Acacia at St. Philips

with Shrimp Ceviche and Avocado

iceberg lettuce, Dungeness crab, hard cooked egg, tomato quarters, capers, lemon and Louis dressing

tender baby spinach, napa cabbage and radicchio tossed in a warm pancetta, caramelized onion and molasses vinaigrette

oven roasted chicken, crisp bacon, vine ripened tomatoes, Pt. Reyes farmstead blue cheese, chopped egg and creamy avocado served over crisp greens with fresh herb vinaigrette

wild salmon wok charred with Pacific Rim spices served over organic field greens tossed with steamed broccolini, water chestnuts, green beans, jicama, peppadew chile and sesame-miso vinaigrette

golden pineapple, mangos, bananas, red flame grapes, cantaloupe, strawberries, raspberries and blackberries topped with toasted coconut and served with honey-lime yogurt

served with fresh fruit and croissant

sliced ripe tomatoes with hand pulled mozzarella, arugula and lemon-basil vinaigrette on fresh focaccia

toasted 8 grain bread, mayonnaise, turkey, ham, gruyere, cheddar, lettuce, tomato, bacon and avocado

with roasted peppers, eggplant and Fontina on grilled focaccia (Available without chicken)

1/2 lb ground chuck grilled to your specification. Topped with choice of green chiles, mushrooms, bacon, caramelized onions, avocado, cheddar, gruyere, havarti or Pt. Reyes farmstead blue cheese

served with Black Beans and Spanish rice fresh corn tortillas layered with cheese and filled with flame broiled Mahi Mahi, chipotle crema, cabbage and pico de gallo

with Black Beans and Spanish Rice grilled steak between two fresh corn tortillas topped with shredded cabbage, pico de gallo and Cholula-lime sauce

served with lemon risotto and grilled asparagus

with chipotle cream, choice of Jerked Chicken or Rock Shrimp

lean prime rib shaved thin, served warm on a toasted roll with roasted chile, gruyere and natural jus

with Shrimp Ceviche and Avocado

with Roasted Garlic, Pepperoncini and Cholula-Lime Butter

with Peppadew Chile, Mango and Horseradish Sauce

bean sprouts, carrots, cucumber, snap peas, cilantro, mint and cabbage

with spiced pecans, warm pancetta, caramelized onion and molasses vinaigrette

with English cucumber, roasted corn, campari tomatoes, artichoke hearts, carrots, black olives, ricotta salada and toasted pepitas

with haricot vert, toasted walnuts and cambazola triple crème bleu

with jicama-fennel slaw, curried remoulade

lemon risotto, roasted spring vegetables

sauce marsala, herb fettuccini, garden vegetables

lemon risotto, braised spinach, butternut squash puree, grilled asparagus, portabella mushroom, eggplant, baby broccoli, zucchini and fire roasted sweet peppers

natural pan jus lie, lemon risotto, steamed garden vegetables

black peppercorn and brandy cream, crisp potatoes, baby broccoli, honey glazed carrots

lemon-herb jus, mashed Yukon potatoes, garden vegetables

steamed clams, mussels, shrimp, salmon, scallops, crab, lobster, and angel hair pasta with a spicy tomato and sweet pepper broth

mashed Yukon potatoes, garden vegetables

apricot-honey-mustard glaze, baked fuji apple, mashed Yukon potatoes, garden vegetable medley

baked in parchment paper with aromatic vegetables, lemon risotto and Bercy butter

angel hair pasta tossed with chipotle cream