Closed for dinner Friday, July 17

Lunch

Course One

Sticky PB&J Wings
with crushed peanuts, cilantro and mint

Lobster Rangoon
with apricot horseradish dipping sauce

Berkley Salad
Baby arugula and lolla rossa lettuces tossed with
Meyer lemon infused olive oil, Reggiano cheese, fresh watermelon,
and sliced strawberries and finished with a sourdough pretzel brittle

Course Two

BBQ braised short rib grilled cheese

Veggies or Bust
toasted brioche roll topped with edamame hummus, English cucumber, shredded carrot,
sprouts, red bell pepper, and Thai BBQ vinaigrette dressed baby greens

Linguini and white clam sauce

Course Three

Strawberry Shortcake

Chocolate Nutella stuffed doughboy

Dinner

Brie cheese and red wine fritter
with fresh red grapes

Sticky PB&J Wings
with crushed peanuts, cilantro and mint

Lobster Rangoon
with apricot horseradish dipping sauce

Course Two

BBQ Chopped Chicken Salad
Chopped romaine lettuce tossed in a roasted pineapple vinaigrette with
shredded vintage cheddar, sweet corn “off the cob”, ripe avocado, English cucumber,
red onion, marinated black beans, and grape tomatoes. Finished with chopped BBQ chicken breast and sweet potato fries

5 oz. Tuscan filet mignon
with crispy artichoke hearts and garbanzo beans, white truffle dressed baby greens and micro opal basil

Linguini and white clam sauce

Course Three

Strawberry Shortcake

Chocolate Nutella stuffed doughboy