Lunch.
Mon-Fri 11:00-2:00
SALADS
CHICKEN SALAD 14
Diced chicken, Granny Smith apples, celery, and grapes tossed in a yogurt dressing – served on a bed of Bibb lettuce with boiled eggs and crumbled bacon
SPINACH AND SHRIMP SALAD 16
Boiled shrimp, spinach, pears, Arkansas pecans (Shady Grove), Bleu cheese and white balsamic vinaigrette
PANKO CRUSTED TUNA 21
Panko crusted big eye tuna, cucumber, avocado, marinated cherry tomatoes and red onion, watermelon radish, spinach, sesame ginger dressing
SMOKED SALMON SALAD 17
Smoked salmon, capers, pickled onions, boiled eggs, and fresh dill over spring mix with a lemon vinaigrette
AVOCADO CRAB SALAD 18
Lump crab meat, avocado, and grapefruit over bibb lettuce with white balsamic vinaigrette and aged balsamic drizzle
MAIN COURSE
BLACKENED SHRIMP 18
Blackened shrimp served over cold orzo pasta salad with cherry tomatoes, spinach and lemon vinaigrette, topped with mango salsa
BARBECUE CHICKEN 18
Rabbit Ridge Farms roasted leg quarter with blackberry barbecue sauce over Ralston Farms jasmine rice served with green beans
SALMON AND RISOTTO 20
Grilled salmon filet topped with a yuzu honey glaze over creamy corn risotto with asparagus and cherry tomatoes served with green beans
CRAB CAKES 19
Two house made crab cakes served with a creole remoulade sauce and comes with daily side items
GRILLED DUCK 24
Grilled duck breast topped with a blackberry sweet chili sauce over corn relish orzo pasta, with green beans
CAJUN VEGETABLE PASTA 9
Penne pasta served with sautéed zucchini, squash, onion, and bell pepper tossed with a blackened cream sauce – add chicken +9 | add shrimp +10 | add salmon +15
CREPE & SOUP OR SALAD 17
Crepe of the day, coupled with your choice of a house salad or your choice of soup
SANDWICHES
NONTRADITIONAL GRILLED CHEESE 14
Slices of Fontina & Baby Swiss cheeses, shrimp, tomatoes, bacon, with bechamel and Dijonnaise on honey wheat bread
TURKEY CROISSANT 13
Twice smoked turkey, tomato, lettuce, and herbed mayo served on a toasted croissant
SMOKED SALMON CROISSANT 17
House smoked salmon with tomato, spinach, and pesto mayo, served on a croissant
GRILLED CHICKEN SANDWICH 15
Grilled chicken breast, bacon, Swiss cheese, sliced avocado, green leaf lettuce, tomato and chipotle aioli on a brioche bun
BURGER DE LA CRUZ 18
6oz Beef patty with Swiss cheese, bacon jam, jalapeño mayo, spring mix, tomato, Sarge’s famous sweet and spicy pickles on a brioche bun with house-made Parmesan fries
CHEESE STEAK 21
Shaved ribeye, bell peppers, grilled onions, mushrooms, swiss cheese, sriracha aioli, hoagie roll
TUNA CLUB 22
Seared tuna, black forest bacon, bibb lettuce, local heirloom tomatoes, garlic aioli, brioche bun
CRAB CAKE SLIDERS 16
Two house made crab cakes with lettuce and tomato served with a creole remoulade sauce on slider buns