Lunch

 

SOUPS


SOUP DU JOUR

RED CHILI with Cheddar Cheese and Green Onion GF         

FRENCH LENTIL with SMOKED HAM 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

 

BABY KALE SALAD GF                                                                                                                      

Roasted Butternut Squash, Goat Cheese, Cranberries, Pickled Red Onions, Hazelnuts and Apple Cider Vinaigrette

Add Grilled Chicken/Salmon*/Shrimp 

 

VEGETARIAN COBB SALAD GF                                                                                                            

Mixed Baby Greens, Toasted Almonds, Goat Cheese, Grape Tomatoes, Quinoa, Blueberries, Cauliflower and Brussels

Sprout Leaves 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

 

HOT ITALIAN SANDWICH                                                                                                              

Pepperoni, Salami and Provolone with Pickled Pepperoncini Slaw on a Toasted Hoagie Roll

 

SMOKED PULLED CHICKEN SALAD                                                                                      

On a Toasted Croissant with Apple Slaw and Baby Kale

 

PULLED BBQ PORK SANDWICH                                                                                            

Slow Roasted with Chef Mike’s BBQ Sauce and Coleslaw on Texas Toast

 

ROAST BEEF and CHEESE MELT                                                                                                        

Cheddar and Gouda with Caramelized Onions and Horseradish Sauce on a Pretzel Bun  

 

SANDWICH CLASSICS

 

THE CLUB BURGER                  FRENCH DIP                       TUNA SALAD                      

VEGGIE BURGER                     STEAK SANDWICH*            PATTY MELT   

U-CLUB CLUB                            REUBEN                               Add Avocado      

 

ENTREES

 

 

TERIYAKI GLAZED SALMON *                                                                                       

Pan Seared over Sesame Seed Laced Sticky Rice with Wilted Greens and Mango Pineapple Salsa

 

PAN SEARED HALIBUT                                                                                                  

Tomato and Asparagus Tip Couscous with Slow Roasted Roma Tomatoes, Herb Oil and Micro Greens                                    

 

STUFFED JUMBO SHELLS                                                                                                    

Ricotta, Spinach and Marinara Sauce with Shaved Parmesan Cheese

 

SLOW BRAISED BONELESS BEEF SHORT RIBS GF                                                  

Over Crispy Fingerling Potatoes and Roasted Baby Carrots with BBQ Laced Pan Sauce

 

CRAB CAKES                                                                                                                            

Red Onion Chipotle Sauce, Jasmine Rice and Wilted Baby Spinach with a Grilled Lime

 

CHICKEN POT PIE                                                                                                                  

Made to order with Chicken, Peas, Carrots, Onion, Celery in a Thyme Cream Sauce

 

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.