SALADS

• Heirloom Tomato and Burrata Salad with thinly Sliced Radishes, Toasted Pine Nuts, Arugula, Grilled Zucchini, and Squash Blossoms tossed in a Garlic Lemon Vinaigrette
• Watermelon and Arugula Salad with Feta and Thinly Sliced Red Onion tossed with Balsamic Glaze and Lemon Infused Olive Oil
• Baby Spinach and Strawberry Salad with Gorgonzola Crumbles, Candied Walnuts and Balsamic Vinaigrette
• Asparagus and Radish Salad with Shaved Parmesan, Frisee, Snap Peas and Potato Crisps with a Chervil Vinaigrette
• Dungeness Crab Salad with Celery, Avocado, Pomegranate Seeds, Pumpernickel Croutons and Meyer Lemon Vinaigrette
• Traditional Caesar Salad with Parmesan Crisps, Garlic Croutons, and Creamy Caesar Dressing (with choice of Grilled Chicken or Shrimp)
• Stone Fruit and Arugula Salad with Watercress, Crumbled Goat Cheese, and Toasted Almonds tossed in a Champagne Vinaigrette
• Shaved Summer Veggie and Parmesan Salad with Sunflower Seeds on a bed of Mixed Greens with Lavender Balsamic Vinaigrette
• Steakhouse Wedge Salad with Baby Heirloom Tomatoes, Crispy Bacon, Shaved Red Onion, and Creamy Crumbled Gorgonzola and Chive Dressing
• Chinese Chicken Salad with Mixed Greens, Cabbage Slaw, Snap Peas, Roasted Cashews, and Crispy Wonton Strips tossed in a Sesame Ginger Vinaigrette

SOUPS

• French Onion Soup with melted Gruyere cheese and Crispy Baguette
• Lobster Corn Chowder with Creamy Sherry, Peas, and Scallions
• Chilled Tomato Gazpacho with Summer Vegetables and Homemade Ciabatta Croutons topped with Dungeness Crab Meat and Chive Oil
• Creamy Wild Mushroom Soup
• Italian Minestrone with Grated Parmesan Cheese
• Roasted Tomato Basil Soup topped with Basil Infused Oil, Garlic Croutons, and Crème Fraiche
• English Pea Soup topped with Radishes, Pea Shoots, and a Parmesan Crisp