Specials Weeks of 9-20-18 for two weeks (we change Thursday night to take effect the next day)

BREAKFAST

Chiliquiles 16.

LUNCH             

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

Filet mignon mini taco salad

with crispy corn tortilla, lettuce, cheddar cheese, avocado, salsa fresca, jalapeño mayo and feta cheese      20.

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 full order of fried calamari atop a full Caesar

this is what Julies Caesar ordered when he crossed the Rubicon (no lie)         20.

Herbed chicken breast salad

with butter lettuce, spinach, tomato, cranberries, apple, asparagus, and radish

with crumbed Stella blue cheese and a mango-horseradish vinaigrette       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      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. (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.

Buck’s fish and chips

with fresh salmon and codfish (the cod are back on the Grand Banks, yeah!)

comes with fresh fruit, slaw or cottage cheese and fries of course        20.

Ruben sandwich

grilled rye bread piled high with corned beef, sauerkraut, Swiss cheese and Russian dressing

fresh fruit, fries, slaw or cottage cheese          18.

DINNER

Chicken mole enchiladas verdes

with homemade corn tortillas, cilantro rice, roasted tomatillo sauce

and topped with avocado, salsa fresca and feta cheese            21.

Pan blackened salmon filet

over grilled polenta, sautéed spinach, asparagus and roasted corn salsa with avocado                28.

Marinated flank steak served over three cheese ravioli and Alfredo cream sauce

with sautéed mushrooms and sautéed spinach           24.

Blended juice of the day

A blend of ORANGE JUICE-MANGO-STRAWBERRY