MARCH 20-24


strawberry salad (gf)    |    14.
protein option: grilled chicken breast   |   vegetarian option: gardein strips (vegan)
arugula, sliced strawberries, feta cheese on side, candied pecans, sherry vinaigrette

country ham & arugula sandwich on ciabatta    |    14.
ciabatta, arugula, sliced country ham, sliced swiss cheese, apricot-habanero jam, rosemary-garlic aioli

sf classics platter (reheatable)    |    14.
herb-roasted chicken  |   summer vegetable cioppino (vegetarian) option
mashed sweet potato with chives, california roasted veggies with garlic cashew “butter”


california roll salad (gf)    |    14.
protein option: grilled salmon  |   vegetarian option: teriyaki tofu (vegan)
sweet blend lettuce, sticky rice, shredded carrots, sliced cucumber, pickled ginger, avocado, sesame seeds, cilantro, wasabi-soy dressing

jalapeno popper sandwich (reheatable)    |    14.
cheddar jalapeno roll, sliced cheddar cheese, grilled chicken breast, cream cheese, diced roasted jalapeno

jill’s favorites platter (gf) (reheatable)    |    14.
mojo-braised pork shoulder  |   artichoke & herby quinoa bake (vegetarian) option
spring onion risotto with parmesan, blanched asparagus with lemon zest


 spicy asian noodle salad    |    14.
protein option: teriyaki chicken  |   vegetarian option: glazed tofu (vegan)
shredded cabbage, shredded romaine, spicy asian noodles (angel hair pasta, balsamic vinegar, tamari, ginger, brown sugar, garlic, chile flakes, scallions, sesame oil),
sliced cucumbers, baby corn, shredded carrots, julienned red bell pepper, cilantro sprig, sesame seeds, asian dressing

turkey, brie & caramelized onion sandwich with fig spread    |    14.
ciabatta, arugula, sliced turkey, brie cheese, caramelized onions, fig spread

bbq platter (reheatable)    |    14.
house smoked brisket  |   bbq tofu “burnt ends” (vegetarian) option
scalloped potatoes with toasted parmesan crust, vegan jalapeno slaw on side, texas toast, bbq sauce on side


grape, almond couscous salad    |    14.
protein option: grilled chicken breast  |   vegetarian option: grilled tofu (vegan)
spring mix, couscous salad (couscous, citrus-grapefruit dressing, halved red grapes, almonds, basil), basil chiffonade, citrus dressing on side

turkey & dill havarti sandwich on ciabatta    |    14.
ciabatta, green leaf lettuce, turkey, dill havarti cheese, pickled red onions, dijon aioli

thai platter (gf) (reheatable)    |    14.
thai stir-fried cashew chicken  |   garlic pepper tofu (vegan) option
thai basil eggplant, blue rice


cowboy salad (gf)    |    14.
protein option: grilled chile-spiced flank steak  |   vegetarian option: black beans (vegan)
sweet blend lettuce, shredded red cabbage, chile-corn salsa (roasted corn, poblano chiles, diced tomatoes, red onion, jalapeno, lime, cilantro), lime dressing

chicken & asparagus sandwich on sourdough roll    |    14.
sourdough roll, grilled chicken breast, havarti cheese, blanched asparagus, caramelized onions, lemon aioli

wellington platter    |    14.
beef wellington  |   mushroom wellington (vegetarian) option
mashed potatoes, broccoli & carrots,