Lunch Menu

STARTERS

 Crispy Leaves
kale, Brussel, asiago, parmesan, black pepper 4.5

Polenta & Winter Crops
mushrooms, winter squash, broccolini, kalettes, pecorino  9.5

“Frickles”
fried pickles, green goddess aioli  5

Spicy Tuna Tacos
scallions, sesame seeds, soy-yuzu aioli, tobiko  11

Castroville Artichoke
coal-roasted, tomato relish, basil pesto aioli 11

Sriracha Glazed Ribs
baby back ribs, honey-sriracha glaze, spicy peanuts 13

Dungeness Crab Cakes
smoked avocado aioli, charred carrot-corn salsa 16

Sun Choke Fundido
fromage blanc, roasted sun chokes, fontina, sourdough 12

Crispy Calamari
lime-Thai dipping sauce, "Srirachannaise" 10.5

Bruschetta
herb goat cheese, roasted garlic, blistered tomatoes, basil 9

Shrimp & Grits
grilled shrimp, creole carrot jus, sweet pepper piccalilli 14.5

Giant Bavarian Pretzel
ale washed, Maldon sea salt, jalapeno-cheddar, mustard  9

 

SALADS

Beets
rhubarb, goat cheese, walnuts 9.5

Iceberg
bacon, tomato,creamy gorgonzola 10

Poached Pear
burrata, hazelnuts, speck, arugula, pomegranate seeds  13

Quinoa
arugula, tomatoes, charred green beans, feta, smoked almonds  13

Romaine
Caesar, croutons, parmesan 9

Apple
greens, pecans, bleu cheddar  11

Tarpy’s Cobb
chicken, bacon, avocado, tomato, egg, gorgonzola  18

Warm Napa Cabbage
Warm Napa Cabbage, chili crusted chicken, bacon, gorgonzola, spicy peanuts  15

Salmon
citrus, avocado, lentils, tahini-cumin dressing, sunflower seeds  19

Add: salmon  7 |  three grilled shrimp  9  |  prime sirloin steak  16  |  chicken  5

 

SANDWICHES

Blackened Pacific Halibut
avocado aioli, cucumber, radish, tomato, apple slaw 18

Meatloaf Melt
sundried tomato, stewed onions, cheddar, sweet potato fries  15

Chicken Breast
BBQ sauce, bacon, jack, cilantro pesto, smoked onions, fries  16

Angus Burger
½ pound, lettuce, tomato, onion, fries  14.5

“Snake River Farms” Kobe Burger
brie, bacon, Maine lobster, truffle aioli, brioche, fries  24

Truffle Grilled Cheese
Aspargaus, mushroom duxelle, fontina, gruyere, greens  12.5

Duck Burger “Royal”
onion jam, white cheddar, sunny up egg, brioche, greens 18

Slow Roasted Corned Beef
sweet peppers, b&b pickles, mustard aioli, gruyere, rye, greens 16

 

LARGE PLATES

Classic Tarpy’s Meatloaf
garlic mashed potatoes, green beans, mushroom gravy  20

Seared Sea Scallops
coffee-cocoa rubbed bacon, grits, cauliflower, bourbon syrup  24

Herb Crusted Sterling Salmon
pilaf, kalettes, lemon beurre blanc, tomato relish 21.5

Stuffed Portobello Mushroom
cambazola, spoon bread, smoked onion "steak sauce" 18

Prawn Pasta
tomatoes, corn, spinach, sherry-lobster cream, asiago cheese  21 with Maine lobster  38

Chili-Crusted Chicken Breast
gruyère scalloped potatoes, green beans, apricot BBQ sauce  17

Prime Angus Sirloin
bacon-braised chard, mashed potatoes, pomegranate molasses 27

Maple Brined Pork Chop
spoon bread, roasted broccolini, apple-blackberry butter 23

Baby Back Ribs
roadhouse fries, apple slaw   half rack  19  full rack 29

Spice Rubbed Ribeye
crispy fingerlings, green beans, red pepper chimichurri  38

 

SIDES

Bacon braised chard 8

Gruyére scalloped potatoes  7

Roadhouse fries 6

Chipotle sweet potato fries 6

Apple slaw  4

 

 

Executive Chef: Todd Fisher / Sous Chefs: Andres Diaz & Gabriel Arguelles

Split Plate Charge $2.00 / No seperate checks for parties over eight