Specials Weeks of 6-21-19 for two weeks (we change Thursday night to take effect the next day)

BREAKFAST

Chiliquilies – tortilla chips, salsa fresca, avocado, sour cream, ranchero sauce 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

 

Mini lobster quesadilla salad

served with homemade corn tortillas, lettuce, radish, jalapeño mayo 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.            

 

Grilled marinated chicken breast salad

served with fresh papaya, baby mixed greens, avocado, steamed broccoli, green beans, berries, tomatoes, grilled corn and julienned green apple

with a pineapple-coconut vinaigrette     20.

 

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

salsa fresca, beans, rice, sour cream and guacamole      19.

 

Baked salmon

served over steamed veggies (carrots, asparagus, broccoli) with sautéed spinach and grilled polenta topped with a mango sauce     22.       

 

Crab cake sandwich served in a garlic grilled pita with chipotle mayo

lettuce, tomato, crispy bacon and avocado

comes with fresh fruit, fries or cottage cheese     20.       

 

DINNER

 

Prawn pineapple skewers with red chili flake marinade

served in a grilled papaya boat with rice and avocado roasted corn salsa      26.

 

Baked marinated salmon

served over sautéed spinach, grilled asparagus and grilled polenta

with avocado-roasted corn salsa     26.

 

Buck’s mixed grill

marinated flank steak, salmon and baby back ribs

with grilled polenta and veggies                     26.

 

 

Blended juice of the day

A blend of ORANGE JUICE –PINEAPPLE-STRAWBERRY