Specials Weeks of 7-21-17 for two weeks

(we change Thursday night to take effect the next day)

BREAKFAST

Banana bread French toast with grilled peaches and mixed berries, real maple        14.

LUNCH

We still have Firery boneless chicken wings, sweet potato fries and Mac n Cheese which are now described on the regular menu

Dungeness crab taco salad

sour cream, mixed cheeses, jalapeño, avocado and salsa fresca     19.

The Perfect Salad

sunflower seed sprouts, 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    18.

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Marinated chicken breast salad

butter lettuce, heirloom tomato, avocado, egg whites, grilled peaches, figs, steamed green beans, apple and radish

with mango-horseradish vinaigrette           19.

Marinated flank steak salad

with butter lettuce, spinach, heirloom tomato, avocado, grilled peaches, asparagus, sunflower sprouts, feta cheese

with a raspberry vinaigrette dressing       19.

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     23.

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 spicy Bocaburger (thanks, Martin) salsa fresca, beans, rice, sour cream and guacamole

how did this get so complicated?      18.

Marinated grilled salmon

served over jasmine steamed rice, sautéed spinach and grilled asparagus

lime-mango salsa       20.

Grilled crab cake sandwich

with butter lettuce, heirloom tomato, avocado and roasted jalapeño mayo

served in a grilled pita bread, comes with fresh fruit, slaw, fries or cottage cheese        19.

DINNER

Chicken mole enchiladas verdes

with homemade corn tortillas, cilantro rice, beans, roasted tomatillo sauce, San Diego sauce, avocado, salsa fresca and feta cheese          22.

Marinated grilled salmon

served over jasmine steamed rice, sautéed spinach and grilled asparagus

lime-mango salsa       28.

Herbed chicken Marsala

over grilled polenta, steamed green beans

sautéed spinach and Marsala mushroom cream sauce        28.

Blended juice of the day

A blend of ORANGE – PINEAPPLE – COCONUT