Specials Week of 2-24-16 (for 2 weeks)
(we change Thursday night to take effect the next day)
Granola crusted French toast with three berries, Greek yogurt and real maple
We still have Firery boneless chicken wings, sweet potato fries and Mac n Cheese which are now described on the regular menu
Baked artichoke dip
with New England lobster, mango salsa and grilled garlic pita bread 20.
A boat of scorched Brussels sprouts
with country bacon and balsamic reduction 9.
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.
Filet mignon spinach salad
with heirloom tomato, avocado, roasted corn, radish, and oranges
balsamic-honey dressing and topped with Stella blue cheese crumbles 19.
Roasted Oaxaca chicken salad
with baby mixed greens, butter lettuce, avocado, sunflower sprouts, heirloom tomato, red and gold beets
broccoli and steamed green beans
a mango passionfruit vinaigrette 18.
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.
Poached salmon picatta
over steamed jasmine rice, grilled asparagus and sautéed spinach 21.
Fried chicken breast sandwich
with melted mozzarella, heirloom tomato, lettuce, avocado and chipotle mayo
comes with fresh fruit, fries, slaw or cottage cheese 16.
Three Buck’s soft tacos
one with chicken mole, one filet mignon with peppercorn demi and one with lobster and mango salsa
beans and cilantro rice 23.
Poached salmon picatta
over steamed jasmine rice, grilled asparagus and sautéed spinach 28.
Marinated grilled flank steak
over grilled polenta, asparagus and spinach
with a smoked cherry demi-glace 23.
Blended juice of the day
A blend of ORANGE – COCONUT – PINEAPPLE