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a pound of carlsbad fresh black musseles steamed in white wine, celery, shallots, garlic white pepper and fresh thyme. brought to a boil and finished with creme fraiche.
frenchs style "frites" lightly tossed in herbs de provence or truffle oil, served with vagabond saffron aioli.
breaded crisp calamari flash fried and tossed with peanuts and dried chilies in spicy hoisin sauce.
flash-fried vietnamese vegetarian spring rolls served with lettuce, cilantro and fresh mint, lemongrass marinated tofu served with a soy-mint sauce and hoisin-peanut sauce.
lebanese-spiced lamb meat balls, baba ghanoush, fresh mint, leaf lettuce, toasted pinenuts and warm pita bread.
grilled pineapple, green curry coconut sauce, sesame oil and thai sweet chili sauce.
the traditional fresh charcuterie plate, selected imported cheese and bread, assorted pates, imported sausages, cornichons and olives. served with bread.
the spanish version of the charcuterie plate, spanish artisian cheese and bread, serrano ham, chorizo de pamplona, sweet pepperonata and honeycomb.
fresh butterleaf lettuce tossed in a creamy bleu cheese dressing. topped with chopped chives, scallions, roasted pinenuts and black olive croutons.
young romaine lettuce hearts, soft boiled egg, shaved parmesan cheese, anchovies and black olive croutons.
vine ripened tomato, basil leaves, fresh mozzarella cheese, extra virgin olive oil and balsamic vinegar. add thin - sliced serrano ham.
wild arugula, toasted pinenuts, red onion and crumbled gorgonzola cheese, tossed in balsamic vinaigrette, topped with crispy bacon and baked pear.
local pole-caught white albore tuna, romaine lettuce, baby potatoes, haricot vert, boiled egg, nicoise olives, fresh tomatoes, champagne-caper vinaigrette.
mild red curry, coconut milk, thai sauce, lime leaves, fresh basil sugar, jasmine rice and your choice of: tofu and vegetables, calamari, beef tenderloin, chicken, shrimp, scallops.
fresh asparagus, julienne prosciutto, green beans, fine herbs, onion, garlic and creamy goat cheese sauce.
fresh salmon filet, poached in coconut-lemongrass broth. served with carlsbad black mussels, clams and fingerling, potatoes.
spanish sausage, black mussels, clams, shrimp and chicken cooked with saffron rice in a tomato broth with onions and green peas.
classic country french slow-cooked chicken marinated in red wine, serve with mushrooms and pearl onions in a savory cream sauce.
peruvian spiced pork shoulder oven-roasted in banana leaves, served with sweet potatoes, plantains and pan jus.
pan-seared with apple-fennel slaw, gold potato puree and hibiscus sangria sauce.
oyster mushrooms, shaved manchego cheese, tempranillo demi glace, and green lentils cooked with bacon, lima beans and grilled corn.
braised lamb shank baked slowly with dried plums, vegetables, atar anise, cinnamon and cumin. served in a tagine clay pot over couscous.
chimichurri sauce, garlic potato puree, malbec pan reduction.
seasonal fruit with strawberry creme fraiche.
a blend of whole oats, bran and dry fruit served with fresh fruit and milk or non-fat yogurt.
brown sugar, cream, raisins and candied pecans.
croissant with butter, jam, side of fruit, coffee or orange juice.
3 pancakes served with blueberry compote, whipped butter.
brioche bread marinated in egg batter and grilled crispy on the outside.
(franchise version of the grilled cheese) ham, gruyere cheese, ciabatta bread served with salad or frites.
like the croque monsieur just topped with an egg, served with salad or frites.
potatoes, humbolt fog cheese and crispy bacon and country toast.
crispy corn tortillas, house made poblano salsa topped with creme fraiche, green onions, cilantro with egg and a side of black beans. (que rico!).
proscuitto, tomatoes, asparagus, poached eggs over foccacia bread served with potatoes.
eggs, smoked salmon, creme fraiche, sprinkled with capers served with potatoes and country toast.
eggs, baby spinach, tomatoes, onions, and goat cheese served with potatoes and country toast.
chorizo, onions, tomatoes, jalapeno and monterey jack cheese served with potatoes and country toast.
served with potatoes and country toast.
2 eggs any style, apple wood smoked bacon or chicken apple sausage, potatoes, country toast.
toasted brioche with nutella.
calamari breaded crispy calamari tossed in peanuts, dried chilies in spicy hoisin sauce.
calamari & chicken beignet with spicy sweet pineapple sauce.
toasted pine nuts, red onion, gorgonzola cheese, crispy bacon, baked pear tossed in balsamic vinaigrette.
romaine lettuce, soft boiled egg, parmesan cheese, anchovies and black olive croutons. add chicken & shrimp.
3 grilled skewers of shrimp and scallops served on a bed of mixed greens, small tomatoes tossed in thai lime dressing.
manchego cheese, aioli, avocado, lettuce, tomato and onion.
8oz patty grilled, lettuce, tomato, avocado, onion, mayo, kosher salt and cracked pepper, add your cheese.
marinated in caribbean dressing of garlic, honey, ginger, herbs and spices served with avocado and spicy jack cheese.
a vagabond classic. prince edward black mussels steamed in white wine with celery, shallots, garlic brought to a boil then finished with creme fraiche served with pomme frites.
lemonade coke sprite diet coke.
cafe moto chamomile, new zealand sunny slope, english breakfast, earl gray.
tasty breaded crisp calamari flash-fried and tossed with peanuts and dried chilies in a spicy hoisin sauce.
a flavorful combination plate of traditional asian appetizers; three flash fried vietnamese vegetarian spring rolls served with lettuce, cilantro and fresh mint; as well as a lemon grass marinated tofu fresh roll. soy-mint lemon sauce, lime-hoisin peanut sauce.
thin yellow curry chicken base broth has coconut milk, lemon grass & kaffir lime leaves. served with glass noodles, topped with a soft boiled quail egg, sprouts and thai basil.
organic baby greens leaves simply tossed in extra virgin olive oil from l.a. aceto in valle de guadalupe, a touch of balsamic vinegar, salt and pepper. served topped with micro cilantro and cured black olives.
with black olive croutons & pine nuts. this salad of fresh herbs and butter lettuce leaves is tossed in a creamy blue cheese dressing. topped with chopped chives & scallions, roasted pine nuts and black olive croutons.
classic caesar salad, includes young romaine lettuce heart, a soft boiled egg, shaved parmesan cheese, anchovies and black olive croutons.
asian kung-pao style calamari and a small serving of our crispy garlic calamari. served with aji aioli and mixed green tossed in a caribbean dressing.
three grilled skewers of scallops and shrimp, served on a bed of mixed greens, cucumbers, small tomatoes and fresh herbs. tossed in a thai lime dressing.
a black olive toast of crema fresca, topped with smoked salmon, alfafa sprouts, thinly sliced red onions and capers and a grilled small filet of salmon; served with new potatoes, edamame and bits of smoked salmon tossed in extra virgin olive oil and chives. rice vinegar drizzle.
our twist of the salade nicoise; romaine and mixed greens, soft boiled egg, haricots verts, edamame, scallions, red onion, tomato, cucumber, bell pepper, anchovies, potato, capers and cured black olives; all tossed in a vinaigrette of balsamic vinegar and extra virgin olive oil. served with a grilled small filet of fresh ahi tuna.
a filet of chicken breast grilled with herbs and caribbean spices, cut in medaillons and served over mixed greens with cucumbers, tostones, plantanos maduros and lime. sweet caribbean dressing.
ripe avocado, tomato, thinly sliced red onion, bell pepper, cucumber, alfalfa sprouts, pepper jack cheese, extra virgin olive oil, kosher salt and cracked pepper. toasted ciabatta.
thin slices of smoked salmon, mayonaise, avocado, red onion, tomato, cucumber and alfalfa sprouts. toasted ciabatta.
a caprese of tomato slices, fresh mozarela, basil and a thin slice of imported prosciutto; extra virgin olive oil, kosher salt and cracked pepper. prepared pressed hot on toasted ciabatta bread.
thinly sliced grilled chicken breast, manchego cheese, aioli, avocado, lettuce, tomato and onion. toasted ciabatta.
eight-ounce kobe beef patty served grilled with lettuce, avocado, tomato slice, red onion, mayonnaise, kosher salt and cracked pepper. toasted telera roll.
add your choice of cheese.
very simple tender pulled pork prepared cuban style in a chipotle barbecue sauce. served in a toasted telera roll.
thinly sliced filet mignon marinated in a caribbean dressing of olive oil, garlic, honey, ginger, herbs and spices. served grilled with spread avocado and spicy jack cheese on toasted telera roll.
a cup of soup of your choice served with our "valle de guadalupe" summer salad.
a caprese of thinly cut heirloom tomato slices, fresh mozarella and basil sprinkled with extra virgin olive oil. served with cuts of imported prosciutto and a small "valle de guadalupe" summer salad.
the traditional french plate of charcuterie; assorted pates, imported sausages, cornichons and olives. served with a fine selection of imported cheeses and a small "valle de guadalupe" summer salad.
onions, garlic, coconut milk, red curry, lemon grass, ginger, palm sugar and a touch of chili pepper. served on a bowl over jasmine rice and garnished with fried shallots, shredded kaffir lime leaves and scallions.
cheese tortelini tossed in fresh pesto with crushed garlic and fresh basil. topped with roasted pine nuts, imported prosciutto cuts and grated parmesan cheese.
four large shrimp tossed in black ink linguini with onions, garlic, chorizo and green chiles. topped with manchego cheese, roasted peanuts and a drizzle of chili oil.
a bistro classic. a pound of prince edwards fresh black mussels steamed in white wine with celery, shallots, garlic, white pepper and thyme. brought to a boil, it is then finished with crème fraiche. served with traditional pommes frites.
the key to this classic bistro recipe is the ten-ounce all natural meyer, dry aged new york steak we use. served with vagabond pommes frites.