LUNCH MENU Small Bites

VINCENZO’s CRUST - Creamy Gorgonzola, Roasted Elephant , Quince Jam and Plenty of Flatbread WILD GAME SAUSAGES - Venison Bratwurst and Jalapeno Boar with House Made Spicy Mustard SPRING ROLLS - Asian Slaw and Key Lime-Sweet Thai Chili Vinaigrette CRAB CAKE - Jumbo Lump Crab with Smokey Bacon Cajun and Micro Salad FIVE SPICE CALAMARI SALAD - Calamari with Sweet Thai Chili Vinaigrette, Caramelized , & Pickled Jalapenos POPCORN ROCK SHRIMP - Rice Flour / Beer Batter, Lemon Aioli & Sriracha with Fresh Lemon Wedge

Salads and Soups

“TASSIONE FARMS” ORGANIC SALAD* - Goat Cheese Croutons, Teardrop Tomatoes and Balsamic Vinaigrette CLASSIC “GARDEN” CAESAR SALAD* - Creamy White Anchovy Vinaigrette and a Parmesan Cheese Crouton WILD ARUGULA SALAD* - Grilled Pears, Spiced Walnuts, Ricotta Salata Cheese with Pomegranate Vinaigrette

* Add Grilled Chicken or Grilled Salmon to any Salad

THE WEDGE - Iceberg Lettuce, Oven Roasted Tomatoes, Blue Cheese Crumbles, Bacon, Point Reyes Blue Cheese Dressing ASIAN CHICKEN SALAD - Grilled Ginger Chicken, Chilies, Peanuts, Cucumber, Carrot, Thai Basil with a Lime Vinaigrette TEXAS CHICKEN COBB - Romaine Lettuce, Black Bean-Corn Relish, Bacon, Blue Cheese, Grape Tomatoes, Eggs, Grilled Marinated Chicken Breast with House Made Avocado Ranch Dressing BEAU NASH SMOKED CHICKEN and CORN SOUP - with Tortilla Crisps, Avocado, and Lime SOUP “DJ” - Jeff’s Creations Change Daily

“Hand Helds”

ONE2ONE CHEESE BURGER - Angus Chuck with Aged White Cheddar, Lettuce, Tomato, and Melted Onions DIJON CHICKEN CLUB - On a Kaiser Roll with Honey Mustard, Thick Bacon, Vine Ripe Tomato, and Brie PRIME RIB “” - Piled High on a French Baguette with Jalapeno Beef Jus NEW YORK REUBEN - on Rye Bread with Russian Dressing - “Bada Bing” SMOKED TURKEY - On Toasted Oat Bread with Organic Greens, Tomatoes, Avocados, and Apricot Aioli BAYOU SHRIMP PO BOY - Fried Rock Shrimp on a French Baguette, Lettuce, Tomatoes and a Creamy Remoulade Sauce

Includes choice of Strings, Fries, Creamy Chipotle Slaw, Cup of Soup, or House Salad (Organic Greens or Caesar)

Wood Burning Oven - 12” Pies

FOUR CHEESE - Mozzarella, Provolone, Asiago, and Parmesan MOLINARI PEPPERONI - Tomato Basil Sauce and Mozzarella POLLO CAPRINO - Grilled Chicken, Texas Goat Cheese, Teardrop Tomatoes, and Caramelized Onions SMOKED ROCK SHRIMP - Manchego Cheese, Roasted Piquillo Peppers, and an Arugula-Walnut Pesto

“Main Stays” (Our Entrees)

PETITE GINGER - Wasabi Mashed potatoes, Stir Fry Broccolini , and Shiitake Demi Glace “St Louis” STYLE RIBS - “Lip Smackin” Ribs with Chipotle Slaw and Onion Strings GRILLED MARINATED CHICKEN - Whipped Potatoes, Daily Organic Veggies, and Chicken Glaze

SIMPLE GRILLED SALMON - Buttered Asparagus, Saffron Basmati Rice, and Preserved Lemon Butter LOBSTER CARBONARA - Cream Sauce with Lobster, Fresh Green Peas, Bacon, and Shallots over Fresh Black Pepper Linguine ORRECHIETTI PRIMAVERA - Daily Organic Veggies with Really Good Olive Oil and Parmesan Cheese

NOTE: Consuming Raw-Undercooked Meat, Poultry, Seafood, Shellfish, and Eggs May Increase the Risk of Food Borne Related Illness PLEASE Discuss Any Food Allergies with Your Server Prior to Ordering ! 20% Gratuity Added for Parties of Eight or More