Specials Weeks of 2-15-19 for two weeks (we change Thursday night to take effect the next day)

BREAKFAST

Corn beef hash with 2 poached eggs, sautéed spinach and homemade hollandaise sauce      15

LUNCH             

We still have Firery boneless chicken wings, sweet potato fries and Mac n Cheese

which are now described on the regular menu

Grilled crab cakes served with sautéed spinach, chipotle mayo and mango salsa     19

The Perfect Salad

Chopped organic kale, red and green cabbage, dried cranberries, toasted sesame seed and pumpkin seeds; dry roasted almonds and peanuts; raw sunflower seeds tossed with a passionfruit/guava vinaigrette

with melted Gruyere crostini    19.

Pan blackened chicken breast salad

with butter lettuce, kale, avocado, tomato, green apple, sliced orange, dried cranberry, goat cheese and grilled pineapple

with strawberry-honey vinaigrette       19

Grilled marinated filet mignon spinach salad

tomato, avocado, sweet roasted corn, steamed asparagus, radish and fresh beets

with a balsamic-honey mustard vinaigrette dressing and topped with Stella blue cheese crumbles     21.

Gigantic grilled Pescadero artichoke split asunder

stuffed full of big shrimp on one side

and fresh Dungeness crab on the other one

served with lemon mayo and cocktail sauce      24.

The savagely popular Buck’s soft tacos

homemade sweet corn tortillas (tortillas have a touch of wheat but all corn are available)

your choice of chicken mole (has nuts) or shredded beef or now IMPOSSIBLE BURGER beef substitute

(add $3). (You will swear on a stack of Hong Kong phone books that this 100% veg product is beef. The future is here!!) salsa fresca, beans, rice, sour cream and guacamole      19.

Grilled mahi mahi—creole style

with chicken apple sausage, peppers, cilantro and coconut breaded pineapple with a champagne sauce      20.

Buck’s tuna melt sandwich

warm tuna salad with American cheese on sourdough bread

with fresh fruit, slaw, fries or cottage cheese     17.

DINNER

 

Chicken mole enchiladas

over crispy corn tortilla, cilantro rice, avocado, salsa fresca and feta cheese       20.

Grilled mahi mahi—creole style

with chicken apple sausage, peppers, cilantro and coconut breaded pineapple with a champagne sauce        28.

Buck’s mixed grill

served with marinated flank steak, pan blackened salmon and BBQed baby back ribs which comes with grilled polenta and veggies       28.

Blended juice of the day

A blend of ORANGE JUICE-STRAWBERRY-CARROT and a touch of HONEY