Sample Lunch Menu - Winter 2008
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"These menus reflect our dedication to preparing a local, seasonal cuisine and working in concert with neighborhood and regional farmers and growers." Robert Schneider, Executive Chef Sample Lunch Menu - Winter 2008
Appetizers Six Pacific Oysters on the half shell, Sauce Mignonette 14 Crispy Fresh Calamari & Pacific Spicy Fried Oysters, Wasabi Aioli 12 Rustic Roasted Whole Artichoke, Balsamic-Shallot Mayonnaise 8 Smoked Wild Pacific Salmon Plate 14 Soups and Salads Soup of the Day 7 French Onion Soup 10 Spicy Lamb Chile 12 Caesar Salad 10; Grilled Chicken Breast, Fish or Crispy Calamari AQ Sonoma Mixed Greens 8 |
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Sandwiches
Creekstone Hamburger 14; add Avocado and Smoked Bacon 16 Croque Monsieur 12 Sea Ranch BLT 12 Local Soft Fish Tacos, Cabbage Escabeche, Chipotle Aioli, Pico de Gallo 16 Grilled Artisan White Cheddar Cheese On French Toast with Lingonberries 12 Panini Grilled Eggplant, Provolone & Tapenade 12 Our Reuben, Corned Beef, Swiss Gruyere & Sauerkraut 14 Italian Fontina, Arugula & Caramelized Onions 12 Entrees Grilled Rainbow Trout, Roasted Potatoes, Seasonal Vegetables & Tartar Sauce 16 Honey-Dijon Glazed Chicken Breast, Spinach Noodles, Sautéed Wild Mushrooms 17 Today's Pasta or Risotto 16 Fish and Chips 16 Vietnamese Grilled Chicken on Rice Noodle Salad, Mango, Lime & Chile 16 Catch of The Day AQ Grilled Rib Eye Steak, French Fried Potatoes 22 Dessert Daily Fresh Fruit Cobbler 8 Supernatural Brownie Sundae 7 Crème Brûlée 9 An Assortment of Well Selected Artisan Cheeses 14 Homemade Cookie Assortment 6 Scharffenberger Hot Chocolate 5 |
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Daily 11:30 A.M. - 2:00 P.M.
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