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-dijon vinaigrette, radishes, cucumbers 10

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

GIAQUINTA TOMATOES
house pulled mozzarella, basils’, apple balsamic 13

SWEET CORN SOUP
summer truffle panna cotta, fino verde basil 10

HOUSE-MADE PASTA
joseph’s best whole wheat flour, huitlacoche, arugula, roasted corn, truffle nage 13/25

LUCY GARDEN TRIO
carrot, greens, tomoatoes 14

OCEAN

MAINE DIVER SCALLOPS
corn pudding, mustard  greens, pineapple tomatillo salad, spanish sherry reduction 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
grapeseed oil poached, pole beans, torn herbs cucumber salad, verjus 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

NIMAN HANGER STEAK SANDWICH
tomatoes, L.C. chèvre, black garlic chimichurri, sausalito watercress, tedd’s sour dough bun, fiscallini fries 17

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

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