Lunch Menu
Served Monday-Friday 11 AM - 4 PM
Appetizers |
|
| Calamari | $9.95 |
| Tri-Salsa Plate | 4.95 |
| Fresh Guacamole | 8.95 |
| Quesadilla | 7.95 |
| Habanero Chicken Skewers | 8.95 |
Nachos Add Chicken Add Carne Asada |
10.95 3.50 5.00 |
Garlic French Fries 1/2 order Topped with melted Tillamook cheeses |
5.95 3.95 2.00 |
Salads & Soups Ad to any salad: Salmon $6.95, Ahi $6.95, Halibut $9.95, all-natural chicken $4.95, Tofu $3.95 |
|
| El Oso - Mixed greens, toasted pecans, dried cranberries, goat cheese and cumin vinaigrette. | 5.50 8.95 |
| Asian Citrus - Mixed greens, carrot threats, daikon radish, red peppers, mandarin oranges, sesame seeds, Asian citrus dressing. | 4.95 7.95 |
| Caesar - Romaine, house-made croutons, Parmesan | 4.95 6.95 |
| Avocado-Tomato with smoked corn vinaigrette - romaine lettuce. | 4.95 8.95 |
| Strawberry Spinach Salad - With three seed dressing and candied almonds. | 6.50 10.95 |
| Yogurt and Dill Greek - romaine, spinach, tomatoes, cucumbers, bell peppers, carmelized onions, feta, Parmesan, kalamata olives, pine nuts and creamy yogurt-dill dressing. | 5.95 8.95 |
Carne Taco Salad - chopped romaine, beans, salsa fresca, sour cream, guacamole, black olives, tomato-jalapeno salsa, cheese without carne |
10.95 8.95 |
| Yucatan Lime Soup | 3.50 4.95 |
| Halibut Chowder | 4.50 5.50 |
Burgers & Sandwiches Served with your choice of coleslaw, garlic cilantro Fries, plain Fries, onion rings, tortillas chips, or sautéed vegetables. Substitute a side Caesar, Asian citrus, or house salad for $2. Avocado-tomato, Oso, spinach, or Greek dill side salad for $3 |
|
Bear Tooth Burger - All natural chicken breast or 1/2 lb. burger with lettuce, tomato, onion and chipotle mayo. With cheese: your chose of pepper jack, cheddar, bleu or goat cheese With bacon and your choice of cheese Raja burger brush with recado and topped with rajas and pepperjack, salsa fresca, and pepper jack cheese Southwest Burger brushed with recado, topped with avocado, salsa fresca and pepper jack cheese Rosemary Burger - seasoned with fresh rosemary and topped with goat cheese and bacon. |
9.95 10.95 11.95 11.95 12.95 12.95 |
| Anaheim Turkey Club | 10.95 |
| Portobello & Goat Cheese Sandwich - Topped with red pepper salad | 11.95 |
| Blackened Halibut Burger - with a side of tzatziki sauce | 15.95 |
| Veggie Sandwich - spicy cream cheese on ciabatta. | 9.95 |
| Grilled Ahi Sandwich - with wasabi mayonnaise | 13.95 |
| Recado-Rubbed Ham & Cheese - with bacon and house-made Porter mustard, served hot or cold. | 10.95 |
| Pulled Pork Sandwich - with house made coleslaw | 10.95 |
Al la Carte The entrees below are served al la carte. Add rice and beans for $2 |
|
| Enchiladas - choice of beef or chicken | 9.95 |
| Enchiladas - spinach and mushroom | 10.95 |
| Carne Asada Burrito | 11.95 |
| Potato Burrito | 8.95 |
Lunch Entrees |
|
Grill Blackened Ahi - served with coconut rice and vegetables This item is not available on Saturday and Sunday |
14.95 |
| Baby Back Ribs - served with coleslaw and garlic cilantro fries | 10.95 |
Build Your Own Tacos - A lunch sized portion of our dinner entrees. Served with beans, rice, tortillas, rajas and salsas. Pork Colorado Carne Asada Zucchini & Toasted Corn |
9.95 13.95 8.95 |
Steamer Clams This item is not available on Saturday and Sunday |
14.95 |
| Fish & Chips - Alaskan Halibut and garlic cilantro fries. | 16.95 |
| Southwestern Chicken Rice Bowl - with chipotle beurre blanc | 10.95 |
Garlic Chicken Fettuccine - with garlic and white wine sauce This item is not available on Saturday and Sunday |
10.95 |
Wild Mushroom & Chicken Fettuccine - with marsala cream sauce This item is not available on Saturday and Sunday |
12.95 |
Peanut Noodles - with gingered vegetables and tofu This item is not available on Saturday and Sunday |
13.95 |
| Ahi Tuna Tacos | 13.95 |
| Lunch for Two - Garlic Chicken Fettuccine, Wild Mushroom & Chicken Fettuccine or Peanut Noodles and your choice of two side salads. This item is not available on Saturday and Sunday. | 20.00 |
© 2010 - Film On Productions LLC
Page updated on 8-19-10