appetizer
artichokes
castro valley baby artichokes, lemon thyme aioli
twelve
salad
green apple, bacon, crushed walnut vinaigrette, point reyes blue cheese mousse
fifteen
lobster
pan fried cakes, jicama slaw, blood orange mayonnaise
twenty one
ceviche 3 way
tropical yellowtail, albacore tartare, latin scallop & prawn
eighteen
soup
yellow tomato bisque, grilled white cheddar, basil
fifteen
prawns
chilled, kettle one citron cocktail sauce
twenty
pizza
chicken
bbq sauce, caramelized onions, avocado, cilantro
eighteen
margarita
burrata mozzarella, market tomatoes, micro basil
eighteen
serrano
fontina, serrano, arugula, lemon infused olive oil, parmesan
eighteen
sandwich
b. l. t. & a
double smoked bacon, romaine, market tomatoes, avocado, sherry mayonnaise, toasted multigrain
twenty
rueben
corned beef brisket, apple cider sauerkraut, provolone, thousand island, marbled rye
twenty
chicken
shaved breast, spiced apple chutney, honey mustard, spinach, avocado, nine grain bread
eighteen
burger
angus beef, lettuce, tomato, red onion, sesame seed bun
twenty
pork
slow smoked pulled pork, pickled red onions, horseradish cream
twenty
all sandwiches are served with garlic herb fries
salad
cobb
romaine, hard boiled egg, tomatoes, avocado, chicken, bacon, blue cheese, ranch dressing
twenty five
louis
iceberg lettuce, dungeness crab, prawns, cherry tomatoes, traditional dressing
twenty five
beef
prime carpaccio, arugula, aged parmesan, potato “chips”, white balsamic truffle vinaigrette
twenty
caesar
romaine lettuce, roasted garlic crostini, white anchovy, fried capers
add grilled chicken
twenty
tomato
heirloom tomato variations, burrata mozzarella, micro salad, minus 8 vinegar
eighteen
chef chad minton
sous chef joshua hasho