Lunch Menu

START

Housemade SOUP. 6.99

Castroville ARTICHOKE marinated and fire-roasted with sun-dried tomato aioli. 9.90

EMPANADAS with smoked tri tip, Hatch green chile and avocado crema. 8.75

Baker’s DOUBLE SMOKED BACON with pear tomatoes, corn, jalapeno and pigweed salad. 9.25

Russet POTATO SKINS with jack and cheddar cheeses, chipotle sour cream and three salsas. 7.99

Dungeness CRAB CAKES with roasted red pepper-cumin vinaigrette & spicy cucumber salad. 11.95

Crispy CALAMARI with orange-sesame dipping sauce. 8.95

BUFFALO CARPACCIO with crispy capers, shallots, chile morita aioli & asiago cheese. 11.00

Grilled FLATBREAD with roasted garlic puree, Point Reyes bleu, chipotle-onion marmalade, arugula. 9.50

QUESADILLA - different every day (add avocado salsa 3.95). 8.65

ICEBERG WEDGE with garlic bread crumbs, roma tomatoes and blue cheese dressing. 8.95

MIXED GREENS with pecorino cheese, seasoned walnuts and curry vinaigrette. 8.25

RG CHOP CHOP with corn, crispy black eye peas and smoked avocado-buttermilk dressing . 11.95

(Add Skirt Steak 7.95; Prawns 2.25 each; Grilled Chicken 4.95 or Salmon 8)

BUTTER LEAF with beets, tomatoes, blue cheese and roasted jalapeño-raspberry vinaigrette. 8.99

Grilled SKIRT STEAK on Mixed greens, with balsamic pear tomatoes, blue cheese and crispy shallot rings. 15.95

HEARTS OF ROMAINE with Caesar dressing, asiago cheese and housemade croutons. 8.90

Wild ARUGULA with hearts of palm, pickled onion, grapefruit and agave-pumpkin seed vinaigrette. 8.40

CHINESE CHICKEN Salad. 14.95

Smoked TRI-TIP with spinach, sliced tomato, crispy shallot rings and rosemary-chile aioli. 14.95

SALMON B.L.T. with sliced avocado on house made herbed Focaccia and fingerling potato chips. 14.50

LAMB MEATBALL SLIDERS with house pulled mozzarella and fried shishito peppers. 12.25

Smoked CHICKEN SALAD Pita Sandwich with green apple, jicama and pinenuts. 10.95

Grilled PRAWN WRAP with brie cheese, baby spinach, Hatch green chile and sun dried tomato aioli. 13.95

Wood Grilled “Certified Angus” HAMBURGER with french fries. 11.25 (add cheese .50)

(add the ”WORKS” {cheese, avocado, bacon, mushrooms and grilled onions} 4.50)

Smoked TURKEY BREAST with apple-smoked bacon, guacamole and tomato chutney. 11.95

House-Smoked Half CHICKEN with mild smoked chile butter, baby artichokes & red potatoes. 21.00

TACOS, different every day, with salad and cumin-chipotle black beans. 14.00

Half-Rack Barbecued BABY-BACK RIBS with coleslaw and cayenne potato yam cake. 20.50

Pumpkin Seed Crusted Loch Duart SALMON with chipotle-lime vinaigrette. 18.95

Mustard-Soy Marinated SKIRT STEAK with yam gratin. 19.75

Grilled PRAWNS on Penne Pasta with a leek, pea and bacon creole cream. 16.50

ANGEL HAIR pasta with blistered pear tomatoes, corn, grilled squash, fresh mozzarella and Pesto. 15.25

POBLANO PEPPER stuffed with quinoa, corn, beets, Cotija cheese and pea shoots. 13.95

SPLIT ENTRÉE 2.00

Executive Chef: Cy Yontz / Sous Chef: Eduardo Coronel

A gratuity of 18% may be added for parties of eight or more. We will happily split checks up to four ways evenly.