Traditional recipes

Crab Hash and Poached Eggs with Spinach and Whole Grain Mustard Sauce

Crab Hash and Poached Eggs with Spinach and Whole Grain Mustard Sauce


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Servings

July 2010

Ingredients

Recipe Preparation

Nutritional Content

One serving contains the following: Calories (kcal) 740.1 %Calories from Fat 65.8 Fat (g) 54.1 Saturated Fat (g) 24.9 Cholesterol (mg) 577.7 Carbohydrates (g) 36.4 Dietary Fiber (g) 6.1 Total Sugars (g) 3.6 Net Carbs (g) 30.3 Protein (g) 30.4 Sodium (mg) 580.6

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Ina Garten's Kielbasa with Mustard Dip (Plus a Cookbook Review on Ina's newest book, Modern Comfort Food!>

There are two cookbooks that have completely taken me by storm this year. The first one was Sami Tamimi's Falastin, so unique and beautiful. The second was Ina Garten's latest, and best in my opinion, Modern Comfort Food. As the holidays approach, either one of these cookbooks would be a much-loved gift for any cookbook lover.

I have marked so many recipes in Ina's latest. This recipe, Kielbasa with Mustard Dip was one of them and it inched it's way to the top of the list simply because it is SO SIMPLE and I truly love kielbasa and mustard. Also because I think it would make for a wonderful appetizer for your upcoming holiday parties.

Let this recipe replace the traditional cocktail wienie swimming in a barbecue sauce. This is the updated version. Crispy fried kielbasa dipped in a zesty and zippy mustard sauce. Trust me, everyone is going to love it. IT IS SO GOOD! SO GOOD! Best of all, this is good served hot and juicy straight from the pan, but it's also really good when it's at room temperature (if it lasts that long).

Trust me on this one, folks. Everyone loves savory crispy meat they can skewer and dunk.

If you're wondering about Ina's newest book, Modern Comfort Food I will give you a quick review. It is published by Clarkson Potter, my personal favorite, and in the style of her other cookbooks, which I love. A big stack of Ina's cookbooks makes for a great showpiece.

The book has six chapters: Cocktails (Frozen Palmoas, Hot Spiced Apple Cider, Fig & Cheese Toasts, Warm Spinach & Artichoke Dip, Cacio e Peppe Cheese Puffs, Spicy Pimento Cheese Spread, and today's recipe Kielbasa with Mustard Dip) Lunch (Chicken Pot Pie Soup, Baked Raclette, Lobster BLTs, Ultimate Tuna Melt, Broccoli & Kale Salad) Dinner (Cheesy Chicken Enchiladas, Brussels Sprouts Pizza Carbonara, Fresh Crab & Pea Risotto, Seared Salmon with Spicy Red Pepper Aioli) Vegetables & Sides (Cheddar & Scallion Creamed Corn, Provencal Zucchini Gratin, Roasted Sweet Potatoes with Chipotle Orange Butter) Dessert (Peach Almond Torte, English Lemon Posset, Milk Chocolate Oreo Ice Cream, Applesauce Cake with Bourbon Raisins, Berries &Jam Milkshakes, Banana Rum Trifle, Giant Crinkled Chocolate Chip Cookies) and Breakfast (Smashed Eggs on Toast, Whole-Grain Breakfast Bowl, Creamed Spinach & Eggs, Bacon, Egg & Cheddar Sandwich) Waffle Iron Hash Browns, and Chunky Apple Butter).

I love all of Ina's books, but this one is hands down my favorite. Who doesn't love comfort food? Especially right now, in the midst of a pandemic? As much as I love Sami Tamimi's cookbook Falastin, you will likely see me cooking much more from Modern Comfort Food as the food is so family-friendly and full of modern twists on classics that we crave. If I had to pick between the two cookbooks, I'd pick Ina's Modern Comfort Food, again and again.What can I say? Comfort food is my fave!


Kielbasa with Mustard Dip

1-1/4 pounds smoked kielbasa (Polish sausage)

2 tablespoons Dijon mustard

1 teaspoon whole-grain mustard

1 teaspoon prepared horseradish

Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10-11 inch) saute pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.

Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.


Crab Hash and Poached Eggs with Spinach and Whole Grain Mustard Sauce - Recipes

4 - 6 eggs
1 - 2 cups heavy cream
1⁄2 teaspoon dried marjoram
3 green onions, sliced fine
salt

Bring the cream to a boil (use a heavy non-stick pan and enough cream or the eggs will stick and burn on the bottom)
Add marjoram, green onions and salt to taste.

Boil cream for about 4-6 minutes until it begins to thicken.

Add eggs and cover immediately. (Crack eggs into a shallow dish to avoid shell issues.)
Cover and cook 3 - 4 minutes.

Jiggle the pan or lift up an egg with a slotted spoon to see how done they are. Don’t peek too often because they need the steam. If the tops of the eggs don’t seem to be cooking but the bottoms are set, put the pan under the broiler, and stand there until the tops set.

When done, lift out eggs onto heated plates. Get all the pieces of egg out and return the sauce to heat, reduce if necessary. Pour over the eggs.

Don’t try to cook too many eggs at a time. Four or five works best. If doing a quantity, make Mousseline Sauce separately. Recipe is in Sauce section and poach the eggs using a steamer or egg poaching pan.


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Coconut Crusted Crab Cakes

Over Labor Day weekend my husband had the yearning to buy some oysters. I remember the last time we did oysters this summer and he broke two of my oyster knives and luckily the third held up to his prying the shells open. Then on our trip to Nashville we stopped into a little kitchenware shop that was piled to the ceiling with all kinds of kitchen utensils and I think the owner must have bought out every kitchen store in the state. He did have some unusual things and we found a professional quality oyster knife so this one should hold up for a while.

Before we get to the recipe I want to tell you about that worn out tray that the crab cakes are setting on just waiting to be fried. Ok, so go down and take a look. Now does that tray have a history for both of us. They were my grandmother’s tv trays.

As kids my sister and I spent EVERY Saturday night with our grandparents, afterall, they lived next door to us. Anyway, we could not eat or sit in the family room floor without sitting or laying on a blanket and of course our snacks/food had to be put on these trays, and that’s over 50 years ago and these trays are still around. Even over the years when my husband would be there eating something in the family room, my grandmother would get out one of these trays for him to put his food on. When we cleaned out my grandmother’s things I knew that I wanted two things for sure, a couple of her handled brown chili bowls and also these TV trays.

I use these trays all the time. For things like holding these crab cakes and my husband and I actually eat off of these old beaten up trays all the time.

So, back to the recipe. We decided to make the Parmesan Crab Grilled Oysters that I posted before and I had almost the whole carton of crab left over and I have been wanting to try this recipe for a long time that I found on Food Network. I think the next time I make these and I’m eating a little more sugar than I am now I will take some orange marmalade, mix with a little mayo and horseradish and make another dipping sauce. I have given you three sauce recipes.

Make sure you pick the crabmeat clean of shells.

Chop the green and white part of the onion into very thin slices.

Crabmeat, mayonnaise, onion, red bell pepper ginger and all the other seasonings.

Gently stir in the coconut and panko crumbs.

Gently form into patties. See I told you the tray was beat up. I think they have taken more of a beating now that I have them because I do not remember them looking this rough. I should put them away for safe keeping.

Ingredients for one of the sauces.

After refrigerating for a while they get a coating of coconut and panko before frying.

We threw a few slices of grilled watermelon on the plate for color and drizzled a little white balsamic over the melon.


Georgie’s Menus

Build your own Omelet | A three egg omelet with Tillamook® Cheddar. 12.25
Add 1.50 ea. | onion, tri-color bell peppers, diced tomato, fresh spinach, or jalapeño.
Add 2.50 ea. | diced link sausage, diced chicken, or mushrooms.
Add 2.75 ea. | minced ham, bacon.
Add 3.50 ea. | shrimp or scallops. | Dungeness Crab Add 12.00

FROM the GRIDDLE |

Served with butter and syrup.

Blueberry Pancakes | Buttermilk pancakes loaded with blueberries and dusted with powdered sugar. full stack 9.95 | short stack 7.95

Buttermilk Pancakes| full stack 7.95 | short stack 5.95

Belgian Waffle | A crisp, sweet, golden waffle. 8.25
Add 2.25 ea. | pecans, fresh bacon bits, blueberries, or fresh strawberries.

Croissant French Toast| A sliced croissant dipped in a cinnamon custard batter, griddle-cooked, then lightly dusted with powdered sugar. 13.25

CEREALS |

Hearty Oatmeal | Soaked in milk and served with brown sugar and cream. 5.25

Bob’s Red Mill® Granola| Oregon’s own natural granola served with milk. 4.75

Yogurt and Granola Parfait| Bob’s Red Mill® granola, vanilla yogurt, and fresh seasonal berries. 8.95

Assorted Cold Cereals | Ask your server for today’s selections. 3.95

GEORGIE’S SPECIALTIES* |

Vegetarian Scramble| Three eggs scrambled with tomato, green onion, bell peppers, broccoli, and asparagus. Your choice of Tillamook® Cheddar, Swiss, or Pepper Jack cheese. Served with a slice of toast and your choice of hash browns or country-fried potatoes with peppers and onion. 14.95

Eggs Benedict | The classic with a split English muffin topped with ham, two poached eggs and hollandaise sauce. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 14.95

Chicken Fried Steak and Eggs| You’ll need a big appetite and two plates for this one! Local cube steak with our own buttermilk breading, deep-fried to a golden brown and topped with country gravy. Served with a slice of toast, two eggs, and your choice of hash browns or country-fried potatoes with peppers and onion. 19.95

Sunday Morning – Prime Rib and Potato Hash | Local prime rib mixed with onions, peppers, and country-fried potatoes. Topped with two poached eggs and Tillamook® white Cheddar. Served with a slice of toast. Served Sunday morning only. 18.95

Joe’s Special | Grass-fed ground beef, fresh spinach, chopped onion, and scrambled eggs topped with Tillamook® Cheddar. Served with a slice of toast and your choice of hash browns or country-fried potatoes with peppers and onion. 17.25

Dungeness Crab Benedict | Two poached eggs on an English muffin topped with hollandaise sauce and Dungeness crabmeat. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 25.25

Country Bread Bowl | Three eggs scrambled with bacon, sausage, mushrooms, country-fried potatoes, onion, and peppers in a fresh locally baked sourdough bread bowl topped with country gravy and melted Tillamook® Cheddar. 16.95

Corned Beef and Potato Hash | This is not the canned variety! Large chunks of slow-cooked local corned beef brisket mixed with onion, peppers, and country-fried potatoes. Topped with two poached eggs and Tillamook® white Cheddar. Served with a slice of toast. 16.25

Coastal Bread Bowl | Crabmeat, shrimp, scallops, country-fried potatoes, peppers, onion, and mushrooms scrambled with three eggs in a fresh locally baked sourdough bread bowl topped with rich hollandaise sauce. 19.25

Vegetable Hash | Sautéed peppers, asparagus, onions, zucchini, broccoli, spinach, and country fried potatoes topped with two poached eggs. Served with a slice of toast. 12.95

BREAKFAST SANDWICHES AND WRAPS* |

Georgie’s Wrap| A flour tortilla filled with bacon, sausage, onion, peppers, scrambled eggs, and melted Tillamook® Cheddar. Served with sour cream, Pico de Gallo, and your choice of hash browns or country-fried potatoes with peppers and onion. 15.95

Saratoga Wrap| A flour tortilla filled with bacon, egg, cream cheese, and green onion. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 12.25

Coastal Wrap | Sautéed shrimp, scallops, peppers, onion, and scrambled eggs with chipotle cream cheese in a flour tortilla. Served with Pico de Gallo and your choice of hash browns or country-fried potatoes with peppers and onion. 18.95

Breakfast Croissant | A light and flaky croissant, split and layered with crisp bacon, ham, scrambled eggs, sliced tomato, and melted Tillamook® Cheddar. Served with your choice of hash browns or country-fried potatoes with peppers and onion. 16.25 | add 2.00 for avocado

BEVERAGES |

Soft Drinks & Iced Tea 2.95
Juice sm. 2.25/lg. 2.95
Thundermuck Coffee or Hot Tea 2.95
Milk (2% or non-fat) sm. 2.25/lg. 3.25
Bottled Root Beer or Ginger Ale 3.50
Hot Chocolate w/whipped cream 3.25
Lemonade 2.95
Strawberry or Raspberry Lemonade 3.25
Vanilla Almond Milk sm. 2.25/lg. 2.95

SIDES |

Biscuits & Gravy 4.95
Avocado Toast 6.95
Side Egg 2.00
Hash Browns or Country Fried Potatoes 3.25
Cinnamon Roll 3.95
Bacon 3.95

Sausage 3.75
Ham Steak 5.25
Fresh Fruit Cup 4.25
Fresh Biscuit, Toast or English Muffin 2.50
Yogurt 2.50
Croissant 3.00
Steamed Vegetables 3.25

*State law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. gbg.v.4.21 **menu items and prices subject to change

SALADS* |

Caesar Salad| Crisp chopped romaine-iceberg hybrid with traditional Caesar dressing, garlic croutons, and freshly grated Parmesan. 9.75 | wild salmon 24.95 | grilled chicken breast 15.25 | Dungeness crab 24.95 | local bay shrimp 16.25

Blackberry Barbeque Salmon Salad | A 6-oz wild salmon fillet pan-roasted then glazed with our house-made local marionberry BBQ sauce. Served on a bed of romaine-iceberg hybrid with seasonal fresh fruit and a side of honey-mustard dressing. 25.95

Chopped Cobb Salad | Diced chicken breast, hard-boiled egg, bacon, Blue cheese crumbles, avocado, green onion, tomatoes and finely chopped romaine-iceberg hybrid. Served with your choice of dressing. 17.25

Southwest Chicken Salad | Our slightly sweet and spicy Southwestern grilled chicken breast served over romaine-iceberg hybrid with peppers, sweet corn, black beans, tomatoes, avocado, and creamy chipotle-ranch dressing. Topped with crispy tortilla strips. 16.25

Georgie’s Seafood Louie | Dungeness crab and Newport Bay shrimp served with greens, hard-boiled egg, capers, avocado, tomatoes, and a side of Thousand Island dressing. 25.95

Asian Chicken Salad | Grilled chicken breast, toasted almonds, fresh greens, mango, Napa cabbage, and carrots. Tossed in our slightly spicy wasabi-soy dressing with Mandarin oranges and teriyaki sauce. 14.95

Blackened Chicken and Seafood Cobb | Local bay shrimp, blackened diced chicken breast, grilled wild salmon, fresh avocado, diced tomato, hard-boiled egg, and crisp bacon served over fresh greens with your choice of dressing. 23.95

Herb Encrusted Wild Salmon Salad | An herb encrusted 6-oz wild salmon fillet served on a bed of fresh greens with fruit salsa, pecans, mango, strawberries, Blue cheese, dried cranberries, and honey-mustard dressing. 24.95

Strawberry and Spinach Salad| Fresh spinach, strawberries, apples, caramelized pecans, feta cheese, tomatoes, cranberries, and beets tossed in blood orange-honey balsamic dressing. 14.25 | with grilled chicken breast 17.95

SPECIALTIES* |

Halibut Tacos | Panko breaded halibut in soft corn tortillas tossed with green and red cabbage and salsa verde.Topped with mango salsa and served with a side of chipotle ranch. one 10.25 | two 19.25

Flat Iron Steak | An 8-oz flat iron steak char-grilled to your specification and served with fresh vegetables and your choice of fries, potato salad, or coleslaw. 23.95

Diablo Seafood Pasta | Shrimp, crabmeat, wild salmon, and scallops tossed with fettuccine in a sweet and slightly spicy three-cheese cream sauce. Served with fresh Parmesan garlic bread. 25.95

Coconut Shrimp | Four shrimp in coconut breading with pineapple salsa and sweet-chili slaw. Served with your choice of fries, potato salad, or coleslaw. 16.25

Chicken Teriyaki Rice Bowl | Chicken breast simmered in our special ginger-garlic teriyaki sauce with broccoli, mushrooms, onion, and peppers. Served over steamed Jasmine rice. 15.95

Cod Fish & Chips | Fresh caught Northwest cod lightly coated with Japanese style breadcrumbs and deep-fried to a golden brown. Served with fries and tartar sauce. two 14.25 | three 17.25

Dungeness Crab Cakes | Two Dungeness crab mixed with spices and herbs, pan-fried to a golden brown and served with a side of lemon-lime aioli. Served with your choice of fries, potato salad, or coleslaw. 27.95

Seafood Sauté | Prawns, scallops, white fish, calamari, clams, and wild salmon sautéed in garlic, white wine, and butter. Served with fresh vegetables and Parmesan garlic bread. 25.95

Halibut Fish & Chips | Tender Pacific halibut fillets dipped in Georgie’s “What the Hef?” ale batter and deep-fried to a golden brown. Served with fries and tartar sauce. two 19.25 | three 23.25

Wild Salmon Fillet | A 6-ounce flame-broiled fillet of wild salmon. Your choice of olive oil and lemon, pineapple-salsa, or blackened. Served with fresh vegetables and your choice of fries, potato salad, or coleslaw. 24.95

Garlic and Lemon Basil Prawns | Six prawns sautéed with garlic butter, capers, pesto, and fresh chopped basil. Served with fresh Parmesan garlic bread. 16.95 | with linguini 20.95

Parmesan Chicken Penne | Parmesan encrusted chicken breast grilled until golden brown and served over penne pasta with Alfredo and marinara sauces. Served with fresh Parmesan garlic bread. 18.95

Diablo Bites | Tenderloin tips sautéed in a slightly spicier, less sweet version of our diablo sauce. Served with fresh Parmesan garlic bread. 19.95

BURGERS AND SPECIALTY SANDWICHES |

Presented with your choice of coleslaw, fries, or potato salad. Substitute sweet potato fries or onion rings for 3.00.

Georgie’s Grass-Fed Burger* 100% Oregon grass-fed and finished beef from High Desert Grass Fed Natural Beef ® . A half-pound burger char-grilled to your specifications with Tillamook® Cheddar, Swiss, Pepper Jack, or Jack cheese. Served with lettuce, tomato, and onion on a grilled pub bun. 17.95

Other Patty Options | Veggie 10.95 | Chicken Breast 10.95 | Portabella Mushroom 12.95
Add 2.00 ea. | Onion Rings, Jalapenos, Avocado, Sautéed Onions, or Sautéed Mushrooms | Add 2.25 | Bacon

Crispy Cod Sandwich| Fresh Northwest cod, lightly breaded and deep-fried until golden brown. Presented on a grilled pub bun with Tillamook® Cheddar and tartar sauce. 15.95

Grass-Fed Beef Sliders* | Three sliders with caramelized onion, mini onion rings, Tillamook® Cheddar, and Blue cheese mayo. 17.25

Reuben | Tender corned beef and German-style sauerkraut with melted Swiss cheese and Thousand Island dressing on grilled marbled rye bread. 15.95

Chicken Caprese Croissant | Grilled chicken breast served on a fresh croissant with bacon, lettuce, tomato, fresh Mozzarella, balsamic reduction, and our pesto mayo. 15.25

Oregon Albacore Tuna Melt | Grilled Albacore tuna salad, tomato, and melted Tillamook® Cheddar on grilled thick white bread. 15.95 | add avocado 2.00

Smoked Salmon Wrap | House smoked salmon, chopped Romaine, mango salsa, peppers, tomatoes, cream cheese, and Baja sauce wrapped in a flour tortilla. 16.95

Roasted Turkey BLT | Smoked bacon, sliced turkey breast, Jack cheese, lettuce, tomato, and mayo on toasted sourdough. 13.95 | add avocado 2.00

Roast Beef Melt | Sliced roast beef grilled with caramelized onion and peppers. Served on a Parmesan and garlic-buttered hoagie with melted Tillamook® white Cheddar. Served au jus. 15.95

DELI SANDWICHES|

Choose one from each of the following to create your sandwich. Served with fries, potato salad, or coleslaw.Substitute sweet potato fries or onion rings for 3.00.
SANDWICH OPTIONS |
Meats | Ham, Turkey, Roast Beef, Corned Beef, or Tuna Salad
Cheeses | Tillamook® Cheddar, Jack, Pepper-Jack, or Swiss
Breads | Whole Wheat, Sourdough, or White | whole sandwich 11.25 | half sandwich 8.25

CHOWDER, CHILI & SOUP |

Locally baked sourdough bread bowls.

Clam Chowder | Our New England-style clam chowder. bread bowl 10.95 | bowl 7.95 | cup 5.95

Prime Rib Chili | A savory combination of prime rib, black beans, dark chocolate, spices, chorizo, amber ale, and diced tomatoes topped with Tillamook® Cheddar. Served with a side of sour cream. bread bowl 13.95 | bowl 10.95 | cup 7.95
To Go: bowl 10.95 | cup 7.95

Soup of the Day | Made fresh daily. bread bowl 8.50 | bowl 5.50 | cup 4.50

Soup & Salad | A cup of our soup of the day served with either a house green salad or house Caesar salad. 10.50 | upgrade to clam chowder 11.25

VEGETARIAN & VEGAN |

Veggie Quesadilla | Sautéed fresh seasonal vegetables and melted Pepper-Jack cheese in a flour tortilla. Served with a side of Pico de Gallo, sour cream, and fresh salsa verde. 9.95

Vegan Salad | Spinach, strawberries, apples, pecans, black beans, tomatoes, cranberries, carrots, corn, quinoa and agave dressing. 11.95

Sautéed Vegetable Linguini | Sautéed zucchini and asparagus tossed with linguini, olive oil, diced tomatoes, white wine, fresh garlic, and spinach. Garnished with Parmesan and Asiago. Served with fresh Parmesan garlic bread. 14.95

Burrata Salad | Fresh Burrata cheese, sliced tomato, basil, pesto, and a blood orange balsamic reduction served with a side of marinara and fresh Parmesan garlic bread. 8.95 | with chicken 12.95

DESSERTS |

Marionberry Crisp | Local marionberries topped with a brown sugar, oatmeal, and butter crumble. Served warm with a scoop of Tillamook® Vanilla Bean ice cream. 7.95

Irish Cream Crème Brúlee | Our version of the classic. 6.95

White Chocolate Cheesecake | Baked in house with a cookie crumble crust. 7.95

Sorbet | Ask your server about today’s flavor. 4.95

BEVERAGES |

Soft Drinks & Iced Tea 2.95
Thundermuck Coffee or Hot Tea 2.95
Milk (2% or non-fat) sm. 2.25/lg. 3.25
Bottled Root Beer or Ginger Ale 3.50
Hot Chocolate w/whipped cream 3.25
Lemonade 2.95
Strawberry or Raspberry Lemonade 3.25
Milkshakes | Chocolate, Vanilla, or Strawberry 5.95
Smoothies | Mango, Strawberry, Raspberry, Peach, or Frozen Lemonade 4.95

SIDES |

French Fries 3.95
Sweet Potato Fries 4.95
Fresh Steamed Vegetables 3.25
Yogurt 2.50
Fresh Fruit Cup 4.25
Locally Baked Parmesan Garlic Toast 4.95
Avocado 2.00

*State law requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. gbg.v.5.20 **menu items and prices subject to change

STARTERS |

Coconut Shrimp | Four shrimp in coconut breading with pineapple salsa and sweet-chili slaw. 12.95

Calamari | Calamari in our slightly spicy breading, deep-fried and presented with our spicy aioli. 14.95

Grass-Fed Beef Sliders | Two sliders with caramelized onion, mini onion rings, Tillamook® Cheddar, and Blue cheese mayo. 11.95

Steamer Clams | One-pound of Northwest steamers in white wine, garlic, and butter. Served with fresh Parmesan garlic bread. 18.95

Diablo Tenderloin Bites | Tenderloin tips sautéed in a slightly spicier, less sweet version of our diablo sauce. Served with Parmesan garlic bread. 19.95

Seafood Fondue | Tiger shrimp, bay scallops, fresh Dungeness crab, and artichokes mixed with white and yellow Tillamook® Cheddar, Boursin, and cream cheeses. Served with local sourdough bread for dipping. 22.95

Seafood Cocktail | Dungeness Crab 17.95 | Shrimp 10.95 | Local Bay Shrimp 10.95 Served with cocktail sauce.

Deep-Fried Zucchini | Lightly breaded and fried to a golden brown. Served with Ranch. 7.95

Dungeness Crab and Shrimp Stuffed Avocado | Fresh Northwest Dungeness crab blended with local Newport Bay shrimp and our herb aioli in a fresh avocado half with a side of cocktail sauce. 18.95

Dungeness Crab Cakes | Two Dungeness crab cakes mixed with spices and herbs then pan-fried to a golden brown. Served with lemon-lime aioli. 22.95

Pearl Point Oyster Shooters | Six fresh Pearl Point (Netarts, Or) raw oyster shooters served with lemon and cocktail sauce. 12.25

STARTER SALADS |

Caesar Salad | Our version of the classic. 6.95

House Salad | Heart of romaine-iceberg hybrid, black olives, feta, carrot, cucumber, and tomato. With a fresh strawberry garnish. 6.95

Wedge Salad | Iceberg lettuce topped with smoked bacon, grape tomatoes, hard boiled eggs, and Blue cheese crumbles. Drizzled with house made Blue cheese dressing. 10.25

Burrata Salad | Fresh Burrata cheese, sliced tomato, basil, pesto, and a blood orange balsamic reduction served with a side of marinara and fresh Parmesan garlic bread. 8.95

CHOWDER, CHILI AND SOUP |

Clam Chowder | Our New England-style Clam Chowder. Cup 5.95 | Bowl 7.95 | Bread Bowl 10.95

Prime Rib Chili | Topped with Tillamook® Cheddar and served with sour cream. Cup 7.95 | Bowl 10.95 | Bread Bowl 13.95

NON-ALCOHOLIC BEVERAGES |

Soft Drinks, Iced Tea or Lemonade 2.95
Thundermuck Coffee or Hot Tea 2.95
Bottled Root Beer or Ginger Ale 3.50
Milk (2% or non-fat) 3.25
Raspberry or Strawberry Lemonade 3.25
Milkshakes 5.95 | Smoothies 4.95

DESSERTS |

ON A PLATE |

Irish Cream Crème Brulee | 6.95

White Chocolate Cheesecake | 7.95

Sorbet | Ask your server about today’s flavor 4.95

SEAFOOD |

Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend, unless otherwise noted.

Wild Salmon | A 6-oz wild Northwest salmon fillet with your choice of olive oil and lemon. 30.95

Dungeness Crab Cakes | Two Dungeness crab cakes pan-fried to a golden brown. Presented with a side of lemon-lime aioli. 30.95

Flame-Broiled Halibut | A 6-ounce flame-broiled fillet of halibut with your choice of olive oil and lemon, pineapple-salsa, or blackened. 30.95

Georgie’s Pacific Seafood Sauté | Sautéed prawns, fresh clams, wild salmon, and Northwest cod topped with local bay shrimp and fresh Dungeness crab. 37.95

Halibut Fish & Chips | Tender Pacific halibut fillets dipped in local Depoe Bay Brewing ale batter and deep-fried to a golden brown. Presented with fries and tartar sauce. two 19.25 | three 23.25

Stuffed Salmon | A 6-oz wild fillet of salmon filled with a mixture of crab, shrimp, cream cheese, and fresh herbs then baked to perfection. Finished with a lemon-lime butter sauce. 34.95

Parmesan and Herb Encrusted Halibut | A 6-oz halibut fillet encrusted with Parmesan and herbs then baked to a golden brown. Topped with Alfredo sauce and local bay shrimp. 34.95

Halibut Tacos | Panko breaded or grilled halibut in soft corn tortillas tossed with green and red cabbage and salsa verde. Topped with mango salsa and served with a side of chipotle ranch. Not served with sides. two 19.25 | three 24.25

Deep-Fried Shrimp | Six shrimp dipped in Georgie’s “What the Hef?” ale batter and deep-fried. Presented with tartar and cocktail sauces. 20.95

Scampi Piccata | Shrimp sautéed in olive oil, garlic, capers, butter, lemon juice, lemon zest, and fresh herbs. 19.95

Yaquina Bay Oysters | Eight pan-fried breaded local oysters with tartar and cocktail sauces. 22.95

Razor Clams | Two tender razor clams lightly breaded with Japanese-style breadcrumbs. Presented with tartar sauce. 19.95

Cod Fish & Chips | Fresh caught Northwest cod lightly coated with Japanese style breadcrumbs and deep-fried to a golden brown. Served with fries and tartar sauce. two 13.95 | three 16.95

Blackened Ahi Tuna | A blackened Ahi steak seared RARE and topped with fresh pineapple-salsa. Served with fresh steamed vegetables and a sweet and spicy red curry cream sauce over Jasmine rice. 25.95

Fisherman Stew | Clams, Northwest cod, shrimp, wild salmon, calamari, Dungeness crab, Newport bay shrimp, fresh herbs, and white wine simmered in a zesty tomato broth. Served with Parmesan garlic bread. 34.95

SALADS |

Caesar Salad | Crisp chopped romaine-iceberg hybrid with traditional Caesar dressing, garlic croutons, and freshly grated Parmesan. 9.95 | wild salmon 24.95 | grilled chicken breast 15.25 | Dungeness crab 24.95 | local bay shrimp 16.25

Strawberry and Spinach Salad| Fresh spinach, strawberries, apples, caramelized pecans, feta cheese, tomatoes, cranberries, and beets tossed in blood orange-honey balsamic dressing. 14.25 | with grilled chicken breast 17.95

Blackberry Barbeque Salmon Salad | A 6-oz wild salmon fillet pan-roasted then glazed with our house-made local marionberry BBQ sauce. Served on a bed of romaine-iceberg hybrid with seasonal fresh fruit and a side of honey-mustard dressing. 25.95

Southwest Chicken Salad | Our slightly sweet and spicy Southwestern grilled chicken breast served over romaine-iceberg hybrid with peppers, sweet corn, black beans, tomatoes, avocado, and creamy chipotle-ranch dressing. Topped with crispy tortilla strips. 16.25

Herb Encrusted Wild Salmon Salad | A 6-oz herb encrusted wild salmon fillet served on a bed of greens with fruit salsa, pecans, mango, strawberries, Blue cheese, dried cranberries, and honey-mustard dressing. 24.95

PASTA |

All pasta dishes served with fresh locally baked Parmesan garlic bread.

Diablo Seafood Pasta | Shrimp, crabmeat, wild salmon, and scallops tossed in a sweet and slightly spicy three-cheese cream sauce with fettuccine. 28.95

Fettuccine Alfredo | Tender fettuccine tossed with our three-cheese cream sauce. 15.95 | With grilled chicken breast 18.25 | with house smoked salmon 28.25 | with prawns (6) 24.25

VEGETARIAN & VEGAN |

Vegan Salad | Spinach, strawberries, apples, pecans, black beans, tomatoes, cranberries, carrots, corn, quinoa and agave dressing. 11.95

Sautéed Vegetable Linguini | Sautéed zucchini and asparagus tossed with linguini, olive oil, diced tomatoes, white wine, fresh garlic, and spinach. Garnished with Parmesan and Asiago. Presented with fresh Parmesan garlic bread. 14.95

Baked Portabella | Fresh baked Portabella with melted fresh Mozzarella and roasted tomato over garlic mashed potatoes with marinara and pesto. Served with fresh Parmesan garlic bread. 17.95

STEAKS* |

Our Northwest USDA steaks are cut to Georgie’s specifications and aged for a minimum of 28 days. Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend.

Top Sirloin | 8-oz 24.95

New York Steak | 10-oz 34.25

Rib Eye | 12-oz 38.25

Flat Iron | 8-oz 24.95

Filet Mignon| 8-oz 40.95

Steak Accompaniments | Oscar Style (Dungeness Crabmeat, Béarnaise, Asparagus) 16 | 3 Sautéed Prawns 6 | Blue Cheese 3 | Demi-Glace 3 | Mushrooms 2 | Creole Hollandaise 2 | Sautéed Onions 2

Friday & Saturday Nights – Prime Rib* | Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend. 10-oz 34.25 | 12-oz 41.25

Georgie’s Grass-Fed Burger* |

100% Oregon grass-fed and finished beef from High Desert Grass Fed Natural Beef®. A half-pound burger char-grilled to your specifications with Tillamook® Cheddar, Swiss, Pepper Jack, or Jack cheese. Served with lettuce, tomato, and onion on a grilled pub bun. 17.95

Other Patty Options | Veggie 10.95 | Chicken Breast 10.95 | Portabella Mushroom 12.95
Add 2.00ea. | Onion Rings, Jalapenos, Avocado, Sautéed Onions, or Sautéed Mushrooms | Add 2.25 Bacon

CHICKEN |

Parmesan Chicken Penne| Parmesan encrusted chicken breast grilled until golden brown and served over penne pasta with Alfredo and marinara sauces. Served with fresh Parmesan garlic bread. 21.25

Balsamic Chicken with Caprese Salad | Grilled chicken breast served over greens with fresh Mozzarella, sliced tomatoes, and basil. Garnished with pesto and a balsamic reduction. 14.95

Herb and Cheese Stuffed Chicken Breast| Chicken breast breaded with fresh Parmesan and bread crumbs then stuffed with Mozzarella, Fontina, fresh basil, and spinach. Topped with a prosciutto and tomato cream sauce. Presented with fresh vegetables and your choice of garlic mashed potatoes, baked potato, or our rice blend. 22.95


Grilled Trout Salad

This salad is a big seller at McCormick’s Fish House and Bar brunches. Adapted from the restaurant and epicurious.com, serves 4.

Ingredients

APPLE CIDER VINAIGRETTE:

1/2 cup apple cider or juice

3 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

2-3 carrots, cut into matchstick strips

1 pound trout fillets, grilled or broiled

Whisk vinaigrette ingredients in a nonreactive bowl.

Combine all salad ingredients, except trout, apple and tomatoes, in a large bowl. Toss with vinaigrette to coat greens.

Mound salad high on serving plates. Cut apple into slices and fan next to greens. Top with grilled trout and garnish with cherry tomatoes.


Brunch Bunch

We are big believers that brunch is not a specific type of food or a set hour, but rather a mental state. Any remotely breakfast-themed item can be deemed brunch if eaten before 2 p.m. at a leisurely pace and with more enjoyment than you typically have scarfing down a piece of toast on your way to work. Hence our roundup of offerings that may not meet the normal standard of what “brunch” is defined as, but we are defining it as an experience, not just a meal eaten instead of breakfast and lunch.

Whether you prefer your brunch served with a side of bottomless mimosas or a Fretboard latte, there are plenty of local restaurants to satisfy any pancake or eggs benedict craving. Not comfortable dining out? Order curbside or pick-up from any of the following restaurants to enjoy superb food in the comfort of your home — and you’ll already be set up for the food-induced coma sure to follow.

A little spice

Glenn’s Café

Glenn’s Café’s New Orleans-inspired dishes are no match for your spicy breakfast hankerings. Try the Eggs Nouvelle Orleans with shrimp, crab and crawfish cakes, sunny side up eggs and hollandaise sauce or the Chicken and Waffle with cayenne-maple bacon syrup. Breakfast cocktails include traditional Bloody Marys and mimosas, along with a white peach sangria and the Dirty Money, made with gin, freshly muddled avocado, cucumber and mint and topped with Sierra Mist.

Saturday – Sunday 8 a.m. – 3 p.m.

Classic favorites

Room38

With menu items like lobster eggs benedict, candied bacon and coconut French toast, Room38’s brunch is the perfect spot if you like a combination of traditional breakfast items and out-of-the-box ideas. Try one of their specialty Bloody Mary cocktails, made with infused vodkas such as ghost pepper or pickled vodka or opt for the bottomless mimosas if you don’t have any Sunday plans. When the weather is warm enough, their outdoor seating and decorative “Cheers” backdrop make for the perfect photo op.

Allergy-friendly

Range Free

Do you or a friend or family member have food allergies but still want to enjoy brunch out? Range Free’s delicious but diet restriction-friendly menu items are the perfect choice. Try their Belgian-style waffles made without egg, dairy or yeast, or a quiche made with a gluten-free quinoa crust. Range Free has a few more traditional offerings, including biscuits and gravy made with Patchwork Family Farms sausage and a Biscuit Sammich, with your choice of two toppings on a buttermilk cheddar biscuit.

Wednesday – Friday 9 a.m. – 3 p.m. Saturday 10 a.m. – 2 p.m., serving breakfast all day, unless sold out

Upscale bites

Eleven11

Looking for a perfect place for a breakfast date for you and your significant other or a group of girlfriends? Eleven11 is the ideal photo-op spot. Try one of their takes on eggs benedict, such as the Oscar with asparagus and crab cakes or a crimini mushroom frittata with sauteed spinach and bacon. Or, sip on a latte and munch on a Nutella turnover if you’re looking for something a little sweeter.

Monday – Sunday 6 a.m. – 11 a.m.

Breakfast pizza

Tellers

If you haven’t tried Tellers’ breakfast pizza, you are definitely missing out. With a peppered gravy sauce, eggs, bacon and cheddar cheese, it’s just the right remedy to either a late night out or an early morning cheese craving. Tellers’ other brunch offerings include items such as chicken and waffles, French toast, blueberry pancakes and a hash scramble that rotates every Sunday. Enjoy your brunch window-side with a mimosa or bloody Mary, the way Tellers is meant to be enjoyed.

Hipster hits

Café Berlin

You can’t go wrong ordering any of Café Berlin’s weekend brunch dishes, but we have a few favorites. Try the Walt, a waffle served with avocado, chipotle mayo, bacon, tomato, mixed greens and a fried egg or the Pulled Pork Hash, made with Patchwork Farms pulled pork, roasted potatoes, sautéed peppers and onion and topped with pickled red onion, jalapeno, chipotle aioli and a poached egg and served with Uprise Bakery rye. Looking for a weekday breakfast out? Café Berlin also offers a Monday through Friday breakfast menu with many of the same hits.

Carry out only Thurs-Mon 8 a.m. – 2 p.m.

Hearty homestyle

Broadway Brewery

True to its pub-like feel, Broadway Brewery’s brunch offerings include hearty dishes sure to curb your appetite and leave you ready for a weekend nap. Try the croissant sandwich with scrambled eggs, Milton cheddar and ham or the corned beef hash with a side of creamed greens or home fries. For something a little lighter, sample the Smoked Salmon Bagel with cream cheese, pickled red onion, capers and arugula. The brewery offers Bloody Marys and mimosas, as well as the Michelada, a Flor Blanca Mexican lager and house-made Michelada mix to wash it down.

Switching it up

Beet Box

Beet Box is like a box full of chocolates: You never know what you’re going to get, but you know it’s going to be delicious. With a fixed-price three-course offering, the possibilities are endless. Their Sunday brunch rotates every week, but past dishes have included chorizo hash with Stanton Brothers eggs, apple pancakes, candied walnuts and a Waves apple cider maple syrup and Huaraches with charred poblanos, radishes, queso fresco and frilly mustard greens.

Sundays 10 a.m. until sold out

Missouri-themed menus

Meriwether Café & Bike Shop

With dish names such as the Louisiana Purchase and Lewis & Clark, Meriwether Café’s breakfast is sure to please any Missourian. The Louisiana Purchase comes with two buttermilk pancakes, sausage or bacon, eggs and home fries. For beverages, try their Bloody Meri, a mimosa or a Fretboard coffee.

Monday – Tuesday Thursday – Sunday 8 a.m. – 4 p.m. Closed Wednesdays.

Meal with a view

Les Bourgeois Bistro

For an Instagram-worthy brunch, head to the Les Bourgeois Bistro. Their food offerings range from bacon pancakes with feta, chives and maple syrup to chicken and waffles with bleu cheese cream sauce, fruit and whipped cream. And while you’re at a winery, you might as well try a cocktail or two. Order the Bistro Mary, served with a charcuterie skewer, or the Paloma made with Jose Cuervo, lime juice, club soda and grapefruit juice.

Thursday – Saturday 11 a.m. – 2:30 p.m.

Vegetarian & vegan cuisine

Main Squeeze

Whether you choose to be vegetarian or vegan for health or ethical reasons, you shouldn’t have to sacrifice taste. Main Squeeze’s breakfast offering are the perfect solution to what can be drab vegetarian cuisine elsewhere. Try the Vegan Egg Sandwich with Dave’s 21 Whole Grain Bread, Violife vegan cheddar, tomato, onion, spinach, avocado and chipotle mayo or the Egg Benedict Bomb with blackberry jalapeno jam, eggs, spinach, onion, tomato, tofu bacon, hollandaise sauce.

Monday – Sunday 8 a.m. – 3 p.m.

Sweet treats

Sophia’s

Sophia’s takes on French toast will leave even the sweetest tooth satisfied. Try the tiramisu French toast with coffee-infused maple syrup, cocoa and powdered sugar or the Frangelico monkey bread with house-made dough baked with cinnamon, sugar and butter and topped with Frangelico cream cheese icing. Sophia’s also offers savory takes including a Lobster and white truffle quiche, basil asiago breakfast steak and truffled benedict mornay. Drink offerings are broad, and include brunch go-tos such as Mimosas and Bloody Marys, as well as a host of other options.

Waffles

Günter Hans

Although, if you don’t like waffles, there is either something wrong with you or you’ve never had a truly amazing waffle. Günter Hans’ liege waffles made with Belgian pearl sugar, which creates a caramelized glaze are sure to convert you. For a sweet take on a classic indulgence, try The

Monte, with ham, cheese and European jam nestled between liege waffles.

Farm-to-table

Barred Owl Butcher & Table

Columbia’s newest brunch offering just launched in January, but it’s already a local favorite. From unique takes on eggs benedict, such as the Trout Cake Benedict with a hominy and cornmeal cake, poached locally raised trout meat and poached eggs, hollandaise and home fries to Wild Caught Gulf Shrimp & Grits, Barred Owl’s offerings live up to their unique farm-to-table dishes they’ve become so popular for. With more than 10 breakfast cocktails (and a few more non-alcoholic options), it’s the perfect spot for brunch with girlfriends or just because. Sip on the Birdogey, made with lemon vodka, Rieger’s Caffe Amaro, Montenegro Amaro, lemon juice, honey, club soda and double strength Fretboard coffee, Principal Bartender Andrew Ruth’s take on the lemon-coffee flavor combination trending right now.

Saturday – Sunday 10:30 a.m. – 2 p.m.

Pub grub

44Stone

Six satisfying pub-inspired brunch dishes make 44Stone stand out. Try the bread pudding with Irish cream liqueur and whiskey custard, maple syrup, vanilla Chantilly cream, soft fried eggs and house-made bacon or the Smoked Salmon Hash with brown sugar dill cured smoked salmon, crisp seasoned potatoes, onion, baby arugula, poached eggs and lemon hollandaise sauce. Their rotating Sunday roast offering is always a hit as well. Drink offerings include a Bacon Bloody Mary, Sunrise Mimosa and traditional Bloody Mary. Along with, of course, all their awesome ales and brews.


Inspired Cuisine & Dining

Every roll is a winner at Enso, but there's so much more than just rolls. The freshest sushi, sashimi and traditional and innovative Japanese favorites await. Be sure to reserve your spot - you won't want to miss a single perfectly executed, mouthwatering bite.

Miso Tofu Soup
Abalone, Mushroom & Chicken Soup
Beef Udon Noodle

SALAD

Wakame Seaweed
Warm Mushroom Salad
Ahi Tuna Poke Salad

SMALL PLATES

Edamame
(Regular, Spicy or Garlic) Soybean


BBQ White Tuna
Grilled rare with house special spicy BBQ sauce and white sauce


Seven-Spice Crusted Ahi
Seasoned and lightly seared


Tempura Plate
Seasoned, crispy fried


Hamachi Kama
Grilled ahi collar with house spices


Lamb Yakitori
Marinated, grilled with house spices


Crispy Ebi
Fried shrimp with sweet ginger soy


Hamachi Pepper Fin
Thinly sliced, sesame citrus soy dressing, jalapeños and tobiko


Albacore Carpaccio
Thinly sliced, black caviar torched with garlic olive oil, and citrus soy dressing

NIGIRI & SASHIMI 2PC

Sashimi Mix (Chef Choice 15pc)

Nigiri Plate (Chef Choice 10pc)

ENSO SPECIALTY HAND ROLLS

California
Crab stick, cucumber and avocado


Spicy Soft Shell Crab
Fried soft shell crab, avocado and tobiko


Enso Hand Roll
Mixed marinated fish, panko shrimp, tobiko and daikon sprout

SPECIAL ROLLS

California Roll
Crab mix, avocado and cucumber


Spider Roll
Soft shell crab, cucumber, avocado and sesame seeds


Capay Rainbow Roll
Crab mix, raw fish and avocado


Salmon Lover Roll
Salmon, crab mix, and avocado, topped with torched salmon


Winning 88 Roll
Crab mix, avocado and shrimp tempura, topped with unagi, tuna and tobiko mix


Baccarat Roll
Spicy tuna and crab mix, topped with raw fish mix, tobiko and seaweed wakame


Enso Fish Roll
Raw fish, crab meat, daikon sprouts and avocado wrapped in thin cut cucumber, citrus sauce


Lobster Roll
Soy bean paper, tempura lobster and crab mix, topped with white tuna, avocado, tobiko and daikon sprouts


Lucky Jade Roll
Unagi, vegetable tempura, topped with avocado and crab meat salad


Hapa Hapa
No rice, salmon, crab, albacore, lightly fried, with a sweet chile sauce


Spicy Capay
Spicy tuna, avocado and cucumber, topped with raw fish, jalapeño and chili oil


Vegetarian Delight Roll
Seasonal vegetable, yamagobo, avocado and topped with inari fried tofu skin

TERIYAKI BOWL

Served with vegetables over rice and teriyaki sauce

HOUSE RAMEN NOODLE

Pork & Chicken based, served with soft boiled egg, chashu, mushrooms, daikon sprouts, bamboo shoots (Choice of spicy or not spicy)

Tozai "Night Swim"
Light & easy, with tropical aromas & clean finish


Sheikyo Takehara "Reflection of Truth"
Junmai- airy, polite, with notes of young plum & clove honey


Murai Sugidam "Cedar Ball"
Junmai Ginjo- nutty, tasty, smooth and food friendly


Yuki No Bosha "Cabin in the Snow"
Junmai Ginjo- tropical, rich & showy, true Northern Beauty


Konteki "Tears of Dawn"
Daiginjo- silky, dainty, elegant, with lingering finish


Momokawa Organic
Organic Nigori- rich, tropical & gently sweet


Tozai "Snow Maiden"
Junmai Nigori- blizzard-like, right, off-dry & sophisticated


Murai Family
Nigori Genshu- bold, spicy & meaty


Banzai Bunny Blueberry or Natural
Sparkling Sake- soft texture and a crisp, refreshing finish


Joto Yuzu
Yuzu (Japanese citrus) infused Sake- tangy & semi-sweet


Choya Umeshu
Plum Wine- gently sweet, with tang, playful


Hot Sake (Tan Rei "Clean & Dry")

Echigo Flying IPA
Echigo Red Ale
Kyoto Matcha IPA
Kyoto White Yuzu Ale
Kyoto IPA
Hitachino Nest White Ale
Hitachino Yuzu Lager
Hitachino Pirika Yuzu-Sansho Pepper
Asahi Dry
Orion

Hours

    • Mon & Thurs:
    • 5pm - 9pm
    • Fri - Sun:
    • 5pm - 10pm
    • Tues & Wed:
    • CLOSED
    Reservations Recommended:

    STARTERS

    Freshly Shucked North West Oysters*
    Half-dozen served with duo dipping sauces


    Roasted Bone Marrow
    Onion confit, smoked Nueske's bacon-bourbon vinaigrette, arugula leaves, artisan toast points


    Ahi Tuna Tartare*
    Sushi-grade Ahi tuna, avocado, fried wonton chips, Ponzu sauce, wasabi aioli, Sriracha


    Alaskan King Crab and Jumbo Shrimp Salad
    Alaskan King crab, jumbo shrimp, avocado, cucumber, spicy Louis dressing


    Jumbo Lump Crab Cake
    Citrus herb aioli


    Cheese Platter
    Assorted imported and domestic cheeses, honey comb, candied pecans, olives gherkins


    Beef Carpaccio
    Thinly sliced filet mignon, arugula, Capay whole grain honesy mustard aioli


    Seafood Tower
    Cracked lobster tail, jumbo shrimp, jumbo lump crab, Alaskan King crab legs, shucked oysters*, mussels*, clams*, salmon gravlax, chilled calamari salad


    Crispy Calamari
    Seasonal vegetables, Capay whole grain mustard sauce

    SOUPS

    Chef's Soup of the Day
    Lobster Bisque
    Classic French Onion Soup

    SALADS

    Little Gem Salad
    Gem lettuce, crispy smoked bacon, Fuji apples, sourdough croutons, Rogue River Smokey blue cheese, and poppy seed-cider vinaigrette


    Wedge Salad
    Crisp iceberg lettuce, Point Reyes bleu cheese, tomatoes, bacon, croutons, pickled onions


    Caesar Salad*
    Romaine lettuce, croutons, creamy garlic dressing, anchovies, shaved parmigiano-reggiano cheese


    Beet Salad
    Red and gold baby beets, wonder cress, blood orange vinaigrette, pecan dust

    STEAKS

    USDA Prime Midwest Corn-Fed Beef Butchered In-House

    16oz Dry Aged New York Strip*

    LOCAL SPECIALTY CUT

    16oz Rancho Llano Seco Pork Chop

    GMO-free vegetarian grains and legume fed pork

    C²'s HOUSE FAVORITES

    HOUSE CLASSICS

    Grilled Rack of Lamb*
    Herb encrusted lamb tenderloin, Moroccan style lamb sausage, edamame beans, Yukon potato pavé, lamb au jus


    Free Range Chicken Breast
    Airline breast, butternut squash tortellini, sage-brown butter


    Flat Iron*
    Jalapeño chimichurri, herb fingerling potatoes


    Braised Short Rib
    Butternut squash risotto, apple slaw

    FRESH FISH AND CRUSTACEANS

    C² Surf & Turf
    6oz Filet Mignon,* 8oz cold water lobster tail, drawn butter, béarnaise


    Seared Day Boat Scallops
    Pan seared, squid ink lobster ravioli, velouté, micro greens


    Shrimp & Crab Scampi
    Alaskan King crab, jumbo shrimp, linguini pasta, tomatoes, lemon garlic sauce, parmigiano-reggiano cheese


    Seared King Salmon*
    Cedar plank, maple glazed, Israeli couscous, roasted pistachios, dried currants, lemon zest


    Whole Maine Lobster
    Steamed, with drawn butter


    1 1/2lb Alaskan King Crab Legs
    Steamed, with drawn butter


    Jumbo Cold Water Lobster Tail
    Drawn butter


    Catch of the Day

    SIDES

    Sautéed French Green Beans

    Roasted Brussels Sprouts with Bacon

    DESSERTS

    Macchiato Crème Brûlée
    Custard, caramelized sugar

    Croissant Bread Pudding
    Torn croissants, pecans, raisins, crème fraiche ice cream, Jack Daniels caramel sauce

    Pumpkin Spice Cheesecake
    Pumpkin spice, blood orange sorbet, orange segments

    Flambéed Chocolate Sphere
    Banana-peanut butter mousse, caramel, dark chocolate sphere, flambéed with 151 rum

    Torta Caprese
    Flourless chocolate cake, salted caramel, vanilla bean ice cream, chocolate sauce

    Espresso Parfait
    Espresso parfait served with a chocolate orange sauce

    Ice Cream / Sorbert
    Chef's choice, house-made


    *Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,especially if you have certain medical conditions

    Menu subject to change - Alcoholic Beverages & Gratuity NOT included

    Hours

    Reservations Recommended:

    SOUP AND SALAD

    Chinese Chicken Salad
    With shredded chicken breast, preserved cucumbers, toasted almonds mixed with sweet and sour vinaigrette


    Jelly Fish Salad
    Fresh vegetables tossed with sesame dressing


    Marinated Soya Tofu
    Tofu cooked in special sauce


    Wonton Soup Cup
    With shrimp and pork filled dumplings


    Hot & Sour Soup Cup


    Dried Scallop and Bamboo Flower Soup


    Seafood Tofu Soup
    Seafood and tofu in rich broth

    DIM SUM APPETIZERS

    Shumai
    Steamed pork & shrimp dumplings


    Vegetable Spring Rolls
    Deep-fried with shredded cabbage and bamboo shoots


    Char Siu Bao
    Steamed barbeque pork bun


    Shanghai Fried Wontons
    Shrimp and vegetables wrapped in wonton skin and deep fried


    Pot Stickers
    With ground pork and Chinese cabbage


    Crispy Shrimp
    Deep-fried crispy puff


    Har Gow
    Steamed shrimp dumplings


    Chicken in Lettuce Cup
    With water chestnuts, pine nuts, and hoisin sauce


    Salt & Pepper Shrimp
    With five spice and jalapeno peppers


    Abalone and Seafood Dumpling


    Soya Duck Wings
    Marinated duck wings


    Spicy Crispy Fried Tofu


    Vietnamese Spring Roll
    With shrimp and hoisin sauce


    Roasted Duck Egg Roll
    Shredded barbeque duck, with vegetables

    NOODLES (STIR-FRIED OR PAN-FRIED)

    Bean Noodle in XO Sauce
    Bean thread noodles and bean sprouts in spicy XO sauce


    Beef Chow Fun Dry Style
    Stir-fried rice noodles with beef and bean sprouts


    Beef Pancit
    Stir-fried beef and rice noodles, vegetables and soy sauce


    Chicken Chow Mein
    Noodles and fresh vegetables


    Hong Kong Special Chow Mein
    A combination of shrimp, chicken and barbeque pork with fresh vegetables over pan-fried noodles


    Hong Kong Seafood Chow Fun
    A combination of shrimp, cuttlefish and scallops with wide rice noodles and fresh vegetables


    Pad Thai
    Stir-fried rice noodles with chicken, shrimp, eggs, peanuts, bean sprouts, in a Thai specialty sauce

    NOODLES (BIG BOWL SOUP)

    Wor Won Ton & Noodle
    Combination with noodles


    Vietnamese Rice Noodle (Beef)
    A Vietnamese specialty


    Japanese Udon Noodle
    Udon noodles, shrimp, chicken, fishcake with fresh vegetables


    Braised Beef with Fat Rice Noodle
    Stewed beef brisket with fresh wide rice noodles


    Hanging Roast Duck Noodle
    Fresh roast duck with fresh egg noodles


    Fresh Catfish Soup
    Fresh catfish with tofu, baby bok choy and mushrooms in a rich broth


    Shanghai Noodles
    A combination of shrimp, barbeque pork and fresh vegetables in a hot and spicy broth with noodles

    RICE CONGEE

    Abalone and Chicken Congee


    Fish Filet Congee
    Sliced orange roughy filet marinated in ginger and white pepper, cooked with rice


    Thousand Year Egg with Congee


    Pai Gow Congee
    A combination of chicken and shrimp

    Sweet and Sour Pork
    Golden pork nuggets served with pineapple, bell peppers and onions in our sweet and sour sauce


    Pork Adobo
    Pork spareribs seasoned with soy sauce, fresh garlic, Szechwan peppercorn and vinegar, then simmered until tender


    Korean BBQ Pork
    A Korean specialty, served with Kim chee


    Steamed Pork and Salted Fish


    Honey Garlic Pork Chops
    Honey garlic glaze

    CHICKEN & DUCK

    Kung Pao Chicken
    A spicy dish with chicken, chili peppers and peanuts


    Teriyaki Chicken
    Grilled chicken with teriyaki sauce


    Spicy Sesame Chicken
    Sliced chicken, lightly battered and deep-fried, with spicy sesame sauce


    Cantonese Roast Duck (One-half)
    Oven roasted with Chef's special spices


    Thai Crispy Chicken (One-half)
    Marinated chicken cooked in an exotic blend of spices, then deep-fried to crispy. Served with Thai chili fish sauce


    Chicken Satay with Eggplant
    Chicken and eggplant, cooked whole garlic cloves, onions and satay sauce


    Sweet and Sour Chicken
    Golden chicken nuggets with pineapple, bell peppers and onions in our sweet and sour sauce

    Mongolian Beef
    Marinated sirloin of beef with fresh green onions


    Salt & Pepper Beef Short Ribs
    With five spice and jalapenos


    Thai Spicy Garlic Beef
    A spicy Thai dish


    Braised Beef Brisket in Hot Pot
    Traditional Chinese specialty


    Beef with Bitter Melon and Pickled Vegetables


    Korean Short Ribs
    Grilled beef short ribs in Korean barbeque sauce


    New York Steak Stir Fry
    U.S.D.A. Choice New York strip steak in traditional garlic-black bean sauce


    Broccoli Beef
    Choice slices of beef and fresh broccoli, prepared with oyster sauce

    SEAFOOD

    Shrimp with Fresh Seasonal Vegetables
    Shrimp stir-fried with fresh seasonal vegetables


    Manila Clams in Black Bean Sauce
    Stir-fried


    Honey Walnut Shrimp
    Lightly fried tender shrimp in a light sauce with crispy honey walnuts


    Sautee Prawns with Sweet Ginger Soy
    Large shrimp sautee in house special soy sauce


    Fish Fillet and Chinese Broccoli
    With ginger scallion sauce


    Ocean Stir-Fry in XO Sauce
    Mixed seafood, stir-fried in XO ginger scallion sauce


    Seafood and Tofu in a Hot Pot
    Shrimp, cuttlefish, and scallops with tofu


    Deep Fried Milk Fish
    White pepper, vinegar sauce


    Steamed Fresh Whole Sea Bass
    Served with light soy sauce, fresh ginger, and scallions


    Whole Maine Lobster with Fresh Ginger
    Stir Fry Maine Lobster with fresh ginger sauce over long life noodles


    Braised Abalone
    Slow cooked in supreme oyster sauce


    5 Spice Soft Shell Crab
    Tossed with jalapenos


    Abalone and Chinese Melon Stew
    Bai ling mushrooms and bean thread noodles stewed in a clay pot


    Bangkok Stir-Fried Seafood
    Shrimp, scallops, clams and cuttlefish Bangkok Thai style

    FRESH VEGETABLES AND FRIED RICE

    Buddha Delight
    Tofu & vegetables stir-fried in a garlic-wine sauce


    Chinese Broccoli with Oyster Sauce

    Mainland Eggplant
    Fresh Asian eggplant stir-fried in a sweet and tangy garlic sauce


    Mustard Greens
    With minced ham sauce


    Mapo Tofu
    with spicy garlic sauce and minced pork


    Baby Bok Choy with Black Mushrooms
    With oyster sauce


    Abalone Mushrooms in Lettuce

    Chinese Long Bean
    In garlic black bean sauce


    Sauteed Bitter Melon in Garlic-Black Bean Sauce

    Chicken Fried Rice


    Dried Scallop Fried Rice


    Shrimp Fried Rice


    BBQ Pork Fried Rice


    Chang Shou Special Fried Rice
    A combination of shrimp, barbeque pork, Chinese sausage and fresh lettuce


    Chef Sammy's Imperial Ocean Fried Rice

    Hours

    Reservations Recommended:

    Pricing

    Friday Crab Feast Buffet (Friday 4:30pm to 11pm)
    $31.99 without card
    $28.99 with players card
    $14.99 Children 6-10

    Sunday (All Day)
    $20.00 without card $17.00 with players card


    Monday and Thursday
    10:30am - 4:00pm: Lunch $15.99 without card / $12.99 with players card
    4:30pm - 9:30pm: Dinner $17.99 without card / $14.99 with players card

    Friday and Saturday until 4:00 pm
    $15.99 without card
    $12.99 with players card


    Saturday Steak & Shrimp Buffet (Saturday 4:30pm to 11pm)
    $27.99 without card
    $24.99 with players card

    Children five (5) years of age and younger are free.

    Must present Cache Club card and ID for special pricing Discounts and coupons may not be combined with special pricing. Excludes holidays, holiday weekends and special events. Parties of eight (8) or more will be charged a 12% gratuity.

    We reserve the right to change or modify these menus based on availability.

    Prices subject to change due to holiday's and special menus.

    Hours

    Reservations Recommended:

    APPETIZERS

    RICE PLATES

    Teriyaki Chicken Rice Plate

    Thai Curry Chicken Rice Bowl

    Roast Duck and Vegetable Rice Plate

    Filipino Pork Adobo Rice Plate

    Crispy Pork Ribs Rice Plate

    Chinese Beef Stew Rice Plate

    Grilled Lemongrass Pork Chop Rice Plate

    Fried Chicken Wings with Thai Chili Sauce Rice Plate

    SOUP AND NOODLES

    Japanese Noodles with Shrimp, Chicken, Fish Cakes and Seaweed

    Roast Duck and Egg Noodles

    VIETNAMESE SANDWICHES

    with cilantro, jalapenos, pickled carrots & daikon, and French butter

    SIDES

    Hours

    Reservations Recommended:

    BREAKFAST MENU

    Starters & Cereals

    Steel Cut Irish Oatmeal
    Steamed milk, raisins, and brown sugar

    The Lucky Eight
    Danish pastries, croissant, fresh fruit, muffins, homemade breakfast bread and yogurt dipping sauce.


    Yogurt Parfait
    Granola and yogurt (strawberry or plain)

    Canyon's Jackpot Breakfast
    Three eggs* any style and country ham steak served with hash browns and choice of toast.


    Build Your Own Omelette
    Three-egg omelette* with your choice of three (3) of the following: ham, bacon, sausage links, turkey sausage, tomatoes, red peppers, onions, mushrooms, American, Swiss, Monterey Jack or Cheddar cheese.
    Served with toast and hash browns. Add additional item for extra charge.


    Eggs Benedict
    Two poached eggs* and Canadian bacon, on a toasted English muffin, with hollandaise sauce and hash browns.


    Two Eggs* Any Style
    Your choice of Applewood Smoked Bacon, sausage links, turkey sausage, or ham, served with toast and hash browns.


    Steak and Eggs
    New York Steak* with two eggs* any style, served with toast and hash brown.


    Canyon Cafe Breakfast
    Two eggs* any style, three fluffy griddle cakes, choice of Applewood smoked bacon, sausage links, turkey sausage or ham and hash browns.


    Spinach & Eggwhite Flatbread
    Spinach, egg whites, tomato, avocado and pepperjack cheese on flatbread served with a fruit cup.


    Chicken Fried Steak and Eggs
    Tender fried steak with two eggs* any style, served with toast and hash brown.


    Corned Beef Hash
    Served with two poached eggs* with toast.


    Huevos Ranchero Skillet

    The Breakfast Croissant
    Homemade croissant sandwich with scrambled eggs, sausage patty, American cheese and hash browns.

    Filipino Breakfast

    Served with two eggs* any style, choice of steamed or garlic rice.

    Bangsilog
    Fried milk fish


    Tocilog
    Sweet bacon


    Longsilog
    Sweet sausage

    Waffles, Pancakes or French Toast

    Served with whipped butter, warm maple syrup and your choice of Applewood smoked bacon, sausage links, ham, or turkey sausage. There will be extra charges for additional seasonal berries and whipped cream.

    Sides

    Muffins, English Muffins, Toasts(2), Croissant or Bagel and Cream Cheese

    Cottage Cheese, Strawberry or Plain Yogurt

    Fresh Baked Banana Nut or Breakfast Bread

    Bacon, Sausage Links, Ham or Turkey Sausage

    LUNCH, DINNER & LATE NIGHT MENU

    Appetizers

    Cheesy Garlic Bread
    Toasted Milano bread topped with a blend of Parmesan, Cheddar and Jack cheeses, fresh chopped garlic and parsley. Marinara sauce served on the side.


    Chicken Tenders
    Honey mustard dipping sauce


    Sweet Potato Fries
    Creamy marshmallow sauce


    Crispy Rice Paper Prawns
    Prawn wrapped in thin rice paper, served with a side of sweet Thai chili sauce


    Buffalo Wings
    Bleu cheese or ranch dressing, celery and carrot sticks


    Shrimp Cocktail
    Cocktail sauce, lemon and cucumber


    Pork Lumpia
    Sweet chili dipping sauce

    Soups & Noodles

    Chef's Fresh Soup of The Day
    Cup or Bowl


    Chicken Noodle Soup
    Cup or Bowl


    Seafood Udon Noodles
    Shrimp and fish balls with fresh vegetables


    Wor Won Ton
    Fresh bok choy, wontons, barbeque pork and shrimp

    Salads

    Blood Orange Chicken Salad
    Grilled chicken breast tossed in a blend of baby kale, Frisee lettuce, orange slices, sliced almonds and blood orange dressing and served with a bread stick.


    The Canyon Taco Salad
    Romaine lettuce, tortilla chips, jalapeno, diced tomatoes, pico de gallo, sour cream and avocado. Choice of ground beef or grilled chicken breast. Substitute shrimp for additional charge.


    Caesar Salad
    Romaine lettuce, parmesan cheese, garlic croutons, and Caesar dressing. Add grilled shrimp* or grilled chicken.


    Chicken and Apple Salad
    Grilled chicken breast tossed with arcadia lettuce mix, poppy seed dressing, Applewood smoked bacon, Fuji apple and pecans.


    California Shrimp Louie Salad
    Bay shrimp tossed with a Louie sauce on top of baby spring mix, avocado, tomato wedges, cucumber and hard-boiled eggs.


    House Salad
    Iceberg lettuce, red cabbage, tomatoes, carrots, onions and cucumbers, choice of dressing.

    Burgers & Sandwiches

    All Served with French Fries or Sweet Potato Fries or Onion Rings for additional charge There will be additional charge to add bacon, avocado or mushrooms to any sandwich or burger.

    Chipotle Turkey Melt
    Sliced seasoned turkey breast, sliced avocado, mild cheddar cheese, Applewood smoked bacon, mixed greens and tomato with a drizzle of chipotle aioli on a French roll.


    Build a Burger
    8oz U.S.D.A. Choice Beef Burger* with your Choice of Cheese:
    Swiss
    Cheddar
    American
    Bleu Cheese
    Provolone
    Pepper Jack

    Extra Toppings Available for additional charge:
    Applewood Smoked Bacon
    Avocado
    Sauteed Onions
    Sauteed Mushrooms
    BBQ Sauce


    Caprese Chicken Sandwich
    Herb marinated chicken breast with tomato, basil, mozzarella cheese, basil aioli and mixed greens tossed in a Seka Hills balsamic reduction on toasted focaccia bread.


    Roast Beef Sandwich
    Shaved roast beef with tomato, mixed greens, mushrooms, Swiss cheese and creamy horseradish sauce on a brioche bun.


    Smoked Turkey Breast and Brie Sandwich
    Smoked turkey breast with brie cheese, micro greens, red apple and cranberry aioli, on a pecan and raisin bread.


    Cache Creek Club
    Roast turkey breast, crisp bacon, lettuce, tomatoes and mayonnaise on your choice of bread.


    BLT
    Crisp bacon, lettuce, tomatoes and mayonnaise, on your choice of toast.


    Classic Reuben
    Corned beef, sauerkraut, Swiss and Thousand Island dressing on rye bread.


    Tuna Melt
    Tuna salad, cheddar cheese, and grilled tomato on marble rye bread.


    Avocado Turkey Burger
    8oz grilled turkey burger topped with avocado, lettuce, tomato on a toasted Kaiser roll.


    New York Steak Sandwich
    On a French baguette


    Chicken Croissant Sandwich
    Cranberry pecan chicken salad, lettuce and tomato on a large flaky croissant.

    Filipino Specialties

    Served with Steamed Rice or Garlic Rice

    Sinigang
    Tamarind flavored soup with pork, onions, tomatoes, eggplant, bok choy, daikon and green beans.


    Kare Kare
    Oxtail and tripe in peanut sauce with bok choy, eggplant and green beans.

    Pasta Specialties

    Add cup of soup or small salad for additional charge.

    Seafood Linguini
    Shrimp, scallops and clams tossed in a spicy marinara sauce. Served with garlic cheese bread.


    Alfredo Pasta
    Garlic and mushroom in a white wine cream Alfredo sauce. Served over penne pasta. Add chicken or shrimp for a extra charge.


    Shrimp Scampi Pasta
    Shrimp tossed with linguini pasta in a light blend of olive oil, butter, garlic, lemon juice and tomato topped with Parmesan cheese and parsley.


    Spaghetti & Meatballs

    Entrees

    Served with your choice of Mashed Potatoes, French Fries, Steamed Jasmine Rice or Garlic Rice. Add a Cup of Soup or Small Salad for additional charge.

    Chicken Pot Pie
    Tender chicken breast in chicken gravy mixed with peas, carrots and onions topped with a puff pasty crust.


    BBQ Ribs
    Slow cooked, tender and juicy St. Louis-Style pork ribs glazed with a tangy BBQ sauce, with house-made apple slaw and french fries.


    Grilled Ribeye Steak
    12oz U.S.D.A. Choice Ribeye Steak*, mashed potatoes, gravy and garden fresh vegetables.


    Chicken Fried Steak
    Tender fried steak, mashed potatoes, country gravy and garden fresh vegetables.


    Teriyaki Glazed Salmon


    Fish & Shrimp
    Deep-fried beer batter pollock with breaded shrimp, shoestring fries, tartar sauce and lemon.

    Build Your Own Omelette
    Three-egg omelette* with your choice of three (3) of the following: ham, bacon, sausage links, turkey sausage, tomatoes, red peppers, onions, mushrooms, American, Swiss, Monterey Jack or Cheddar cheese
    Served with toast and hash browns. Add additional item for extra charge.


    Two Eggs Any-Style*
    Your choice of Applewood smoked bacon, sausage links, ham, or turkey sausage served with toast and hash browns.


    Steak and Eggs
    New York Steak* with two eggs* any style, served with toast and hash brown.


    Longsilog
    Sweet sausage and two eggs* any-style. Served with garlic rice.


    Tocilog
    Sweet bacon and two eggs* any-style. Served with garlic rice.


    Bangsilog
    Fried milk fish and two eggs* any-style. Served with garlic rice.

    Dessert

    Chocolate Mousse Cake
    Rich dark chocolate sponge cake, filled with creamy chocolate fudge and chocolate mousse.


    Tiramisu
    Lady finger cookies dipped in espresso and rum with whipped Mascarpone cream cheese and cocoa powder.


    Almond Crusted Fried Ice Cream
    Fried crisp topped with whipped cream and caramel sauce.


    Carrot Cake

    Sides

    Yogurt - Fruit or Plain Muffin or English Muffin, Croissant

    Hours

      • Sun, Mon &Thurs:
      • 11am - 11pm
      • Fri & Sat:
      • 11am - 1am
      • Tues & Wed:
      • CLOSED
      Reservations Recommended:

      Starters

      Breaded Onion Rings
      Served with ranch dressing


      Sweet Potato Fries
      Served with marshmallow dipping sauce


      Bam Bam Shrimp
      Battered and fried shrimp with spicy Sriracha bleu cheese sauce


      Bacon Stuffed Potato Skins
      Cheddar, jack and mozzarella cheese, bacon, sour cream and green onions


      Buffalo Wings
      Your choice of spicy buffalo, garlic or BBQ. Served with bleu cheese, carrot and celery sticks


      Chicken Tenders
      Deep fried. Served with chipotle ranch sauce


      Chicken Quesadilla
      Grilled chicken breast, cheddar and mozzarella cheese, pico de gallo and sour cream


      Fried Calamari
      Served with lemon basil mayonnaise and calamari aioli dipping sauce


      Chili Nachos
      Fried tortilla chips topped with house-made chili, cheddar cheese, jalapenos, olives, pico de gallo, sour cream and guacamole


      Garlic Fries
      Served with lemon basil mayonnaise


      Soup of The Day


      House-made Chili


      Clam Chowder

      Salads

      Classic Caesar Salad
      Chilled romaine lettuce topped with croutons, freshly-grated parmesan cheese and Caesar dressing. Add Grilled Chicken for additional charge.


      Grilled Salmon Salad
      Char-grilled salmon, served over baby greens with roasted almonds, cucumbers, diced tomatoes, black olives, sun dried cranberries, bleu cheese crumbles. Tossed in our cranberry vinaigrette dressing


      Chef's Salad
      Turkey, ham, roast beef, Swiss cheese, tomatoes, cucumbers, egg, red onion, and black olives. You choose the dressing


      Asian Chop Chop Chicken Salad
      Crisp iceberg lettuce, shredded Napa cabbage and crispy wontons with julienne carrots, red cabbage, green onions, toasted sesame seeds and fresh cilantro, tossed in a peanut sesame dressing. Topped with grilled chicken breast

      All Day Breakfast

      Two Eggs Any Style
      Bacon or ham, breakfast potatoes and your choice of toast


      Ham & Cheese Omelette
      Breakfast potatoes and your choice of toast

      Classic Sandwiches

      All whole sandwiches come with your choice of fries, chips or cole slaw and a pickle. Substitute sweet potato fries or garlic fries for an additional charge.

      French Dip
      Thinly sliced roast beef dipped in au jus on a French roll


      Traditional Reuben
      Corned beef, Swiss cheese, sauerkraut and Thousand Island dressing


      California Turkey Club
      Roasted turkey breast, tomatoes, avocado, Applewood smoked bacon, Monterey Jack cheese, lettuce and mayonnaise on focaccia Bread


      BLT
      Four slices of bacon, green leaf lettuce, tomatoes and mayo on Texas Toast


      The Original Philly Cheese Steak
      Shaved beef with onions, peppers and Cheez Whiz or provolone cheese on a hoagie roll


      Cranberry Chicken Salad
      Chicken salad with sun-dried cranberries, sliced almonds, tomatoes and lettuce on a fresh-baked croissant


      Chicken Bacon Ranch Sandwich
      Grilled chicken breast, cheddar cheese, bacon, lettuce, and tomatoes. Topped with ranch dressing on a signature bun


      Grilled Steak and Bleu Cheese Sandwich
      6 oz. New York steak on a French baguette, topped with mayonnaise, fried shoestring onions, tomatoes, lettuce, and bleu cheese


      Half Sandwich and Soup or Salad Special
      Your choice of selected sandwiches with soup or salad. Sides available at additional cost.

      Pizza

      Choice of Individual (9 inch) or Shared (14 inch)

      Hawaiian
      Pineapple, ham and barbeque sauce


      All Meat
      Pepperoni, sausage and salami


      Vegetarian
      Mushrooms, onion, bell peppers, olives and tomatoes


      Pepperoni and Mushroom
      Piled high with pepperoni and mushrooms


      Combo
      Pepperoni, Italian sausage, salami, mushrooms, onions, bell peppers, olives and a cheese blend


      Margherita Pizza (14 inch only)
      Mozzarella Cheese, Tomato and fresh basil on a Gluten free, Cauliflower Based Crust

      Grilled Tuna Melt
      Albacore tuna salad, Swiss cheese on sourdough


      Fish 'n Chips
      Beer-battered cod fish, house-made tartar sauce, our house-made coleslaw and fries


      Salmon BLT
      Grilled salmon, bacon, avocado, lettuce, onions, tomato and lemon-basil garlic aioli served on toasted sourdough

      Burgers

      All our 8 oz. Fresh Ground Prime Burgers are grilled to order and include leaf lettuce, tomatoes, sliced red onion and sweet pickles.

      All Burgers are served with fries, chips or coleslaw.

      Substitute sweet potato fries or garlic fries for an additional charge.

      All buns available for all burgers.


      Jalapeno Patty Melt
      Prime beef patty with bacon, jalapenos, grilled onions, pepper jack cheese and Thousand Island dressing on sourdough


      Classic Burger*
      Choice of cheddar, Swiss, provolone, American or jack cheese


      Barbeque Bacon Burgers*
      Bacon, cheddar cheese and tangy barbeque sauce


      Sauteed Mushrooms & Fried Onion Burger
      Sauteed mushrooms, Swiss cheese and fried shoestring onions on a signature bun


      Vegetarian Burger
      Zesty black beans and chipotle peppers topped with spring greens and your choice of cheese. Served on our signature bun


      Consuming raw or undercooked meats, poultry, seafood or eggs my increase your risk of foodborne illness, especially if you have a medical condition

      Sweet Stuff


      Carrot Cake
      Polynesian style with coconut and pineapple, layered with cream cheese frosting


      Ice Cream Sundae
      Vanilla ice cream, your choice of chocolate sauce, caramel sauce or BOTH!


      Mudd Pie
      Coffee flavored ice cream, toasted almonds and chocolate shavings with an Oreo crust

      Beverages

      Fountain Drinks
      Coke, Diet Coke, Sprite, Root Beer, Pibb Xtra, Lemonade, Orange Fanta, Fresh Brewed Ice Tea


      Coffee, Decaffeinated Coffee, Tea


      Cranberry, Pineapple and Tomato Juices


      Mixed Beverages
      Arnold Palmer, Roy Rogers, Shirley Temple


      **There is an 18% service charge on parties of six or more**

      Hours

        • Sun, Tues, Wed & Thurs:
        • 11am - 9pm
        • Mon:
        • 11am - 7am
        • Fri & Sat:
        • 11am - 12am
        Reservations Recommended:

        APPETIZERS

        SOUP & SALAD


        Soup & Half Sandwich
        Choice of turkey or ham, choice of cheese, choice of bread, served with mayonnaise, lettuce, tomato, onion, choice of soup Chicken Noodle or Clam Chowder


        Grilled Chicken Caesar Salad
        Chicken, Romaine lettuce, shredded Parmesan cheese, and croutons

        SANDWICHES

        Each comes with potato chips.


        California Turkey Club
        Turkey, choice of cheese, mayonnaise, avocado spread, tomato, bacon, alfalfa sprouts on a Milano roll


        Turkey or Deli Ham Sandwich
        Choice of meat and cheese on a Milano roll


        Egg Salad or Tuna Salad Sandwiches
        Choice of bread, lettuce, tomato, onion and pickle spear


        Hot Pastrami
        Choice of cheese on a rye bread


        Italian Hoagie
        Ham, salami, capacola, pepperoncini, provolone, tomato, lettuce on a Milano roll

        SPECIALTIES

        Each comes with potato chips.


        The Deli Burger
        Beef patty, choice of cheese, lettuce, tomato, onion, served with a pickle spear


        The Deli Double Burger
        Two beef patties, choice of cheese, lettuce, tomato, onion, served with a pickle spear


        Veggie Burger
        Vegetarian patty, avocado, provolone cheese, lettuce, tomato, onion


        Crispy Chicken Sandwich
        Breaded chicken breast, bacon, chipotle ranch, jack cheese, lettuce, tomato, onion on a brioche bun served with a pickle spear


        Grilled BBQ Chicken Sandwich
        Grilled chicken breast, Swiss cheese, BBQ sauce


        1/4 lb. Vienna Hot Dog
        Grilled all-beef hot dog on a hot dog bun


        Grilled Panini
        Choice of meat, chipotle chicken, turkey, or ham, lettuce, tomato, muenster cheese on a house-made Focaccia bread served with a pickle spear


        Steak Sandwich
        New York Strip Steak, lettuce, tomato, onion on a Milano roll served with a pickle spear


        Philly Cheese Steak
        Philly steak, sauteed onion, red and green bell peppers, provolone cheese on a Milano roll served with a pickle spear


        Avocado BLT
        Applewood smoked bacon, avocado, lettuce, tomato, with a pickle spear


        Fish and Chips
        Beer-battered fish filet on a bed of French fries with a side of tartar sauce and coleslaw


        Crab Legs with Dipping Sauces

        Don’t let crab legs intimidate you, they’re very easy to prepare. Frozen crab legs are pre-cooked and essentially just need to be reheated in the oven or boiled. Depending on the size and type of crab legs, adjust the cooking time as necessary. Plan for about 1 to 1-1/2 pounds of frozen pre-cooked crab legs to serve 2.

        Bake: Preheat oven to 350°. In a large baking dish or pan, add 3 minced garlic cloves, 1 sliced lemon, several parsley sprigs and 1 bay leaf. Add the crab legs and pour 3 cups beer or water over the legs. Bake 10 minutes or until heated through.

        Boil: Heat a large, covered saucepot of salted water to a boil over high heat. Submerge the crab legs in the water, cover and cook 5 minutes or until heated through.

        Transfer the hot crab legs to a large bowl, cover with a clean dish towel to keep warm and serve.

        Removing crabmeat from the shells can be a bit tricky. Breaking the crab legs at the joints loosens crabmeat free from the cartilage, helping to remove the meat in whole pieces. Follow these simple steps to enjoy every last morsel.

        1. Break crab legs apart at their joints.

        2. Use scissors to cut through the shells lengthwise to expose the crabmeat.

        3. Extract the crabmeat from the shells with a seafood fork.

        Enjoy the succulent crabmeat dipped in Clarified Butter, Warm Dill Mayo or Lemon-Butter Sauce. Use crabmeat in soup, chowder or gumbo to create appetizers such as dips, crab cakes or spring rolls tossed into pasta or risotto.

        Crabmeat is also delicious served chilled.
        Simply thaw crab legs in the refrigerator overnight, or place the unopened plastic bag in a large bowl of cold water for about 30 minutes or until the crabmeat is thawed. Use to make crab salad, top a cobb salad, or in sushi serve in a martini glass with lettuce, chopped celery and cocktail sauce.

        Clarified Butter
        In small saucepot, heat 1 cup Challenge® Unsalted Butter (2 sticks), cut into small pieces, over low heat 2 minutes or until melted. (Or, heat butter in small microwave-safe bowl in microwave oven on high 1-1/2 minutes or until melted.) With large spoon, skim off and discard foam from top of melted butter. Makes about 1 cup.

        Prep: 5 minutes
        Cook: 2 minutes • Serves: 8

        1. In small saucepot, heat mayonnaise over low heat 2 minutes or until warm, whisking constantly do not let mayonnaise boil. Stir in dill, lemon juice, sugar, Worcestershire, salt and pepper remove from heat and transfer to serving bowl. Makes about 1 cup.


        Approximate nutritional values per serving (about 2 tablespoons):
        190 Calories, 21g Fat (3g Saturated), 12mg Cholesterol,
        324mg Sodium, 1g Carbohydrates, 0g Fiber, 0g Protein

        Prep: 15 minutes • Serves: 8

        1. In blender, purée garlic, lemon juice, thyme, salt and pepper 1 minute or until well combined, occasionally scraping sides of blender with rubber spatula.

        2. In small microwave-safe bowl, heat butter in microwave oven on high 1-1/2 minutes or until melted. With blender running, slowly pour in melted butter and purée 30 seconds or until mixture is smooth transfer to serving bowl. Makes about 1 cup.


        Approximate nutritional values per serving (about 2 tablespoons):
        208 Calories, 23g Fat (14g Saturated), 61mg Cholesterol,
        149mg Sodium, 1g Carbohydrates, 0g Fiber, 0g Protein

        Chef Tip:
        Sauce can be prepared and refrigerated up to 1 day in advance. Reheat in microwave oven before serving.