SUMMER LUNCH 2008

tuesday - friday  11:30 - 2:00

RESERVATIONS: (650) 326-2530

S T A R T E R S     &    s a l a d s

CHILI ENCRUSTED FRIED CALAMARI  
HONEY CHILI AND CITRUS SOY DIPPING SAUCES  10-
 

BRUSCHETTA  
WITH GOAT CHEESE AND A TOMATO-HERB RELISH  6-

SUMMER ZUCCHINI TART 
PUFF PASTRY CRUST, FETA CHEESE, BASIL PESTO COULIS,
ROASTED CHERRY TOMATOES  7-

WILD MUSHROOM CAKE  
CREAMY GARLIC HERB SAUCE, CRISPY LEEK GARNISH 6-

PRINCE EDWARD ISLAND MUSSELS STEAMED IN SHALLOTS AND WHITE WINE  
TOSSED WITH A DIJON PARSLEY VINAIGRETTE  11-

TOSSED BABY GREENS  
CHERRY TOMATOES, BALSAMIC RED ONIONS, 
ROASTED BELL PEPPERS, CUCUMBER NOODLES, KALAMATA OLIVES, 
WHITE BALSAMIC VINAIGRETTE, AND FETA CHEESE  8-  

SALADE NICOISE  
SEARED AHI TUNA WITH MIXED GREENS, GREEN BEANS, 
AVOCADO,CHERRY TOMATOES, CURED OLIVES, 
AND HERBED DIJON POTATOES, WITH A HARD BOILED EGG   15-

SESAME CHICKEN SALAD  
ASIAN GLAZED CHICKEN TOSSED WITH SHREDDED NAPA AND 
PURPLE CABBAGE,BELL PEPPERS, CARROTS, SCALLIONS, 
BEAN SPROUTS, SESAME VINAIGRETTE, CHOPPED PEANUTS  12-

HEIRLOOM TOMATOES LAYERED WITH FRESH MOZZARELLA  
BASIL PESTO, WHITE BALSAMIC VINAIGRETTE, 
FRESH BASIL, BALSAMIC REDUCTION  9-

CAESAR SALAD 
HEARTS OF ROMAINE, CAESAR DRESSING, FRESH SHAVED PARMESAN
& GARLIC-HERB CROUTONS  7-     
WITH GRILLED CHICKEN     ADD 4-

SOUP OF THE DAY 
CUP  5-        BOWL   6.50

 e n t r e e s    &    s a N D W I C H E S 

CHIPOTLE BBQ CHICKEN SANDWICH 
WITH CARAMELIZED ONIONS, TOMATOES, JACK CHEESE,
AND ARUGULA ON A CIABATTA ROLL  11-

ROASTED CORN RISOTTO 
SWEET RED BELL PEPPERS, SCALLIONS, CHIVES, SHAVED PARMESAN  13-

TURKEY SANDWICH 
HOUSE ROASTED TURKEY BREAST, LETTUCE, TOMATO, AVOCADO,
RUSSIAN DRESSING ON CALIFORNIA BLACK BREAD  10-

GRILLED SALMON, BASIL AIOLI 
ORZO PASTA WITH CHERRY TOMATOES, DILL AND FETA CHEESE  16-

PROSCIUTTO AND PESTO PANINI 
ROASTED BELL PEPPERS, JACK CHEESE, KALAMATA OLIVE TAPENADE,  ARUGULA  11-

THE "ABC" BURGER   A 1/2 LB. HAMBURGER 
WITH AVOCADO, BACON, AND JACK CHEESE, LETTUCE, 
TOMATO, AND RED ONION, SERVED WITH FRENCH FRIES  11-

FOUR CHEESE RAVIOLI  BASIL PESTO BROTH, 
SHAVED PARMESAN, SUMMER VEGETABLE RATATOUILLE  15-

SEARED AHI TUNA SANDWICH  
WITH CUCUMBER, PICKLED GINGER, SESAME GREENS, &
WASABI AIOLI ON A FOCACCIA BUN  11-

GRILLED VEGETABLE SANDWICH  
WITH ZUCCHINI, SQUASH, EGGPLANT, ROASTED PEPPERS
GOAT CHEESE, AND ARUGULA ON ROSEMARY FOCACCIA BREAD  10-

SEAFOOD PAELLA WITH SMOKED CHICKEN AND ANDOUILLE SAUSAGE
MUSSELS, CLAMS, AND PRAWNS, SAFFRON RISOTTO  16-

GRILLED HAM AND RYE   BLACK FOREST HAM, 
MELTED SWISS CHEESE, CARAMELIZED ONIONS, TOMATOES,
AND STONE GROUND MUSTARD ON NEW YORK RYE   10-

FRESH POTATO GNOCCHI  
IN A RICH TOMATO, BASIL, AND WINE SAUCE WITH FRESH MOZZARELLA  13-

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