Lunch Menu


SHARES AND SMALL PLATES

OUR CHIPS AND SALSA TRIO – 5.5
pure white corn:  pico, cruda roja and charro picante

CRISPY BRUSSELS – 9.5
nam pla, sesame, mint, crushed marcona

RUSSET KETTLE CHIPS – 10
pancetta lardons, maytag bleu, scallions OR
artichoke, sgt. pepper goat cheese, radish

BLUE LUMP CRAB CAKE – 13.5
cucumber carpaccio, peach-basil dipping

PEPPERED CAULIFLOWER ‘POPCORN’ – 5.5

MARINATED OLIVES & SPICED ALMONDS – 6

LOBSTER-TOBIKO FIRECRACKER ROLL – 12.5
prickly pear-ginger dipping, chinese mustard liaison

SOUPS AND SALADS

CHALKBOARD SOUPS – AQ

BIG OL’ GREEK SALAD – 10

HOUSE GREEN SALAD – 6.5
seasonal garni, white balsamic-citrus emulsion

ARUGULA AND AVOCADO – 10
english cucumber, pepitas, lemon, really good olive oil

BABY KALE AND WARM WINTER ROOTS – 9
black lentils, feta, fennel pollen vinaigrette

‘GADO GADO’ – 11.5
farm egg, pickled veg, bean sprouts, glass noodles, spicy roasted peanut dressing
ADD CHICKEN SATAY – 5

GRILLED STEAK AND CAVE-AGED BLEU SALAD – 16.5
iced grapes, frazzled onions, candied pecans, buttermilk dressing

SANDWICHES

served with your choice of chalkboard side

PLAIN OL’ BLACK ANGUS BURGER – 10.5
add white american, cheddar or monterey jack – $1 each
add bacon, avocado or bleu – $1.5 each

PITA GYRO – 10.5
romas, red onion, cuke, sheep’s feta, tzatziki

CRISPY CHICKEN SANDWICH – 12.75
romaine, pickles, bermuda, buttermilk dipping

 GULF SHRIMP PO’ BOY – 13.5
creole slaw, spicy remoulade

CHALKBOARD SOUP AND SANDWICH COMBO – AQ
choice: half/whole

WYC ‘SIGNATURE’ AMERICAN BISON BURGER – 14.5
dry jack, roasted poblano, avocado smash, tobaccy onions

THE REUBEN – 10.75
peppered pastrami, gruyere, weinkraut and russian dressing

SCOTTISH SALMON & APPLEWOOD BACON CLUB – 12.5
caper, vine tomato, kaiware, red curry aioli

ORIGINAL ‘PHILLYGIRL’ CHEESESTEAK – 10.5
shaved ribeye, grilled onions, fontina, spicy pickle relish

ALTERNATIVES

FISH N’ CHIPS – 14
alaskan cod, capered tartar, funky slaw, thick fries

FISH TACOS – 13.75
line-caught dorado, blistered corn, avocado, daikon sprout, spicy noodle salad, anasazi aioli

BLACK MUSSELS ‘POMMES FRITES’ – 15
bacon, dijon, sauvignon beurre blanc

WILD MUSHROOM, SPINACH AND QUINOA WRAP – 10
cannellini, roasted garlic-cilantro aioli

PETITE FILET MIGNON ON GRILLED TUSCAN PANZANELLA – 17
rocket, tomato jam, pinot bordelaise