Lunch Menu
Appetizers
Australian Lamb Riblets
Grilled with an oregano vinaigrette
Spanish Octopus
Grilled with lemon, oregano, and olive oil, served with frisee, roasted red peppers, kalamata
olives, and lemon vinaigrette (SH)
Gazpacho with Prawns
Prawns, cucumbers & granny smith apples in a tomato, basil, cucumber, olive oil & sherry puree (SH)
Calamari
Fried calamari served with lemon wedges, cocktail sauce, and serrano aioli (SH)
Bruschetta
Toasted ciabatta bread with roma tomatoes, olive oil, garlic, and basil (V)
New Zealand Lamb Meatballs
Served with cucumber, pickled radish & mint yogurt (E)
Burrata & Heirloom Tomatoes
Served with olive oil and a balsamic reduction (VEG)
Sizzling Prawns
Sautéed prawns in garlic, olive oil, chili flakes, and fresh herbs (SH)
Zucchini Cakes
Served with cucumber & mint yogurt (VEG)
Sandwiches
Served on Ciabatta bread
Ribeye
Tomato, red onion, provolone cheese, lettuce and pesto aioli served with roasted potatoes & lemon vinaigrette
Lamb
Tzatziki sauce, fresh feta crumbles, tomatoes, and red onions served with Greek salad
Vegetarian Caprese
Heirloom tomatoes, mozzarella, fresh basil leaves, sun-dried tomatoes, crispy arugula, and creamy basil pesto on a toasted ciabatta bread served with a side salad
Flatbreads
Spicy Chicken
Grilled chicken breast, caramelized onion, roasted red pepper, cilantro, oregano and crushed
red pepper flakes
Sausage and Honey
Tomato sauce, homemade Italian sausage, serrano peppers, mascarpone cheese, basil
Mushroom
Sautéed assorted wild mushrooms, fresh thyme, goat cheese, and truffle oil (VEG)
Siciliano
Mozzarella, provolone, Italian sausage, broccolini, roasted garlic, red chili flakes
Margherita
Fresh Mozzarella, Roma tomatoes, fresh basil, pecorino Romano, drizzle of olive oil (VEG)
Salads
May Add To Any Salad
Chicken Breast | Prawns | Salmon
California Citrus Salad
Arugula, fresh mango, dried cranberries, cherry tomatoes, and A mix of Arugula, gem lettuce, radicchio, frisee & fennel with seasonal oranges with sherry
vinegar & orange citrus dressing (VEG)
Mango
Arugula, fresh mango, dried cranberries, cherry tomatoes, and crumbled gorgonzola cheese, red onions, walnuts
and honey mustard dressing (VEG/N)
Beets Salad
Wild arugula, toasted pecans, shaved parmesan & champagne vinaigrette dressing (VEG/N)
Greek
Heirloom cherry tomatoes, cucumbers, Roma, oregano, kalamata olives, red onions, bell peppers, topped with feta
cheese in a lemon vinaigrette
Caesar
Romaine lettuce, parmesan cheese, toasted croutons, served with a Caesar dressing (F)
Greens & Apples
Garden lettuce, gorgonzola cheese, walnuts, cranberries, apples and poppy seed dressing (Veg/N)
Spinach & Strawberries
Baby spinach, gorgonzola cheese, fresh organic strawberries, cherry tomatoes, walnuts,
cranberries, red onions, served with a raspberry vinaigrette (VEG/N)
Meat & Poultry
Organic Chicken Skewers
Served with wild rice and brunoised vegetables (GF)
Lamb Skewers
Ground lamb skewers with a side of Greek salad (E)
Bone-In Ribeye
(16 oz.) Grilled bone-in ribeye, served with roasted potatoes in a lemon vinaigrette
Australian Lamb Chops
Grilled lamb chops, served with Swiss chard and roasted potatoes in a lemon vinaigrette
Harris Ranch Short Ribs
Slow braised short ribs over creamy mashed potatoes in a light wine sauce
Fettuccine with Duck Confit
Fettuccini, duck confit, truffle oil, English peas, shitake mushrooms, raisins, parmesan
cheese, pine nuts & duck cracklings in a light cream sauce (N/E)
Chicken Penne Pasta
Grilled chicken breast, onions, and tomatoes sautéed in a cipollini cream sauce
Fettuccine Carbonara
Served with pancetta, English green peas, and mushrooms in a white cream sauce (E)
Seafood
Halibut
Pan-seared halibut, served with heirloom tomatoes, corn, pickled onions, arugula, and cherry tomatoes with a lemon vinaigrette (F)
Salmon
Pan-seared salmon, served with asparagus and roasted rosemary potatoes in a light piccata sauce (F)
Scallops
Seared scallops served with grilled asparagus, roasted potatoes, corn, mushrooms, basil, bacon, and spinach (SH)
Fettuccine Pescatore
Fresh salmon, halibut, clams, and prawns in a spicy white wine tomato sauce, served with freshly made fettuccine (SH/E)
Seafood Paella
Arborio with Saffron, prawns, clams, sausage, and scallion bell peppers (SH)
Vegetarian
Risotto
English peas, Chanterelle, with assorted mushrooms, mascarpone cheese, truffle oil, and shaved black truffle (Veg)
Porcini Mushroom Ravioli
Assorted wild mushrooms, roasted cherry tomatoes, and spinach in a light
marsala cream sauce (Veg)
Angel Hair Pasta
Tomatoes, marinara sauce, fresh basil, and garlic (VEG/E)
Add Freshly Shaved Winter Black Truffles
Allergen Key:
(N) Nuts | (SH) Shellfish | (E) Eggs | (D) Dairy | (Veg) Vegetarian | (V) Vegan
Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
We kindly decline any substitutions. An automatic gratuity of 20% will be applied to all dining guests.