LUNCH PACKAGES

The Encinal – $14.00 per person
• Select (2) sandwiches, wraps or entrée salads
• Select (2) cold sides
• Select one dessert

The Lincoln – $16.00 per person
• Select (3) sandwich, wraps or entrée salads
• Select (2) hot or cold sides
• Select one dessert

The Midway – $18.00 per person
• Select (2) savory tart or tartine
• Select (2) cold or hot side
• Select (1) dessert
• Includes garden greens salad with carrots, cukes and cherry tomato

The Bay Farm – $22.00 per person​
• Select (2) entrees
• Select (2) hot or cold sides
• Select (1) dessert
• Includes artisan bread and creamery butter
• Includes garden greens salad with carrots, cukes and cherry tomato

The Point – $25.00 per person
• Select (2) entrees (Chef will provide upscale options including Salmon, fresh fish and/or steak)
• Select (2) hot or cold sides
• Select (1) dessert
• Includes artisan bread and creamery butter
• Includes garden greens salad with carrots, cukes and cherry tomato

BOX LUNCHES: Add $1.50
Sandwiches or Wraps – Comes with choice 1 cold side salad, Bag o’ Chips, pickle, fresh hand fruit and Chef’s Daily cookie
Entrees – Comes with 2 sides, simple green salad and dessert

Lunch Selections (Items are marked V-Vegetarian, V• -Vegan or CAN be made Vegan, GF-Gluten Free or CAN be made Gluten Free)

Sandwiches or Wraps:
• Assortment of Wraps (3 kinds)
• Grilled Marinated Eggplant, arugula, tomato and goat cheese on focaccia with basil pesto on the side.
• Super Veggie, zucchini, carrots, tomatoes, cucumber, avocado, mixed greens and a smoky carrot spread on a Kalamata olive roll with olive oil, red wine vinegar, salt and pepper.
• Grilled Portobello Mushroom “Not-a-Burger`, pepper-jack cheese, lettuce, grilled onion and tomato on a brioche bun with garlic mayonnaise on the side.
• Diestel Turkey, avocado, white Cheddar cheese, tomato and arugula on sliced sourdough with herb aioli on the side.
• BLAT: Nueskie`s applewood smoked bacon, lettuce, tomato and avocado on sliced sourdough with garlic aioli on the side.
• Niman Ranch Honey Ham: Jarlsberg cheese, lettuce and tomato on a butterflake croissant, with house Dijonnaise on the side.
• Rare thinly sliced roast beef, cheddar cheese, caramelized onion, lettuce and tomato on a sourdough roll, with horseradish-mustard-mayo on the side.
• North Beach Combo, salami, mortadella, prosciutto, provolone cheese, sun-dried tomatoes, pepperoncini and lettuce on the sourdough roll. Served with garlic aioli and vinaigrette on the side
• Albacore tuna, dill, lemon aioli & capers
• Chicken salad with red grapes and cashews
• Chickpea cake, hummus, tahini, arugula, tomato (vegetarian)
• Thai chicken, greens, bean sprouts, jasmine rice, peanut sauce
• Korean grilled beef, jasmine rice, Kim chee, marinated spinach, cucumber, carrots
• Brie, Green Apple, Arugula and lettuce (vegetarian)
• Heirloom Tomato, fresh mozzarella, arugula & basil pesto (vegetarian)

Entrée Salads:
• Little Gem Caesar, shaved Parmesan cheese, garlicky bread crumbs, and Jeff`s famous Caesar dressing on the side.
• Greek Salad, little gem lettuces, cherry tomatoes, cucumbers, feta cheese, Castelvetrano olives and oregano dressing on the side.
• Red, Striped and Golden Beet Salad, shaved fennel, navel oranges, glazed walnuts, endive leaves and chive vinaigrette on the side.
• Baby Iceberg Wedges, Bacon Bits, baby iceberg wedges, crumbled bacon bits, cherry tomato, glazed pecans and Pt. Reyes bleu cheese vinaigrette on the side.
• Sonoma Mixed Heirloom Tomatoes, arugula, Kalamata olives, cucumbers, grilled bread and balsamic vinaigrette on the side.
• Roasted Capay Farms Butternut Squash, lacinato kale, avocado, toasted sunflower seeds and Green Goddess dressing on the side.
• Roasted Delta Asparagus Salad, dill-pistachio pesto, shaved Asiago cheese, rainbow radishes and lemon dressing on the side.
• Asian Salad, mixed greens, romaine lettuce, baby kale, slaw mix, carrots,
cucumber, Daikon radish, mint leaves, red bell pepper, seasonal citrus, sesame seeds,  slivered almonds and quinoa crispies with house miso sesame vinaigrette on the side.
• Cobb Salad, romaine lettuce, baby kale, applewood smoked bacon, Pt. Reyes bleu cheese, avocado, grape tomatoes, garlic croutons, hard-boiled egg and garden ranch

• Choose Any Extras to add on salad:
Citrus grilled salmon (add 5.00)
Grilled lemon thyme chicken breast (add 3.00)
Herb-crusted and seared rare Ahi tuna (add 5.00)
Sesame-soy marinated grilled tofu (add 2.00)

Cold Sides:
• Shaved brussels sprouts, sweet onions, toasted hazelnuts, lemony dressing
• Orzo salad, red lentils, dried apricots, feta, fresh herbs
• Classic potato salad, dill, hard boiled egg, creamy whole grain mustard dressing
• Mixed baby lettuces, balsamic vinaigrette
• Penne & basil pesto salad, olives, chicory, toasted pine nuts
• Carolina cole slaw
• Fresh seasonal fruit salad
• Potato Chips

TARTINES: (FLAT BREADS) with seasonal fruit salad
• Chicken, avocado, garden greens
• Tri-Tip, grilled peaches, Point Reyes bleu cheese, garden greens
• Pear, brie, arugula (vegetarian)

HERB TARTS:  with a simple side salad
• Vine ripe tomato, basil with mozzarella (vegetarian)
• Roast zucchini & yellow squash with mint & homemade ricotta cheese (vegetarian)
• Roast asparagus with lemon & gruyere cheese (vegetarian)
• Butternut squash, goat cheese and kale (vegetarian)

• • ADD GRILLED CHICKEN ($3.00) OR BACON ($2.00) TO ANY SALAD OR HERB TART

Entrees:
CHICKEN -TURKEY
• Fennel and rosemary roasted half chicken, Tuscan salsa verde
• Chicken Cordon Bleu, lightly breaded, Fra’mani ham, gruyere
• Honey Mustard Glazed Chicken Breast, fresh tarragon, garnished with crispy onions
• Stuffed Chicken Florentine with spinach, cherry tomatoes and parmesan. Served with pan jus
• Coq au vin; red wine braised chicken thigh, bacon, button mushrooms, pearl onions
• Pot Pie – all natural chicken, seasonal veggies, fresh thyme in a buttery crust
• Teriyaki turkey meatballs

BEEF/PORK
• Grilled rosemary marinated flat iron steak, sautéed wild mushrooms, caramelized onions, cabernet jus (+$4 per person)
• Grilled tri-tip, wild mushrooms and caramelized onion jus (GF) (+$4 per person)
• Applewood smoked brisket, bourbon-chili BBQ sauce
• Maple & brown sugar glazed pork tenderloin, mustard, caramelized apples
• Sweet, spicy and sticky baby back ribs, pickled red onions
• Slow roasted pulled pork, Carolina mustard BBQ sauce

SEAFOOD
• Fresh Salmon & Shrimp Cakes, remoulade, ginger-dill pickled vegetables
• Pan Roasted Salmon Picatta, lemon, capers, parsley sauce (+$4 per person)
• Seared 3-Pepper Crusted Hawaiian Tombo Tuna, mango salsa (+$5 per person)
• Grilled Mahi Mahi, roasted chile aioli, seasoned bread crumbs
• Dungeness crab tartine, lemon-chive dressing, avocado, cherry tomato, cucumber (+$6 per person)

PASTAS
• Fresh Pappardelle, grilled chicken, artichokes, tomatoes, pistachio pesto
• Penne Puttanesca, sautéed rock shrimp, capers, olives, garlic, anchovies, tomato
• Spinach Ravioli– basil, wilted radicchio, toasted pistachios, parmesan, EVOO
• Tri Color Tortellini– pancetta, Spring peas, light cream
• Lasagna Bolognese, wild mushrooms, garlic, basil
• Seasonal vegetable lasagna, basil pesto, ricotta
• Grown – up mac n cheese, white cheddar, gruyere, feta, seasoned bread crumbs

VEGETARIAN
• Butternut squash gratin– braised greens
• Grown up Mac n’ Cheese, gruyere, white cheddar, feta, bechamel, seasoned bread crumbs
• Individual Vegetable Wellingtons– seasonal vegetables, thyme, puff pastry
• Quinoa and red lentil stuffed squashes, fresh herbs mirepoix, asiago cheese
• Heirloom carrot and pole bean risotto cakes— lemon zest, pecorino
• Black bean cakes— oven dried tomatoes, cilantro cream sauce

VEGAN
• Classic ratatouille, eggplant, zucchini, bell peppers
• Tomato & barley “risotto”, roasted garlic, basil, toasted quinoa
• Sweet potato enchiladas, red chile enchilada sauce, Daiya vegan cheese
• Chile & lime tofu— broccolini, harissa

BOWLS
• Verdura Bowl – grilled chicken or tofu, roasted potatoes, roasted corn & poblano salad, cilantro lime rice, black beans, avocado, garlic mushrooms, crispy quinoa, avocado tomatillo salsa
• Tikka Masala Bowl – grilled halloumi or chicken breast, aloo masala, radish & tomato salad, cilantro  yogurt chutney, lime rice
• Bibimbap Bowl – grilled tofu or chicken, steamed rice, seasoned spinach, seasoned bean sprouts,  shredded carrots, pickled cucumbers, seasoned sauteed mushrooms, gochujang honey sauce
• Spring Roll Bowl – grilled chicken or tofu, rice noodles, lettuce, cucumber, carrot, daikon, fresh herbs,  peanut sauce
• Sweet Potato & Kale Bowl – roasted sweet potato, red bell peppers, almonds, lime, cilantro, quinoa,  baby kale, cotija, avocado, creamy lime, cilantro & yogurt dressing
• Chickpea & Chicken Bowl; grilled chicken breast, spiced chickpeas, farro, cucumber, avocado, watercress, pickled red onion, sesame seeds, lemon honey dressing

HOT SIDES
• Parsley buttered pappardelle noodles
• Brown sugar baked beans
• Rosemary roasted red potatoes
• Steamed broccoli, carrots and cauliflower
• Herb roasted Delta asparagus
• Miso-ginger roasted broccolini
• Creamy potato gratin
• Orange-ginger glazed yams
• Grilled Mushroom Polenta
• Garlic Mashed Potatoes

DESSERTS
• Assortment of Chef’s choice cookies
• Chocolate chunk cookie
• Lemon bars– whipped cream and fresh berries
• Double chocolate brownies
• Fresh seasonal individual pie
• Cupcake assortment; Salted caramel, red velvet, carrot cake, lemon meringue plus more options!
• Mini lemon curd cheesecakes
• Chocolate pot de creme
• Seasonal fruit shortcake– berry puree, whipped cream

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