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
k&j pears, shaved fennel, radish, ricotta salata, d’anjou pear vinaigrette 10

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

BABY BEET SALAD
chioggia, golden, red, shaved txiki cheese, cress, fiero 5yr old balsamic 13

LUCY GARDEN TRIO
carrot, greens, beets 14

LUCY COBB SALAD
little gem, herb dressing, hobbs’ bacon, blue cheese
11, chicken 14, shrimp 16, bigeye 20

LUCY CAESAR SALAD
hearts of romaine, croutons,white anchovies, reggiano cheese
11, chicken 14, shrimp 16, bigeye 20

BUTTERNUT SQUASH SOUP
k&j pomegranate, fuyu persimmons, lemon thyme 10
lobster 13

PASTA/PIZZA

LUCY GNOCCHI
kale pesto, tartufata 13

DAILY PIZZA
a seasonal daily pizza utilizing, lucy garden and local proteins 13

OCEAN

DIVER SCALLOPS
k&j apple soubise, fuyu persimmon, sherry reduction 22

PETRALE SOLE
sunchoke puree, lemon caper pinenut brown butter 17

RANGE

MARY’S CHICKEN
cauliflower-kohlrabi gratin, brussels sprouts, whole grain mustard jus 20

SANDWICHES

CROQUE MADAME
house-cured ham, gruyère cheese, fried organic egg, mornay sauce, garden greens 17

SPICY CHICKEN SANDWICH
avocado, tomato, greek yogurt, jalapeño slaw, tedd’s torpedo bun, onion rings 17

NAPA VALLEY DOG
don watson lamb sausage, sauerkraut, violet mustard, pretzel roll, coleslaw 17

“BLA”
house cured beef belly, avocado, little gem lettuce, meyer lemon aioli 14

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

HALF & HALF
½ garden or soup & ½ sandwich 20

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