LUNCH

Available at Monday through Friday, 10am to 3pm

STARTERS

Potstickers (steamed or fried) | 16

Lemongrass chicken, shrimp or veggie

Thin Cut Crispy Truffle Fries (V)(G) | 22

Fine herbs, Pecorino Romano

SALADS & BOWLS

Classic Caesar Salad (V) | 16

Baby kale, shaved Parmesan, olive oil brioche croutons, creamy Caesar dressing

GardenBaby Gem Salad | 16

Little leaf mixed greens, rainbow tomatoes, cucumbers, carrots, red onion, and feta sun-dried tomato vinaigrette

Baja Street Corn Salad (V)(G) | 19

Chopped kale, chipotle ranch aioli, avocado, roasted red pepper, corn, pico de gallo, cotija cheese

Add: chicken +8 | shrimp +15 | salmon +15 | flat iron steak +15

MAINS

All sandwiches served with French fries or house salad

Margherita Flatbread (V) | 19

Fresh mozzarella, heirloom tomato, pesto pepperoni +4

Deck 12 Burger | 24

Char-broiled steak burger, lettuce, tomato, onion, Vermont Cheddar, ketchup aioli, brioche bun

Country Fried Chicken Sandwich | 24

Buttermilk fried chicken, maple sriracha slaw, Monterey Jack cheese, brioche bun

Japanese Sweet Potato Bowl (G)(D) | 26

Spinach, carrots, mushrooms, sesame-ginger vinaigrette Choice of Protein: chicken | tofu

Protein Upgrade: shrimp +8 | salmon +8

Tuna Poke Bowl (D) | 29

Saku tuna, jasmine ginger rice, wontons, avocado, seaweed salad, cucumber, pickled ginger, poke sauce

New England Lobster Roll | MKT

Toasted brioche roll, fresh Maine lobster, lemon aioli

DESSERTS

Classic Beignets (V)

Powdered sugar

Add: chocolate sauce +2 | vanilla ice cream +4

Peach Passion Fruit Sorbet (VG)(G) | 14

Lime-infused orange segments, lemon crystals

Flourless Chocolate Cake I 18

Layered chocolate cake, maple mousse, chocolate shell