Specials Weeks (for two weeks) starting 8-16-19 and (scroll down for weeks starting 8-30 and scoll even more for 9-06 (Jamis posts these and presently is Kazakhstan)
BREAKFAST starting 8-15-19
Chiliquillis verdi
crispy corn tortillas, avocado, beans, tomatillo sauce, sour cream and feta cheese 16.
LUNCH
We still have Firery boneless chicken wings, sweet potato fries and Mac n Cheese
which are now described on the regular menu
Lobster taco salad
with crispy corn tortilla chips, lettuce, cheddar cheese, avocado, feta, radish and roasted jalapeño mayo, salsa fresca and mango salsa 21.
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.
Roasted duck breast salad
served over baby mixed greens, butter lettuce, Mandarin oranges, grapes, golden raisins, green apple, tomato, avocado, walnuts and fresh beets
with a balsamic-apple reduction vinaigrette 21.
Grilled marinated flank steak spinach salad
tomatoes, avocado, sliced oranges, grilled asparagus, grapes, green apple and roasted corn
with a raspberry vinaigrette dressing and topped with Stella blue cheese crumbles 22.
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 Beyond Meat (meat substitute)
salsa fresca, beans, rice, sour cream and guacamole 19.
Grilled BBQed salmon
basted with BBQ sauce, red chili flakes and real maple syrup
served over corn cakes, sautéed spinach and fennel with grilled asparagus 22.
Grilled Rubin sandwich
on swirl rye with Swiss cheese, Russian Dressing and sauerkraut
comes with fresh fruit, fries or cottage cheese 20.
DINNER
Bucks chicken mole enchiladas verdes
homemade corn tortillas, cilantro rice, beans, roasted tomatillo sauce, avocado, salsa fresca and feta cheese 21.
Grilled BBQed salmon
basted with BBQ sauce, red chili flakes and real maple syrup
served over corn cakes, sautéed spinach and fennel with grilled asparagus 28.
Grilled marinated flank steak served over grilled polenta, asparagus, sautéed spinach and a smoked cherry demi-glace 27.
Blended juice of the day
A blend of ORANGE JUICE – PINEAPPLE – COCONUT
Specials Weeks of 8-30-19 for two weeks
BREAKFAST
Granola crusted French toast with three berries, Greek yogurt, toasted pistachios and real maple 16.
LUNCH
We still have Firery boneless chicken wings, sweet potato fries and Mac n Cheese
which are now described on the regular menu
Lobster taco salad
with crispy corn tortilla chips, lettuce, cheddar cheese, avocado, feta, radish and roasted jalapeño mayo, salsa fresca and mango salsa 21.
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.
A large Caesar salad with a full order of fried calamari
a lime chipotle mayo and spicy croutons 21.
Grilled marinated flank steak spinach salad
tomatoes, avocado, sliced oranges, grilled asparagus, grapes, green apple and roasted corn
with a raspberry vinaigrette dressing and topped with Stella blue cheese crumbles 22.
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 Beyond Meat (meat substitute)
salsa fresca, beans, rice, sour cream and guacamole 19.
Buck’s fish and chips
with cod and salmon
homemade tartar sauce, cole slaw and chips of course 20.
Buck’s filet mignon cheesesteak – sautéed onions and pasilla peppers with pepper jack cheese
comes with fries, slaw, cottage cheese or fresh fruit
DINNER
Three soft tacos
one of chicken mole; one of filet mignon with a green pepper demi-glace; one of steamed shrimp with roasted jalapeño mayo
homemade corn tortillas, cilantro rice, beans and mango salsa 23.
Marinated grilled salmon
served with grilled polenta, roasted red pepper and sautéed spinach
with avocado-corn salsa 28.
Grilled marinated flank steak served over grilled polenta, asparagus, sautéed spinach and a smoked cherry demi-glace 27.
Blended juice of the day
A blend of ORANGE JUICE – STRAWBERRY
Specials Weeks of 9-13-19 for two weeks
BREAKFAST
Granola crusted French toast with three berries, Greek yogurt, toasted pistachios and real maple 16.
LUNCH
We still have Firery boneless chicken wings, sweet potato fries and Mac n Cheese
which are now described on the regular menu
Lobster quesadilla
with homemade corn tortillas, mixed cheese, roasted jalapeño mayo, radish and avocado-mango salsa 21.
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.
A salad with a medallion of goat cheese rolled in mixed nuts and toasted
with kale, spinach, avocado, tomato, Mandarin oranges, egg whites, dried cranberries, green apple, steamed broccoli
and a honey-strawberry vinaigrette dressing 21.
Grilled marinated flank steak spinach salad
tomatoes, avocado, sliced oranges, grilled asparagus, grapes, green apple and roasted corn
with a raspberry vinaigrette dressing and topped with Stella blue cheese crumbles 22.
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 Beyond Meat or (meat substitute)
salsa fresca, beans, rice, sour cream and guacamole 19.
Buck’s mahi mahi soft tacos
with shredded cabbage, jalapeño mayo, Mexican rice, beans and avocado-mango salsa
with homemade corn tortillas 20.
Buck’s filet mignon cheesesteak – sautéed onions and pasilla peppers with pepper jack cheese
comes with fries, slaw, cottage cheese or fresh fruit 20.
DINNER
Marinated flank steak and prawns tostada
served on crispy corn tortilla, cilantro rice, mixed beans, roasted corn salsa, feta cheese and jalapeño mayo 24.
Pan blackened mahi mahi
served over breaded pineapple, sautéed spinach, asparagus and avocado-mango salsa 26.
Filet mignon beef Stroganoff
served with penne pasta, sautéed mushrooms in a rich beef demi-glace
with broccoli and sour cream 24.
Blended juice of the day
A blend of ORANGE JUICE – PASSIONFRUIT