Lucy's Menu

Coffee

Tea

Iced Tea

Coke

Diet Coke

Sprite

Dr Pepper

Diet Dr Pepper

Sparkling Waters

Korean-Style Beef and Cabbage

Thinly sliced flank steak in spicy korean marinade, seared in cast iron and served over grilled red cabbage jasmine rice salad. Topped with pickled napa cabbage and mint garnish

Smoked Pork Rillette

Smoked pork rillette served with triple cream truffle brie, spicy sundried tomato tapenade, a honey drizzle and herb crostini

Crab-Stuffed Squash Blossoms

Tempura battered, crab-stuffed zucchini squash flowers, gently fried and served with tarragon aioli and fennel salad

Cantaloupe, Bartlett Pear and Mangalitisa Guanciale Salad

Mixed greens tossed in citrus-walnut vinaigrette served with compressed cantaloupe, pink grapefruit supremes, oven-dried bartlett pear slices, crispy mangalitisa guanciale bacon and finished with a s

Grilled Calamari Salad

Lemon herb calamari steaks, grilled and served over an italian quinoa salad, with olive oil marinated grape tomatoes and chopped romaine tossed in lemon vinaigrette

Sesame Salmon Salad

Wild-caught alaska red salmon marinated and crusted in sesame seeds. Seared medium rare and served over a thai-style green mango salad with shaved coconut, red onion, sweet red peppers and chopped pe

Vegetarian

Spiced Cornish Game Hen

Half a hen, dry rubbed with southwestern spice mix grilled and oven finished. Complimented with fingerling potatoes and spaghetti squash, topped with roasted tomatillo, zucchini and chayote salsa

Grilled Swordfish Piccata

Olive oil marinated swordfish steaks, grilled and served with a warm orzo-herb salad, and steamed broccolini spears. Topped with toasted almond-caper beurre blanc

Braised Oxtail

Savory sous-vide oxtail with horseradish potatoes duchesse, blistered baby carrots and wild mushroom braising sauce

Seafood Cioppino

Savory fire-roasted tomato broth with stewed alaskan golden king crab pieces, red salmon, cod and manila clams. Topped with saffron rice, fresh herbs and crispy grilled bread

Honey-Cranberry Duck

Roasted duck breast served medium rare over orange-infused wheat berry risotto and sauteed kale. Finished with a sweet and savory cranberry duck jus