Lunch

 

SOUPS

 

SOUP DU JOUR

CHILLED CUCUMBER AND DILL GF         

SQUASH AND CORN CHOWDER GF                                                                                     

 

SALADS

CAESAR SALAD                                                                                                                        

Romaine Lettuce tossed with House Made Caesar Dressing, Croutons and Parmesan-Reggiano Cheese        

Add Grilled Chicken/Salmon*/Shrimp 

WEDGE OF ICEBERG SALAD GF                                                                                                        

Grape Tomatoes, Blue Cheese, Bacon and your choice of Dressing

SALMON SALAD * GF                                                                                                                      

Seared Salmon over Baby Greens tossed with Pickled Onions, Grape Tomatoes, Goat Cheese, Cucumbers

and Chimichurri Relish

GREEK SALAD GF                                                                                                                      

Romaine tossed in Greek Vinaigrette with Tomatoes, Cucumbers, Red Peppers and Kalamata Olives

Add Grilled Chicken/Salmon*/Shrimp 

VEGETARIAN COBB SALAD GF                                                                                                            

Mixed Baby Greens, Toasted Almonds, Goat Cheese, Grape Tomatoes, Quinoa, Blueberries, Cauliflower and Beets with Blood Orange Vinaigrette

 

SANDWICHES

Served with your choice of French Fries, Sweet Potato Fries, Cottage Cheese, Cole Slaw, Kettle Chips or Potato Salad ($3.50 if ordered separately)

Upgrade to your choice of Onion Rings or Waffle Fries 

HOUSE MADE TURKEY BURGER                                                                                                     

Herb Mayo, Baby Kale and Tomatoes on a Toasted Brioche Bun

CRISPY TILAPIA                                                                                                             

Tartar Sauce, Lettuce and Tomato on a Brioche Bun with a Side Salad

SMOKED PULLED CHICKEN SALAD                                                                                      

On a Toasted Croissant with Apple Slaw and Baby Greens

GRILLED HAM AND CHEESE                                                                                           

Ham and Mozzarella with Tomato and Pesto on Sourdough

BBQ PASTRAMI                                                                                                      

House Made BBQ Sauce, Caramelized Onions and Cheddar Cheese on a Toasted Pretzel Bun

CHICKEN PESTO                                                                                                  

Grilled Chicken Breast with Pesto Mayo, Lettuce, Tomato and Provolone Cheese on a Brioche Bun

 

SANDWICH CLASSICS

THE CLUB BURGER                  FRENCH DIP                       TUNA SALAD                      

VEGGIE BURGER                     STEAK SANDWICH*            PATTY MELT   

U-CLUB CLUB                            REUBEN                               Add Avocado      

 

ENTREES

BROWN SUGAR MISO GLAZED SALMON *                                                                                       

Served over Yaka Soba Noodles with Steamed Broccoli, Wild Mushrooms and Red Peppers

PRETZEL CRUSTED RUBY REB TROUT*                                                                                            

Served over Grape Tomatoes, Yellow Squash, Zucchini and Quinoa with a Honey Mustard Drizzle                           

 

STUFFED JUMBO SHELLS                                                                                                    

Ricotta, Spinach and Marinara Sauce with Shaved Parmesan Cheese

BLACKENED CHICKEN BREAST GF                                                  

Grilled Pineapple Salsa, Green Onion, Roasted Asparagus and Jasmine Rice

YELLOW CURRY CHICKEN BOWL GF                                                                                                                     

Broccoli, Mushrooms, Baby Bok Choy and Carrots and Yellow Curry Sauce

PORCINI MUSHROOM SACHETTI                                                                                                                  

Truffle Cream Sauce, Roasted Asparagus and Sun-Dried Tomatoes with Shaved Parmesan Cheese

CREEK STONE RANCH NEW YORK STRIP* GF   

12 Oz (PRIME)                                                                                                                               

Fingerling Potatoes a la Lyonnaise and Roasted Caramelized Butternut Squash

 

 DESSERTS

Two Fresh Baked Cookies                                                                                         
(The kitchen will need 15 minutes to make them so good!)

Chocolate Chip or Macadamia Nut White Chocolate

CLASSIC CRÈME BRULEE GF                                                                                           

APPLE CRISP                                                                                                        

Rocky Mountain Style with Vanilla Bean Ice Cream

 

Executive Chef Mike Hartman

 

*These items may be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.