Romaine lettuce spears tossed with our Caesar dressing; topped with fresh grated parmesan and croutons Add chicken breast $3 | Add shrimp $5 | Small $4
Mixed baby lettuces and julienned Fuji apple are dressed with our house made herb-balsamic vinaigrette and topped with gorgonzola cheese, candied walnuts and cucumber Add chicken $3 | Add Shrimp $5 | Small $5
Our version of this comfort classic made with sharp cheddar cheese, Monterey Jack, smoked gouda, and diced ham; topped with toasted bread crumbs
A lunch side serving of our famous jambalaya featuring shrimp, andouille, and chicken served in this delta classic with rice
Smoked pulled pork, house made BBQ sauce, pickles and coleslaw piled high on a brioche bun
3 of our Baja style fish tacos made with crispy fresh fish, lime crema, shredded cabbage and pico de gallo; accompanied by a small side salad. Feel free to substitute the fish with grilled shrimp
A juicy hamburger topped with your choice of cheese; served on a brioche bun with lettuce, tomato, red onion and pickles
A bowl of our Soup of the Day served with your choice of a small Caesar or small house salad, with your choice of dressing
House made crab and shrimp cakes on toasted sourdough bread, with Meyer lemon aioli, dressed arugula and tomatoes
Applewood smoked bacon, lettuce, avocado, turkey, fresh tomatoes and an herb aioli; served on grilled sourdough
Our 49er chicken strips; served French fries, our Fuji apple coleslaw and house made honey jalapeño dipping sauce
Strips of calamari steak, panko breaded & fried; served with French fries and our Fuji apple coleslaw, and spicy Meyer lemon dipping sauce
Crisp iceberg all dressed up with avocado, tomato, bacon, julienned carrots and chunky bleu cheese dressing with a balsamic reduction drizzle
Braised boneless short ribs, garlic mayo, sweet & spicy onion, goat cheese and arugula on a hoagie roll
Crispy chicken, avocado, tomatoes, spinach, and creamy honey mustard dressing wrapped in a tortilla.
Thin sliced roast beef, sharp cheddar cheese, crispy onions and au jus
Butter lettuce and mixed greens are tossed with pear slices, orange segments, dried cranberries, goat cheese and cinnamon pecans, in a lemon-poppyseed dressing.
Herb-marinated chicken is grilled and served on a brioche bun with smoked gouda, bacon, lettuce, tomato and herb aioli.
8 oz. tri-tip is chargrilled and placed on garlic bread, topped with caramelized onion butter, shaved parmesan and arugula; dressed with a champagne vinaigrette.
Open faced with Albacore tuna mixed with mayo, Dijon mustard and celery; topped with tomatoes, red onions, cheddar and jack cheese on sourdough.
6 oz. of fresh Pacific salmon prepared at the whim of the chef!
Balsamic-marinated Portobello mushrooms, eggplant, tomatoes, fresh mozzarella and pesto on sliced sourdough.
3 tacos of blackened chicken with lime crema, shredded cabbage and pico de gallo; accompanied by a small side salad
The chef's choice of fresh fish, dipped in housemade beer batter and fried crispy; served with French fries and tartar sauce
8 raviolis stuffed with Portobello, crimini mushrooms, and ricotta cheese and tossed in a Thai red curry cream sauce with bok choy, celery, eggplant, zucchini, and red onion