegar reduction.

RICE NOODLE SALAD WITH SESAME DRESSING (VG)     Entrée 12.

chilled rice noodles with cucumbers, seasonal vegetables, pickled ginger in a spicy sesame oil dressing.

CAESAR SPEARS (M) or (V)          Side 6.          Entrée 10.

romaine spears finished with zesty Caesar dressing and shaved Parmesan cheese – go ahead, eat with your fingers! ~vegetarian Caesar dressing available upon request.

HOUSE SALAD (VG)          Side 5.          Entrée 9.

fresh greens, pickled carrots & red onion, croutons, balsamic dressing.

THE GRILLE SALAD (M) or (V)          Entrée 14.

crisp romaine, chicken, sundried tomatoes, olives, red onions, artichoke hearts, garlic croutons, creamy ParmesanCaesar Pesto dressing. ~substitute Gardein™ vegan chick’n strips and vegetarian Caesar dressing.

ROASTED BEET SALAD (M) or (V)          Entrée 14.

roasted beets, greens, whipped lemon dill goat cheese, pickled onions, balsamic bacon vinaigrette. ~substitute balsamic vinaigrette.

SPINACH SALAD (V)          Side 6.          Entrée 12.

fresh spinach salad, bleu cheese, apples, onions, cranberries, candied walnuts, balsamic vinaigrette.

 

~MAIN DELIGHTS~ Served with Fries, side House Salad, or Pasta Salad

‘THE WORKS’ CHEESEBURGER – CERTIFIED ANGUS BEEF (M) 15.

greens, tomato, Jack/Swiss/Cheddar/bleu cheese, grilled onions, roasted garlic aioli on a grilled pretzel bun. The Works: Bacon (2.), Fried Egg (1.), Avocado (2.), Sautéed mushrooms (1.), Gluten-free bun (2.)

DELISH BURGER (V) or (VG)          14.

Beyond Meat® vegan patty, greens, tomato, grilled onions, rosemary mint pesto on a grilled pretzel bun. The Works: Jack/Swiss/Cheddar/bleu/vegan Cheddar cheese (1.), Avocado (2.), Sautéed mushrooms (1.), Vegan gluten-free bun (2.)

BBQ PULLED PORK WRAP (M)          13.

BBQ pulled pork, bleu cheese crumbles and dressing, pickled onions, carrots, and crisp greens in a flour tortilla.

GRILLED REUBEN SAMMIE (M)          14.

certified Angus corned beef, melted Swiss cheese, sauerkraut, Thousand Island dressing on grilled rye bread.

FISH & CHIPS (M)          15.

traditional beer battered fish with tartar sauce, tangy coleslaw, malt vinegar, and fries.

SANTA BARBARA SAMMIE (M)          14.

grilled chicken, bacon, avocado, Jack cheese, lettuce, tomato, rosemary aioli on a thick grilled sandwich roll. ~substitute grilled gluten-free bread (2.)

SAN FRANCISCO SAMMIE (V) or (VG)          13.

grilled Gardein™ vegan chick’n strips, avocado, Jack cheese, lettuce, and tomato with rosemary mint pesto on a thick grilled sandwich roll. substitute vegan Cheddar. ~substitute grilled vegan gluten-free bread (2.)

GOURMET GRILLED CHEESE AND BLUEBERRY BASIL COMPOTE SAMMIE (V)          12.

melted Gruyère and blueberry basil compote on grilled sourdough bread.

 

~SIDES~

FRENCH FRIES          4.

GARLIC FRIES          5.

PASTA SALAD          5.

TANGY COLESLAW          4.

 

Want to share? We will split any dish for just $2 more

Dietary Preferences: M – contains meat/fish/chicken,                             V – vegetarian, VG – vegan