Restaurant Week March 2nd-11th
$15 Lunch (2 Courses)
House Salad, mixed baby greens with tomato, red onion, Kalamata olives, garlic croutons & citrus vinaigrette OR Bowl of house made soup
Tomato, basil and mozzarella with garlic and marinara sauce.
Thinly sliced Tri-Tip layered on a grilled French roll, topped with melted Provolone cheese, caramelized onions, and creamy horseradish sauce. Served with Au Jus and French fries.
California Chicken Sandwich
Grilled chicken breast topped with bacon, Provolone cheese, avocado, lettuce, tomato and mayo on grilled garlic-parmesan sourdough.
$29 Dinner (3 courses)
First Course (choose 1)
Beet Salad: Roasted baby beets, mixed greens, candied walnuts, avocado, goat cheese & balsamic vinaigrette OR Fried Artichokes with lemon aioli OR Crispy Calamari with lemon aioli & house made cocktail sauce
Herb coated Pork Tenderloin medallions over creamy mashed potatoes and topped with a bacon, roasted almond and date pan jus with wilted greens.
Creamy Lemon Chicken
Panko crusted and pan fried chicken breast topped with house made lemon cream sauce, accompanied by mashed potatoes and grilled asparagus.
Classic picatta with white wine, capers and lemon, over a grilled wild Salmon filet. Served with creamy mashed potatoes and grilled asparagus.
Creamy NY style cheesecake with chocolate or Raspberry drizzle.