LUNCH
Tuesday- Saturday 11 AM - 2:30 PM

Starters

SHOESTRING FRIES | 9 df

herbs | spicy ketchup

SWEET POTATO TOTS | 9 df

herbs | fancy sauce

BACON WRAPPED DATE PLATE | 17

noble pretzel | daily cheese | fig jam

AVOCADO TOAST | 15 df

6 minute egg | bacon | scallions | everything spice

ARIZONA CHEESE CRISP | 15

roasted chicken | salsa verde | avocado

Salads

SIMPLE SALAD | 14 df/gf/v

local greens | cherry tomatoes | cucumbers | radish | balsamic vinaigrette

LEMON "CAESAR" | small 14 | large 17

little gem | croutons | parmigiano | creamy lemon dressing

SOUTHWEST CHOPPED SALAD | 16 gf

BEET & HONEY CRISP SALAD | 15 V

armenian cucumbers | barely buzzed cheddar | bread crumbs | herb cremé Fraîche

CHEF SALAD | 20

ADD PROTEIN TO ABOVE SALADS | Gf/DF

6 oz roasted chicken breast | 10

4 pieces citrus poached shrimp | 16

Sandwiches

Choice of chips or salad

ITALIAN BRAISED BEEF | 18

provolone | romaine | spicy pepper relish | ciabatta

SWEET POTATO & AVOCADO | 16 df/v

english muffin | beet hummus | romaine

CHICKEN & GRAVY | 18

buttermilk crispy chicken | country gravy | cheddar | buttermilk bun

B&B TURKEY PROVOLONE| 18

tomato jam | avocado mayo | bacon | greens | ciabatta

VERA EARL 7 OZ BURGER* | 20

GREEN CHILE BURGER* |20

ALBACORE TUNA MELT | 17

vermont white cheddar | roasted red onion | noble sourdough

FISH & CHIPS (OR SALAD) | 20

battered cod | creamy lemon dressing | marinated cucumbers | red onion | buttermilk bun

FRENCH DIP GRILLED CHEESE* | 18

slow cooked london broil | smoked gouda | au jus

Desserts

SALTED CARAMEL BUTTER BAR | 9

shortbread | lemon mousse | sea salt

WARM DATE CAKE | 11

house spun date swirl ice cream | date syrup

honey comb

FALLEN CHOCOLATE SOUFFLÉ | 11

powdered sugar | mint

APPLE ALMOND CAKE | 11

vanilla gelato | local honey | amaretto crumble

v = Vegetarian G = Gluten Free Df = Dairy free vg = vegan

Please know that menu items are subject to change based
on the chef's discretion, season, quality and availability.

in order to provide excellent and efficient service to all of our guests, we are no longer able to split checks. Twenty percent gratuity will be applied to parties of eight or more.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. While we offer gluten-free menu options, we are not a gluten free-kitchen. Cross-contact can occur and our restaurant is unable to guarantee that any item can be completely free of allergens

LUNCH Tuesday- Saturday 11 AM - 2:30 PM

v = Vegetarian G = Gluten Free Df = Dairy free vg = vegan

Please know that menu items are subject to change based on the chef's discretion, season, quality and availability. in order to provide excellent and efficient service to all of our guests, we are no longer able to split checks. Twenty percent gratuity will be applied to parties of eight or more.

LUNCH
Tuesday- Saturday 11 AM - 2:30 PM

Please know that menu items are subject to change based
on the chef's discretion, season, quality and availability.

in order to provide excellent and efficient service to all of our guests, we are no longer able to split checks. Twenty percent gratuity will be applied to parties of eight or more.