Masters Week Lunch Menu

-STARTERS-

RED PEPPER HUMMUS - House made, served with toast points, olive oil and balsamic glaze - 10

SMOKED SALMON PLATTER - Thinly sliced smoked salmon, capers, red onion, hard boiled egg, dill cream cheese and toasted bagel - 16.95

FRIES AND AIOLI - Manuel’s famous french fries, with house made roasted red pepper aioli - 5

FRIED RAVIOLI - Six raviolis served over tomato sauce, with pesto and parmesan cheese - 12

ASPARAGUS AND POTATO SOUP -or- SOUP DU JOUR - 5

FRENCH ONION SOUP - Gruyere cheese, house made croutons - 5.75

-SALADS-

BLUE CLAY FARM SALAD (BCF) - Mixed greens, tomato, cucumbers, and red onions with dijon vinaigrette - 10.50

GOAT CHEESE AND BEET SALAD - Goat cheese, roasted golden beets, mixed greens and a balsamic glaze - 11

WEDGE SALAD - Iceberg wedge, bleu cheese crumbles, bacon, tomato, onion, cucumber, and ranch dressing - 9.95

CAPRESE SALAD - Heirloom tomatoes, fresh mozzarella, basil, olive oil, balsamic glaze - 20

-Add NY Strip, Shrimp, or Grilled Salmon for $10.50 or Chicken for $8.50-

STRAWBERRY SALAD* - Mixed Greens, tomato, onion, cucumbers, strawberries, goat cheese, strawberry vinaigrette, and grilled chicken - 21

CYNTHIA’S CAESAR* - Romaine lettuce, tomato, onion, bacon, parmesan cheese, Caesar dressing, and grilled chicken - 21

SOFT SHELL CRAB SALAD* - Pan seared in lemon-caper butter, served over our Blue Clay Farm Salad - 20

-SANDWICHES WITH YOUR CHOICE OF FRIES OR BCF SALAD-

ALL AMERICAN BURGER* - Angus burger patty, cheddar cheese, lettuce, tomato, onion, on ciabatta bun - 18

TURKEY BURGER* - Turkey burger patty, pesto, lettuce, tomato, and onion on ciabatta bun - 18

CROQUE MONSIEUR - Artisan bread, Black Forest Ham, Swiss cheese, grilled and topped with herbed béchamel - 16

FRENCH DIP* - Shaved roast beef, creamy horseradish, Swiss cheese, on a French roll, with rich Au Jus - 18

-House Specials-

Served with French Fries and a Small Blue Clay Farm Salad

Available 11 AM - 3 PM

CATFISH SANDWICH* - Cornmeal crusted and fried catfish filet on a wheat hoagie with tarter sauce and L.T.O. - 18

GYRO SANDWICH - Thin sliced lamb and veal, grilled, with tzatziki sauce and L.T.O. on pita bread. - 16

OYSTER PO BOY* - Tempura fried oysters, tartar sauce, lettuce, tomato, and onion on a wheat hoagie. - 20

SOFT SHELL CRAB SANDWICH* - Pan seared in lemon-caper butter, served on ciabatta bun with lettuce, tomato, and onion. - 20

KOBE BURGER* - Grass fed Wagyu beef with L.T.O. and chipotle mayonnaise on a ciabatta bun. - 20

EXOTIC BURGER* - Elk, buffalo, boar, and Wagyu beef with pepper mayonnaise and L.T.O. on ciabatta bun. - 20

STEAK FRITE* - 12 ounce NY Strip with Maître d’Hôtel butter. - 28