Lunch Menu

Soup and Salad

Chilled Red Pepper Gazpacho 8

Black Bean Soup with Garlic Cream 7

Romaine Lettuce, Homemade Croutons, Pecorino, Caesar Dressing 8

-Add Shrimp 6

-Add Grilled Chicken Breast 6

Warm Goat Cheese, Spring Vegetable Salad, Truffle Vinaigrette 13

Mixed Greens, Bibb Lettuce, Blue Cheese, Dijon Dressing, Cherry Tomatoes 8

Sautéed Salmon Salad, Wakame Seaweed, Mixed Greens, Ginger Soy Sauce 15

Grilled Hanger Steak, Roasted Potatoes, Baby Arugula Salad, Shaved Parmesan 16

Ahi Tuna Carpaccio, Chives, Shallots, Extra Virgin Olive Oil Lemon, Micro greens 11

Country Duck Pate, Gherkins, Onion Marmalade, Small Mixed Greens, Toast Points 13

Main Course

Spanish Egg Tortilla, Saffron Aoili 11

Mussels “Basquaise”, Roasted Peppers, Pommes Frites 11

Spinach Pappardelle Pasta with Garlic Sausage, Basil Marinara Sauce 13

Lamb Burger, Pita Bread, Harissa Mayonnaise, French Fries 13

Seafood Medley, Horseradish Cream Sauce 16

Grilled Kobe Beef Burger, Caramelized Onions, Cheddar Cheese 13

Pan Seared Salmon* “BLT”, Served with French Fries and Mixed Green Salad 15

Roasted Turkey Club Sandwich, Applewood Smoked Bacon, Pommes Frites 13

Grilled Chicken Panini, Pistou, Roasted Peppers, Provolone Cheese 13

Assortment of Imported Cheeses, Fig Marmalade and Country Bread Toast 13

Express Lunch Menu 21

Appetizers

Black Bean Soup with Roasted Garlic Cream

Mesclun Greens, Blue Cheese, Dijon Dressing, Cherry Tomatoes

Romaine Lettuce with Crackling Parmesan, Caesar Dressing

Entrées

Spanish Egg Tortilla Saffron Aioli

Salmon Rillettes, Mixed Field Greens, Cucumber and Dijon Dressing

Mussels “Basquaise”, Roasted Peppers, Pommes Frites

Desserts

Assorted Ice Creams or Sorbet

Fresh Fruit Salad, Raspberry Coulis

Coffee or Tea

Abde Dahrouch, Executive Chef

An 18% gratuity on food and alcohol will be added to your final bill for parties of six or more.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.