Soup of the Hour crafted fresh by our chefs		Chipotle Marinated Chicken Skewers black bean‐garlic sauce and jicama slaw ‐ 8
Hot Artichoke & Spinach Dip broiled & served with lavosh crisps ‐ 8		Calamari cajun spiced, served with feta aioli & cocktail sauce ‐ 8.5
Citrus Poached Shrimp fresh horseradish cocktail sauce & cucumber salad ‐ 11		Beef Carpaccio lightly dressed greens, truffle essence & roast garlic ‐ 10

Mixed Greens with sweet tomatoes, pine nuts & basil, tossed in lemon vinaigrette ‐ 6
Simple Caesar romaine & radicchio, parmesan & foccacia crouton ‐ 6 entrée size with chicken - 12		The Wedge crisp iceberg lettuce with bleu cheese‐ginger cream & bacon croutons ‐ 7
Cedar Plank Salmon Salad mixed greens with roasted bell peppers, fried capers, pine nuts & parmesan, tossed in sherry vinaigrette ‐ 14		Woodlands Steak Salad baby spinach with apples, dried cranberries, pears & bleu cheese, tossed with sherry vinaigrette ‐ 15
California Chopped Salad baby greens, avocado, feta, mixed olives, red onion, fresh herbs & balsamic vinaigrette ‐ 6 entrée size with chicken - 12		Grant & Pacific Salad sesame noodle salad with thai chili vinaigrette & avocado with chicken – 12 with ahi tuna ‐ 15

all served with seasonal young vegetables & choice of condiments
condiments: garlic puree, hawaiian mignonette, red pepper honey,
almond emulsion, lemon-caper, soy vinaigrette

all served with seasonal young vegetables & choice of condiments
condiments: black pepper-fig, red pepper honey, garlic puree,
bleu cheese emulsion, dill pickle relish, cabernet demi

- 5