LUNCH MENU
FROM THE SEA
SEAFOOD TOWER*
whole maine lobster, half-pound alaskan king crab legs, dozen oysters, six jumbo shrimp
250
(gf)
CHILLED 1/2 LB ALASKAN KING CRAB LEGS
100
(gf)
OYSTERS ON THE HALF SHELL*
half dozen 27 | one dozen 50
(gf)
FRIED CALAMARI
lightly fried calamari, herb aioli, fresh lemon
26
STARTERS
SOUPE DE POISSON
rich provençal fish stock with rouille, croutons, and grated parmigiano reggiano
23
SOUP OF THE DAY
16
FOCACCIA & BUTTER
warm rosemary focaccia served with creamy vermont butter
14
(v)
WHIPPED RICOTTA DIP
silky whipped ricotta, topped with olive oil, maldon sea salt, served with grilled sourdough
24
(v)
ROASTED GARLIC & ARTICHOKE PASSATO
roasted garlic and artichoke purée, served with crisp cucumbers, castelvetrano olives, watermelon radish, and toasted focaccia
19
(v)
AVOCADO TOAST
creamy haas avocado, layered cherry tomatoes, shaved radish, fresh herbs, toasted seeded wheat
26
(v)
GRILLED AVOCADO
charred haas avocado topped with sweet & tangy tunisian relish, toasted pistachio, and currants
24
(pb)(gf)
GREENS
LITTLE GEM CAESAR
crisp little gem lettuce, parmigiano-reggiano, spanish anchovies, crunchy croutons
19
(v)
FARMER’S SALAD
mixed greens with seasonal fruits & vegetables, fresh herbs, and a bright lemon vinaigrette
18
(pb) (gf) (v)
NIÇOISE SALAD*
seared ahi tuna with olives, fingerling potatoes, organic egg, green beans, cherry tomatoes, and mixed greens, dressed in a classic red wine vinaigrette
30
(gf)
TRE COLORE
a vibrant salad of radicchio, endive, and arugula, finished with parmigiano reggiano, and a bright lemon vinaigrette
18
(v)
CBC CHICKEN SALAD
herbed chicken, mixed greens, radishes, mandarins, cucumber, crispy wontons, finished with a soy-citrus dressing
28
SANDWICHES
served with choice of fries or salad
LOBSTER ROLL
chilled maine lobster tossed in drawn butter aioli, shaved fennel, fresh chives, served on a buttery brioche roll
35
ROCKY’S® CHICKEN SANDWICH
tender chicken with creamy haas avocado, ripe tomato, crispy bacon, and herb aioli, on sourdough
26
GRASS FED BEEF OR BEYOND BURGER*
melted tillamook cheddar, herb aioli, crisp lettuce, ripe tomato, red onion, on a toasted sesame seed bun
29
ROASTED BROCCOLINI SANDWICH
char-grilled broccolini layered with fresh burrata, sun-dried tomatoes, and a touch of lemon on toasted sourdough bread
24
(v)
MAINS
MEZZO CANNOLICHI
cannolichi pasta with tender braised short rib and tangy horseradish cream sauce, topped with fresh chives
30
SPINACH TAGLIETTELE MUSHROOM RAGU
ragu with morels, porcini, roasted hen-of-the-woods mushrooms, garlic, red wine, and a hint of rosemary
34
(v)
LINGUINE ALLE VONGOLE
clams in a white wine sauce with chili flakes and fresh parsley
30
ORA KING SALMON*
miso-honey glazed salmon with tender broccolini and a charred lemon for a bright, savory finish
40
STEAK FRITES
8 oz creekstone ribeye steak served with golden fries
42
PAELLA
saffron rice with salmon, shrimp, scallop, squid, chicken, chorizo, and young green peas
42
(gf)
SEA BASS
delicate sea bass paired with manila clams, slow-braised leeks, and a vibrant parsley purée
48
SIDES
FRENCH FRIES
traditional | sweet potato
12
(pb)
TRUFFLE FRIES
parmigiano reggiano
14
(v)
GRILLED BROCCOLINI
tender broccolini finished with lemon, chili flakes, and garlic
15
SIDE SALAD
10
(pb)(gf)
ROASTED ROMANESCO CAULIFLOWER
oven-roasted cauliflower served with yogurt, fresh mint, and cucumber
14