Daily from 11am – 10pm
Campfire Cheese Quesadilla – 8
Black beans, crème fraiche, a pile of cilantro & sriracha.
Hummus Plate – 8
With Mama Lil’s peppers, Gaeta olives, Redwood Hill Farm’s feta & grilled pita.
Cheese Plate - 11
A rotating selection of cheeses served with hazelnuts, apple, quince jam & sliced baguette.
Spanish Steamed Clams – 11
Penn Cove Clams, steamed with sautéed chorizo, garlic, white wine, cilantro & butter. Served with baguette.
Original, Habanero or BBQ Wings - 10
9 wings with your choice of sauce, blue cheese dressing, carrots, celery & garlic herb focaccia.
Tingas Chicken Nachos - 11
Corn tortilla chips topped with cheddar and jack cheese, black beans, tingas chicken, sour cream, pico de gallo and a drizzle of habanero sauce.
Soup of the Day or Creamy Tomato Basil- 4/7
Served with grilled baguette.
(add grilled chicken 3)
Roasted Beet and Arugula – 9
With toasted hazelnuts, dried cranberries & Mt. Townsend Creamery Seastack cheese tossed in a sherry vinaigrette.
Caprese - 7
Cherry tomatoes, basil, mozzarella and balsamic vinaigrette.
Caesar – 9
Romaine, Caesar dressing, shaved parmesan & focaccia croutons.
Chop Salad - 12
Chopped romaine, chicken, salami, garbanzo beans, red onions and Italian dressing.
(all sandwiches served on Grand Central Bakery bread with your choice of fries, greens or add $1 for truffle fries)
*Brioche Burger – 9
Painted Hills beef, grilled and served on a toasted sesame brioche bun with parsley aioli. Add cheese, bacon, mushrooms or Mama Lil’s peppers +1.50 each.
Como Grilled Cheese - 10
Mt. Townsend Creamery Campfire and white cheddar cheese on grilled como bread. Served with creamy tomato basil soup.
Pulled BBQ Pork Sandwich - 12
Pulled BBQ pork on brioche bun with aioli spread and coleslaw.
BLT – 11
Toasted como bread, crispy bacon, butter lettuce, tomatoes & parsley aioli or blue cheese dressing.
Sriracha Grilled Chicken – 12
On a toasted ciabatta with cilantro, grilled onions, provolone & aioli.
Grilled Summer Vegetable Sandwich - 12
Grilled summer squash, eggplant, mushrooms and red onion served on Focaccia bread with pesto and melted mozzarella.
Dungeness Crab Melt – 13
On grilled brioche with gruyere cheese.
Gorgonzola Steak Sandwich - 14
NY steak, caramelized onions, gorgonzola and lemon horseradish aioli on Ciabatta.
Fish n’ Chips - 12
Cod breaded in a seasoned Panko and fried. Served with fries and apple fennel slaw.
Dungeness Crab Cakes – 15
Served with smoked paprika remoulade, coleslaw & mixed greens.
*Steak Frites – 17
A 14 oz rotating choice of steak grilled with garlic butter. Served with truffle fries and aioli.
Mac n’ Cheese – 13
Macaroni noodles baked with campfire cheese, white cheddar, white wine and fresh herbs. Served with greens and baguette. Add bacon $2. Add crab $6.
Tingas Chicken or Cheese Enchilada - 12
A stacked enchilada covered in verde sauce and topped with lettuce, red onions, sour cream and queso fresco. Served with rice and black beans.
Chicken Pot Pie - 13
Chicken, potatoes, peas, carrots and onions simmered in a rich gravy and topped with a puff pastry lid. Served with mixed green salad.
*eating raw/ undercooked foods can be hazardous