Lunch Menu

Small bites

Baker’s Bacon Wrapped Brussels
tomato-basil jam & sourdough dust   5

corn meal-fried pickles & green goddess aioli  4

Coal Roasted Beets
cumin scented yogurt, pistachio & seeds   5

Spicy Tuna Deviled Eggs
Nduja whipped egg, marinated raw tuna, aioli and scallions  6

 Kale Chips
crispy leaves and fine parmesan dust  4

 Blistered Salmon Belly Bun
charred okra, scallions, sambal & honey   7


Polenta Gnocchi
truffled mushroom hash, shaved asparagus, sage & fine pecorino 11

Pacific Oysters: On the 1/2 Shell
bloody mary mignonette (6) 16

Frito Pie
Fritos, American Buffalo chili, pickled jalapeños and cheddar 7

Castroville Artichoke
coal-roasted with basil pesto aioli   10

Prime Beef Carpaccio
potato souffles, black truffle aioli, radish & arugula 14

Dungeness Crab Cakes
green apple-avocado puree, endive and radish salad 15

Crispy Calamari
lime-Thai dipping sauce and “Srirachannaise” 10

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

Creole Shrimp & Grits
grilled shrimp, Creole carrot jus and sweet pepper piccalilli 14

Sunchoke & Fontina Gratin
baked ooey, gooey goodness with warm ciabatta 11



Warm Napa Cabbage
chili-crusted chicken and hickory-smoked bacon with Gorgonzola cheese, spicy peanuts and sweet pepper vinaigrette 16

Roasted Beet & Baby Arugula
baby beets, whipped goat cheese, candied walnuts and orange-hibiscus vinaigrette 11

Tarpy’s Cobb
grilled chicken, bacon, avocado, tomato, hard cooked eggs with creamy Gorgonzola dressing 16

Hearts of Romaine Caesar
sourdough croutons, Asiago and Caesar dressing 11

Quinoa & Baby Arugula
grilled green beans, fresh and sundried tomatoes, smoked almonds, feta, lemon juice and virgin olive oil 13

Iceberg Wedge
smoked bacon, toy box tomatoes, creamy gorgonzola 10

Apples & Pecans
baby kale, Gorgonzola, white balsamic vinaigrette 11

Add:  chicken  5  |  salmon  12  |  three grilled shrimp  9  |  grilled sirloin  16




Crispy Local Rock Cod
buttermilk fried cod, spicy remoulade, tomatoes and slaw on soft roll with tri-color cauliflower slaw 13

Grilled Chicken Breast
applewood bacon, jack cheese, cilantro pesto, BBQ sauce, grilled red onion and tomato on focaccia roll 15

Black Angus Burger
1/2 lb. of ground chuck, L.T.O. on ciabatta roll 11

“Snake River Farms” Kobe Burger
1/2 lb. burger with brie, bacon, Maine lobster and truffle aioli on telera roll 23

Truffle Grilled Cheese
asparagus and truffle-mushroom duxelle with Fontina and Gruyère cheeses with tri-color slaw 11

BBQ Pulled Pork
Carolina style hog wash, red slaw & roadhouse fries 16



Classic Tarpy’s Meatloaf
garlic mashed potatoes, green beans and marsala-mushroom gravy 21

Cast Iron-Seared Sea Scallops
coffee-cocoa rubbed Baker’s bacon, sweet cream grits, roasted cauliflower, and bourbon syrup 31

Herb Crusted Sterling Salmon
rice pilaf, roasted cauliflower and Brussels sprout leaves, lemon beurre blanc and tomato relish 23

Roasted Artichoke Fricassee
white beans, heirloom carrots, brussels & forest mushrooms in a thyme & onion jus 21

Prawn Pasta
blistered tomatoes, corn, baby spinach, sherry-lobster cream with Asiago cheese 25 with Maine Lobster 38

Chili-Crusted Chicken Breast
Gruyère scalloped potatoes, green beans and apricot BBQ Sauce 16



Prime Angus Sirloin
bacon braised chard, roasted garlic mashed potatoes and pomegranate molasses 27

Maple Brined Pork Chop
pimento cheese grits, blistered broccolini & picked pears 23

Black Angus Ribeye Steak
crispy fingerling potatoes, green beans and red pepper-cilantro chimichurri 38

Smokey BBQ Baby Back Ribs
fries and red slaw   half rack 19    full rack 29



Bacon Braised Chard 7

Gruyère Scalloped Potatoes 6

Roasted Cauliflower and Brussels Sprout Leaves with Bourbon Syrup 6

Sweet Cream Grits and Butter 5

Tri Color Cauliflower Slaw 4


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

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