With tomato, peppers, and clams.

Garlic croutons and champagne-mustard seed vinaigrette.

Roasted fennel, red onions, bacon bits, new potatoes, and warm bacon vinaigrette.

Tomatoes, cucumbers, onions, farmer's greens, kalamata olives, and feta.

Chinese cabbage, julienne peppers, red onions, and carrots, sprouts, jicama, cashews, fried wontons, and Asian dressing.

Arugula, dried cherries, pear, spiced pecans, and Pt. Reyes blue cheese.

Citrus aioli.

Grilled sliced dry-aged strip steak, romaine leaves, Pt. Reyes blue dressing, cherry tomatoes, and crispy onions.

Roma tomato Crudo, baby spinach, and garlic Parmesan cream.

Olives, capers, garlic, clam jus, parsley, and evoo.

With asparagus tips, sun-dried tomatoes, baby spinach, and Parmesan.

Roasted potatoes, seasonal veggies, and citrus beurre blanc.

Roasted chicken, Jack cheese, and feta, tequila lime sauce.

Served with a side of Greek salad.

Gingered stir-fried vegetables, sticky rice, sweet and spicy glaze.

Wheat bread, bacon, basil-mayo, arugula, tomato, red onions, hard-boiled egg, olive tapenade, and fries.

Kaiser roll, balsamic onions, Swiss, romaine, bacon, and shoestring fries.

Roasted peppers, caramelized onions, goat cheese, and toasted wheat roll.

Grilled red onions, tomato, pancetta, white cheddar, and shoestring fries.

On a toasted roll with tartar sauce, snow pea slaw, and shoestring fries.

With chili Jack cheese, green onion and side of guacamole.

In whole wheat pocket pita bread and side of green salad.

Crispy bacon, lettuce, tomato, avocado, grilled sourdough, and side Caesar.

Tomatoes, roasted red pepper, and clams.

Mesclun greens and lemon aioli.

Over Caesar salad and citrus aioli.

Family style. Roasted garlic, virgin olive oil, Tuscan sun-dried tomatoes, Kalamata olives, grilled house-made focaccia bread.

Arugula, goat cheese fondue, grape tomatoes, and citrus vinaigrette.

Arugula salad, grilled flatbread, and citrus sauce.

Dried cherries, pear, spiced pecans, and Pt. Reyes blue.

Walnuts, arugula, laura chenel goat cheese, and basil-orange vinaigrette.

Chinese cabbage, sprouts, onions, peppers, cashews, poached Petaluma chicken, crispy wontons, cilantro, and Asian dressing.

Dry-aged strip steak, romaine leaves, Pt. Reyes blue cheese dressing, cherry tomatoes, and frizzled onions.

Olives, dried tomato pesto, artichokes, spinach, feta, and oregano.

Pepperoni, mozzarella, and San Marzano tomato sauce.

House-made sausage, pepperoni, onion, bell peppers, mushrooms, and mozzarella.

Pizza sauce, mozzarella, and fresh basil.

Chilli Jack cheese, green onions, salsa, and guacamole.

Fresh peas, baby spinach, Tuscan sun-dried tomatoes, microgreens, and Parmesan.

Tomato Crudo, baby spinach, garlic cream, and Parmesan.

Olives, capers, garlic, pepper flakes, clam jus, parsley, and evoo.

Roasted red peppers, Tuscan sun-dried tomatoes, baby spinach, feta, basil pesto, and virgin olive oil.

Whipped Yukon potatoes, wilted spinach, and bourbon sauce.

Grilled 12 oz dry-aged Angus N.Y. Steak hand cut. Sour cream-chives stuffed baked potato, veal glace, crispy tobacco onions, and broccolini.

Sauteed gingered veggies, sticky rice, scallions, black, and white sesames.

Mint-yogurt sauce, Greek salad, and grilled house flatbread.

Loch Duart salmon. 3 citrus beurre blanc, potato puree, and seasonal vegetables.

Rocky free-range. Organic green beans, and roasted fingerling potatoes provencal.

Laura chenel goat cheese, vegetable ratatouille, arugula, and fried Parmesan bread crumbs.

Spiced roasted chicken, Monterey Jack, feta, tequila lime sauce, and grilled focaccia croutons.

Black Angus ground beef, balsamic onions, pancetta, white cheddar, and shoestring fries.

Wood oven baked Vermont cheddar, bacon, and Parmesan.

Lemon, garlic, and Tuscan virgin olive oil.

Jalapeno arugula aioli.