Specials Weeks of 8-16-19 for two weeks (we change Thursday night to take effect the next day)

BREAKFAST

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