Lunch Menu

Small bites

BBQ Brisket Biscuit
Memphis BBQ sauce, buttermilk biscuit, sweet pepper  6

“Frickles”
corn meal-fried pickles and green goddess aioli   5

Kale Chips
crispy leaves and parmesan dust  4

La’Quercia Ham & Stone Fruit
American prosciutto, Hollister peaches and maple  5

Frito Pie
Fritos, American Buffalo chili, pickled jalapeños and cheddar  5

 

SHARED PLATES

Carolina Style BBQ Oysters
charred scallions, cornbread and crispy bacon (half dozen)  15

Honey & Hot Sauce Glazed Ribs
slow cooked, smoked, grilled and glazed on chopped slaw  13

Castroville Artichoke
coal-roasted with basil pesto aioli  10

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

Sweet Tea Brined Chicken Wings
crispy fried, honey-cayenne hot sauce and gorgonzola dressing  9

Pimento Cheese
heirloom carrots, celery and warm bread  8

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

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

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

 

GREENS & SUCH

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

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

Apples & Pecans
baby lettuces, endive, Gorgonzola, white balsamic vinaigrette  11

Chopped Kale
moonshine raisins, roasted brussels sprout leaves, cornbread, red onions and aged cheddar in bacon honey vinaigrette  12

Hearts of Romaine Caesar
sourdough croutons, Asiago and Caesar dressing  10

Warm Napa Cabbage
crushed spicy peanuts, hickory bacon, chili-crusted chicken and Gorgonzola cheese with a sweet pepper vinaigrette  15

Seared Rare Ahi Tuna
watermelon, cucumbers, basil and red onion with arugula, feta and cider vinaigrette  21

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

Tarpy’s Cobb
grilled chicken, bacon, avocado, tomato, hard cooked eggs with creamy Gorgonzola dressing  15

Add:  chicken  5  |  salmon  12  |  grilled shrimp  9  |  grilled sirloin  15

 

"COWBOY CRUDO"

Sea Scallop
gin-passion fruit vinaigrette, chili oil, candied walnuts and endive  10

Pacific Oysters
on the 1/2 shell with horseradish-oxtail mignonette (6)  16

Spicy Tuna Deviled Eggs
Nduja whipped egg, marinated raw tuna, aioli and scallions  10

American Buffalo
jalapeño oil, whipped garlic, pickled celery, fried shallots and toast  13

 

SANDWICHES

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

Grilled Chicken Breast
applewood bacon, jack cheese, cilantro pesto, BBQ sauce, grilled red onion and tomato on focaccia roll  13

Griddled Pastrami
Monterey jack and chopped slaw on marbled rye  12

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

Crispy Local Rock Cod
buttermilk fried cod, spicy remoulade, tomatoes and slaw on soft roll with spiked watermelon  13

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

Grilled Salmon
lime-chili aioli, tomato and spinach on multi grain roll  16

BBQ Beef Brisket
spicy BBQ sauce, cheddar cheese and smoked onions on a steak roll  12


STEAKS, CHOPS & BONES

8 oz. Prime Angus Sirloin
with pomegranate molasses  24

14 oz. Black Angus Ribeye Steak
with red pepper-cilantro chimichurri  38

Maple-Brined Pork Chop
with smoked apple mash  23

Smokey BBQ Baby Back Ribs
slow cooked, smoked, grilled and glazed      half rack  19    full rack  29


LARGE PLATES

Sweet Corn Ravioli
roasted eggplant puree, corn butter, shaved radish, red wine shallots and fried kale with aged Ricotta  18

Cast Iron Seared Sea Scallops
coffee-cocoa rubbed Baker’s bacon, sweet cream grits, roasted cauliflower and bourbon syrup  23

Prawn Pasta
blistered tomatoes, sweet corn, baby spinach, sherry-lobster cream with Asiago cheese  18    with Lobster  26

Herb Crusted Sterling Salmon
rice pilaf, roasted cauliflower and Brussels sprout leaves, lemon beurre blanc and tomato relish  19

Vegan Acorn Squash Gnocchi
acorn squash-chickpea gnocchi with mushrooms, summer squash, blistered tomatoes and faux Parmesan  19

Classic Tarpy’s Meatloaf
garlic mashed potatoes, green beans and marsala-mushroom gravy  15

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


SIDES

Spiked Watermelon  4

Collards & Confit  7

Roasted Cauliflower and Brussels Sprout Leaves with Bourbon Syrup  5

Sweet Cream Grits and Butter  5

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