Specials Weeks of 2-15-19 for two weeks (we change Thursday night to take effect the next day)
BREAKFAST
Corn beef hash with 2 poached eggs, sautéed spinach and homemade hollandaise sauce 15
LUNCH
We still have Firery boneless chicken wings, sweet potato fries and Mac n Cheese
which are now described on the regular menu
Grilled crab cakes served with sautéed spinach, chipotle mayo and mango salsa 19
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.
Pan blackened chicken breast salad
with butter lettuce, kale, avocado, tomato, green apple, sliced orange, dried cranberry, goat cheese and grilled pineapple
with strawberry-honey vinaigrette 19
Grilled marinated filet mignon spinach salad
tomato, avocado, sweet roasted corn, steamed asparagus, radish and fresh beets
with a balsamic-honey mustard vinaigrette dressing and topped with Stella blue cheese crumbles 21.
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
(add $3). (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.
Grilled mahi mahi—creole style
with chicken apple sausage, peppers, cilantro and coconut breaded pineapple with a champagne sauce 20.
Buck’s tuna melt sandwich
warm tuna salad with American cheese on sourdough bread
with fresh fruit, slaw, fries or cottage cheese 17.
DINNER
Chicken mole enchiladas
over crispy corn tortilla, cilantro rice, avocado, salsa fresca and feta cheese 20.
Grilled mahi mahi—creole style
with chicken apple sausage, peppers, cilantro and coconut breaded pineapple with a champagne sauce 28.
Buck’s mixed grill
served with marinated flank steak, pan blackened salmon and BBQed baby back ribs which comes with grilled polenta and veggies 28.
Blended juice of the day
A blend of ORANGE JUICE-STRAWBERRY-CARROT and a touch of HONEY