Lunch

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We offer ingredient-driven farm/ocean/field-to-fork cuisine that embodies the property’s modern aesthetic and eco-conscious spirit.

– Lucy’s Garden

GARDEN

LUCY’S GARDEN MIXED GREENS
honey-meyer lemon vinaigrette, mandarin orange, green garlic rings 10

FRESHLY DUG CARROT SALAD
confit carrots,  carrot chips, shallot curry dressing,  carrot fronds 11

BABY BEET SALAD
c.c.c goat gouda, banyuls vinaigrette,  wrinkled crinkled cress 13

ENGLISH PEA SOUP
meyer lemon panna cotta, pea blossoms, crispy pea  tendrils 10

HOUSE-MADE PASTA
joseph’s best whole wheat flour, winter squash, kale, toasted pecan, citrus and sage brown butter 13

LUCY GARDEN TRIO
carrot, greens, beets 14

OCEAN

MAINE DIVER SCALLOPS 
hearts of palm, crispy kataifi, cabbage, passionfruit vinaigrette 22

BIGEYE TUNA COBB SALAD
head lettuces, garden herb dressing, hobbs’ bacon, crumble blue cheese 20

OYSTERS ON THE HALF SHELL
3 beau soleil, 3 kumamoto,
champagne mignonette 21

ALASKAN HALIBUT  
green, white and purple asparagus, baby artichokes barigoule, morel mushrooms 16

GEORGIA TURTLE FREE SHRIMP CAESAR
hearts of romaine, white anchovies, olive croutons, shaved reggiano cheese 18

RANGE

CHARCUTERIE & CHEESE
cured meats and artisanal cheeses, whole grain mustard, cornichons 22

MASAMI RANCH BURGER
kobe beef,  pickled vegetables, herb fries 18

MARY’S CHICKEN
 kale, pearl pasta, olive tapenade,  marjoram jus 20

GRILLED HAM & CHEESE
house-cured ham, gruyère, house-made potato chips 12

REUBEN SLIDERS
cured brisket, spicy remoulade, sauerkraut, house-made rye buns 14

DON WATSON’S MILK-FED LAMB SANDWICH
violet mustard, horseradish crème fraîche, sylvetta, house-made potato chips, pickled vegetables, acme herbed focaccia 17

SAKE BRAISED SHORTRIB SANDWICH
pickled root vegetables,  parsley celery leaves, tedd’s peppercorn brioche bun, house-made chips 16

Executive Chef Victor Scargle
We use sustainable, organic and biodynamic products whenever possible. A service charge of 20% will be added to all parties of 6 or more.
California State Food Code requires us to inform you that consuming raw or undercooked meats, seafood and eggs may increase your risk of food borne illnesses.

LEED Platinum certified