Specials Weeks of 6-15-18 for two weeks (we change Thursday night to take effect the next day)

BREAKFAST

Granola crusted French toast with real maple, Greek yogurt and mixed berries    16

LUNCH             

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

 

Impossible burger mini tostada salad over crispy corn tortilla chips, lettuce, jalapeño mayo, roasted corn, avocado, cheddar and feta, salsa fresca and sour cream      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    19.

 

Chunky chicken salad

served in a papaya boat with grapes, strawberries, steamed asparagus, broccoli and homemade banananana nut bread     19.

 

Marinated flank steak spinach salad

with steamed asparagus, avocado, radish, green apple, roasted corn, tomato, Stella blue cheese crumbles

and a balsamic-honey-mustard vinaigrette          20.

 

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.

 

Grilled salmon with a BBQ sauce, maple syrup and red chili flake marinade

over mashed potatoes, grilled asparagus and sautéed spinach        21.

 

Pan blackened chicken sandwich on a croissant with tomato, lettuce and avocado with chipotle mayo

comes with fresh fruit, fries, slaw or cottage cheese          19.

 

DINNER

Three soft tacos

with homemade corn tortillas, -chicken mole, -filet mignon with peppercorn demi-glace, -marinated prawns

with roasted corn salsa, cilantro rice and beans        25.

 

Grilled salmon with a BBQ sauce, maple syrup and red chili flake marinade

over mashed potatoes, grilled asparagus and sautéed spinach           28.

 

Grilled marinated flank steak served over grilled polenta, asparagus and sautéed spinach

with a smoked cherry demi-glace          28.

 

 

Blended juice of the day

A blend of ORANGE JUICE- PINEAPPLE – COCONUT